FAQ

General Information & FAQs

1. What forms of payment do you accept?
   I accept Venmo, cash, and credit cards. A 3% surcharge applies to credit card payments.

2. Do you sell or share my email address?
   Absolutely not. Your information is kept private and is never shared.

3. What areas do you service?
   I proudly serve Traverse City and the surrounding region, including Antrim, Benzie, Charlevoix, Kalkaska, Grand Traverse, Leelanau, and Manistee counties.

   For additional locations, please contact me to discuss availability.

4. How far in advance should I book?
   To ensure the best availability and experience, I recommend booking at least 3 months in advance. Short-notice bookings may still be available, particularly outside of the busy summer and winter holiday seasons.

5. Are menus customized?
   Yes. Every menu is fully customized based on your preferences, dietary needs, seasonality, and the style of experience you’re looking for.

6. Can you accommodate allergies or dietary restrictions?
   Yes. I regularly accommodate gluten-free, dairy-free, vegetarian, pescatarian, and other dietary needs. Please communicate all restrictions during booking.

7. Can I request specific dishes or cuisines?
   Absolutely. I encourage collaboration so your menu reflects your personal taste and desired experience.

8. How much does a private chef experience cost?
   Pricing varies based on menu selection, guest count, and event style. Custom quotes are provided after a consultation to ensure a fully tailored experience.

9. Is a deposit required?
   Yes. A 50% deposit is required to secure your date. This is fully refundable up to 20 days before your event. (Credit card refunds incur a $25 fee.)

10. What time do you arrive?
    Arrival is typically 1.5 to 2 hours prior to service, depending on the menu and number of courses.

11. Do you offer wine pairings?
    Yes. Wine pairing recommendations are available upon request and can be curated to complement your menu.

12. I'm staying at a vacation rental, and I'm not sure what the kitchen is like. Do you bring your own tools and equipment?

    Yes. I bring everything needed to execute your dining experience seamlessly. This includes all essential cooking tools, equipment, and professional kitchen supplies required for preparation and service. I simply utilize the kitchen space available at your vacation rental, so you can relax knowing everything is fully taken care of from start to finish.

13. I don't have the fanciest kitchen. Are there certain appliances or items you require?

    No need to worry about having a fully equipped or “fancy” kitchen. I bring all of the tools, equipment, and supplies required to prepare and serve your meal. As long as your kitchen includes the basics such as a stove, oven, refrigerator, and running water, I can comfortably handle everything from there.

14. Your Experience Includes:

• Collaborative menu design tailored to your preferences and dietary needs

• On-site preparation and refined, restaurant-quality plating

• Thoughtful ingredient storytelling and course presentation

• Full kitchen cleanup after service

• A seamless, stress-free private dining experience from start to finish

PRIVATE CHEF RALPH – TERMS & CONDITIONS

• BOOKING AND RESERVATION OF DATE

• A date is reserved only after the required deposit has been received and the booking confirmed by Private Chef Ralph. Unless otherwise stated in writing, a 50% deposit is required, with the remaining balance due the day before the event.

• GUEST COUNT

• The Client is responsible for providing an accurate final guest count, generally due 10 days before the event. Private Chef Ralph accepts a maximum of 16 guests unless otherwise agreed in writing, and once the guest count is set, any additional guests added will require prior approval and may will incur additional charges.

• MENU SELECTIONS

• Final menu selections are generally due 10 days before the event, unless otherwise agreed in writing. Private Chef Ralph may make reasonable substitutions when necessary due to availability, seasonality, quality, supplier issues, food safety, weather, or circumstances beyond the Chef's control.

• FOOD ALLERGIES, INTOLERANCES AND DIETARY RESTRICTIONS

• The Client must provide complete and accurate information about all allergies, intolerances, and dietary restrictions before the menu is finalized. Private Chef Ralph will make reasonable efforts to accommodate disclosed restrictions but cannot guarantee an allergen-free environment or eliminate all risk of cross-contact and may modify or remove items when necessary for safety.

• FOOD SAFETY AND CONSUMPTION

• Private Chef Ralph follows reasonable food-safety practices and will prepare foods to proper safe levels. Once food has been served or leftovers are retained by the Client, the Client is responsible for consumption, storage, refrigeration, reheating, and handling.

• CLIENT'S KITCHEN AND PROPERTY

• The Client must provide reasonable access to a clean, safe, functioning kitchen with appropriate refrigeration, utilities, workspace, and equipment needed for the agreed menu. Private Chef Ralph may decline to use equipment or facilities that appear unsafe, defective, unsanitary, or unsuitable.

• PROPERTY DAMAGE

• Private Chef Ralph will exercise reasonable care while working at the Client's property but is not responsible for pre-existing damage, normal wear and tear, unsafe or defective equipment, undisclosed conditions, or damage caused by guests, pets, or circumstances beyond the Chef's reasonable control.

• ALCOHOL AND WINE PAIRINGS

• Wine pairings and alcoholic beverages may be provided when included in the agreed service and legally permitted. Each guest is responsible for responsible alcohol consumption and transportation, and Private Chef Ralph may discontinue alcohol service when reasonably necessary for safety.

• CANCELLATION BY THE CLIENT

• Unless otherwise stated in writing, the deposit is fully refundable when the Client cancels at least 10 days before the event and non-refundable when cancellation occurs within 10 days. The deposit compensates Private Chef Ralph for reserving the date and advance commitments made for the event.

• DATE CHANGES

• Requests to change an event date are subject to Private Chef Ralph's availability and are not guaranteed. A close-in date change may be treated as a cancellation and new booking, with any revised pricing, deposit, menu, or travel costs communicated before confirmation.

• FORCE MAJEURE

• Neither party is responsible for delays or cancellation caused by circumstances beyond reasonable control, such as a severe winter storm. When possible, the parties will work together to reschedule.

• PRICING

• Pricing is based on the menu, guest count, courses, beverages, travel, and services described in the Client's proposal. Additional guests, services, travel, beverages, rentals, or other requests may result in additional charges.

• GRATUITY

• Gratuity is not required and is not included unless specifically stated in the Client's proposal. Clients may provide a gratuity at their discretion.

• PHOTOGRAPHY AND MARKETING

• Private Chef Ralph may photograph food, menus, tables, and other aspects of the culinary service for business purposes while making reasonable efforts to avoid identifying guests. Clients may request that photographs from their event not be used for marketing.

• PRIVACY AND CLIENT INFORMATION

• Private Chef Ralph will keep client information confidential and will not sell or disclose it to third parties, except as required by law or necessary to provide the requested service.

• LIMITATION OF LIABILITY

• To the fullest extent permitted by law, Private Chef Ralph / Ralph Kridner LLC is not responsible for losses, injuries, damages, delays, or expenses arising from circumstances beyond the Chef's reasonable control, including guest conduct, client-provided equipment, undisclosed dietary restrictions, third-party services, food mishandling after service, weather, or travel disruptions.