Kitchen Requirements for Private Chef Service in Vacation Rentals
- Marrow Private Chefs
- 2 days ago
- 4 min read
One of the most common questions we hear: Will my vacation rental kitchen work for a private chef service?
The short answer is yes. We've prepared meals in hundreds of vacation rentals across 30A, from compact beach cottages to sprawling luxury estates. The kitchen doesn't need to be elaborate—it just needs to be functional.
Here's what we look for, what we bring, and how to prepare your rental for a seamless private chef experience.
What We Need in Your Kitchen
Working Stovetop and Oven
The essentials. We use both the stovetop and oven for nearly every menu. Four burners is standard, but we've worked with less. A functioning oven is non-negotiable for most menus.
If your rental has an induction cooktop, let us know when you book. We bring compatible cookware.
Counter Space for Prep
We need room to work. Ideally, 3-4 feet of clear counter space for cutting, plating, and staging dishes. If counter space is limited, a clean dining table works as a prep station.
Before we arrive, clear the counters of small appliances, dishes, and decorative items. The more workspace we have, the more efficiently we can move.
Basic Sink Access
We use the sink for washing produce, rinsing equipment, and cleanup. A standard kitchen sink is all we need—nothing fancy.
Adequate Refrigerator Space
We arrive with ingredients prepped and ready. Depending on your menu and guest count, we may need a shelf or two in the refrigerator for proteins, prepped vegetables, and plated desserts.
If your rental has a second refrigerator (garage, pantry, etc.), even better. Let us know when you book so we can plan accordingly.
Functional Dishwasher (Preferred, Not Required)
A dishwasher speeds up cleanup, but it's not a dealbreaker. We've handled cleanup in rentals without one—it just takes a bit longer.
What We Bring to Every Event
Here's the part that surprises most guests: we bring all of our own cooking equipment.
Our Standard Kit Includes:
Professional knives and cutting boards
Pots, pans, and sauté pans (including induction-compatible cookware)
Mixing bowls, utensils, and prep tools
Sheet trays and baking dishes
Thermometers and timers
Serving platters and utensils
Linen-like napkins for your guests
Trash bags and cleaning supplies
We don't rely on the rental's cookware. This ensures consistency across every event and eliminates surprises when we arrive.
If your menu requires specialized equipment (smokers, grills, portable burners), we bring those too.
What You Provide
Plates, Silverware, and Glassware
We assume your vacation rental is stocked with basic tableware. If your group is larger than the rental's dish supply, you may need to supplement with disposable or rental dishware.
Most 30A vacation rentals comfortably seat 8-12 guests with full tableware. For larger groups, plan ahead.
Table Linens and Placemats (Optional)
We bring napkins, but tablecloths and placemats are up to you. Many guests prefer the casual elegance of a bare wood table or simple placemats—it's entirely your call.
Beverages
We don't provide wine, beer, or cocktails unless you've added our beverage service. Stock your rental with whatever your group prefers, and we'll handle the rest.
For our Michelin-Style Tasting Menu, wine pairings are included and selected by our sommelier.
Kitchens We've Worked In
The Compact Beach Cottage
Limited counter space, two burners, a small oven. We've prepared four-course dinners for eight guests in kitchens like this. It requires precision and planning, but it's absolutely doable.
The Open-Concept Luxury Rental
Sprawling islands, double ovens, gas ranges. These kitchens give us room to work efficiently, but they're not necessary for a successful event.
The Outdoor Kitchen Setup
Some 30A rentals feature outdoor kitchens with grills and burners. We're happy to use outdoor spaces when weather permits, though we always have a backup plan for rain or wind.
What Doesn't Work
There are a few scenarios where a vacation rental kitchen won't support a full private chef service:
No Oven or Stovetop
If the rental has only a microwave and mini-fridge (common in hotel-style condos), we can't execute most menus. For these situations, consider our delivery meals—complete dinners delivered hot and ready to serve.
Extremely Limited Space
If there's no usable counter space and no dining table for prep, it becomes logistically challenging. This is rare, but it happens in very small studio rentals.
Non-Functional Appliances
If the oven or stovetop isn't working, let us know as soon as possible. We may be able to adapt the menu or bring portable equipment, but advance notice is critical.
How to Prepare Your Rental
Before We Arrive
Clear the Counters
Remove small appliances, dish racks, and anything else taking up workspace. We need room to prep and plate.
Empty the Sink
A clean, empty sink makes our setup faster.
Empty the Dishwasher
This allows us to load it as we go.
Confirm Appliances Work
Turn on the oven and stovetop to make sure everything is functional. If something isn't working, contact your rental management company before we arrive.
Set the Table
We're happy to set the table if you'd like, but many guests prefer to handle this themselves. Either way works.
What We'll Do When We Arrive
We typically arrive about an hour before your selected start time. We unload equipment, organize the kitchen, and begin final preparations.
Your first course will be served at the exact time you've chosen—not a minute late. While we work, you're free to relax, pour drinks, and enjoy your guests.
After the final course, we clean the kitchen, pack up our equipment, and leave the space as we found it. You won't find a single dirty dish.
The Bottom Line
Most 30A vacation rentals are fully equipped for private chef service. If your rental has a working stovetop, oven, sink, and counter space, we can make it work.
We bring the expertise, the equipment, and the ingredients. You bring the guests.
View our full menu offerings or reserve your chef experience to start planning your evening.
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