FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each cook day is designed as a comprehensive service block, which includes weekly menu planning, grocery shopping, cooking, packaging, and cleanup. Service is billed hourly, with most engagements beginning at $100 per hour. Each cook day includes a five-hour minimum. Grocery costs are billed separately. Services operate on a rolling four-week term, with options for longer-term or higher-frequency arrangements. Custom packages are available for households requiring multiple weekly visits or daily service.
- What is your typical process for working with a new customer?
Submit a new client inquiry and we'll be in touch to schedule brief introductory call. During the call, we will learn more about what you're hoping to get out of working with a private chef, answer initial questions, and coordinate next steps. During your initial sign up call, we will schedule an in-home kitchen assessment with both a member of Kept Kitchen management and your prospective chef. During this time, we will learn all about your preferences, service expectations, and household logistics together, ensuring you have the space and tools needed for your chef to work comfortably and meet your needs. Each week, your chef will create a personalized menu based on your needs and preferences, which may include main entrees, breakfasts, snacks, kid-favorites, and desserts. All meals are designed to be highly nutritious, balanced, and seasonally focused.
- What education and/or training do you have that relates to your work?
All our chefs have years of experience working with clients long-term in their private homes. Some have previously worked as live-in chefs, owned their own restaurants, or traveled to cook for professionals in various destinations. Our chefs bring a wide range of culinary experience, with the skills to adapt from functional daily meals to a full luxury culinary experience. The company was founded and is managed by professionals with extensive experience in culinary operations, nutrition, and hospitality.