A Private Chef in Park City, With the Price Already on the Page
Five chefs who work the Wasatch Back, cooking in whatever house or condo you have rented. One per-guest figure covers the shopping, the cooking and the kitchen afterwards. Nothing is held back for a phone call.
- $145 lowest full dinner on the roster, per guest
- 5 chefs working the Wasatch Back
- 4.7/5 weighted across 104 ratings
- 7,000 ft the elevation these menus get cooked at
How much does a private chef cost in Park City?
Three packages, priced per head, everything included. This is the entire pricing model — no fourth tier sitting behind a "call us" button.
$145/guest
The Après Table
Three courses
Everybody is wrecked from the mountain and the last thing the group wants is to get back in a car. This is that dinner.
- Three courses, sized for people who skied all day
- The chef shops before driving up
- Cooked in the rental kitchen, however it is equipped
- Counters and sink left empty
$175/guest
The House Dinner
Four courses
What most groups end up picking: a four-course evening for the whole house, plated and served.
- Four courses off a menu you help shape
- A planning call once the headcount settles
- Groceries, cooking, plating and the dishes
- Vegetarian, gluten-free and allergy builds at the same rate
What most houses pick
Which chefs cook this →$220/guest
The Summit Tasting
Five courses, paired
Coursed out slowly, with wine or cocktails matched plate by plate. Booked for the night that matters.
- Five courses, paced across the evening
- Wine or cocktail pairing poured per course
- Whatever the good protein is that week
- Plated in front of you, cleaned up after
Multiply by heads, not by hours. One figure buys the whole evening: talking through the menu, the shopping trip, everything cooked on site, plates carried out, and the kitchen dealt with before anyone leaves. Your exact total arrives in writing next to the menu, and it matches what you read here.
Two things worth knowing. Driving time from anywhere in the coverage table is already inside these numbers, and vegetarian, gluten-free and allergy builds are priced the same as everything else. Guest minimums vary by chef and are stated on each profile.
The five chefs
Ordered by how much work each of them actually does up here, busiest at the top. Five different kitchens, five published floor prices. Click through for every menu they sell, the figure attached to each one, and the reviews they have collected.
How far they will drive
Everything in and around town is covered, and for almost all of it the driving is already paid for inside the per-guest rate. Only the Heber Valley and jobs back down in Salt Lake carry a surcharge, and it gets printed on a row of its own.
| Area | Drive time | Note |
|---|---|---|
| Old Town & Main Street | 5–10 minutes | The most-booked blocks on the roster |
| Prospector & Park Meadows | 5–10 minutes | No add-on |
| Deer Valley & Silver Lake | 10–15 minutes | Driving time already sits inside the rate |
| Canyons Village & Park City Mountain | 10–15 minutes | Condo kitchens are fine |
| Kimball Junction & Newpark | 10–15 minutes | No add-on |
| Empire Pass | 15–20 minutes | Chefs leave earlier when it is snowing |
| Jeremy Ranch & Pinebrook | 15–20 minutes | Driving time included |
| Silver Creek & Trailside | 15–20 minutes | Driving time included |
| Promontory & Glenwild | 20–25 minutes | Send the gate code with the address |
| Jordanelle & Hideout | 25–30 minutes | Driving time included |
| Midway & the Heber Valley | 30–40 minutes | Carries a modest surcharge, itemised |
| Salt Lake City & the Cottonwoods | 45–60 minutes | Modest surcharge; longer when the canyon crawls |
Staying somewhere not on this list — Kamas, Woodland, Sundance, a place with no street address yet? Send what you have. Most of Summit and Wasatch County is reachable.
What actually happens
Four steps between "someone should just cook for us" and a chef unpacking groceries in the kitchen of your rental.
Say when and where
Dates, how many the house sleeps, the address or the complex, and anything nobody at the table can eat.
Menus come back with prices attached
Two or three chefs whose cooking fits reply with menus, each carrying a flat per-guest figure. Nothing gets held back for a phone call.
The chef drives up with the food
Shopping happens in the valley or in town, then every course is cooked and plated in the kitchen you are staying in.
Nobody in your group touches a dish
Pans, counters, sink, trash — done before the chef leaves. That matters more than usual when the place is a rental with a checkout list.
What these dinners get booked for
ski-week house dinners · birthdays · anniversaries · bachelor & bachelorette weekends · Sundance rentals · corporate retreats & offsites · family reunions · Thanksgiving and Christmas tables · New Year's Eve dinners · wedding-weekend welcome dinners · summer patio evenings · a stocked fridge for the week
Three notes from the log
4.7 / 5, weighted across the 104 ratings these five have collected
“Fourteen of us for a milestone birthday, six courses, and two people at the table who cannot eat half of what was on it. Every course landed. Nobody got handed the sad substitute plate.”
Thom H.— Utah · 5.0 ★“Last night of the trip, everyone tired, and instead of hunting for a table in town we ate the best meal of the week in the living room of the house we had rented.”
Natalie A.— Park City · 5.0 ★“She turned up early, worked straight through, and was completely professional the whole night. We are already planning to call her the next time we are back up here.”
Austin R.— Park City · 4.7 ★The questions that come up first
Price, rental kitchens, the ski calendar, the drive up the canyon. Where a figure exists, it is in the answer.
How much does a private chef cost in Park City?
Somewhere between $145 and $220 a head for dinner with everything in it. Those three numbers are the packages on this page, and nothing hides behind them: $145 gets you three courses, $175 gets four, $220 gets five with a pairing poured alongside each. Shopping, cooking, plating and washing-up sit inside all three. There is one outlier — a candlelight dinner that only runs at a table of two, at $254 each — and it is the priciest thing anybody on this roster sells.
Are these chefs billed by the hour or by the head?
By the head. A headcount figure tracks the thing that actually drives cost, which is how many plates get shopped for and cooked, not how long somebody stands at your stove — so a slow five-course evening never costs more than a rushed one. Clock-based billing turns up in exactly one situation up here: a standing arrangement where somebody restocks a household fridge week after week.
Will a chef cook in a rental house or a ski condo?
That is where most of these dinners happen. Old Town houses, Deer Valley condos, Canyons Village units, the big places out at Promontory. Groceries come up the canyon in the chef’s car and get cooked on whatever the property gave you; send a photo if the kitchen worries you, though four burners and an oven cover nearly every menu here. A handful of property managers want a certificate of insurance on file first, and all five chefs carry one.
What is the lead time on a booking?
Outside ski season a fortnight is plenty and a week often works. Inside it, the limit is the calendar rather than the chefs: Christmas through New Year, Sundance week in late January, Presidents Day weekend and Spring Break all get taken a month or two out and then stay taken. If your trip lands on any of those, send the dates before you have decided anything about the food.
Does cooking at 7,000 feet change the food?
It changes the method more than the menu. Water boils near 198°F up here, so braises and stocks take longer, pasta behaves differently, and anything baked needs adjusting. Chefs who work the Wasatch Back build that into their timings without being asked. Two things worth knowing on your side of it: guests who flew in that morning drink more water and eat less than they expect, and wine hits harder on the first night at altitude.
Is there a minimum number of guests?
It depends on the chef, and the roster is mixed on purpose. Most menus here start at two guests. One chef only takes tables of seven or more, which suits a full ski house and rules out a couple on a weekend away — her profile says so at the top rather than at the quote stage. Ceilings sit around twenty for a plated dinner; past that it turns into a catering conversation and the per-guest figure moves.
Do you charge extra to come up from Salt Lake City?
Not for anywhere printed in the coverage table. Several of these chefs live down in the Salt Lake Valley and take I-80 up Parleys, roughly 35 to 45 minutes when the road behaves, and that drive is already paid for inside the per-guest figure. Heber, Midway and work back down in the valley itself carry a modest surcharge, printed on its own row of the quote. When it snows hard the chefs just set off earlier, and if the drive genuinely comes apart you hear about it hours ahead rather than at seven o’clock.
Know the number before you pick the chef
The rates are published, the menus are the ones these chefs actually cook, and the kitchen gets left cleaner than they found it. Pick a package, put a date on it.
Back to the rates