Private Chef Equipment: What We Bring vs What You Need

One of the most common questions I get when booking private chef events: "What do I need to have ready in my kitchen?"

It's a smart question. Nobody wants day-of surprises. You don't want to discover your kitchen is missing something critical 30 minutes before guests arrive. And you don't want to buy equipment you'll never use again.

After hundreds of private events across Lisbon, Cascais, and the Algarve, I've refined what I bring versus what I expect hosts to have. This guide eliminates the guesswork so your event runs smoothly.

What Professional Private Chefs Bring

My equipment kit travels with me to every event. It's built from years of figuring out what I can't rely on finding in client kitchens.

Knives & Cutting Tools

I bring my own knife roll with:

• Chef's knife (25cm)
• Paring knife
• Boning knife
• Serrated bread knife
• Steel for sharpening
• Kitchen scissors
• Microplane grater
• Y-peeler

Why: Knives are personal. A professional chef's knives are sharp, balanced, and maintained religiously. I wouldn't ask a surgeon to use your kitchen scissors, and the same logic applies here.

Specialty Tools & Gadgets

These are items most home kitchens don't have, but professional cooking often requires:

• Digital probe thermometer
• Kitchen tweezers for plating
• Offset spatula
• Mandoline slicer
• Silicone spatulas (multiple sizes)
• Pastry brushes
• Squeeze bottles for sauces
• Ring molds for plating
• Blowtorch for finishing dishes

If a dish requires a specific piece of equipment beyond basics, I bring it. You shouldn't need to buy a smoking gun for one dinner party.

Cookware (Sometimes)

This depends on the menu and what I know about your kitchen:

• Always bring: My go-to non-stick pan (eggs, fish, delicate items)
• Often bring: Cast iron skillet for searing
• Menu-dependent: Wok, paella pan, specialty baking dishes
• Large events: Extra sheet pans, mixing bowls

If you mention your cookware is limited during booking, I'll bring backups. Better to have extras than discover your only large pan is warped.

Serving & Plating

For elevated presentations, I bring:

• Professional plating spoons
• Squeeze bottles for sauce work
• Piping bags and tips
• Tweezers for garnish placement
• Small bowls for mise en place

What I don't bring: The actual plates, bowls, and serving platters. Those come from your collection (more on that below).

Cleaning & Organization

To keep your kitchen in order throughout service:

• Side towels (multiple - I go through them fast)
• Apron and chef whites
• Trash bags
• Food storage containers for leftovers
• Labels and markers
• Sanitizing spray

Your kitchen will be cleaner when I leave than when I arrived. That's non-negotiable.

What You Need to Have Ready

Here's the honest list of what hosts need to provide. Nothing here is unreasonable - these are standard kitchen essentials.

The Must-Haves

Cooking equipment:

• Functioning stove/cooktop (gas or electric - I adapt)
• Oven that reaches 200°C+ (most recipes need this)
• Microwave (reheating, specialty techniques)
• Refrigerator with space for ingredients
• Freezer (for ice, pre-made elements)

Basic cookware:

• 2-3 saucepans (small, medium, large)
• 1-2 sauté pans or skillets
• Large pot for pasta/stocks
• Baking sheet(s)
• Mixing bowls (various sizes)
• Colander/strainer

Essentials:

• Cutting boards (at least 2 - one for proteins, one for veg)
• Wooden spoons
• Tongs
• Whisk
• Measuring cups and spoons
• Can opener
• Corkscrew

Serving & Dining

This is where your personal style comes in. I need:

• Plates: Dinner plates, side plates (if serving appetizers separately)
• Bowls: For soups, pastas, desserts as needed
• Serving platters: Family-style service or buffet
• Cutlery: Enough for all guests + a few extras
• Glassware: Water, wine glasses appropriate to menu
• Napkins: Cloth or high-quality paper
• Serving utensils: Large spoons, forks, tongs for family-style dishes

You don't need matching MICHELIN-level plateware. Clean, presentable dishes that fit the vibe of your event work perfectly. I've plated five-course tasting menus on IKEA plates that looked stunning.

Space & Layout

The physical kitchen setup matters:

• Counter space: Ideally 1.5-2 meters of clear workspace
• Sink access: I need to wash hands, rinse ingredients, clean as I go
• Electrical outlets: For blender, food processor, etc.
• Trash access: Easy to reach, with extra bags available
• Good lighting: Especially over prep areas

If your kitchen is tiny, don't panic. I've worked in spaces smaller than a closet. We'll make it work - but I need to know in advance so I can plan accordingly.

Special Situations & Add-Ons

Outdoor Cooking

If your event includes grilling or outdoor elements:

• You provide: The grill (gas or charcoal), fuel, cleaning tools
• I bring: Long-handled tongs, grill brush, chimney starter (charcoal), specialty rubs/marinades

Let me know grill type when booking. Charcoal requires 45+ minutes of prep time before cooking starts.

Large Events (12+ Guests)

Scaling up requires more equipment:

• You might need: Extra oven space (notify neighbors?), additional burners, warming trays
• I might bring: Portable induction burner, extra sheet pans, chafing dishes for buffet service
• We might rent: Commercial equipment for 20+ guests (cost discussed in quote)

Villa Rentals & Unfamiliar Kitchens

Renting a villa for your event? Ask the property:

• Is there a full kitchen? (Some have only hot plates)
• What cookware is included?
• How many burners/oven capacity?
• Serving dishes and utensils for [X] guests?

Forward me their response and photos of the kitchen. I'll bring backups for anything questionable.

Day-Of Logistics

My Arrival Timeline

I typically arrive 3-4 hours before service for:

• First 30 minutes: Unpacking, kitchen layout assessment, equipment check
• Next 2-3 hours: Prep work, cooking components, assembly
• Final hour: Plating, finishing touches, final cleanup

During this time, I need the kitchen to myself. Guests can grab drinks from the fridge, but active cooking requires focus and space.

What to Clear Before I Arrive

Help me hit the ground running:

• Empty the dishwasher (I'll fill it throughout service)
• Clear counter space (appliances, mail, keys - move it all)
• Empty kitchen trash
• Run garbage disposal if you have one
• Set dining table if you want a specific layout

The clearer the kitchen, the faster I can start cooking.

Common Equipment Questions

What if I don't have enough plates for all my guests?

You have three options: borrow from friends/neighbors, rent from a party supply company (I can recommend local suppliers in Lisbon/Cascais), or adjust the service style. I can do family-style serving on fewer large platters, or staggered courses that reuse plates between dishes.

My kitchen is really small - will that be a problem?

Small kitchens just require smarter planning. I've cooked multi-course meals in 2-square-meter galleys on yachts. We'll adjust the menu complexity if needed, or I'll do more prep work off-site. Send photos when booking and I'll strategize.

Can you bring all the equipment I don't have?

Within reason, yes. Specialty tools? Absolutely. Extra cookware? Sure. But I can't bring a full kitchen worth of pots, pans, plates, and glasses. If your rental truly has nothing, we'll need to factor equipment rental into the quote (usually adds €50-150 depending on guest count).

Do I need a stand mixer or food processor?

Menu-dependent. If we're making pasta from scratch or whipping large quantities, yes. For most dinner party menus, a blender covers 90% of needs. I'll tell you during menu planning if anything specific is required.

What happens if something breaks during the event?

I carry liability insurance that covers accidental damage. In 10+ years of private chef work, I've broken exactly two wine glasses (both while washing up). I'm not washing your grandmother's heirloom china with one hand while stirring sauce with the other - I'm careful.

Can I use disposable plates to avoid cleanup?

You can, but I'd encourage you to reconsider. Part of the private chef experience is the elevated presentation. Even basic ceramic plates look infinitely better than disposables. That said, for ultra-casual events or very large groups, quality disposables (bamboo, palm leaf) can work. Just sets a different tone.

Do you bring your own spices and oils?

All specialty spices, finishing oils, and unique ingredients are included in my kit. Basic staples like olive oil, salt, pepper, and butter I source fresh for your event (factored into the quote). You don't need to supply anything ingredient-wise - that's my job.

What if my oven doesn't work day-of?

I always have a backup plan. Stovetop-only menus are possible for most cuisines. If you're renting a villa or using an unfamiliar kitchen, test all appliances the day before. If something's broken, tell me immediately and I'll adjust the menu or bring portable equipment.

The Bottom Line

You don't need a professional kitchen to host a private chef event. You need:

• A functioning stove and oven
• Basic pots, pans, and cooking utensils
• Plates, glasses, and cutlery for your guest count
• Clean counter space and access to a sink
• Honest communication about what you have (and don't have)

Everything else, I'll handle. The specialty tools, the professional knives, the backup equipment - that's what you're paying for. I'm not just bringing culinary skills; I'm bringing a mobile kitchen designed to work anywhere.

The worst thing you can do is overstate your kitchen setup and surprise me on event day. The best thing you can do is send photos when booking and ask questions. There are no stupid questions - only avoidable day-of stress.

Justin Jennings is a MICHELIN Guide Selected private chef based in Lisbon, Portugal. With 20+ years of culinary experience and hundreds of private events across Portugal, he's cooked in every type of kitchen imaginable - from luxury villas to yacht galleys to compact Airbnb kitchens. Book your private chef experience at privatechef.pt.