The chef answer, without the phone chain.
You’ve arranged chef service by phone chain for years — one dinner at a time, prices by callback. The desk replaces the chain: one inquiry, one written quote, published rates your guest can verify.
The working relationship
Send the inquiry with your guest’s dates, shore, headcount, and kitchen; the written quote comes back within a day, honestly. You stay in the loop or step out — either way the guest holds the same published rate card you could have looked up.
No exclusivity games, no off-book pricing: the desk’s rates are published precisely so a concierge referral never carries a markup smell.
What we handle so you don’t
The whole food vertical:
- Dinners and Date Nights — per-guest bands, $650–$950 for two
- Stay Chef estate weeks — from $1,100/day, the multi-day rate nobody else publishes
- Stocking and provisioning — at cost, receipts attached
- Retreat tables — 8–30 guests, 3–7 days, one contract
- The honest no — when a date can’t be crewed, you hear it immediately, not at the deadline
The desks we already think like
Estate-agency concierges, resort-adjacent guest services, and the villa belts’ front desks — the Poipu Kapili model of “Private Gourmet Chef available” is exactly the demand this desk serves, priced openly enough to print in your welcome book.
Questions, answered
Partner arrangements are built in writing where they make sense — but the guest-facing rates are the published card either way, so the referral is clean regardless.
Within a day, honestly — a written quote or an honest no. Your guest never waits on us to learn their date is impossible.
Yes — and the rate they’ll find published is the one you quoted them. That’s the point of the desk: no version where the direct guest pays less than your referral.
Keep reading
Get a written quote
Kauaʻi runs inquiry-first: you tell us the table, we send a written quote — and that quote is the confirmed total. We never hold a date we can’t crew.