Questions, answered.

Every menu is custom, so I don’t publish a one-size price list. Your quote is finalized after we build the menu together, and it reflects your guest count, the number of courses, the ingredients you choose and the style of service. The base price includes everything: groceries, cooking and cleanup. A server or assistant, or an additional chef, is charged separately depending on your guest count. I walk through how that works in What does a private chef cost in Naples?

Yes. We talk through the evening first, I write the menu, and you see the details before anything is booked.

Yes. Gift cards are available for any amount and can be used for any service. Mention it in your inquiry.

The base price includes everything: menu planning, groceries, cooking in your kitchen, service at the table and cleanup. I bring all of my own pans and equipment.

A server or assistant, or an additional chef, is charged separately and depends on your guest count. I’ll let you know if your group needs extra help when we plan the evening.

Yes. Groceries are included in the base price. I do all of the shopping for your menu, so you don’t need to stock anything. If there’s something special you’d like used, such as a bottle of wine or produce from your garden, just tell me.

Yes. Cleanup is part of every in-home dinner and class. I leave the kitchen the way I found it.

For a private dinner I usually arrive about two hours before you sit down to eat.

A working kitchen, your table and your guests. Let me know about your space, any equipment quirks and any house rules if you’re in a rental.

No. I don’t buy or supply liquor or bar alcohol. I can bring a bartender to serve and pour the drinks you provide.

Yes. I can pair courses with bottles from your own collection or suggest a style for each course, as on the Evening of Wine sample menu.

Yes. Tell me about allergies and preferences in your inquiry and the menu is built around them from the start. Plant-forward and fully plant-based menus are possible too.

Yes. Let me know who needs what and I’ll plan courses so everyone enjoys the same evening.

The standard booking notice is two weeks, and exceptions can be made. Naples season, roughly October through May, books quickly, and holiday weekends and February–March dates fill first, so earlier is better. If your date is less than two weeks away, ask anyway and I’ll tell you honestly what’s possible.

Fill out the inquiry form with your date, location, guest count and occasion. Your inquiry comes directly to me, and I follow up personally.

Naples, Marco Island, Fort Myers and the rest of Collier and Lee County.

Yes. Many guests book me for one night or several nights of their stay. Please confirm that your rental allows a private chef. See vacation rental and in-villa chef service.

Private dinners, date nights, celebrations and small events, vacation rental dinners, hands-on cooking classes and weekly meal delivery.

No. Weekly meals are cooked off-site and delivered ready to reheat, with storage and reheating guidance.

Classes are intimate and hands-on, for up to eight guests.