Editorial standards
How we research our guides
We research private-chef pricing, hiring norms, and tipping etiquette across the markets we cover, drawing on published market rates and hospitality-industry sources. Every figure is presented as an editorial estimate, and every guide carries the date it was last reviewed.
Estimates, clearly labelled
Every pricing figure in our guides is an editorial estimate based on published market rates and hospitality-industry sources. We never present estimates as live platform data.
Dated and reviewed
Every guide shows the date it was last reviewed, so you know how current the information is. When market rates shift, we update the guide and the date.
No pay-to-rank
Chefs cannot pay to appear more prominently in our guides or search results. Listings reflect real chef profiles on the platform.
Honest about our fees
Chefs keep 95% of every tip; Tip a Chef takes a 5% platform fee, and Stripe's processing fees apply. We state this everywhere money is discussed.
Spotted something out of date? Tell us and we'll review it.