Step one · Match your occasion
Explore talent and choose a craft path
Browse screened Executive Chefs and Cordon Bleu chefs in your city. Filter by occasion, availability, specialty, and labor fee.
For hosts
Private culinary talent at your table, step by step
Explore screened chefs, reserve a clear plan for your occasion, then stay with your guests while they run the kitchen.
- Executive Chef and Cordon Bleu craft paths
- Menu and market budget you approve before shopping
- Prep, service timing, and kitchen cleanup included
For hosts
How a reservation works
Four clear steps from finding culinary talent to sitting at your own table as a guest.
Step two · Held with Cheffar
Reserve and pay once through Cheffar
Confirm your date and pay the booking total once. Cheffar holds that amount with the reservation. Local wallets appear only at checkout.
Step three · Your approval
Approve the menu and market budget
Message your chef to lock the menu. They send an itemized shopping list from local markets. You approve before anyone shops. Only then does market budget open.
Step four · In your home
Your chef runs the kitchen
Your chef handles the market run, prep, pacing, and service in your home. They clean the work area before they leave. Labor fee releases after service is complete.
Craft paths
Choose the right chef for your table
Whether you want an intimate plated dinner or a yard full of pots, Cheffar offers two craft paths.
Plated dinners
Executive Chef
Plated hospitality, course by course
Built for small tables, several courses, careful pacing, and a dining room that feels considered without leaving home.
Fits well for
- Intimate plated dinners and anniversaries
- VIP receptions and executive home hosting
- Tasting menus and wine paired dinners
Ceremonies and weekly pots
Cordon Bleu
Generous tables and weekly prep
Built for compound gatherings, Njangi and Tontine meetings, Dot and dowry rites, and large family pot prep.
Fits well for
- Njangi and association gathering feasts
- Dot, dowry, and family ceremony rites
- Sunday pots and weekly household prep
Before you pay
See what goes where before you confirm
Labor fee and market budget stay on separate lines so the day stays easy to read.
1. Labor fee
What the chef sets for time and craft, based on the day and guest count. It releases when the menu is served and the kitchen is left clean.
2. Market budget
What shopping will cost at local markets, at cost with no markup on ingredients. It opens for shopping only after you approve the list.
3. Protection fee
A flat line at checkout that covers payment protection on the reservation and host support while service runs.
Kitchen prep
What to expect in your kitchen
You do not need a commercial kitchen to reserve a Cheffar chef. A normal home space is enough for service.
01
A normal home kitchen
A working stove, running water, counter space, and a sink. No commercial equipment required.
02
Chefs bring their essential tools
Knife rolls, specialty utensils, and prep gear come with them. They use your pots, pans, and serving dishes.
03
Market shopping or your pantry
Your chef runs the local market with the approved list, or works from ingredients you already have.
04
A clean handoff
Chefs wipe counters, wash pots used in service, and leave the stove area clean before the reservation ends.
Host answers
Questions hosts ask first
Timing, totals, shopping, and cleanup — without the runaround.
For custom menus or large ceremonies, reserve a few days to a week ahead. For weekly prep or a small dinner, many chefs with open calendars can take a request within a day.
More on trust and safety · Help center
Private hospitality across Africa
Ready to host without living in the kitchen?
Explore screened Executive Chefs and Cordon Bleu chefs in Cameroon. Reserve your date and stay with your guests.