“The biggest determinant of cost is the caliber of the chef. It can matter more than the job description,” Metzger says. “If you go with a young cook who has never been a private chef, that person is going to be much less expensive than someone who worked for Wolfgang Puck for seven years and Lady Gaga for a year and a half.” Full-time, the greener cook may cost you $70,000 to $80,000 per year, while the Michelin-star chef can command $130,000 and up.
The Culinistas service provides a curated menu of dishes, like this green salad.
Nadia Agsen / Culinistas