CHEFIN is a private chef service connecting you with vetted chefs across Houston and the surrounding suburbs. Your chef plans the menu, sources premium ingredients, cooks on-site and cleans up before leaving. That can be a house in West University, a place inside the Loop in Montrose, a home out in The Woodlands, or an office in the Energy Corridor. You pick the dining style — Gulf seafood, a Texas barbecue, or a formal dinner that borrows from the city’s Vietnamese and Tex-Mex kitchens. We match you with the chef whose cooking suits your menu, your dietary needs and the occasion, then you and your chef shape it together. A concierge stays with it from the first message to the last plate cleared.

Cocktail and canapé packages start from $65 a head, three-course fine dining from $195, tax included. A private chef for one evening or a personal chef on a regular basis: either way, it starts with the same call. Finding a good chef in Houston is the easy part. What sits behind them is the rest of it.

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 premium ingredients, 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 holidays and for last-minute booking.

What every package includes:

• A vetted private chef, matched to your menu and dietary needs
• Menu planning and revisions with your chef, tailored to your preferences
• Premium ingredients, sourced and shopped for by your chef
• Cooking on site in your kitchen, 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, background checks on every chef, 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

Houston is the most diverse city in the country and the food follows. Mexican and Tex-Mex are the backbone, but the city also runs on some of the best Vietnamese cooking in America, plus Nigerian, Indian, Cajun and Creole from just up the coast, Korean, and serious steakhouse and barbecue traditions. 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 genuine culinary experience rather than a menu that tries to do everything.

The Gulf is an hour away and it shows.
Gulf shrimp, redfish, snapper and oysters from Galveston Bay, crawfish through spring, and blue crab in season. Add Texas beef and Wagyu, Hill Country goat cheese, and citrus out of the Rio Grande Valley in winter. Our chefs buy from the suppliers and growers they have chosen themselves, shopping for fresh, local, seasonal produce close to the day rather than working from a fixed list.

The heat decides the calendar.
Houston summers push everything indoors and onto the air conditioning, which is exactly when hosting at home beats sitting in traffic to a restaurant. Fall and spring are the outdoor seasons, and the patio months are short enough that people make the most of them. Menus follow that, and so does availability.

The kitchens vary enormously.
Houston runs on 1920s bungalows in The Heights, mid-century ranch houses in Memorial, new builds with islands the size of a dining table, and high-rise condos with galley kitchens and a skyline view. A Heights bungalow and a Memorial ranch house are two different evenings to cook. Tell your concierge which one you have, and mention the grill if there is one.