Got Ouestions? I've Got Ansvwers

It’s simple: you choose a date, I reserve it for you, and we discuss your preferences and the occasion. I create a custom menu, you approve it — then I take care of everything: shopping, cooking, serving, and cleaning.
All you need is a kitchen and good vibes!

No, it’s not required. You can book first and we’ll plan the menu together later.
I’ll send you a customized proposal based on your preferences, and you can approve or adjust it.
If you’d prefer to choose from a variety of dish options, I can also send a list for you to pick from — everything is flexible.

It depends on the guest count and menu complexity, but I usually arrive 2–3 hours before dinner and stay on-site for around 4–6 hours including cleanup.

Yes, absolutely! I love intimate dinners. Just keep in mind the minimum service fee is $400, even for 2 guests. The preparation, planning, shopping, and travel time are the same regardless of the number of guests.

Yes, I cook everything fresh in your kitchen. I bring all the necessary equipment and tools for cooking.
All I need is a clean, equipped kitchen with a stove, fridge, and countertop space.

Yes — but only if there is a proper kitchen on site. That means a working stove, oven, refrigerator, clean prep surfaces, and enough space to work.
If your venue has any special conditions or limitations, just let me know in advance so I can plan accordingly.

Guests typically use their own plates and utensils.
If needed, I can purchase disposable sets (paper, plastic, or eco-friendly) — just let me know in advance.
For serving dishes on the table (family-style or buffet), I can provide presentation platters and bowls upon request. We’ll agree on the details beforehand and arrange a time for pickup after the event.

Absolutely. Please let me know about any food allergies, sensitivities, or dietary needs when booking.
I have experience with keto, diabetic, gluten-free, dairy-free, and even pollen-related allergies.
All restrictions will be listed in the service agreement for you to review and confirm before signing.

Yes. I can send you the ingredient list for your menu, and you can let me know which items you already have and in what quantities.
If something is missing or not suitable for cooking, the dish may be served without it — or skipped if essential.

My pricing covers everything you need for a personalized in-home chef experience: menu planning, coordination, shopping, travel, cooking, and cleanup.
The only separate cost is for the ingredients, which are reimbursed based on store receipts.
The minimum service fee is $400, even for two guests, as preparation and effort are the same regardless of party size.

For your convenience, I do the grocery shopping myself — usually on the day of the event, or the day before for special occasions.
When I arrive, I’ll provide the original receipts, and you’ll reimburse the total amount.
I can also give you a general idea of the expected budget, but keep in mind this will only be an estimate — I shop directly at grocery stores and do not have set wholesale pricing for ingredients.

Yes, I require a $200 deposit to secure your date. This deposit is non-refundable and will be applied toward your final balance. The remaining payment is due after the event.

I accept Zelle, PayPal, checks, and cash.

Life happens — and I do my best to be understanding. That said, I follow a clear cancellation policy to protect the time and work I put in:
– The $200 deposit is non-refundable.
– If you cancel within 48 hours or less before the event, you will be responsible for the full cost of purchased ingredients (based on receipts), plus 50% of the agreed service fee.
Whenever possible, I’m happy to reschedule your event, as long as I have availability. Just reach out and we’ll work together on a solution.

Yes. I am registered as Chef Montana LLC, and I hold a business license as well as a ServSafe Food Protection Manager certification.
I also have a degree in Food Technology and Hospitality Management from a European university.
You can read more about my background and experience on the About Me page of this website.

That’s totally okay — I aim to be flexible. We’ll agree on a serving time in advance, and if something changes, just let me know as soon as possible so I can adjust accordingly.