Questions, answered.
The questions that arrive every week, answered the way we answer them on the phone.
Questions, answered
Dinner service runs $110–$225 a guest on the published card (ENTRY from $110, CORE $150–$225), Premium $190–$275, Chef’s Table $275–$400+. Date Night starts from $550, Stay Chef from $950 a day. Plus 20% service and GET up to 4.7120%, each on its own line.
Yes — quoted in writing. Kona to Hilo is 2.5–3 hours over the Saddle, so east-side service carries the crew logistics as a readable line. The food prices are identical island-wide.
On per-guest dinners, yes — inside the band. On Stay Chef engagements, groceries bill at cost with receipts. Either way: receipts on request.
Villas, condos, resort-residences, and estates with full kitchens. Hotel rooms without kitchens are declined — a coffee maker and a minibar are not a pass.
Two to four weeks in normal weeks, six-plus for December–March, three months for wedding weeks, eight-plus for Ironman week. The 50% deposit locks the date after you have seen the quote.
Eleven dietary flags, separate prep for allergens, protocol-labeled plates, and no dietary surcharge on the published card.
We serve host-supplied alcohol at private events and run a staffed bar cart from $725 per four hours. The quote states which model applies — county rules are respected, not skirted.
Yes. The written quote itemizes everything — menu, staffing, travel, 20% service, GET — and that document is the confirmed total. Nothing appears on the invoice that was not in the quote.
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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.