Oak and Olive Private Dining
Chef Sean is a personal chef who provides custom private dining for dinner, lunch, and cocktail parties for 6-30 guests or cocktail parties for up to 40 guests. Generally, a three-course meal presented either family-style or restaurant-style plating. Other options are also available, such as lunch and passed or stationary hors d’oeuvers.
Prices for most private dining events are based on a per-person price. The price per person is based on the cost of the food, the difficulty in executing the menu, and number of courses on the menu. Other costs include travel costs for distances over 25 miles one way. Servers, bartenders, cooks, rental service of glassware and/or special equipment are also other cost.
For a typical three course dinner, prices range from $65-$75 per person, four or more courses from $80-$95 per person. Cocktail parties range between $30-$50 per person. Lunches range from $20-$40 per person. This includes all planning, shopping, cooking and clean up time as well as the cost of the food.
Policies & Procedures
Creating a menu
Choose one of my prepared menus, mix and match elements or we can talk about something completely unique. For customized menus, I will send you a proposed custom menu(s) based on your preference within 2 – 5 days. I am happy to work with your to refine until we create the perfect menu for your event. Final menu selections and guest count are required five days prior to your event.
Booking
To confirm your date, a deposit of 50% of the estimated invoice is required. The deposit is due within 48 hours of receipt the estimated invoice unless other arrangements have been agreed upon. Don’t worry, you will still have the opportunity to make some changes and no changes will be made without informing you of any changes in price.
Payment
I want to make sure that as soon as dinner starts you are treated as a guest in your own home. Therefore payment of the balance will be due at the time of my arrival at the event. I accept cash, checks, all major credit cards and Pay Pal. Sit back and relax. I got this.
Changes/Cancellation
Because I need time to source the freshest ingredients, all menu choices and guest count must be finalized no later than five days prior to scheduled event date. Please note that some ingredients may not be available at the time of your event and substitution of an equal or higher caliber may need to be made without prior notification. All cancellations made with less than five days notice are subject to a cancellation fee equal to 50% of your invoice or your booking fee.
Kitchen
In general I will need a sink, four burner stove top and an oven. I may need some space to store items in the refrigerator and/or freezer temporarily. Please inform me in advance if you have problems with your appliances. Please have the kitchen clean and available when I arrive. Anything found on the counter or in the way when I arrive will be moved and put back when I leave. The kitchen will be left spot less and ready for the next event.
Home Access
If I am unable to enter your home via the agreed upon access method, I will call and text you for instructions. If I don’t hear back from you within 60 minutes or you are unable to grant me access, it will be considered a last minute cancellation and my stated cancellation policy will apply.
DISCLAIMER:
Chef Sean, Oak and Olive Kitchen Personal Chef Services, LLC, has been educated and trained in the proper handling of foods and storage and utilizes those practices to ensure that your food will be an enjoyable safe product. However, once Chef Sean has properly completed his service, you are responsible for continuing proper food storage and handling techniques to prevent any food-borne illness. If you have any questions concerning proper techniques used, I will be happy to discuss them with you.
Oak and Olive Kitchen Personal Chef Services LLC is not liable for operational failure of or subsequent repairs to stove tops, ovens, microwaves, refrigerators, freezers, disposals, vacuum sealers, plumbing or any other client property used that is necessary for the completion of cooking duties resulting from normal use and/or accumulative wear and tear.