Payment
Once you confirm the reservation. We require a credit card to hold your reservation for a cooking session/event. We will not bill your credit card until after the cooking session/event is completed. *We will ONLY bill your credit card if in the event that a payment is NOT made within 1 week of the cooking session/event, or in the mention bellow in Cancellation Policy. Payment is due immediately upon receipt of invoice.
Cancellation Policy:
Please let us know a full 2 business days (48 hours) in advance of a cancellation. We appreciate your understanding. This notice allows us to try and help other clients who are waiting for bookings as well as give our chef timely updates for his schedules.
Cancellations made within 48 hours of a scheduled cooking session/event will be charged the full amount from the Final Cost Estimate that you approved and for the cost of the estimated cooking session per hour from the Final Cost Estimate you approved.
Cancellation made within one week before the scheduled cooking session/event (48 hours before event not included in seven days notice) will be charged the half of the full amount from the Final Cost Estimate that you approved and for the cost of the estimated cooking session per hour from the Final Cost Estimate you approved.
Cost Estimate will be sent to you seven days before the agreed date. After the Cost Estimate (Including all the ingredients plus estimated hours of cooking) is sent, you verify it or make final adjustments by your budget and preferences. The final approved Cost Estimate by your side, is the one which is going to be used at the event.
Why do we charge a cancellation fee?
The Private Chef service begins in advance of when Chef arrive to cook for you. Chef plan your menu and recipes many days before your cooking session. If it's less than 2 business days before your cooking session, Chef have already long begun working on your menu and customizing your recipes. We respect your time but also, our Chefs' time and busy schedule. In the event of a cancellation we try to give as much notice as possible so that our Chef can rearrange his schedule as well as do our best to accommodate another client on our waiting list.