Questions to Ask Before Hiring a Private Chef

Most people hire a private chef once or twice a year, so it's easy to walk into the first conversation without knowing what actually matters. The difference between a forgettable evening and a genuinely memorable one usually comes down to a handful of details settled before anyone sets foot in your kitchen: how the menu gets built, who buys the ingredients, what happens if a guest has a shellfish allergy, and how the price you're quoted actually breaks down. Asking the right questions early prevents surprises later — and it tells you a lot about how a chef runs their business.

What's Included in the Quoted Price?

A quote that only covers labor looks appealing until the grocery bill arrives separately. Ask whether the price includes ingredients, or whether you'll be billed for those afterward with receipts. Also ask about travel fees if you're outside a chef's usual service area, and whether a service charge or gratuity is built in. In Dubai, a full evening for six to eight guests — ingredients included — typically runs somewhere between AED 1,500 and AED 3,500 depending on the menu's complexity and protein choices.

How Do You Handle Allergies and Dietary Restrictions?

This is non-negotiable, not a nice-to-have. Ask directly how the chef handles cross-contamination in a home kitchen, not just whether they can substitute an ingredient. A serious answer includes separate cutting boards and utensils for allergen-free dishes, and a willingness to walk through every guest's restrictions individually rather than asking for one general list. If a chef brushes past this question or gives a vague answer, treat it as a warning sign — severe allergies deserve a specific, confident response.

Can I See Examples of Past Menus?

A chef confident in their range will have photos or sample menus ready without hesitation. Look for variety across at least three or four past events — not the same five dishes recycled with different plating. Ask specifically about cuisines outside their comfort zone too; a chef who says "I can adapt to Levantine or Southeast Asian flavors on request" versus one who only shows European fine dining tells you how flexible they actually are for your particular guest list.

What Does a Typical Timeline Look Like?

Ask when they'll arrive relative to service, how long cleanup takes, and how far in advance the menu needs to be finalized. Most private chefs arrive two to three hours before the first course and need the final menu locked in five to seven days ahead so ingredients can be sourced properly. If you're booking for a specific date — an anniversary, a visiting client dinner — ask how far out they typically get booked during peak season, which in Dubai runs November through April.

What Happens If Something Goes Wrong?

Ask about cancellation policy, what happens if a key ingredient isn't available on the day, and whether there's a backup plan if the chef themselves falls ill. A professional operation has answers ready: typically 48 to 72 hours' notice for a full refund on cancellations, and either a trusted substitute chef or ingredient alternatives pre-agreed with you. Vague answers here usually mean vague answers everywhere else too.

Ready to Plan Your Evening?

Every good private dining experience starts with an honest conversation about your expectations, your guests, and what you'd like on the table. Get in touch with LUCIAN to start planning your private dining experience in Dubai.