Frequently Asked Questions

Both. As a private chef, I handle special events, dinner parties, and luxury getaways — I arrive on-site and serve a multi-course, restaurant-quality meal fresh. As a personal chef, I provide ongoing weekly support — I come to your home, prepare meals in advance, and package them with reheating instructions.

It starts with a consultation on your dietary goals and flavor preferences, followed by custom menu design, grocery shopping, in-home cooking, and packaging — every meal labeled with reheating instructions. I leave your kitchen spotless when I leave.

That is up to you — most clients opt for 3 to 5 days of dinners. Breakfasts, lunches, snacks, or a full family plan are all available.

Not at all — many of my weekly clients simply provide home access.

Absolutely — keto, paleo, gluten-free, vegan, low-sodium, and more. Flavor is never sacrificed.

Generally yes — cooking in bulk makes weekly service budget-friendly.

Yes — I serve the Treasure Coast including Orchid Island, John's Island, Sebastian, and Fort Pierce, plus Brevard County. Travel beyond that is available on request.

After you submit the inquiry form, we will discuss your preferences, seasonal ingredients, and event style. Menus highlight local Florida seafood, farm-fresh produce, and your favorites.

Gluten-free, dairy-free, vegan, keto, sugar-conscious — just detail all allergies in the inquiry form and I will build the menu around them.

Just your standard oven, stovetop, and counter space. Your kitchen layout is reviewed at consultation.

Menu development, grocery sourcing, on-site preparation, plated service, and thorough kitchen cleanup — fully turn-key.

By menu selection, guest count, and service level. You will receive a transparent, personalized quote after your inquiry.

Three to four weeks is recommended, especially in season and for weekend holidays. Last-minute bookings are sometimes possible — just ask.