— Questions, Answered
What you might be wondering.
Short answers to the questions I hear most. If yours isn’t here, write me directly at bookings@privatechefyahya.com — I’ll come back the same day.
- 01How far in advance should I book?
- Two to four weeks is the sweet spot — long enough to design a thoughtful menu and source the right ingredients, short enough to plan around your calendar. For tasting menus and events I prefer four to eight weeks. For weekly meal service we set a start date and run from there.
- 02How does pricing work?
- Every dinner is quoted per event, because no two are the same. The quote covers the food, the cooking, plating, table service, and a spotless kitchen at the end of the night. I'll send a clear, all-in number after we discuss the occasion, headcount, and the menu direction.
- 03What's included in your service?
- Everything from grocery to garnish. I source the ingredients, arrive with the equipment I need, cook in your kitchen, plate each course at your table, and leave the space exactly as I found it. You buy the dinner; I handle the rest.
- 04Where do you cook?
- Greater Boston & New England. If you're outside that area, write to me and we'll talk — I take on the right events further afield when the calendar allows.
- 05Can you accommodate dietary restrictions or allergies?
- Yes. Tell me about the room before we set the menu — vegetarian, vegan, kosher-friendly, gluten-free, allergies, specific dislikes — and the menu is built around it from the start. A guest at the table should never feel like the menu was an afterthought for them.
- 06Do I need to provide anything?
- A working kitchen, basic plateware, and a table for your guests. That's it. I bring my own knives, pans, plating tools, and the ingredients. If your kitchen is light on certain equipment, tell me up front and I'll plan around it or bring what's needed.
- 07What about drinks and wine?
- Wine and drinks are handled by you — I can recommend pairings for the menu, and I'll happily talk through what works course-by-course. For larger events I can coordinate with your sommelier or caterer.
- 08What if I need to cancel or reschedule?
- Life happens. As soon as you know, write to me. Cancellations more than two weeks out are fully refundable; inside two weeks I'll do my best to reschedule, and any deposit covers menu development and shopping already underway. Specifics are noted on each quote.
- 09Do you do weddings or large events?
- Yes — up to thirty guests for tasting menus and events through the standard booking form. Larger weddings and corporate events are handled directly: write to me with the date, headcount, and what you're imagining and I'll come back with a proposal.
- 10What does a typical evening look like?
- I arrive a few hours before service to set up, finish prep, and read the kitchen. Guests sit at the time you've chosen; courses come out at the pace of the conversation. I plate each course at the pass, you and your guests stay at the table. By the time the espresso lands, the kitchen is clean and the only thing left to do is keep talking.
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