Multi-Day Private Chef Service: Planning Breakfast, Lunch & Dinner

Most private chef experiences are designed around a single meal — dinner, brunch, or a special celebration. But what if you're on a week-long vacation and want every meal handled? Or hosting a multi-day celebration where you'd rather focus on your guests than coordinating restaurants?

Multi-day private chef service does exactly that. Breakfast, lunch, and dinner prepared in your vacation rental, paced to your schedule, and customized to your preferences. Here's how it works and what to consider when planning.

What Multi-Day Service Looks Like

Multi-day private chef service means we handle multiple meals per day over consecutive days. The format is flexible based on your needs.

Common configurations:

• Full coverage: Breakfast, lunch, and dinner for the duration of your stay

• Partial coverage: Two meals per day (breakfast and dinner, or lunch and dinner)

• Select days: Full service on certain days, single meals on others

The goal is to remove the daily decision fatigue of "where are we eating?" and replace it with seamless, high-quality meals that fit your vacation rhythm.

Planning the Menu: Variety and Balance

One of the biggest considerations for multi-day service is menu variety. You don't want to feel like you're eating the same meal repeatedly, but you also want cohesion and a sense of intention.

How we approach it:

Breakfast rotation: We build a rotation that includes both light and hearty options. One morning might feature fresh pastries, seasonal fruit, and yogurt parfaits. The next might be skirt steak hash or limoncello chicken and waffles. Variety keeps mornings interesting without overwhelming the day.

Lunch flexibility: Lunches tend to be lighter and more casual. Think fresh salads with Gulf seafood, sandwiches on fresh bread, or grain bowls with seasonal vegetables. These are designed to fuel your afternoon without weighing you down.

Dinner as the centerpiece: Dinner is where we pull out the stops. Each evening features a distinct menu — perhaps the Signature Private Chef Experience one night, the Chophouse Dinner another, and a custom seafood-focused menu on the third. No two dinners feel the same.

Dietary balance: Over multiple days, we're mindful of balance. If one dinner is rich and indulgent, the next might be lighter and brighter. If lunch was seafood-heavy, dinner shifts to land-based proteins. The goal is variety that feels natural, not forced.

Service Timing and Logistics

Multi-day service requires coordination, but the process is straightforward.

Daily schedule:

• Breakfast: Typically served between 8-10 a.m., depending on your preference. We arrive early to prep, serve, and clean before you start your day.

• Lunch: Served between 12-2 p.m. Can be plated service or buffet-style depending on the meal and your plans. Or we can build you a picnic pack to take to the beach.

• Dinner: Your choice of start time, usually between 6-8 p.m. Full multi-course service with cleanup afterward.

Staffing: For multi-day service, we assign a dedicated chef or team to your event. This ensures consistency and allows the chef to learn your preferences as the days progress. If you prefer more coffee in the morning or lighter lunches, we adjust.

Grocery and prep: All ingredients are sourced fresh and prepped in our commercial kitchen. We bring everything needed for each day's meals, working within your rental kitchen to prepare and serve.

What You Need to Provide

The requirements are the same as a single-event private chef experience, just sustained over multiple days.

You provide:

• A working kitchen (stove, oven, refrigerator)

• Table settings for your group (plates, silverware, glassware)

• Storage space for ingredients between meals

We bring:

• All ingredients for every meal

• Cooking tools and equipment

• Linen-like napkins

• The expertise to make multi-day service seamless

If your rental lacks adequate tableware or kitchen equipment, let us know when booking. We can bring what's needed.

Pricing and Minimums

Multi-day service is priced based on the number of meals, guest count, and menu complexity.

Because we're handling multiple meals per day over consecutive days, pricing is customized for each request. Minimum spend requirements apply, but the per-meal cost typically becomes more efficient as you add days.

Visit our website for current pricing and packages, or reach out for a detailed proposal. We'll provide a breakdown based on your specific dates, guest count, and meal preferences.

Ideal Scenarios for Multi-Day Service

Multi-day private chef service works beautifully for specific types of stays and celebrations.

Extended family vacations: You've rented a beach house for the week. Rather than coordinating restaurant reservations for 10-12 people every day, multi-day service keeps everyone together, well-fed, and relaxed.

Milestone celebrations: A 50th birthday, anniversary, or family reunion where the celebration spans multiple days. Each meal becomes part of the event, and you're not splitting focus between celebration planning and meal logistics.

Executive retreats and corporate gatherings: Teams gathering for strategy sessions or client entertainment. Meals are handled, allowing full focus on the work or relationships you're there to build.

Multi-day weddings: Welcome dinners, rehearsal dinners, post-wedding brunches — all handled by the same team with cohesive menus and service.

Vacation simplicity: Sometimes you just want to eliminate decision-making. Multi-day service means waking up knowing breakfast is handled, spending the day at the beach knowing lunch will be ready when you return, and ending each evening with a chef-prepared dinner.

What Makes Multi-Day Service Different

The difference between single-event service and multi-day service is continuity.

Over multiple days, your chef learns your preferences. If you prefer your coffee strong, the eggs cooked a certain way, or lighter portions at lunch, those details carry forward. By day three, service feels personalized in a way that single events can't replicate.

You also develop a rhythm. Mornings become predictable in the best way. Lunches happen on your schedule. Dinners are something to look forward to each evening, not something to stress about coordinating.

Multi-day service turns your vacation rental into a private resort — where every meal is handled with the same care and quality you'd expect at a luxury hotel, but with the privacy and flexibility of your own space.

Real Multi-Day Menu Example

Here's what a full week of multi-day service looked like for one family's 30A vacation. This menu shows the variety and balance we build across seven days — light and hearty breakfasts, casual lunches, and elevated dinners that never repeat.

Saturday

• Dinner: Brie and raspberry purses, togarashi tuna wontons with wasabi guacamole, compressed cantaloupe salad with crispy prosciutto and goat cheese, cornbread crab cakes with pickled sweet corn relish, classic vanilla crème brûlée

Sunday

• Breakfast: Sausage patties, scrambled eggs with cheese, fresh fruit, French toast with honey butter and maple syrup

• Lunch: Grilled cheese sandwiches, smoked tomato bisque, mixed greens salad with chopped salami and white balsamic vinaigrette, key lime pie

• Dinner: Roasted tomato bruschetta cucumber cups, filet flatbread with chimichurri and boursin, Caesar salad, smoked chicken and sausage pasta with sun-dried tomatoes, tiramisu

Monday

• Breakfast: Applewood bacon, pastries, hash brown casserole, fresh fruit, omelet bar with full fixings

• Lunch: Braised tomatillo chicken tacos, tortilla soup, Texas chopped salad, chips with salsa and guacamole, churros with cajeta sauce

• Dinner: Stuffed mini sweet peppers with house boudin, deviled eggs, steakhouse chopped salad with bleu cheese, reverse-seared filet mignon with potatoes dauphinoise and Marrow demi-glace, fudge sundae with chocolate brownie

Tuesday

• Breakfast: Sausage links, chef's selection frittata, fresh banana bread, berries and granola yogurt parfait, oatmeal

• Lunch: Burger sliders and mini hot dogs with all fixings, broccoli and cheddar soup, Caesar salad, key lime pie bites

• Dinner: Corn and crawfish dip with house cracklins, BBQ air-fried Brussels sprouts with bacon, Southern tomato salad with pickled field peas, pan-seared fresh Gulf grouper with orzo pasta salad, bread pudding with bananas foster

Wednesday

• Breakfast: Applewood bacon, Marrow breakfast casserole with blueberry sausage, muffins, fresh fruit, Belgian waffles

• Lunch: Turkey and gouda sandwiches, chicken and sausage gumbo, green salad, smoked fish dip with saltines, rocky road bites

• Dinner: Smoked duck breast canapé with bleu cheese mousse and cherry jam, braised pork belly with field pea succotash, Greek salad, crawfish lobster thermidor with mushroom risotto, chocolate pot de crème with pistachios

Thursday

• Breakfast: Country ham, chef's selection frittata, biscuits with chorizo gravy, hash brown casserole, fresh fruit

• Lunch: Smoked chicken salad sliders, New England clam chowder, marinated tomato and cucumber salad, lemon bars

• Dinner: Meatballs with chili apple sauce, smoked prime rib canapé with horseradish cream, garden salad with guava vinaigrette, seared scallops with white bean cassoulet, strawberry shortcake sundae

Friday

• Breakfast: Skirt steak hash with peppers and onions, scrambled eggs, smoked salmon avocado toast with lemon dill cream, fresh fruit, French toast with macerated strawberries

• Lunch: BBQ pulled pork sandwiches, Brunswick stew, green salad, potato salad, coleslaw, banana pudding

• Dinner: Boursin stuffed mushrooms, shrimp and crawfish toast with mango relish, tomato and watermelon salad, sous vide short rib with mushroom risotto and tawny port reduction, key lime pie

Saturday

• Breakfast: Assortment of breakfast burritos, fresh fruit, muffins and pastries, goat cheese tartlets with bacon and roasted tomato

This is what variety looks like over seven days: Gulf seafood rotating with land proteins, light lunches balancing rich dinners, breakfasts that shift from hearty to continental, and no two meals feeling repetitive. Every menu we design follows this same philosophy — intentional variety that keeps the week interesting.

Booking Multi-Day Service

Because multi-day service requires dedicated chef availability and significant planning, we recommend booking as early as possible.

Recommended timeline:

For peak season (March through September) and holidays, reach out 8-12 weeks in advance. Off-season dates typically need 4-6 weeks' notice.

What happens after you inquire:

We'll schedule a call or exchange emails to understand your dates, guest count, dietary preferences, and the type of experience you want. From there, we'll design a multi-day menu plan and provide a detailed proposal with pricing, schedules, and next steps.

Once approved, a deposit secures your dates. We'll finalize menus 10 days before your arrival, with flexibility for last-minute adjustments.

The Bottom Line

Multi-day private chef service is about removing friction from your vacation or celebration. No meal planning, no grocery runs, no restaurant coordination. Just high-quality food prepared by a team that shows up, handles everything, and leaves your kitchen spotless.

If you're spending a week or more on 30A and want dining to be effortless, this is how you do it.

Reserve your multi-day experience or explore our menu options to start planning.