Frequently Asked Questions

My packages are all-inclusive -- food and labour combined into one per-person rate:

• The Classic Dinner: $159/pp -- 3 courses, lighter proteins, seasonal produce
• The Signature Dinner: $199/pp -- 3 courses, premium proteins + charcuterie board or spinach & artichoke dip starter (most popular)
• The Chef's Table: $259/pp -- 4 courses, dedicated appetizer course, premium experience throughout

Minimum booking: $800 (approximately 4-5 guests at The Classic). All prices before HST.

A 3-course dinner for 8 to 12 guests typically takes about 4 hours of chef time. Cocktail parties run approximately 6 hours. I'll need access to your kitchen 2 to 3 hours before serving time.

I'm based in Dartmouth and service all of Nova Scotia and beyond. Travel surcharge of $30/hr each way applies for locations more than one hour from Dartmouth. Out-of-province bookings include accommodation.

I bring everything I need, except your kitchen and table settings. You provide a clean kitchen with a working oven, plus plates, cutlery, and glassware. I'll need some fridge space for desserts.

Meal time is entirely up to you! Most hosts prefer 6 to 7 PM, but I'm flexible. I'll arrive 2 to 3 hours before your chosen serving time to prep.

Dietary restrictions and allergies are handled before anyone sits down at the table, not figured out on the night.

When you reach out to book, let me know who in your group has restrictions or allergies. When we finalize the menu -- usually seven days before the event -- we'll go over the specifics together. For guests with different dietary needs, I can prepare up to two protein options per course. So if someone has a shellfish allergy, they get a different main while everyone else gets the lobster. Nobody goes without, and nobody feels like an afterthought.

I regularly accommodate vegetarian, vegan, gluten-free, and dairy-free guests, as well as common allergens including shellfish, tree nuts, and dairy. If anyone in your group has a severe or life-threatening allergy, please let me know early. I follow strict food safety and sanitation practices, and I want to make sure we've talked through any serious concerns well before the event.

No. The group pre-selects one dish per course before the evening -- everyone eats the same menu. This is what allows me to cook everything fresh and time it properly for your table. It's the same approach you'd find at a high-end in-home dining experience, and it's a big part of why the food is as good as it is. For dietary needs, I can offer up to two protein options per course.

Any size kitchen works, as long as it's clean with a working oven. I've cooked incredible meals in every size kitchen imaginable.

Just a clean kitchen with a working oven, plus your table settings (plates, cutlery, glassware). I handle everything else: shopping, cooking, serving, and cleanup.

A 15% non-refundable deposit secures your date. The remaining 85% is due within 72 hours of your event. I accept credit card, e-transfer, or cash.

Yes, with the understanding that the minimum booking is $800. For smaller gatherings -- two to four guests -- that minimum applies regardless of guest count. Many couples hire a personal chef for anniversaries or special occasions and find it well worth it. If you're unsure whether it makes sense for your situation, reach out and I'll figure it out.

Start with the contact form or email me at bookings@chefbenkelly.com. Tell me your date, your guest count, and what you're celebrating. I'll confirm availability and walk you through the rest. Most bookings are locked in within 24 to 48 hours of first contact.

Yes. I handle all the shopping as part of the service. You don't need to buy a single ingredient. The food cost is included in the per-person package rate -- that's what "all-inclusive" means.

The 15% deposit is non-refundable, but it is transferable to a new date with at least 14 days' notice. The remaining balance is only due within 72 hours of the event, so if something comes up before that, you're not on the hook for the full amount. If you need to make a change, just reach out as early as possible and I'll do my best to work with you.