A personal chef for your Big Island household.
Personal chef work is the resident register of the same craft: a recurring cook day, a stocked fridge, menus planned around your household instead of a single evening.
How a cook day runs
Your chef shops that morning, cooks the week’s menu in your kitchen, labels and stores everything, and leaves the kitchen clean. Groceries are billed at cost with receipts; the service itself is quoted in writing based on household size and cadence.
Who uses it
Kona–Kohala residents, second-home owners who want the kitchen ready when they land, and households managing a dietary protocol that restaurant dining keeps breaking. Waimea and east-side households are quoted with travel stated plainly.
Personal vs private chef
A private chef cooks the event — a dinner, a wedding week. A personal chef cooks the calendar. Many households run both: weekly cook days, then a plated CORE dinner when guests arrive.
Questions, answered
Cook-day service is quoted per household based on cadence and headcount, with groceries at cost and receipts. One-off dinners stay on the published card — CORE $150–$225 a guest, ENTRY from $110.
Yes, quoted. Hilo-side cook days carry the Saddle drive in the written quote; recurring schedules usually consolidate shopping and travel into one weekly run.
Keep reading
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.