Section 01 — Itemized InvestmentWhat You're Paying For, Line by Line

A note on pricing: ingredients are billed at cost — no markup. You pay exactly what Chef Robert pays at the market.

All amounts in USD. Quantities reflect a ten-guest seated dinner.
Description	Qty	Unit	Rate	Amount
Menu & Ingredients
Long Island Sound seafoodNorwalk oysters, day-boat fluke, dry sea scallops — sourced morning of	10	guest	$58.00	$580.00
Seasonal produce & pantryEaston corn, summer beans, stone fruit, CT honey, oils & aromatics	10	guest	$24.00	$240.00
Chef Labor & Service
Menu design & planningTasting consult, dietary mapping, sourcing plan — complimentary	1	flat	—	Included
On-site cooking & serviceChef, prep through plated service	15	hr	$100.00	$1,500.00

Subtotal	$2,320.00
Gratuity (22%)	$510.40
Deposit to hold the date	$1,000.00
Balance due before event	$1,830.40
Total Due	$2,830.40
Includes a 22% gratuity for the chef. Full balance due by July 11, 2026 — 7 days before the event.

Section 02 — Terms & LogisticsHow and When to Pay

Payment

A $1,000 deposit holds your date. Full payment of the remaining balance is due 7 days in advance of the event. Accepted: bank transfer, check, Zelle, Venmo (@Robert-Gorman-62), or major credit card. A signed approval below confirms the booking.

Cancellation & Rescheduling

Cancel 14+ days out for a full deposit refund; inside 7 days the deposit applies to a future date within the year. Weather or illness reschedules are always handled in good faith.

Your Kitchen

Chef Robert needs counter space, a working range and oven, refrigerator access, and a sink. He arrives with knives, small wares, and specialty service pieces. Power for one chilling unit is appreciated.

Timing & Privacy

Setup begins three hours before service; the kitchen is returned spotless. Your menu, household details, and this document are kept strictly confidential.

Section 03 — Why a Private ChefTwo Reasons It's Worth It

01

Built Entirely Around You

No fixed menu, no compromise. Every course is shaped to your household's tastes, schedule, and restrictions — a shellfish allergy and a gluten-free guest handled seamlessly, the spice dialed to your liking, the sauces as light or as rich as you prefer. You eat exactly what you actually want.

02

A Professional Kitchen, At Home

The technique, timing, sourcing, and plating of a fine-dining kitchen — delivered in your own dining room, with no reservation to chase, no crowd, no drive home. You stay in the room you love, with the people you invited, while the work happens quietly behind you.

Section 04 — Choosing Your ServiceHow the Evening Is Served

Recommended Resource Premier Staffing Services NY - - Abbey Rentals Linens, Plating

Half of a memorable dinner is the food; the other half is how it reaches the table. A few words on the styles available — and on the one detail that quietly makes or breaks a seated evening.

Plated & Coursed

Each course composed in the kitchen and carried out in sequence, just as it would arrive in a fine restaurant. The most polished option — and the one this menu is built for.

Family-Style

Generous platters and boards set at the center of the table to pass and share. Warm, abundant, and conversational, for when the mood is relaxed.

Stations & Buffet

A thoughtfully composed spread guests serve themselves from at their own pace. Well suited to larger gatherings or evenings with plenty of mingling.

Butler-Passed

Canapés and small bites carried through the room during cocktails, before everyone is seated. A graceful, easy start to the night.

Why a Designated Server Matters

For a seated, coursed dinner, the most overlooked detail is who carries the room. A dedicated server — or a host or hostess assigned to the role — is what keeps the evening seamless: plates arrive hot and together, the table is cleared discreetly between courses, glasses stay full, and no one has to leave their seat to make it happen. Just as important, it frees you, the host, to stay with your guests rather than ferrying dishes. Chef Robert keeps the line where he belongs; the server keeps the tempo in the dining room. This proposal covers Chef Robert on the line, so for a seated dinner it's worth assigning a host or hostess to that role — and for larger parties or full butler-passed service, dedicated service staff can be arranged in advance.

Section 05 — Good QuestionsBefore You Approve

How much does it cost to hire Private Chef Robert?

Pricing is built per event from three parts: ingredients, chef labor and service hours, and any equipment or travel. A seated dinner for ten in Westport typically lands in the range shown above. Weekly meal-prep retainers are quoted separately by portions and frequency, with a clear flat weekly rate.

What's the difference between a private chef and a caterer?

A private chef cooks fresh in your kitchen for your specific guests, with a menu designed around you. A caterer usually prepares larger volumes off-site for a fixed menu and reheats on arrival. The result is fresher food, full customization, and a far more personal evening in your own home.

Can you accommodate dietary restrictions and allergies?

Yes — completely. Allergies, gluten-free, dairy-free, Mediterranean, lighter sauces, no skin on the fish, low spice, or rich fine-dining sauces are all built into the menu rather than added on. This proposal already plates around a shellfish allergy and a gluten-free guest at no surcharge. Tell Chef Robert and it is handled.

What do you need from my kitchen on the day?

Counter space, a working range and oven, refrigerator access, and a sink. Chef Robert brings his own knives, tools, and service pieces, arrives three hours before service to set up, and leaves the kitchen spotless. If anything is unusual about your space, a quick photo beforehand sorts it out.

How do I reserve this date?

Sign the approval below and send the $1,000 deposit by bank transfer, check, Zelle, Venmo (@Robert-Gorman-62), or card. That holds your date on the calendar. Full payment of the balance is due 7 days before the event. Have a question first? Email or call Chef Robert directly — nothing is committed until you are ready.

When a Private Chef Is in Your Kitchen

Stay at the Table. He'll Handle the Rest.

The market run, the prep, the timing, the plating, the cleanup — gone. What's left is the evening itself. Chef Robert cooks for healthy weekly meal prep, dinner parties, wedding and engagement dinners, holidays, family gatherings, and corporate entertaining across Westport and the surrounding shoreline. Fresh, seasonal, and built entirely around your table.

Reserve Your Date — Contact Chef Robert

Chef-Robert.com · Robert@RobertLGorman.com · 602-370-5255

Approve & Reserve — Proposal No. PCR-2026-014

By signing, you approve the scope and pricing above and authorize the $1,000 deposit to hold July 18, 2026.

Client Signature

Date

Printed Name

Chef Robert Gorman · Private Chef Robert

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