You are inviting someone into your home to cook food your household will eat all week. It is worth taking ten minutes to ask the right questions first. Here is the checklist we would use ourselves.
1. Are they qualified to handle food?
In the UK, the Level 2 Food Hygiene certificate is the standard course for people who handle food. It covers temperature control, cross-contamination, cleaning and allergens. Any chef cooking for the public should be able to show you theirs.
Every oishee chef holds a current Level 2 Food Hygiene certificate.
2. Has anyone actually met them?
Marketplaces and listing sites vary a great deal in how well they vet chefs. Ask whether the chef was interviewed in person, and whether anyone has tasted their cooking before sending them to a customer.
We meet every chef in person before they cook for anyone, and each one cooks our core dishes for us first.
3. Can they cook the food you actually want?
A good chef cooks the food they know best. A chef cooking the food they grew up with will usually cook it better than one who offers everything. Ask where they learned to cook and what they would choose to make for their own family.
Our chefs are Japanese and learned these dishes at home, from Kyushu to Tokyo to Okinawa. The menu is the food they grew up eating, not a restaurant version of it.
4. What exactly is included in the price?
This is where quotes differ most. Ask about each of these:
- Ingredients. Included, or bought by you from a list?
- Travel. Included, or charged by distance?
- Containers. Does the chef bring them, or do you?
- Clean-up. Will the kitchen be left as they found it?
- Portions. How many, and how big?
Our pricing page answers all of these in one place, because we think a price you cannot compare is not really a price.
5. How do they handle allergies?
Any chef should ask about allergies and dietary needs before they cook, not on the day. They should also be honest about what they cannot promise. Food cooked in a home kitchen can pick up traces of other allergens, and a chef who claims otherwise is not being straight with you.
We have written a longer guide to private chefs and allergies.
6. What happens if something changes?
Plans move. Ask how much notice you need to give to change or cancel, and whether it costs anything. Ours are free up to 48 hours before a visit.
7. Will you get the same chef each time?
If you are booking regularly, continuity matters. The same chef learns your kitchen, your preferences and how spicy you really like the curry. Ask whether the service keeps you with one chef and what happens when they are unavailable.
8. How easy are they to reach?
You will have questions about timings, dishes and access to your building. Check that a real person answers, and how quickly.
A quick summary
| Question | What a good answer looks like |
|---|---|
| Food hygiene | A current Level 2 certificate |
| Vetting | Interviewed in person, cooking tested |
| Price | Clear about ingredients, travel and containers |
| Allergies | Asked before booking, honest about traces |
| Changes | Free with reasonable notice |
| Continuity | Same chef on regular bookings |
FAQ
Do private chefs need a food hygiene certificate in the UK?
Anyone handling food commercially must be trained or supervised in food hygiene appropriate to their work, and the Level 2 Food Hygiene certificate is the usual way chefs show it. Ask to see it.
Should I be home when a private chef cooks?
Usually you need to let the chef in and be around when they leave. You do not need to watch them cook. Most customers use the time to get on with other things.
How far in advance should I book a private chef in London?
A few days is often enough for a meal prep visit. You choose the exact start time when you book, and we confirm your chef within 24 hours.