Frequently Asked Questions for Luxury San Diego Personal Chef & Mixologist: Custom Menus, Craft Cocktails & Full Cleanup

Question 1

What is included?

Accepted Answer

Our chefs are committed to providing an exceptional culinary experience. The pricing includes groceries, cooking, serving, and cleanup. Some chefs may bring additional wait staff depending on the type of service they offer—any additional cost will be reflected in the invoice. In certain cases, if the chef is traveling from out of town, travel-related charges may be included during the pricing discussion.

Question 2

Can I customize the menu?

Accepted Answer

Absolutely! You can choose a menu that suits your preferences and share any customization requests with the chef during the booking process.

Question 3

What if I or my guests have dietary restrictions?

Accepted Answer

Please share any dietary restrictions or allergies as part of the booking process. Our chefs will make sure your needs are fully accommodated.

Question 4

How do I know if a Chef is available?

Accepted Answer

Each chef's availability is displayed on their calendar. However, availability may occasionally change. If the chef becomes unavailable, they’ll suggest alternatives or help reschedule to a date that works for you.

Question 5

Can I chat with the Chef?

Accepted Answer

Yes! You can chat with the chef after booking your event. If you haven’t booked yet, use the “Message Chef” option to ask questions or share event details.

Question 6

Can I negotiate with the Chef?

Accepted Answer

Our chefs offer competitive pricing, but yes—negotiation is welcome. Chefs can often adjust services or menu options to align with your budget.

Question 7

When is payment due?

Accepted Answer

Payment is made in advance through our platform once both you and the chef have finalized the menu and event details.

Question 8

Can I book a chef less than 5 days before the event?

Accepted Answer

Yes. you can book a chef up to 48 hours in advance. However, there may be a rush order fees.

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