BookedChef.com brings private-chef enquiries in from across Palm Beach County, qualifies them properly by phone, and passes them to local chefs. Nothing to join and nothing per enquiry — when a customer books you, they pay us 18% of your quote to confirm, and you collect the rest from them on the day.
Apply as a founding chef →Thank you — we have your details. We'll call you shortly for a proper conversation about how you work, what you charge and the areas you cover.
Three things, and there isn't a fourth.
No listing fee, no subscription, no charge per enquiry. You will never get an invoice from us.
Of the quote you set yourself. Founding chefs keep 18% locked for twelve months — the big national platforms take 20%.
The customer pays that 18% to confirm the booking. It means the jobs that reach you already have money on them.
Five steps. You are in control at every one of them.
Someone asks for a chef through the website. Before it reaches you we get the date, the guest count, the budget, the allergies and what their kitchen is like — so you aren't starting from "how much for dinner?".
The job, not the customer. You see what's being asked for; you don't see their name or number yet. Take it or pass — there's no penalty for passing and no minimum to hit.
We never set your prices and we never see a number until you've decided it. Ingredients, travel, service, clean-up — you price the job the way you price any other job.
That payment is what turns an enquiry into a booking. Only then do you get their name, number and address, and only then are you introduced.
The rest of your fee goes straight from the customer to you, before service or as soon as it ends. It never passes through us, so there's nothing to wait for and no payout schedule.
We are new. We're launching in Palm Beach County for the season, and right now we're signing the first ten chefs. If you're about to ask how many enquiries a week you'd get, the honest answer is none yet — we're building the chef side first, because a booking we can't fill is worse than no booking at all.
That's exactly why founding chefs are on 18% locked for a year instead of the going rate. You're taking a chance on something unproven, and it should cost you less. It also costs you nothing to find out.
Run your own business. You're an independent chef, not our employee. You choose your work, set your prices and are responsible for your own taxes, insurance, licensing and food-safety practice. We don't verify any of it and we don't hold it on your behalf — but customers do ask, so be ready to answer them directly.
Reply within a day. The single thing that decides whether a booking happens is how fast the chef comes back. If you're going to pass, pass quickly — that's genuinely fine.
Quote properly, then honour it. Put everything in the number: ingredients, travel, service, clean-up. Most disputes about private chefs are about what was and wasn't included, not about the price.
Collect your balance on the day. Before service starts or immediately after it ends, by a method that settles straight away. Card reader, payment link, cash — your call.
Keep introductions on the platform. If we introduce you to a customer, that booking runs through us. What happens after that is set out in the Chef Partner Agreement — it's one page, plain English, and you'll read it before you sign anything.
Chefs who already cook privately or freelance, or who are ready to. Two or more years cooking professionally. Photos of your own food. Comfortable pricing a job rather than guessing at it. Covering at least a couple of our areas, and willing to drive.
Cuisine range matters more than you'd think — six chefs covering Italian, Latin American, Mediterranean, Asian, seafood and plant-based serve this county far better than ten chefs cooking the same menu. If you specialise in something nobody else locally does, say so on the form.
No fees, no exclusivity, no obligation — and 18% locked for a year.
Apply nowNothing to join and nothing per enquiry. 18% of the quote you set, only when a customer actually confirms a booking. Founding chefs keep that rate for twelve months.
Directly by the customer, on the day of the event. Your money never passes through us, so there is no payout schedule to wait for. The 18% is paid separately by the customer when they confirm the booking, and comes off the top of your quote.
No. The commission is 18% of the quote you gave. Tips, extras and anything the customer adds afterwards are entirely yours.
Completely. We never set them and we never see a price until you've decided it.
No. Decline anything, for any reason, with no penalty and no minimum. Take the work that suits you.
No. There is no exclusivity of any kind. Your own clients stay entirely your own.
We talk to every chef before they join and we collect your details — but we do not verify credentials, licensing or insurance, and we tell customers that plainly on the website. Customers speak to you before anything is booked, so your own experience is what wins the job.
That's your decision as an independent business, and it's your responsibility either way. Many private-chef customers ask about it, so it's worth being able to answer.
Cancellation terms are set out in the Chef Partner Agreement, which you'll see in full before you sign. Nothing is hidden in the small print — there is barely any small print.
West Palm Beach, Boca Raton, Palm Beach, Jupiter, Wellington, Delray Beach and the surrounding Palm Beach County area. If you're just outside, apply anyway and tell us how far you'll travel.
We call you. We'll ask what you need to know before you can quote a job, what you charge, where you'll travel and what you cook — and you can ask us whatever you like. Nothing is signed from the form.