TableCraft Booking confirmation and kitchen brief Private Chef Dinner · from USD 650
Private chef for 10, Saturday, your kitchen
Florence. Five courses, one coeliac guest, and a note about your oven.
Chef Lorenzo and one server arrive at 15:00 for a 19:30 service. Everything is agreed except one thing we would rather fix now: your oven is a single 60 cm domestic unit and the menu as designed needs two. Clause 03 has three ways round it and the cheapest is free.
Five courses for 10 on Saturday 21 November, service at 19:30. One coeliac guest, handled with a separate preparation area and separate equipment. Your kitchen has one oven and the menu needs two. Confirm which of the three options in clause 03 you want by 14 November.
Order record
- Private Chef DinnerChef Lorenzo Bianchi, 5 courses, 10 guests USD 780
- Service staff, 1Serves, clears, washes down. 15:00 to 00:00 USD 180
- IngredientsSourced by the chef, at cost plus 15 percent Included
- Coeliac provisionSeparate equipment, boards and preparation area Included
- Tasting SessionNot taken. Menu agreed from the sample list Included
- Travel, Florence to Chianti42 km, within the 120 km zone USD 90
Deposit of USD 340 settled 1 October 2026 · USDC on Base · balance and ingredient cost invoiced within 3 days of the dinner
The menu
Five courses, as agreed
| Course | Dish | Coeliac version |
|---|---|---|
| Aperitivo | Crostini, chicken liver, vin santo | On GF bread, prepared separately |
| Antipasto | Burrata, autumn squash, aged balsamic | Naturally GF |
| Primo | Hand rolled pici, wild boar ragu | GF pici, made separately, separate pot |
| Secondo | Bistecca, Chianina, rosemary potatoes | Naturally GF |
| Dolce | Cantucci and vin santo, panna cotta | Panna cotta only, GF cantucci sourced |
The primo is the course that needs the most care. GF pici behaves differently and is made fresh on the day rather than in advance, which is part of why the chef arrives at 15:00 rather than 17:00.
The allergy
How the coeliac guest is handled
- Separate preparation area, set up before any wheat flour is opened
- Separate boards, pans, colander, utensils and a separate pot of water for the pici
- GF items prepared first, covered and set aside before conventional preparation begins
- Separate plating area and a marked plate that the server carries herself
- The server knows which guest it is by name and does not rely on a hand signal across the table
- Chef speaks to the guest on arrival. Every time, without exception
The kitchen
What we checked, and the one problem
| Requirement | Your kitchen | Status |
|---|---|---|
| Working space, 2 m of clear counter | 3.2 m | Fine |
| Hob rings, 4 | 5, gas | Fine |
| Oven capacity | One 60 cm domestic oven | Menu needs two |
| Refrigeration | One full height, one under counter | Fine |
| Hot water and sink | Double sink | Fine |
| Separate area for GF preparation | Utility room counter, 1.4 m | Fine |
| Serving plates for 10, 5 courses | Confirmed, 60 plates | Fine |
| Bin space and waste removal | Council collection Monday | Fine |
Option A: change the secondo
Bistecca is finished on the hob rather than the oven, which is arguably more correct anyway. The potatoes then have the oven to themselves. Chef Lorenzo's own preference.
Option B: chef brings a portable oven
A single deck electric unit from the production kitchen. It needs a dedicated 16 A socket, which your utility room has. Keeps the menu exactly as designed.
Option C: change the dolce
Panna cotta for everyone rather than the cantucci. Frees the oven but loses the course the menu was built around, so this is the weakest of the three.
The evening
Timings, and where the chef stops
-
Chef and server arrive
Unload, set the GF area first, brief the server.
-
Table set
By the server, to your setting. Your plates, your linen.
-
Guests arrive, aperitivo
Chef comes out and speaks to the coeliac guest.
-
Service begins
Five courses, roughly 25 minutes apart.
-
Dolce cleared
Coffee if you want it, which is not in the menu but is never charged.
-
Kitchen cleaned down
To the state it was found. See below.
-
Chef and server leave
Overtime past 00:30 is USD 60 per hour per person.
| Chef and server | You | |
|---|---|---|
| All cooking and plating | Yes | |
| Serving and clearing | Yes | |
| Washing everything used in cooking | Yes | |
| Washing your plates and glasses | Yes | |
| Kitchen surfaces and floor | Yes, as found | |
| Taking waste away | Bagged and left. Your collection | |
| Wine and drinks | Yours. Chef will advise pairings free | |
| Table linen, candles, flowers | Yours | |
| Dining room after guests leave | Yours |