Please reach us at chef@freshflavourspcs.com if you cannot find an answer to your question.
Reach out through the personal chef inquiry form with a little about your household — how many people, any dietary needs, and what you're hoping to get out of the service. From there, we'll schedule your New Client Discovery Visit.
It's a one-time, low-commitment visit — $350 for the Standard tier or $400 for Culinary Medicine — where I cook 3–4 meals in your kitchen so you can try the service before choosing a weekly package. It's also where we talk through your household's tastes, any health goals, and which service style fits best.
As soon as you know you're interested. I'd recommend reaching out at least a couple of weeks before you'd like to start, so we have time to schedule your Discovery Visit and plan your first full week.
Savannah and the greater Lowcountry. A travel fee may apply outside my standard service radius — just ask when you reach out.
Not necessarily — many clients aren't. As long as I have access to your kitchen and know where things go, I can cook, portion, and store everything without you needing to be there. We'll figure out what works best for your household at the Discovery Visit
Everything it takes to keep your kitchen stocked with scratch-made meals — your initial consultation, weekly menu planning, grocery shopping, cooking, and cleanup. Groceries themselves are billed separately, at cost
Weekly packages start at $330/week for 2 people (3 meals/week) and scale up from there by household size and meal count, plus groceries. Full pricing for both the Standard and Culinary Medicine tiers is available on request — happy to send it over.
Groceries are itemized and billed separately, at cost, with no markup — you'll get an itemized receipt with every visit. Typical weekly grocery costs run $100–$250 depending on household size and menu.
Easy to add — extra servings run $50/person (Standard tier) or $60/person (Culinary Medicine tier) per week, and adding a snack or dessert is $50 per cook day
Invoiced on a regular cadence we set up together, payable by credit card, debit card, or Cash App.
Yes — allergen and dietary accommodation (gluten-free, dairy-free, low-sodium, vegetarian, vegan, and more) is built into every menu at no extra charge. It's one of the things I do best.
Standard is scratch-made meals built around your household's tastes. Culinary Medicine goes a step further — menus planned around a specific health goal, like heart health, blood sugar management, or anti-inflammatory eating, using my specialized training in culinary medicine.
Culinary medicine is the practical, food-focused side of lifestyle medicine — using what you eat as one of the most powerful tools for getting and staying healthy. In practice, it means I build your menu around your actual health goals, not just your preferences. It's food designed to support you, not a medical treatment plan, and it pairs well with guidance from your doctor or dietitian.
Yes — every menu is built around your household's tastes (and, in the Culinary Medicine tier, your health goals). We'll talk through preferences at your Discovery Visit, and you can always give feedback week to week.
My roots are in Southern, comfort, and Mediterranean-style dishes, but every menu is customized to your household likes — so we'll build something that fits your taste, not mine.
Just let me know — menus adjust based on your feedback, and I'd rather hear it than have a dish go untouched in the fridge.
Batch Cook & Stock means I cook during your scheduled weekly or biweekly visit, then portion and store ready-to-heat meals in your fridge or freezer for the days ahead. Fresh, Same-Day Cooking means I prepare that visit's meals fresh, ready to eat right away. We'll figure out which fits your household during your Discovery Visit.
A full kitchen is ideal, but not required — if yours is limited, we can talk through what setup would work.
I'll label every meal with what's inside and simple reheating instructions. As a general guide, refrigerated meals are best within a few days and frozen meals keep well for a couple of months — I'll always give you specifics for what's in your kitchen that week.
Yes — packages can be adjusted as your household's needs change. Just let me know and we'll find the right fit.
No I don't. Personal chef visits generally follow a regular weekly or biweekly schedule. If your cook day falls on a holiday, , we will schedule another day either before or after the holiday.
Four consecutive weeks is recommended, so we have room to dial in your household's preferences. After that, service continues week to week
Yes — just let me know in advance (we'll set a notice window together) before your next scheduled visit.
Reach out as early as you can — I'll do my best to find another day that week, or we can shift that visit to the following week if needed.
:Yes — I take on a limited number of private dinners and celebrations. Personal chef clients come first, so event availability is selective; reach out with your date and vision to check on it.
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