The honest answer, with real numbers. Most in-home private chef dinners run $65 to $150 per guest, a dinner party for around ten runs $900 to $1,600, and weekly meal prep runs $200 to $350. Below is exactly what drives the price, what is always included, and how to get the most for your budget.
A private chef in the U.S. typically costs $65 to $150 per guest for an in-home dinner, and that price includes menu planning, grocery shopping, cooking, service, and cleanup. A dinner party for around ten guests usually runs $900 to $1,600 total. Weekly meal prep, where a chef stocks your fridge, runs $200 to $350 per week.
Prices rise with premium ingredients, more courses, and pricier markets. In cities like New York they run $85 to $200 per guest, and in the Hamptons in peak season $125 to $275. Unlike catering, there is no delivery markup, so what you pay goes into the food and the chef's time. Browse chefs to see live pricing in your city.
Four factors move a private chef quote up or down more than anything else.
This is the biggest lever. A handmade pasta and seasonal-vegetable menu costs far less than one built on lobster, wagyu, uni, or truffle. Choosing seasonal, local ingredients over luxury proteins is the fastest way to lower a quote without lowering the quality of the night.
More guests raise the total but usually lower the cost per person, because the chef's time is spread across more plates. Very small dinners for two carry a higher per-head minimum. This is why splitting one chef across a big group is such good value.
A single-plate weeknight dinner takes less time and food than a five-course plated tasting menu. More courses mean more prep, more ingredients, and more service time, all of which show up in the quote.
Premium metros and peak-season resort towns cost more, both for ingredients and for a chef's time. A Saturday in high season prices higher than a quiet weeknight, so flexibility on timing can meaningfully lower the price.
Typical 2026 U.S. ranges. Every quote includes shopping, cooking, service, and cleanup.
| Service | Typical price | What it covers |
|---|---|---|
| In-home dinner (per guest) | $65 to $150 | Menu, groceries, cooking, plating, service, and cleanup |
| Dinner party of about 10 | $900 to $1,600 | A full multi-course dinner for the whole group |
| Weekly meal prep | $200 to $350 per week | Several days of meals cooked and portioned in your fridge |
| In-home cooking class | about $95 per person | A hands-on class and the meal you cook together |
| Sushi / omakase (per guest) | $85 to $250 | Sushi-grade fish and course-by-course omakase service |
| Bachelorette brunch (per guest) | $60 to $120 | A styled group brunch, served and cleaned up |
Smaller experiences like small bites and brunch can start around $30 per guest. Ranges reflect typical bookings. Your exact quote depends on the menu, headcount, and city. These are referential estimates, and final pricing comes from each chef.
The same service prices differently by city, driven by ingredient and labor costs.
| Market | Per-guest range | Notes |
|---|---|---|
| Most cities (Miami, Tampa, Atlanta, Austin, Dallas, and more) | $65 to $150 | Standard tier across our Florida, Texas, and Georgia markets |
| Premium metros (New York City, Long Island, Short Hills) | $85 to $200 | Higher ingredient and labor costs in top markets |
| The Hamptons (in season) | $125 to $275 | Peak summer demand and premium sourcing out east |
See live pricing for your city when you browse chefs.
A private chef quote is mostly all-in. Here is what is standard and what is an add-on.
| Item | Included? | Notes |
|---|---|---|
| Menu planning | Included | The chef designs the menu with you |
| Groceries and shopping | Included | Folded into the quote, no receipts to chase |
| Cooking and service | Included | The chef cooks on site and serves each course |
| Cleanup | Included | The kitchen is left the way the chef found it |
| Gratuity | Optional | At your discretion, never required |
| Server or second chef | Add-on | For larger parties or fully plated service |
| Premium ingredients | Add-on | Wagyu, uni, lobster, and truffle raise the price |
| Plates and glassware | You provide | You supply tableware, the chef brings the food and tools |
Simple ways to lower the cost without lowering the quality of the experience.
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