Questions to Ask Before Hiring a Private Chef in Lisbon

Not all private chefs are created equal. Some have decades of Michelin-level experience. Some learned to cook on YouTube last year and decided to call themselves chefs.

The difference matters when you're entrusting someone with your celebration, your guests, and your home.

Here are the questions to ask before hiring a private chef in Lisbon—the ones that separate professionals from pretenders.

What's Your Professional Background?

This is where you learn whether you're hiring a chef or someone who cooks well at home.

Ask where they trained, how long they've worked professionally, and what kind of kitchens they've been in. A private chef with restaurant experience knows how to work fast, handle pressure, and execute multiple dishes simultaneously. Someone who's only cooked for family and friends might struggle when it's 8pm and 12 guests are waiting for the next course.

I spent 20+ years in professional kitchens before starting my private chef service. That means I've plated for 200 covers a night, competed on The World Cook (Amazon Prime), and earned MICHELIN Guide selection three years running. That experience doesn't just disappear when I cook in a villa kitchen—it's why the food is consistent, the timing is precise, and nothing gets forgotten.

If a chef can't articulate their background confidently, that's your first red flag.

Do You Have Food Safety Certification?

This isn't optional. Any legitimate private chef operating in Portugal (or anywhere in the EU) should hold a valid food safety certificate—usually HACCP (Hazard Analysis Critical Control Points).

If they can't show proof, walk away. Food safety certification proves they understand allergen management, cross-contamination prevention, safe cooking temperatures, and proper storage. Without it, you're risking your guests' health—and your own liability if someone gets sick.

I've held food safety certifications for my entire career. It's not glamorous, but it's the foundation of professional cooking. A chef who cuts corners on this will cut corners elsewhere.

Are You Insured?

This question makes some chefs uncomfortable, which tells you everything.

A professional private chef should carry business liability insurance. It covers property damage (broken glassware, spilled wine on expensive furniture) and, more critically, food-related incidents. If a chef shows up at your home without insurance and something goes wrong, you could be personally liable.

Ask to see proof of insurance. If they hesitate or say "I've never needed it," you're dealing with someone operating informally—and that's a risk you don't need to take.

Can You Accommodate Dietary Restrictions?

This question reveals two things: experience and honesty.

An experienced chef can handle the common ones easily—vegetarian, vegan, gluten-free, dairy-free, nut allergies. These are standard in any professional kitchen. What you're listening for is how they respond to more complex scenarios: multiple severe allergies, medical diets (low-FODMAP, ketogenic), or religious dietary laws.

A good chef will tell you honestly if something is beyond their capability or if it requires significant menu adjustments. A bad chef will say yes to everything, then improvise poorly on the night.

I design every menu around dietary needs from the start—not as an afterthought. If someone has a shellfish allergy, I don't just skip the prawns; I rethink the dish entirely so it's as good as (or better than) the original. That's the difference between accommodation and excellence.

What's Included in Your Price?

Pricing transparency separates professionals from amateurs.

A legitimate quote should include everything: chef labour, all groceries and ingredients, cooking equipment, serving ware, setup, and cleanup. If the price seems suspiciously low, start asking what's NOT included. Some chefs quote labour only, then hand you a grocery bill that doubles the cost.

Ask about extras upfront: Is wine pairing included? What about cocktail service? Is there a travel fee if you're outside Lisbon? Are there minimums for guest count or total spend?

My pricing starts at €75 per person and includes everything except wine (which I can source and add separately if requested). No hidden fees. No surprise invoices. What you agree to is what you pay.

Can I See a Sample Menu?

Every private chef should be able to show you examples of past menus or suggest dishes based on your preferences.

This isn't about locking you into a fixed menu—it's about seeing whether their style matches what you're after. If you want refined modern European and they show you pub food, that's a mismatch. If you're hoping for Asian fusion and they only do traditional Portuguese, speak up now.

I don't work from a fixed menu list. Every event gets a custom menu based on the client's preferences, dietary needs, seasonality, and budget. But I can show you dozens of past menus to give you a sense of what's possible—from casual BBQs to seven-course tasting menus with wine pairings.

How Flexible Are You With Menu Changes?

Life happens. Guest counts change. Someone discovers a new allergy. A VIP decides they hate duck.

Ask how the chef handles changes—both before the event and on the day. Minor tweaks (swapping a protein, adjusting a sauce) should be manageable up to a few days before. Major overhauls (changing the entire concept, doubling the guest count) will affect pricing and availability.

The key is finding a chef who's flexible but not a pushover. If they say yes to everything without asking questions, they're either inexperienced or not thinking through the logistics.

I work collaboratively with clients during the planning phase. If something doesn't feel right, say so—better to adjust the menu early than serve food that misses the mark. Once we lock in the final menu (typically 5-7 days before the event), I source everything and prep accordingly.

What Happens If You Cancel?

Nobody wants to think about this, but it's worth asking.

What's the cancellation policy? If the chef has to cancel due to illness or emergency, do they have backup staff or will they leave you stranded? If you need to cancel, is there a refund window or a rebooking option?

Professional chefs have clear cancellation terms—not because they expect problems, but because clarity protects both parties.

Have You Worked in Venues Like Mine Before?

Villa kitchens, yacht galleys, Airbnb apartments, outdoor terraces—every venue presents different challenges.

A chef with experience in similar spaces will know what to expect and what to bring. If you're hosting at a beach villa with a tiny kitchen and they've only ever worked in full-service restaurant kitchens, they might struggle to adapt.

I've cooked in everything from luxury villas in Cascais to cramped Airbnb kitchens in Alfama, outdoor terraces in Ericeira, and yachts docked in Cascais marina. I know how to make it work regardless of the setup—and I bring backup equipment just in case.

Can You Provide References?

If you're booking a private chef for a wedding, corporate event, or milestone birthday, ask for references.

A chef with a solid track record will happily provide 2-3 recent client contacts or point you to online reviews. Check Google, TripAdvisor, Facebook—any platform where past clients have left honest feedback.

If a chef refuses or becomes defensive, that's a warning sign. Either they don't have happy clients to reference, or they're not operating professionally enough to track testimonials.

I have 500+ five-star reviews across Google, TripAdvisor, and social media—plus client references available on request. Transparency builds trust.

What Happens on the Day?

Walk through the logistics so you know what to expect.

When does the chef arrive? How much time do they need to set up? Will they stay for the entire meal or leave after plating? Who handles cleanup—and how thorough is it?

I typically arrive 2-4 hours before service (depending on menu complexity). I set up, prep, cook, plate each course, and explain dishes to guests if requested. After the meal, I clean the kitchen thoroughly—often cleaner than I found it—pack up, and leave you to enjoy the rest of your evening.

You should never have to lift a finger. That's the point of hiring a private chef.

Why These Questions Matter

Hiring a private chef isn't just about the food. It's about trusting someone in your home, with your guests, on a night that matters.

The right questions reveal professionalism, experience, and integrity. If a chef can't answer these confidently and clearly, keep looking.

If they can—and if their answers align with what you need—you've found someone worth booking.

Frequently Asked Questions

What questions should I ask a private chef before booking?

Ask about their professional background, food safety certifications, insurance coverage, dietary accommodation experience, menu flexibility, what's included in the price, cancellation policy, and whether they've worked in similar venues. Request references or reviews from past clients. A confident, experienced chef will answer all of these without hesitation. Chef Justin Jennings holds food safety certifications, full liability insurance, and has served 500+ private events across Lisbon, Cascais, Sintra, and beyond.

How do I know if a private chef is legitimate?

Check their credentials: professional kitchen experience (not just home cooking), food safety certification, business liability insurance, verifiable reviews or testimonials, and a clear portfolio or menu examples. Ask if they work full-time as a private chef or run a restaurant. Be wary of chefs who can't provide proof of insurance, have no online presence, or offer suspiciously low prices. Chef Justin Jennings is MICHELIN Guide Selected, World Cook Champion, and runs Downunder restaurant in Lisbon.

Should a private chef have food safety certification?

Yes, absolutely. Any professional private chef should hold a valid food safety or food hygiene certificate (e.g., HACCP in Portugal/EU). This proves they understand safe food handling, allergen management, and cross-contamination prevention. If a chef can't show proof of certification, do not hire them—you're risking your guests' health. Chef Justin Jennings holds all required certifications and has 20+ years of professional kitchen experience.

What should be included in a private chef's price?

A transparent private chef quote should include: chef's labour, all groceries and ingredients, cooking equipment, serving ware (plates/cutlery/glassware if needed), setup and cleanup, and travel within a reasonable radius (typically 30-50km). Extras like wine pairing, cocktail service, additional staff, or travel beyond the standard radius may cost more. Always ask for a detailed breakdown before booking. Chef Justin Jennings provides all-inclusive pricing from €75pp with no hidden fees.

Can a private chef accommodate dietary restrictions?

Any competent private chef can handle common dietary needs: vegetarian, vegan, gluten-free, dairy-free, nut allergies. The key is communication—tell the chef upfront so they can design the menu accordingly. Complex restrictions (multiple severe allergies, medical diets) require more planning. A good chef will tell you honestly if something is beyond their capability. Chef Justin Jennings has extensive experience with dietary accommodations and creates custom menus for every client.

How far in advance should I book a private chef in Lisbon?

Book 2-4 weeks ahead for best availability, especially for weekends or summer months (May-October). Last-minute bookings (under 7 days) are sometimes possible midweek, but you'll have less flexibility on menu options. For large events (15+ guests) or special occasions, book 4-6 weeks in advance. Contact Chef Justin Jennings early to secure your preferred date—summer and holiday weekends book out quickly.

Should I ask for references before hiring a private chef?

Yes, especially if booking for a high-stakes event (wedding, corporate, milestone birthday). Ask for 2-3 recent client references or check online reviews (Google, TripAdvisor, social media). A chef with nothing to hide will provide references gladly. If a chef refuses or becomes defensive, that's a red flag. Chef Justin Jennings has 500+ five-star reviews across platforms and can provide client references upon request.

Related Reading

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