Your chef brings everything — proteins, produce, pantry, even the finishing salt. They cook in your kitchen, plate course by course, clear the table, and leave the kitchen cleaner than they found it. You set the table, pick the music, pour the wine.
Book your own chef because
Because some nights
are reserved for memories.
Our chefs
Finding your perfect chef.
Pick a cuisine, tap a card for a signature dish, then book with a 20% deposit.
1chef available
Cooking, for me, has always been about the people on the other side of the plate.
— Christopher Johnson · Chef on SERVD
How it works
Your evening, choreographed.
Four moments. One night you’ll talk about for weeks.
Morning of
Shops
Trusted purveyors, the local market — every ingredient chosen for your table.
1–2 hours before
Preps
Knife rolls in hand. Stations set. Longer-lead courses already underway.
Dinner time
Serves
Course by course, paced to your conversation. At chef temperature.
End of evening
Cleans
Dishes done. Leftovers packaged. Gone before your last sip.
“A meal sent home tonight — a family gathered around it tomorrow.”
— Partner organization · Boulder Food Rescue
Book a dinner.
Put food on someone’s table.
Every booking shares a meal with someone in need — no extra cost, no catch. Just a better reason to gather.
48,392
Meals shared
7
Cities reached
1:1
Your event : Meals shared
Happening right now
— The Guarantee
Some nights have to land.
If yours doesn't, we make it right — whatever that takes. Every booking, no fine print.
Read the Guarantee →— The Coverage
A million dollars of quiet.
$1M of general liability coverage on every chef, every event — carried by SERVD, invisible to you. Peace of mind, folded into the price.
Coverage details →— The Roster
Every chef, hand-picked.
A full background check, an application read by a human, and a conversation before they ever cook for you. If they’re on SERVD, we back them.
How we vet →
“Servd takes all the guesswork out of great food.”
Common questions
Everything you’re
wondering.
The questions guests ask before their first chef — answered.
Tell us at checkout. We surface diet preferences and allergens to your chef immediately — they shop and prep accordingly. Severe allergens (tree nuts, peanuts, shellfish) are flagged for double-confirmation the day before service.
Place a small deposit at checkout — we don’t actually capture funds until your chef accepts. The balance settles automatically based on your chef’s cancellation policy (you’ll see the exact deposit amount and refund schedule on the booking page before you confirm).
Most private chefs have cooked in galley apartments. They’ll ask about your setup at booking and bring the prep tools they need. If the space is genuinely too tight, your chef will tell you up front and propose options.
Always. Anniversaries, proposals, birthdays — tell us at checkout and your chef plans around it. Many of our chefs have a signature special-night course they’ll add when the occasion calls for it.