A five-course seasonal dinner, composed and served in residence — planned with a chef's precision.
Charter the event — purpose, host sign-off, success criteria.
Scope, menu, WBS, schedule, cost, risk, and procurement.
Advance prep, transport, mise en place, plating and service.
Temp checks, tasting gates, timing buffers, cost variance.
Host sign-off, invoicing, lessons learned for next booking.
Critical path: the lamb roast and rest into the main plating. A 15-minute buffer sits before each plated course; sauces are held, never fired late.
| Protein — halibut, lamb, pancetta | $260 – $340 |
| Produce & herbs | $90 – $120 |
| Dairy & specialty | $80 – $110 |
| Pantry & bakery | $60 – $90 |
| Consumables — ice, labels, gloves | $20 – $30 |
| Food & provisions | $510 – $690 |
Mileage and chef labor (~23.5 hr) billed separately per agreement. Variance beyond ~10% is flagged to the host.