Published prices
What a chef week costs, worked.
Nobody else on the island publishes multi-day chef pricing. Here is a seven-day estate week worked line by line from the published card — the only weekly math on Kauaʻi.
| Stay Chef day rate × 7 From $1,100/day — planning, shopping, cooking, service, reset | from $7,700 |
|---|---|
| Celebration-night staffing Server ($55/hr) + sous ($75/hr) × 4-hr floor | $520 |
| Shore surcharge × 7 $50–$75/service day, Princeville or Poʻipū | $350–$525 |
| Groceries Receipts attached; island prices run 31–53% above mainland | at cost |
| Service charge Itemized on its own line | 20% |
| Hawaiʻi GET On its own line, always | up to 4.7120% |
Illustrative math on published rates — not a quote. 20% service charge and Hawaiʻi GET up to 4.7120% always appear on their own lines (GET valid through 12/31/2030). 50% deposit locks the date. Signature dinners: food inside the band. Stay Chef: groceries at cost with receipts. Gratuity is always voluntary.
The fee stack, itemized
- 20% service charge, always on its own line
- Hawaiʻi GET up to 4.7120%, on its own line (valid through 12/31/2030)
- 50% deposit locks the date — only after you have seen the numbers
- Gratuity is always voluntary
- Stay Chef groceries at cost with merchant receipts (zero retail markup)
The worked week (illustrative)
Seven days, ten guests, one staffed celebration night midweek. Every line traces to the published rate card; your quote itemizes your actual week the same way.
Why day-rate beats per-meal
Pricing a week as fourteen separate “events” means fourteen minimums, fourteen setups, and a menu that never learns the table. The day rate prices the chef’s day once and lets the week breathe — breakfast appears, the beach cooler happens, dinner lands when the light does.
Against the estate rental itself ($3,750–$8,250/night on the bluff corridor), the chef week is the line that makes the rest of the spend make sense.
Groceries at cost, on an island
Kauaʻi food costs run 31–53% above the mainland. At-cost with receipts means you pay the true price of the week’s fish and greens — visible, auditable, never a padded allowance. The receipts envelope is part of the product.
Questions, answered
No invented discounts — the day rate is the published rate, and the written quote is the confirmed total. The honesty is the discount: you see every line.
Yes — rest-day dinners you cook yourselves, restaurant nights you’ve booked: the quote charges only serviced days. The rhythm is yours; the math follows it.
The day rate holds; staffing scales at published hourlys on bigger dinner nights, and groceries at cost scale honestly with appetites.
Keep reading
- pricing The Kauaʻi rate card.
- pricing What a Kauaʻi wedding week costs.
- pricing What a private chef costs on Kauaʻi.
- pricing The fee stack, on its own lines.
- pricing Travel zones, published like everything else.
- pricing The Kauaʻi estimator.
- pricing Both shores, one written quote.
- guide Chef at the house, or the dining room?
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.