For retreat hosts.
You carry the program, the guests, and the venue. The food should be the part you stop worrying about — here is exactly how we take it off your desk.
The host handoff
Send dates, headcount, venue kitchen specs, and your dietary matrix. We return a written quote — per-day structure or chef-in-residence, both priced — with a sample menu arc. Your guests’ dietary flags become labeled plates, not a spreadsheet you manage.
Repeat programs
Hosts running recurring retreats get a standing menu framework, documented kitchen protocol per venue, and re-booking priority in compressed seasons. The second retreat is faster than the first; by the third, the food runs itself.
The honesty clause
If your venue’s kitchen cannot support your program safely, we tell you before you sell a single seat — with the specific fix (rental equipment, adjusted format, different meal structure) priced into the quote.
Questions, answered
Yes — host-contracted billing is the standard retreat structure, one invoice, groceries at cost with receipts attached.
Keep reading
- service A personal chef for your Big Island household.
- service A chef for the vacation rental.
- service Date Night: two seats, one chef.
- service Meal prep, chef-grade.
- service Cooking classes, at your counter.
- service Fine dining, in your dining room.
- service The Chef's Table.
- service The honeymoon dinner.
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.