However you prefer to reach us, someone will get back to you.
The fastest way to reach us about a booking is the request form on the home page — it goes straight to the chefs covering your area. For anything else, email us and we answer during Florida business hours, usually the same day.
The fastest route is the form on any page of this site — it takes about a minute and a chef calls you to confirm the details. If you would rather talk to someone first, call (000) 000-0000 or email hello@bookedchef.com. You never have to use the form.
We are actively building our network across Palm Beach County ahead of the season, and we would like to hear from experienced private chefs who cover the area. Email hello@bookedchef.com with the cities you serve, the kinds of events you take, your typical price range and a link to your work or menus. There is no charge to join and no exclusivity — you pay only for the introductions you receive.
We answer the phone at any hour, including by automated assistant outside office hours, and a person follows up. Email is usually answered within one business day.
Press enquiries, partnerships, accessibility reports, privacy requests and complaints all go to hello@bookedchef.com. For a privacy or data request, include the phone number or email address you used with us so we can find your record.
Questions about this page, or about how we handle your information, should go to hello@bookedchef.com. You can also call (000) 000-0000.
BookedChef.com
[Business mailing address — to be added]
For questions about food licensing rather than a booking, the Florida Department of Agriculture and Consumer Services is the right place to start.
If you have submitted the request form, expect a call from a chef shortly afterwards — often the same day, and almost always within one working day. Email enquiries are answered during Florida business hours. If you have not heard anything within 24 hours, email us: something has gone wrong at our end and we would rather know.
Yes. The form exists to save you repeating yourself, not to keep you at arm's length. Email us with a rough idea of your date and guest count and we will pick it up from there.
Use the chef application at /for-chefs/ rather than emailing — it asks the questions we would ask on a call anyway, and it puts you in front of the right person straight away.
Not before a booking. We pass your brief to chefs covering your area and the chef calls you, so the conversation happens by phone rather than through us. After that you have their number.
All to the same address. Mark privacy or data-deletion requests clearly in the subject line and we will action them and confirm when it is done.