Everything from the shopping to the last wiped bench. Once your booking is confirmed, we match you with the best-suited private chef in Perth, who then tailors a menu to your brief and your dietary requirements. On the day, your chef brings the fresh ingredients, cooks each course in your kitchen, and plates every dish to order. Waitstaff come separately when you book them. The team serves, clears, and leaves the kitchen and dining area the way they found them. Drinks, tableware and glassware can be arranged as add-ons.

A private chef in Perth through CHEFIN is priced per person, and the rate depends on the dining style and the size of your group. Cocktail and canapé packages start from $65 per person, family-style share plates start at $165, three-course fine dining from $195, and five-course menus from $245. All prices include GST.

Nothing is added at checkout, and there is no call-out fee, ingredient surcharge or cleaning charge. The quote covers the chef, the groceries, the cooking, the service, and a kitchen left the way it was found. Waitstaff, drinks, tableware and glassware are optional add-ons. For an exact figure on your date and guest count, ask the concierge.

Our chefs cover the whole metro and then some. We’re regularly across the western suburbs — Cottesloe, Claremont, Nedlands — and the riverside pockets of South Perth and Applecross, up through Mount Lawley and the inner east, out to the northern beaches from Scarborough to Hillarys and Joondalup, and down into Fremantle and the port. Hosting in the Swan Valley, the Perth Hills, or further out toward Mandurah? Tell the concierge and we’ll sort it.

Where you host is up to you. We cook in homes and apartments, offices and boardrooms, rented event spaces, holiday houses and Airbnbs, and outdoors when the weather’s on your side — a garden, a courtyard, a table set up in the Swan Valley. The chef brings the kitchen to you; all you supply is the room and the guests.

Modern Australian leads the bookings, followed by French, Japanese, Italian and South American, and our chefs cook across more than twenty cuisines between them. If there’s a dish you love — a proper Japanese omakase, a Sicilian long lunch, a South American asado — we’ll match you with someone who cooks it properly, not approximately.

The produce is where Perth earns its reputation. Fremantle seafood off the boats, marron from the state’s south-west, Margaret River olive oil, and Manjimup truffles through the winter months of June to August. Because the seasons run opposite the northern hemisphere, that means truffles at Christmas-in-reverse and stone fruit when the rest of the world is cold. A good chef reads the season first and writes the menu second.