Private chef has a low barrier to entry — anyone with knife skills + a great Instagram can call themselves a private chef. Most are great. Some aren't. These 8 questions tell you which is which before they show up at your door.
1. "Are you insured? Can I see the certificate?"
The most important question. General liability + product liability insurance ($1M coverage) is standard — costs chefs $300-$700/year. A real pro emails the certificate in 5 minutes. An uninsured chef hesitates, talks around it, or claims "I don't make claims so I don't need it." Walk away.
Why it matters: a guest with a serious allergic reaction, a kitchen accident, food poisoning — without insurance, you may end up paying for it.
2. "What's your food handler's certification?"
Most states require chefs working in clients' homes to hold a current food handler's card. A pro has theirs and will share. "I don't really need that" is a warning sign — they're winging it on safety.
3. "Can you accommodate [my specific dietary need]?"
Test their experience. Common needs:
- Severe allergies (nut, shellfish, gluten)
- Religious / cultural restrictions (kosher, halal)
- Medical (low-FODMAP, diabetic, low-sodium)
- Lifestyle (vegan, paleo, keto)
A pro confirms they can handle it + describes their cross-contamination protocol. A vague "we'll make it work" = inexperience or risk.
4. "Can I see a sample menu for an event like mine?"
Pros customize menus to the host + occasion. They'll send a 2-3 course proposal within 24 hours, with notes on sourcing + presentation. A boilerplate "here's what I cook" menu = they're working on volume, not events.
5. "Where do you source ingredients?"
Pros source from a mix: local farmers' markets (vegetables + herbs), specialty butchers (proteins), restaurant supply for staples. They'll tell you. A vague answer or "Whole Foods" = okay but uninspired.
For premium events, sourcing IS the differentiator. Worth asking.
6. "What does the timeline look like the day of?"
Right answer: "I arrive 2-3 hours before guests, set up + cook the bulk in your kitchen, finish à la minute as guests arrive, plate + serve when you signal, clean as I go, leave the kitchen as I found it."
Vague timing = inexperience. Confidence = pro.
7. "Can I see real photos + reviews of recent events?"
A pro has dozens. They'll text 5-10 plate photos + 2-3 reviews within minutes. Stock images or "I haven't taken pictures" = red flag.
8. "What's your deposit + cancellation policy?"
Pro has a written policy. "50% non-refundable deposit at booking, balance day-of. Cancellations 14+ days = full refund minus deposit; 7-14 days = 50%; under 7 days = no refund." Reasonable + clear.
No policy at all = unprofessional. Asking for full prepayment + no refund = exploitative.
Bonus: how they answer matters as much as what
A pro answers with calm confidence — they've heard these questions before. A panicked, defensive, or annoyed response on basic questions tells you everything about how they'll handle a kitchen surprise the night of your event.
The bottom line
5 minutes on a phone call. Reputable chefs welcome the questions. Browse vetted private chefs with insurance + reviews + sample menus visible.