The Process
From Booking to Cleanup —
Every Detail Handled
Six clear steps. Personally led by Chef Rob from first call to final dish.
1
Inquiry & Date Hold
Tell us your event date, guest count, location, and the kind of evening you're imagining. We'll respond within 24 hours and hold your date for 72 hours while we finalize the details.
2
Consult & Menu Design
Chef Rob schedules a short call or email exchange. We learn your tastes, allergies, dietary needs, and any meaningful touches — then design a multi-course menu specifically for your event.
3
Confirmation & Booking
You approve the menu and the all-in price. A deposit secures the date. Final guest count and any tweaks lock 7 days before the event.
4
Sourcing & Shop Day
Chef Rob shops Atlanta's premium markets and specialty grocers personally — produce, proteins, dairy, dry goods. Mise en place begins the day before.
5
Event Day Service
Chef Rob arrives 1–2 hours before guests. Cooking, plating, and tableside service are handled in your kitchen. You host. We cook, plate, and serve.
6
Full Cleanup
Pots, pans, counters, stovetop, sink — your kitchen is left as clean as we found it (often cleaner). Chef Rob packs out his equipment. You wake up to a spotless home.
FAQ
How It Works — FAQs
What is your booking and payment schedule for events?
To officially reserve your date on our calendar, we require a 50% non-refundable booking deposit. The remaining 50% balance, along with your final guaranteed guest headcount, is due exactly 14 days before your scheduled event.
How far in advance should I book?
We recommend booking your private chef or catering service 4 to 8 weeks in advance, especially for weekend dates and busy holiday seasons. Because we focus on highly personalized, boutique culinary experiences, our calendar fills quickly.
Do you create custom menus or do you have set packages?
Every event is fully customized. We build your menu around your tastes, dietary needs, seasonality, and the style of experience you want (plated, family-style, cocktail-style, retreat meals, and more).
What do you need from my kitchen to cook on-site?
A clean, safe kitchen with a working stove/oven, sink, refrigerator space, and reasonable counter space. If you're in a vacation rental, we'll adapt to the setup — we just need the basics to execute at a high level.
Do you cook the food on-site or bring it pre-made?
For private chef dining, we prepare and finish dishes fresh on-site in your home or venue kitchen for restaurant-quality presentation. For larger catered events, we may complete primary prep work in advance and handle final assembly, plating, and service on-site.
Do you clean up after the event?
Yes — we clean prep surfaces, the stove area, and any dishes we use during service. Final trash removal into the property's main bins is typically the client's responsibility unless otherwise agreed.
What happens to leftover food at the end of the event?
Any food left unconsumed at the conclusion of our service window becomes the client's responsibility. If you wish to keep leftovers, please provide clean storage containers, and we'll gladly package them before we complete kitchen cleanup.