Private chefs cook for individuals, families, and small groups in the client's home or a rented space. They bill for dinner parties, weekly meal prep, in-home tasting dinners, holiday meals, and sometimes full-time household cooking. Invoices usually combine a chef fee, grocery costs, and any staff or equipment charges.
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Most private chefs charge a service fee plus groceries at cost. The service fee is either a flat price per event (often calculated per guest), an hourly or daily rate, or a weekly or monthly package for ongoing meal prep. Groceries are billed separately with receipts, or built into a per-person price that covers food and labor. Many chefs add a shopping and planning fee, a travel charge for distant clients, and a rental or equipment fee when they bring specialty gear. Holiday dates, large parties, and short-notice bookings usually carry a premium. Hired servers, sous chefs, or bartenders are passed through at their cost plus a small coordination fee. Weekly meal prep clients often pay a flat weekly rate with a set number of meals, with groceries billed on top.
| Service | Priced | Typical range |
|---|---|---|
| Dinner party chef fee (multi-course, served) | per guest | $75-200 |
| Intimate dinner for two (in-home) | flat fee | $250-600 |
| Weekly meal prep (4-5 dinners, family of 4, labor only) | per week | $350-800 |
| Hourly cooking and prep | per hour | $40-100 |
| Grocery shopping and menu planning | per trip or per hour | $30-75 |
| Cooking class or hands-on lesson at client's home | per group | $250-600 |
| Hired server or assistant | per hour | $25-50 |
| Travel outside local service area | per mile or flat fee | $0.70 per mile or $25-75 |
Typical US ranges. Rates vary by region, experience, and job size.
| Description | Qty | Rate | Amount |
|---|---|---|---|
| Private dinner, 4-course tasting menu, 8 guests (chef fee) | 8 guest | $120.00 | $960.00 |
| Groceries and specialty ingredients at cost (receipts attached) | 1 flat | $412.35 | $412.35 |
| Menu planning and grocery shopping | 2 hour | $50.00 | $100.00 |
| Server for the evening (includes setup and cleanup) | 5 hour | $35.00 | $175.00 |
| Travel, 28 miles each way | 56 mile | $0.70 | $39.20 |
| Total | $1,686.55 | ||
Notes: Deposit of $300 received on booking is applied to this invoice. Balance due within 7 days of the event. Accepted: check, Zelect, Venmo, or card (3% fee on card payments). Please report any dietary or service concerns within 48 hours.
Per-guest pricing depends on the final headcount, so the invoice should show what was cooked for and if it differs from the original booking.
A short list of the courses or meals delivered reminds the client what they received, which cuts down on disputes about value.
Clients who pay for groceries at cost expect proof. Attaching or itemizing receipts keeps the markup question out of the conversation.
Most chefs take a deposit to hold the date. Showing it as a credit prevents double payment confusion.
Servers, bartenders, rented plates, or chafing dishes are pass-through costs that should be listed separately from your fee.
Clients often tip privately chefs in cash or by app. Adding an optional line makes it easy to do so and clarifies whether any service charge is already included.
Rules differ by state and county, and some clients, venues, or insurers ask to see proof of certification.
Most private chefs collect a nonrefundable deposit of 25-50% when the date is booked, with the balance due on the day of the event or within 7 days after. For large events, some require full payment a few days in advance because grocery costs are paid up front. Weekly meal prep clients are typically billed at the start of each week or month, with groceries reimbursed after each shopping trip. Late fees of 1.5% per month are common but rarely enforced on repeat clients, so state them in the booking agreement. Payment is usually taken by card, ACH, or a payment app, and many chefs pass along card processing fees or build them into the price.
Photograph or save every receipt. Billing at cost with documentation protects you from accusations of padding, and you can add a small shopping fee for the time instead of marking up the food.
Never front a large grocery bill without money in hand. A deposit that covers expected groceries means a cancellation will not leave you out of pocket.
State the date after which the guest count is locked and what happens if the client cancels within 72 hours. Perishable food is already purchased by then.
Menu development, shopping, prep at home, and cleanup take far more time than the dinner itself. Build these into your flat fee or list them as lines so the price reflects real time.
A dinner for two takes nearly as much planning and travel as a dinner for six. Set a minimum fee so smaller bookings are still worth taking.
Both work. Billing groceries at cost with receipts is more transparent and common for private events with variable menus. An all-inclusive per-person price is simpler for the client but puts the risk of cost swings on you, so it suits repeat menus you can price accurately.
It depends on the state. Some states tax prepared food and catering services, and some tax only the food or only certain services. Check with your state revenue department or an accountant, and if you collect tax, show it as its own line on the invoice.
Decide whether gratuity is included. If not, a line for optional gratuity or a note on the invoice works. Report tips as income. If you pay hired servers, make sure they get their share and keep a record of it.
Requirements vary widely. Many places require a food handler card or food manager certification, and some regulate cooking for pay in a client's home differently from catering. General liability insurance is common practice and often requested by clients and venues. Check your local health department.
Set a flat weekly or monthly rate that states the number of meals, servings, and visits included, and bill groceries separately or as a set weekly budget. Invoice at the start of the period and note how holidays, travel weeks, and skipped weeks are handled.
Send a Private Chef estimate for approval, then turn it into an invoice when the work is done.
Private Chef estimate template