Two sets of answers.
If you're hosting a dinner, the host tab is for you. If you're a chef thinking about applying, the chef tab is for you. If something isn't here, write us — we'll add it.
How does matching work?
Submit a host inquiry — your date, city, guest count, and the night you have in mind. Within 48 hours we introduce you to one chef from our network we think is the right fit. The chef writes you directly. You finalize menu, price, and timing with them.
What does it cost?
The chef sets the per-guest price (most are $185–$320). Lighthearted adds a 15% platform fee on top, which covers vetting, matchmaking, support, and insurance verification. There's no charge to inquire.
Can I request a specific chef?
Yes. If you've browsed and want a particular chef, name them in your inquiry. We'll do our best, subject to their availability on your date.
What if I don't love the match?
Tell us. We'll either re-introduce you to a different chef or refund any holding fee in full. We'd rather lose a booking than force a fit.
How far in advance should I inquire?
Three to four weeks for weeknights, six to eight weeks for weekends, twelve weeks for peak dates (early summer, holidays). We've turned around tables in five days, but it's not the norm.
What about dietary restrictions?
Tell us in the inquiry. Vegetarian, vegan, GF, allergen-aware, kosher, halal — every chef in the network is trained on cross-contamination and most cook gladly within constraints. Severe allergies are flagged on the chef's side and confirmed before the dinner.
What's the cancellation policy?
Full refund up to 7 days before the dinner. 50% within 7 days. After the chef has shopped (typically 24–48 hours before), the food cost is non-refundable. Same terms apply if a chef cancels — we cover the difference and find you another match if you want.
Do I need a special kitchen?
No. Most home kitchens are fine. The chef does a 10-minute walkthrough call before the dinner to confirm what's there and bring what isn't. They handle their own knives, key tools, and serving pieces unless you've offered yours.
What about cleanup?
Always included. The chef leaves your kitchen the way they found it — counters wiped, dishwasher loaded or hand-wash done, trash taken to where you keep it. You walk into a clean kitchen the next morning.
How do I tip?
Tipping is welcome but never expected. The chef's quote is their full fee. If you'd like to add a gratuity, 15–20% of the food bill is generous. You can add it to the invoice or hand it directly.
What's the application process?
Four gates: a 25-minute online application; a two-week online course (asynchronous, eight modules); a paid in-home dinner cooked for our team; approval and live profile. Median time from application to first booking is about six weeks.
What does the network look for?
Five+ years of professional experience. A point of view — a way of cooking that's recognizably yours. Comfort cooking in a home (or the willingness to learn it). And a real interest in the relational part of private dining.
What's the acceptance rate?
About 1 in 12 applicants is approved (8.2% in 2024). It's not a numbers question — it's a fit question. We'd rather have a small bench of chefs we trust completely.
Who sets prices and menus?
You do. Always. Your menu is your menu, your pricing is your pricing. We pass them through unchanged. We never discount your work or pressure you to drop your rate.
What's the platform fee structure?
Lighthearted charges hosts a 15% platform fee on top of your quoted price. You receive your full quoted amount (less standard payment processing). The fee is fully borne by the host — your take-home is your quote.
How many bookings can I expect?
Varies by city, season, and your availability. A chef cooking 2–3 nights a week in a city like Brooklyn or LA typically books 14–22 dinners a quarter through us, depending on price point. We send fewer, better-fit hosts — not lead floods.
Am I an employee or a contractor?
An independent contractor. You set your hours, take the dinners you want, decline the ones you don't. We issue a 1099 at year-end.
Do I need my own insurance?
Yes. We require — and verify annually — a $2 million general liability policy. If you don't carry one yet, we walk you through getting one as part of the course. Average premium is $480–$720/year for our chefs.
Can I leave the network?
Of course. Honor any bookings already on the calendar and the door is open. Many of our chefs treat us as one of two or three sources of work, which is exactly the right way to do it.
What does the course cover?
Eight asynchronous modules across two weeks: scoping a host call, costing a private menu, kitchen-walkthrough best practices, in-home service flow, food safety & allergens, the relational frame, dinner-night logistics, and post-dinner follow-up. About 12 hours of work, total.
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