A 50% deposit is required to be paid before the service date for each new client. This payment reserves the date for you and ensures that the chef has resources to purchase groceries and other expenses. For future services, payment can be arranged beforehand or on the day of the client's service, at the discretion of the chef. MBWAY, cards, and cash are accepted for first-time clients, and the service will not be confirmed until the deposit is received.

The most common forms of payment are through credit card, MBWay, and cash. It is important to remember that a 50% payment of the agreed total amount is required for market and logistics expenses, with the remaining 50% to be paid at the end of the service. There are hardly any professionals in the market who operate with this level of flexibility and who demand 100% full payment upon hiring. This is an advantage that you will benefit from.

I understand that things happen and sometimes clients need to cancel. All cancellations must be made at least 72 hours before the service date to receive a full refund. If the client cancels within 72 hours before the service, half of the total service amount will be forfeited to cover any incidents or materials already purchased. The remaining half of the total service amount will be refunded to the client.

If a client needs to reschedule, this should be done at least five (5) days before the scheduled service date and may result in a service fee. The chef will do their best to accommodate your new date within current availability.

All requests or final menu presentations must be made three (3) days before the client's service date, so that the chef has adequate time to plan, prepare, and purchase ingredients. Last-minute requests are subject to the timing and nature of the request and will be accommodated when possible.

Initial consultation, multiple guidance, personalized appetizers according to your preferences, grocery shopping, financial advance, cooking, kitchen cleaning, packaging, labeling, storage, and follow-up are included when hiring a Private Chef.

Only if you want it to be. Your Private Chef will create a new menu for you every time you hire them. Some clients go months without repeating a meal.

Yes, the groceries are paid along with the chef's fee. This is to ensure that you receive quality fine meats, produce, and organic pantry ingredients.

Of course! You can always add extra dishes, salad or soup if you feel it's necessary. Just let us know!

Yes! Your chef will take into consideration everyone's tastes when planning the menu. Let your chef know in advance if children will have specific needs.

A buffet allows your guests to serve themselves as much food as they want. The food is served buffet-style or "family style" at the table. A plated dinner consists of multiple courses, served at the table like a restaurant. A buffet is great for a casual event or when you have various different tastes involved. Keep in mind that buffets tend to cost more because more food needs to be purchased, but it's very likely there will be leftovers for the next day. Plated dinners are typically more formal and good for business dinners and special occasions.

Chef Bruno specializes in events with 2 to 20 guests, just ask!

Yes! I maintain a network of qualified servers and bartenders for your event. However, this event runs as a special negotiation.

The budget for each event is unique, depending on the number of guests, style, size, and complexity of the menu. Your total will consist of a service fee and a grocery budget together. The average budget per person is calculated from €100. Your chef can provide you with an estimate once the details of a menu are discussed. He will then present you with a final budget for approval, request a deposit, and if you agree the deal will be closed.

All the food is delivered fresh and some can be frozen for future consumption. Talk to your chef about your eating habits to plan the right preparation for you.

You will receive instructions on how to reheat your meals. If the meals are frozen, simply thaw them in the fridge the day before and follow the reheating instructions in the oven or microwave.

That will depend on how many courses you ordered and how many people were served. Your meals will be labeled and dated for easy selection. Typically, each meal lasts about four days in the fridge (two for fish or seafood) and up to a month in the freezer.

This will depend on the size and specification of the event. It can take a whole period or half a day. When contracting, your chef will inform you of the number of hours needed between preparation and serving.

Yes. This service is called Chef à Distribuio. And as you can see, it celebrates the chef's accompaniment to work in the preparation of the different meals of the day for a period of time to be agreed. In this case, expenses with transfers, airline tickets, accommodation and per diem are also negotiated separately.