You pay per person, and the rate depends on the dining style and how many are coming. Cocktail and canapé packages start from $65 a head, family-style share plates at $165, three-course plated fine dining at $195, and five-course at $245. All inclusive of tax, with nothing added at checkout. There is no call-out fee, no ingredient surcharge and no cleaning charge either. The number you are quoted covers the chef, the groceries, the cooking, the service, and the kitchen left the way they found it

Each package page shows its current rate. For an exact figure on your date and guest count, ask the concierge. Prices can shift over the January and March peaks, and for last-minute booking.

What every package includes:

• A vetted private chef, matched to your menu and dietary restrictions
• Menu design and revisions with your chef before the event
• The ingredients, sourced and shopped for by your chef
• Cooking on site at your venue, arriving ahead of service
• Full kitchen and dining area cleanup
• Concierge support from booking through to the evening
• All taxes: the displayed rate is the final rate
• Public liability coverage, and payment held in trust until after your event

What sits outside the per-person price:

• Wait staff and bar staff: available as an add-on
• Drinks, tableware, glassware and cutlery: can be arranged as add-ons

A bachelorette party is the booking Austin gets more than anywhere else. A rented house in East Austin or off South Congress, ten to fifteen people in from out of town, a weekend that is already full of things to organize, and a Saturday night nobody wants to spend cooking or arguing about a restaurant that will not seat a group that size.

A chef comes to the house. You choose the format: canapés and cocktails while people are getting ready, a long shared table, or a proper multi-course dinner. Your chef works with the kitchen that is there, brings the ingredients, cooks, serves and cleans up. Nobody is on dish duty and nobody is negotiating a bill at the end. It is a private dinner built to impress the group without anyone in it doing the work.

Book early. Austin bachelorette season runs hardest in spring, and the good chefs go first. Give the concierge the date, the house address and the guest count, and mention any dietary needs in the group — there is almost always at least one, and it is easier to plan around than to work around on the night.

CHEFIN chefs cook across Austin and out into the Hill Country. If you are looking for a private chef near you in any of these areas, we have chefs who go there regularly.

We cook wherever you are hosting: houses and condos, rentals and event spaces, offices and boardrooms, lake houses and Hill Country properties, and outdoors on patios, decks and back yards. Tell the concierge what the space is like and your chef plans around it.

Central Austin: Downtown, Zilker, Travis Heights, South Congress, Clarksville, Old Enfield, Hyde Park, Mueller, East Austin
West Austin: Tarrytown, Pemberton Heights, West Lake Hills, Rollingwood, Barton Creek, Northwest Hills, Davenport Ranch, Lost Creek
Lake and west: Lakeway, Bee Cave, Spanish Oaks, Steiner Ranch and around Lake Travis
North and south: Round Rock, Georgetown, Cedar Park, Buda, Kyle, San Marcos
Hill Country: Dripping Springs, Wimberley, Fredericksburg, Marble Falls and the surrounding wine country

The culinary range in Austin is wider than its reputation suggests. Live-fire and smoke are the obvious strength — several of our chefs came up cooking over wood and will happily take over a smoker or a grill if the house has one. But the city also runs on serious Mexican and Tex-Mex, Gulf seafood, Vietnamese, Indian and a strong vegetable-forward scene. Our chefs cover more than twenty cuisines between them, and several specialize in one deeply rather than spreading thin, which is how you get a genuinely delicious meal instead of a gourmet-sounding one.

Texas supplies more than beef.
Gulf shrimp and redfish come up from the coast, Hill Country peaches out of Fredericksburg through summer, pecans in the fall, goat cheese and olive oil from the Hill Country, and heirloom corn for masa milled locally. Texas Wagyu is genuinely good and worth the plate, and chefs shop the freshest of it the morning of your event rather than working from a fixed list.

The seasons run the opposite way to most places.
The best hosting months here are the ones most cities skip. Winter is mild and the peak entertaining season; spring and fall are ideal for anything outdoors; and July and August are for the pool, the shade and food that does not need a hot kitchen. Menus follow that, and so does availability.

Wine pairings come from an hour west.
The Texas Hill Country is one of the largest AVAs in the country, and its Tempranillo, Mourvèdre and Viognier hold up on a table. A chef pairing locally in Austin is not making do.

The kitchens vary more than you would expect.
Austin runs on bungalows with small kitchens, new builds with islands the size of a dining table, rentals with whatever the owner left behind, and lake houses built for entertaining. Tell your concierge which one you have, and mention the grill or smoker if there is one.