Private chef menus for allergies and dietary preferences only work when restrictions are design inputs — not a single alternate plate rushed at the pass. Mixed tables are normal; parallel courses should feel equal in care.
Siler Chef documents allergens during booking and builds prep lists, boards, and service timing to reduce cross-contact risk.
How we capture restrictions
During inquiry we record allergens, severity, faith-based needs, vegetarian or vegan guests, and ingredients to avoid entirely.
Severity matters: airborne nut exposure is planned differently from preference.
Common paths we build
Gluten-free fry and sauce steps when needed. Dairy-free desserts that still feel finished. Vegetarian courses with the same rigor as protein-centered plates.
Halal-friendly or pork-free menus when the whole table needs alignment.
- Parallel prep boards for severe allergies
- Recipe-level substitutions, not garnish swaps
- Clear communication to servers (or host) about which plate goes where
When the whole table shares one restriction
If everyone is gluten-free or pork-free, the menu is one coherent arc. If one guest has a severe allergy, we often design parallel paths rather than isolating one plate last minute.
Buffet-style events need labeling and placement discipline — we plan that in advance.
What guests should never have to do
Guests should not need to explain their allergy repeatedly to every server. Hosts should not apologize for “complicated” tables — documentation upfront is the professional standard.
We welcome ingredient lists from guests when it helps everyone relax.
Start with clarity in your request
Include restriction notes when you contact us. Browse cuisine portfolios for flavor families we can adapt.
Serving Reno, Lake Tahoe, and the Bay Area.