Knowing how to hire a private chef saves you from vague quotes, last-minute menu panic, and the wrong service style for your guest list. Start with date, location, and realistic headcount — everything else branches from there.
This checklist reflects how Siler Chef scopes Reno, Tahoe, and Bay Area events; use it to compare any provider fairly.
Questions to ask before you book
How are allergies and severe restrictions documented? What happens with limited rental kitchens? When is the menu finalized?
Is service plated, family-style, or mixed — and what do you recommend for my headcount?
- What is included vs. quoted separately (rentals, extra staff, premium proteins)
- Travel and load-in rules for Tahoe or Bay Area addresses
- Cancellation, weather backup, and illness policies
- Kitchen reset and trash scope after service
What to send in your first inquiry
Occasion, cuisine preferences, dietary needs, service style instinct, and best phone number for follow-up.
Photos help for unusual rentals but are not required for most Reno homes — burner count and counter space often suffice.
Red flags vs. green flags
Green: clear answers on allergens, written menu timeline, honest format recommendation. Red: one flat per-head price with no questions about travel or kitchen.
Green: willingness to say catering might fit better for your brief. Red: no mention of how guest-count changes affect labor.
Contracts, deposits, and date holds
Peak weekends and holidays may require a deposit. Proposals should outline ingredients, labor, travel, and rentals separately enough to compare options.
Guest-count changes within agreed windows should be discussed upfront — not surprised at invoice time.
Working with Siler Chef
Submit your request with cuisine preferences; we follow up by phone or email with timing and next steps.
Explore sample menus while you wait — they are starting points, not fixed packages.