Private Chef at Home in Malaga

These are the typical per-person price ranges for a private chef in Malaga, depending on the size of the group:

The per-person price drops as the group grows, because the chef's time and travel are split among more guests; that is why a dinner for 2-4 works out more expensive per head than a booking for a group of 6-12. The higher tier applies to menus with premium produce, more elaborate courses or service at villas and developments on the Costa del Sol. Quotes are usually given without VAT, as this service is taxed at 10%.

A private chef in Malaga handles the whole process, not just the cooking:

• Shopping. The chef usually buys the produce and includes it in the quote; if you would rather do the shopping yourself, mention it when you ask for a price.
• Cooking. They cook in your kitchen, using your hob, oven and worktop, so it is worth describing it accurately before the menu is confirmed.
• Table service. They can serve each course and explain it, or leave the food ready for you to serve yourselves; this is agreed when you book.
• Clean-up. The chef leaves the kitchen clean and takes the rubbish away; tableware and glassware are usually your own.

Anything outside that list — extra waiting staff, table and chair hire, drinks — is booked separately and should appear as its own line on the quote.

The directory lists the private chef companies serving Malaga: Chefs Marbella, Queens Catering Kosher and Vulcano Catering Malaga. As this is a small segment in the city, it is worth taking time over each profile before writing to them.

• Check the style of cooking on offer (Mediterranean, kosher, contemporary and so on) and whether it matches the menu you have in mind.
• Ask how many guests they typically cook for, and whether there is a minimum or maximum group size.
• Mention any allergies or dietary requirements before the menu is finalised.
• Ask for an itemised quote: produce, the chef's fee, travel and any extras.

Compare the replies carefully: in such a personal service, how a chef communicates before the booking says almost as much as the final price.

A private chef works in any home with a kitchen: flats in central Malaga, villas further out or holiday properties along the Costa del Sol. The chef needs to know in advance what hob, oven and worktop space is available to prepare the menu.

• Check whether travel is charged separately depending on the distance from the chef's base.
• Let them know about lifts, parking or any access restrictions for unloading the shopping.
• Book at least a week ahead; in high season, from April to July and from September to October, it is worth booking earlier as companies have fewer free dates.

In August, the Malaga Feria and the summer heat reduce availability somewhat, so if your dinner falls in that period, allow extra time when booking.