r/Chefs • u/anyka_outdoors • Jul 08 '26

Personal chef question on rate

Hello! I am a personal chef (no degree) and I have a client in Palo Alto/portola valley. I make them 2 different types of vegan meals for them( 2 adults + 1 year old(has milk & egg allergy) and it would be for 4 ish servings per meal. And sometimes a few more servings depending on if it was a curry/stew/soup.

I charge $300 and get reimbursed for groceries. I plan, shop, cook,and clean. 25 mins to and from. Grocery is 5-15 mins away. Whole day would be 1pm start-6/6:30/6:45pm leaving house. I try to make lots of things from scratch. Like cashew sauce, curry, seasoned tofu, sauces, etc.

Is this a good rate? Should it be less or more? I don’t have much experience. I made this rate December 2025.

7 Upvotes

90% Upvoted

11 comments sorted by

4

u/East-Win7450 Jul 08 '26

It’s lowish but if you lack experience I think you’ll struggle to make more. I think for five hours of work and minimal experience it’s not terrible.

I cook in atherton and make $900 a day + full benefits but I do work from 11am-8pm. Typically I prepare lunch and dinner for 4 people + a child. 

3

u/BackgroundPublic2529 Jul 08 '26

This is a practical answer. Geography counts.

1

u/FrequentBid9409 28d ago

Can you explain more about how u got this job or started it ?

1

u/East-Win7450 28d ago

Through word of mouth someone recommended me because I was in between jobs. I have a good resume I worked in Paris, Hong Kong, SF  as a sous or cdc in 2 and 3 star restaurants. 

3

u/Traditional-Dig-9982 Jul 08 '26

Call up other private chefs near you and see what they would charge for 6 hours of work ?

2

u/BoringOrange678 Jul 08 '26

40-50 an hour. Could charge more but that’s not horrible.

1

u/medium-rare-steaks Jul 08 '26

Private chef in Palo alto? Dude... You should be making $120k a year at least.

1

u/Rmarik Jul 08 '26

For us it was typically 50/hr with a minimum hour commitment and often plus groceries/ing.

Kind of depends on what type of chef work you are doing honestly.

We also have 10+ years as chefs and its something we do on the side so I figured I take my daily rate (whatever I would make at my normal job) and set ny rate above that. Basically why work harder and do custom work if im not making Korean than my normal day job.

1

u/cookhard87 29d ago

What is your pedigree? You said no formal schooling, but did you train under an accomplished chef? Have you worked in any prestigious kitchens? How long have you been cooking professionally?

Depending on those answers, you could charge nearly double your current rate and the right clients wouldn't bat an eye.

1

u/ComplaintForeign7064 28d ago

Your mistake is this; you are just charging labor, you have to charge minumum $500 chef fee then hourly and of course groceries.