For your own table and events
The occasion sets the table.
Name the day you are hosting at home. Cheffar pairs your kitchen with culinary talent who design the menu, shop for what the menu requires, and execute the experience at your table.
Occasion types
Every gathering has a shape.
The occasion tells the chef how many seats, how the menu should land, and which craft path fits. You host. Culinary talent works in your kitchen.
How it flows
From occasion to reservation.
A clear path from the day you name to the menu on your table. Labor fee and Market budget stay labeled before you confirm.
Name the occasion
Share guest count, city, kitchen setup, and allergies. Ceremony trays, week rhythm, or an intimate plated dinner each set a different brief.
Review labor and market
Each proposal shows Labor fee for craft and Market budget for ingredients at local markets. You approve both before you pay.
Receive the experience at home
Compare proposals, pay once, and let your chef handle shopping, preparation, and cleanup. Cheffar holds the total until service is complete.
FAQ
Questions about occasions
Occasion labels shape the menu and fees. Labor fee and Market budget stay separate on every reservation.
An occasion is how you commission in home dining. Njangi or Owambe energy celebrations, Dot or naming, weekly prep when work owns the calendar, or a plated dinner for two. The label shapes the menu, guest scale, Labor fee, and Market budget. It is not delivery and not a generic package.
More on how booking works · fee examples
Next step
Choose the occasion. Secure the talent.
Explore culinary artists by occasion in your city. Compare Executive Chef and Cordon Bleu. Confirm when Labor fee and Market budget are clear.