Frequently Asked Questions

Private Chefs Mendocino County | Farm-to-Table | Events & Catering

This FAQ answers common questions about Mendocino Chef’s services, the process of booking a private chef in Mendocino County, pricing, and what clients can expect. Mendocino Chef is a two-chef private chef and event catering business serving Mendocino County, California, run by Chef Chantelle Sookram and Chef Keith Kalmanowicz.

Who is Mendocino Chef?

Mendocino Chef is the partnership of Chef Chantelle Sookram and Keith Kalmanowicz, based in Mendocino County, California. We offer private chef services, event catering, and full-service hosted events — separately or together, depending on what your gathering needs.

Who is Chef Chantelle?

Chef Chantelle is a Trinidadian-born, French-trained private chef. A graduate of Johnson & Wales University with experience at San Francisco’s Nopa and Miami’s Love & Vegetables, Urban Oasis Project, and BLT Steak at the Betsy, she creates seasonal, farm-to-table cuisine infused with Caribbean flavor and French technique. Her full story is on the About page.

Who is Chef Keith?

Chef Keith Kalmanowicz is a chef and event producer with 15+ years across fine dining, private clubs, wellness retreats, and high-volume kitchens. He trained at Miami Beach’s BLT Steak, sourced produce for James Beard Award winner Michael Schwartz’s Genuine Hospitality Group, founded the farm-to-table pop-up Love and Vegetables — where Chantelle was the founding chef, more than a decade before Mendocino Chef existed — and has led banquet operations for 200+ guests at a national golf club and a hunting lodge in the Poconos. He studied Culinary Arts at Luzerne County Community College and business at Northern Arizona University.

At Mendocino Chef, Keith cooks garden-to-table menus of his own, produces and hosts the partnership’s events end to end, and runs the business side. He is the one who answers your inquiry, writes your proposal, and keeps the evening on schedule. His full background is on the About page.

Can I book Chef Chantelle and Chef Keith separately?

Yes. Chef Chantelle Sookram and Chef Keith Kalmanowicz each take their own bookings, and they also work together on larger events. One chef is typical for dinners up to about 12 guests; both chefs plus a team is typical for weddings, retreats, and long-table farm dinners. Tell us the date and guest count on the inquiry form and we will tell you which setup fits.

Who will actually be cooking at my event?

One or both of us — never a stranger from a booking platform. You will know the chef’s name before you pay a deposit, and the person who answers your first email is the person who shows up at your door. For events that need extra hands, we bring cooks and servers we have worked with before.

What occasions do you cook for?

Anything that puts people around a table. We have dedicated pages for the ones we are asked about most:

• Bachelorette parties and bachelor parties
• Birthday dinners and anniversary dinners
• Corporate events and offsites
• Retreats, wellness retreats, and yoga retreats
• Farm dinners and long-table events
• Weddings, rehearsal dinners, welcome dinners, and next-morning brunches

What services does Mendocino Chef provide?

• Private chef services for intimate dinners, cooking lessons, and Airbnb experiences
• Event catering for weddings, company retreats, birthdays, and more
• Event production & hosting — planning, staffing, and front-of-house for gatherings large and small
• Pop-up dinners with Caspar Bread & Wine throughout the year
• Custom menus crafted around dietary preferences and local harvests
• Community dinners & pop-ups with sliding-scale tickets
• Interactive experiences where guests cook alongside the chef

Where do you cook and host?

We operate across Mendocino County, including Mendocino, Fort Bragg, Albion, Little River, Caspar, and inland venues. Services include in-home dining, venue catering, retreat centers, Airbnb rentals, community halls, and outdoor venues across the county.

Do you cook at vacation rentals and Airbnbs?

Constantly — most of our private dinners happen in a rental kitchen rather than a restaurant. We work with whatever the house has; if the kitchen is small or the event is outdoors, we bring what is missing. If you are still choosing a rental and want to know whether its kitchen will work, ask us before you book it.

Do you travel outside Mendocino County?

Mendocino County is home and covers most of what we do, from the coast to Anderson Valley and inland to Ukiah and Willits. We consider events in neighboring Sonoma and Humboldt counties case by case, with travel added to the quote. Ask on the inquiry form.

How does booking work?

1. Inquiry — submit the Book an Event form with your date, guest count, location, and dietary needs
2. Proposal — we send a customized menu and quote based on your event
3. Consultation — we fine-tune courses, ingredients, and service style together
4. Confirmation — a deposit secures your date
5. Your event — we arrive, set up, cook, serve, host, and clean up

What does a proposal actually look like?

See for yourself — we published two real proposals (privacy-adjusted) so you know exactly what to expect: a personal reply, a menu written for your group, transparent per-person pricing, and simple deposit terms.

How far in advance should I book?

• Ideal lead time: 4–6 weeks before your event
• For weddings or large retreats, allow 8–12 weeks
• Seasonal events (June–October) fill quickly — especially summer weekends

How much does a private chef cost in Mendocino County?

Pricing varies with guest count, menu style, service format, and seasonal ingredients. (For the full breakdown with real proposal numbers, see our pricing guide.) A general guide:

Private dinners (2–6 guests)

• $150–$250 per person — custom menu, organic local ingredients, preparation, full service, and cleanup. Ideal for romantic dinners, Airbnb experiences, and intimate celebrations.

Small events (7–12 guests)

• $125–$175 per person — family-style or plated service. Perfect for retreats, birthdays, and small group gatherings.

Large gatherings & weddings (13+ guests)

• Starting at $95 per person, averaging $125–$250 per person — full catering including kitchen team, setup, and optional rentals. Ideal for weddings, rehearsal dinners, and corporate events.

Add-ons

• Wine pairings or bar service
• Floral tablescapes and decor
• Grazing boards or cocktail-hour snacks
• Interactive cooking components

Pricing is personalized for each event and includes sourcing from Mendocino County farms. Quotes are provided after reviewing your guest count, location, and menu preferences.

What’s included in the cost?

• Menu and courses, tailored to your preferences
• Ingredient sourcing, often from local farms
• Setup and table staging, including linens and glassware if requested
• Full service — cooking, serving, hosting, and cleanup
• Beverages typically cost extra unless included in your package

What are your deposit and payment terms?

A 50% deposit reserves your date; the balance is due the week of your event. Quotes are exact and all-in once the guest count and menu are settled — no service-charge surprises on the final invoice. Wine, specialty rentals, and gratuity are billed separately. You can see the terms applied to two real events on the What to Expect page.

What dietary accommodations are available?

• Vegan, vegetarian, and gluten-free diets
• Allergies and food sensitivities (nut-free, dairy-free, and more)
• Paleo or low-glycemic menus on request

Are wine service and pairings available?

Yes. Wine pairings are available as add-ons or separate bar service at private dinners and catered events. Our public pop-up dinners often offer beverages for purchase.

How do you source ingredients?

Ingredients come from local farms (such as Nye Ranch and Wavelength Farm), foragers, ranchers, and specialty producers in Mendocino. Foods are seasonal and organic whenever possible.

What types of events are ideal?

• In-home dinners — romantic dinners, family meals, Airbnb experiences
• Retreats — wellness, corporate, creative workshops
• Weddings and rehearsal dinners with seasonal menus
• Holiday gatherings and milestone celebrations
• Community dinners, pop-ups, and cooking classes

What is the difference between a private chef and a caterer?

A caterer usually cooks off-site and delivers or reheats; a private chef cooks in your kitchen, during your event, and serves it as it comes off the stove. Mendocino Chef does both, and the right answer depends on headcount: under about 12 guests we cook on-site start to finish, and for larger events we combine on-site cooking with prepared components so 60 plates land hot at the same moment. Either way the same chefs plan the menu, do the shopping, and clean up.

Do you offer cooking classes or interactive dinners?

Yes. We host interactive dinners where guests cook alongside the chef — popular for bachelorette weekends, team offsites, and family groups — as well as straightforward hands-on lessons. Mention it in your inquiry and we will build the evening around it.

Why book us instead of a private chef platform?

Online platforms connect you with a rotating cast of chefs. Mendocino Chef offers a distinctly personal approach — Caribbean-French technique, deep local sourcing, seasonal menus, real hosting, and an emphasis on food justice and accessibility. You know exactly who’s cooking and who’s at the door.

How can I stay updated on dining events?

• Follow @sookram_chantelle on Instagram
• Visit the Events page for upcoming dinners and our Caspar Bread & Wine pop-up series

How do I contact Mendocino Chef?

• Inquiry form: Book an Event — the fastest route, and it gives us what we need to quote
• Phone: 973-651-7929
• Instagram: @sookram_chantelle
• Response time: within two business days, with a proposed menu and quote

How do I get started?

Head to Book an Event and tell us your date, guest count, location, and any dietary needs. We’ll reply with a proposed menu and quote — then you review, ask questions, confirm with a deposit, and enjoy.

Still reading? The pricing guide has the full cost breakdown, What to Expect shows two real proposals, sample menus show how a night is built, Services covers what we do, and the journal is where we write about cooking on this coast.