Your own private chef, one day a week or every day. Menus written around your household, groceries shopped by hand, dinner cooked in your kitchen, and the kitchen left clean. Scroll through one day with your chef.
A CFR chefEvery chef day follows the same rhythm, whether it is one day a week or five. Here is how it goes.
01 · The menuBefore you have finished your coffee, tonight's menu is on your phone. Three courses or a family table, written around what your household actually likes to eat. Reply yes, no, or swap a dish.
Nothing is ever repeated unless you ask for it again.
02 · The marketYour chef shops for the day. Produce, proteins, the good olive oil, the bread you like. Groceries are billed to you at cost, with receipts, so there is never a markup on what ends up on your plate.
03 · Your kitchenYour chef arrives with knives and a plan. Stocks go on, vegetables get prepped, the house starts to smell like dinner. You can be at work, at the school run, or on the couch. The kitchen is handled.
Allergies, macros and medical diets are cooked to the letter, because the menu was written for them that morning.
04 · DinnerPlated and served when you sit down, or left warm for whenever you get home. Up to four at the table are included in the day. Guests coming? Your chef cooks for them too, $40 a seat.
05 · The resetUp to 20 packed meals are labeled in the fridge for tomorrow's lunches and the days your chef is not there. Counters wiped, dishes done, floor swept. You would not know anyone had cooked, except for dinner.
Part time is priced by the chef day and gets cheaper the more days you book. Full time is scoped and priced in a consultation, because no two households want the same thing.
Your chef comes on the days you choose. Each chef day covers dinner for up to four at the table plus up to 20 packed meals for the days in between.
A chef dedicated to your household: breakfast through dinner, entertaining, dietary programs, and everything in between.
Every chef day includes dinner for up to four and up to 20 packed meals. Extra meals $20 each (up to 28), extra guests $40 each (up to 4 more). Groceries at cost. Full-time households are priced in consultation.
Real dinners on school nights, lunches packed for tomorrow, and a kitchen that runs without you.
Come home to dinner. Leave for the airport with the fridge stocked and labeled.
Macros, low sodium, renal, diabetic, or a clinician's plan. Cooked to the number, every day.
The weeks nobody has time to cook. A chef who shows up, cooks, cleans and leaves.
A Tuesday dinner for four and a Saturday table for twelve, from the same chef who knows your kitchen.
Chicago, the suburbs, or the lake house for the summer. Ask about travel.
No. Most clients are not. Your chef arrives, cooks, packs and cleans, and you come home to dinner. Access and house rules are agreed at the consultation.
Yes. You are matched with one chef who learns your kitchen and your household. If they are ever unavailable, Culinary for Royalty covers the day with a chef who has your file.
Your chef shops for each day and bills groceries at cost with receipts. You can also keep the pantry stocked yourself; your chef will write the menu around what is there.
Everything is written into your file at the consultation and every menu is built around it. We cook to your clinician's plan; we do not write it.
A short consultation, in person or by phone. We talk through days, meals, tastes and diets, then you get a plan and a start date in writing.
Tell us how many days a week you have in mind and we will come back with a plan and a start date. Full-time inquiries are answered personally.