Guides
Direct hire, or the network.
A direct-hire chef can be excellent. The question is what happens to your booking when they are sick, double-booked, or unreachable — and what you can check before you pay.
What the network adds
- Published prices you can audit before inquiry — most independents quote blind
- Vetted, insured crew with documented kitchen standards
- Backup coverage — a bench, not a single point of failure
- The written quote as the confirmed total, with the fee stack itemized
What direct hire can offer
A specific chef’s personal style, and occasionally a lower headline number — with the groceries, service charge, and cancellation risk reassembled later. If you know and trust the chef, direct can be right. If you are booking from the mainland for a date that cannot move, the network exists for you.
Questions, answered
Headline to headline, sometimes. Invoice to invoice, rarely — the direct quote often re-adds groceries, service, and travel after the fact. Ours are published before you ask.
Keep reading
- guide Chef at the villa, or a table in town.
- guide Private or personal?
- guide Resort or estate: the arithmetic.
- guide Guides and field notes.
- guide How it works, end to end.
- guide How to hire, without regret.
- guide The kitchen gate.
- guide Signature dinners: food in the band. Stay Chef: groceries at cost.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.