CHEFIN is a private chef service connecting you with vetted chefs across Las Vegas and Henderson. Your chef plans the menu, sources premium ingredients, cooks on-site and cleans up before leaving. That can be a house in Summerlin, a suite on the Strip, a place out in Henderson, or a rental for a group who flew in for the weekend. You pick the dining style — a bachelorette dinner, a poolside spread in the desert heat, or a quiet meal that beats fighting for a restaurant table on a Saturday night. 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 Las Vegas is the easy part. What sits behind them is the rest of it.

You pay per person, and the cost to hire 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 number of guests, ask the concierge. Prices can shift over convention weeks, 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 food preferences
• Premium ingredients, sourced and shopped for by your chef
• Cooking on site right 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

This is the booking Las Vegas gets more than anywhere else. A rented house or Airbnb off the Strip, ten to fifteen people in from out of town, a weekend already full of things to organise, and one night where nobody wants to queue for a table or split a four-figure restaurant bill fifteen ways.

A chef arrives at the rental. You choose the format: canapés and cocktails while people are getting ready, a long shared table, or a proper multi-course dinner before you head out. For a group of 10 people or more it usually works out cheaper per head than a comparable restaurant, before anyone orders a drink. Your chef works with the kitchen that is there, brings the premium ingredients, cooks, serves and cleans up. Nobody is on dish duty and nobody is chasing a reservation for a group that size.

Two things worth knowing. Give the concierge the rental address and the number of guests when you book, because rental kitchens vary enormously and it changes what your chef plans. And mention any dietary needs in the group in one go — with a party of twelve there is almost always at least one, and it is easier to design around than to work around on the night.

Las Vegas has one of the deepest restaurant-kitchen talent pools in the country, because the resorts recruit from everywhere and not everyone stays behind a hotel line. Our chefs create menus across more than twenty cuisines — steakhouse and modern American, Italian, Japanese and sushi, Mexican, Korean and Thai — and several came out of Strip kitchens before moving to in-home work. That is where the culinary experience comes from: resort-level training, cooking for twelve instead of two hundred.

The supply chain is better than the desert suggests.
Vegas is fed by the same distribution that supplies the resorts, which means access to Pacific seafood, prime and Wagyu beef, and specialty produce that most cities this size never see. Add California produce four hours west, Nevada-grown greens and dates, and honey out of the valley. Our chefs buy from suppliers they have chosen themselves, shopping for fresh, seasonal ingredients close to the day rather than working from a fixed list.

The seasons here are about heat, not cold.
Summer pushes everything indoors and after dark, and menus get lighter for it. Spring and fall are the outdoor months, when a patio or poolside dinner is the best table in the city. Winter is mild and the peak season for entertaining at home, and the search data agrees — January is one of the busiest months of the year.

The kitchens vary more than anywhere.
Las Vegas homes run from Summerlin new builds with islands the size of a dining table, to high-rise condos with galley kitchens, to short-term rentals stocked with whatever the owner left behind. A Ridges kitchen and an Airbnb off Flamingo are two different evenings to cook. Tell your concierge which one you have, and mention the outdoor grill if there is one.