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 Booking Info 

  • Coverage area:includes a 2hr travel radius from Savannah, covering coastal Ga & SC.   
    (Any requests outside of the circumference will be charged $100 fee)

  • Menu composition:

    • 3 course meal ($100 - $115) per person:​

      • Up to 2 Appetizers OR 1 Soup OR 1 Salad

      • 2 Entrées

      • 1 Dessert

    • 4 course meal ($117 - $135) per person:​

      • 2 Appetizers

      • 1 Soup OR 1 Salad

      • 2 Entrées

      • 1 Dessert

NOTE:

- 1 entrée per guest. If a guests want both entrées, add $40 per guest.

-  Due to market conditions, price per person could reflect up to 3% increase.

  • All course dinner options are plated unless specified differently.

  • Chef Val uses as much local/regional ingredients as possible and prepares every course from scratch. He provides the food, the equipment and takes care of cleanup with the exception of glassware.

  • About 60% of the meal is prepped ahead of time and finished at the location.

  • Chef Val serves, presents and introduces each course meal as well as clears the plates from the table.

  • The Point Of Contact(POC) is responsible for:

    • Making sure the location has enough plates and silverware for each course.

    • Responsible for providing beverages.

  • Chef Val arrives (45-60) mins before the start time of the event to unload, set up, familiarize with the kitchen layout as well as meet guests.

  • Once a menu has been submitted, a formal invoice detailing important information will be sent with a pay link.

  • Payment is due two weeks prior to the event date.

  • Please be aware there is a 25% gratuity.

  • If booked multiple days, the following discounts excluding gratuity are available:

    • Two days 10% off total price.

    • Three or more days 12% off total price.

  • ​All open inquiries expire a week from the date placed. If no communication is made, the date will be released, and the POC will have to submit a new inquiry.

  • Any late bookings placed (24-48) hours before the event date will include a flat $75 fee added to the final invoice.

  • Cancellation policy: unforeseen acts of nature are entitled to 20% refund(not including tax)

  • Updates on number of guests need to be made 1 week prior to the event date.

  • Payments can be made via credit card (through pay link) or by Zelle (@privatechefcater169)

  •  

    Last Chef Val's Assistant brings his DSLR camera to capture individual, group and course photos. We provide guests with an iPad they can use to to review the menu and take photos/videos. He will ask for a contact email to share the photos via google drive a few days after the event.

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