Booking Policy
In the Kitchen with Vincent – Private Chef & Catering Experiences
To ensure every dining experience receives the time, care, and storytelling it deserves, all private dinners and catering events must be booked well in advance. Please review the following terms before submitting your inquiry.
1. Booking Timeline
All events must be booked at least 2–3 months in advance.
Limited dates are available each month and are reserved on a first-come, first-served basis.
Inquiries submitted less than 6 weeks from the event date may be subject to a rush fee or limited menu availability.
2. Deposits & Payments
A non-refundable 50% deposit is required to secure your date.
The remaining 50% balance is due 7 days prior to the event.
Your date is not confirmed until both the signed service agreement and deposit are received.
3. Guest Count & Minimums
The Private Chef Dinner Experience serves 10–20 guests.
Final guest count must be confirmed 10 days before the event.
Adjustments made after this date are subject to approval and additional cost.
4. Menu Selection
Menus must be finalized no later than 14 days prior to the event.
All meals are curated from Food From the Soul: The Guidebook to Mississippi Delta Dining and customized to your theme, season, or dietary preferences.
Premium add-ons (Smoked Brisket, Oxtails, Lamb Roast, Seafood Boil, etc.) must be confirmed at this time.
5. Travel & Service Area
Chef Vincent serves the Chicago metropolitan area and nearby suburbs.
Events located more than 25 miles outside the city may incur an additional travel fee.
Out-of-state bookings are available on a case-by-case basis with travel and lodging expenses applied.
6. Cancellations & Rescheduling
Cancellations made more than 30 days before the event may apply the deposit to a future booking within 90 days.
Cancellations made within 30 days of the event forfeit the deposit.
In the rare case the chef must cancel, clients will receive a full refund or the option to reschedule.
7. Payments Accepted
Accepted payment methods: credit/debit card, Zelle, or business invoice.
Gratuity is not included but always appreciated.
8. Staffing & Setup
All dinners include on-site chef service, plating, and storytelling.
Additional staff (servers, bartenders, or cleanup) can be arranged for an hourly fee.
Clients must provide access to a functional kitchen or prep area at the event site.
9. Liability & Food Safety
Chef Vincent is a licensed and insured food handler.
Clients are responsible for maintaining a safe event environment.
In the Kitchen with Vincent is not liable for property damage or injury outside the scope of food service.
10. Media & Marketing
Select photos or short videos may be captured for brand and social-media use.
Clients preferring a private, no-media experience must request this in writing before the event.
By submitting your deposit and confirming your date, you agree to these terms.
Chef Vincent looks forward to creating a soulful, story-driven dining experience that brings the taste of the Mississippi Delta to your table.