What are your, on-site, entry requirements for Formal Dinners? Chef Ray will need access into your kitchen upon his arrival. If you or one of your guests will not be, on-site, upon his arrival, then we will need you to please get us your key code or another means to enter. We also ask that you have your counters and sink areas cleared and clean before Chef Ray arrives.

Do you accommodate dietary restrictions or food allergies? If any of your guests have dietary needs or food allergies please let us know, in advance, when emailing over your menus. It must be in type (e-mail) by the customer. We can accommodate most Gluten-Free (not celiacs) and Dairy-Free guests. We do not accommodate fad or non-health related diets.

Do you provide tableware? We do not provide tableware. We recommend using the tableware provided in your cabin rental, venue, or home. Disposable tableware can be provided for an additional per person fee, if desired.

Do you provide alcohol? We do not provide bartenders or alcohol, nor can we open or pour any alcohol.

Can you deliver food to our location? Yes, we deliver food for all of our catered meals only. Our formal dinners are prepared, on-site, in your cabin rental, venue, or home kitchen to give that personal chef touch.

How do I reserve my date(s)? Fruitful Vintage reserves dates based on a first booked basis. To reserve your date(s), please call or email us with any questions, then fill out our contact form on our website to proceed. From there, we will email you an invoice to pay online. We require anestimated 50% deposit of the total price to reserve your date(s).

When is my final balance due? Your final balance will be due 2 weeks prior to your reserved event. At this time, you will need to make any changes or additions before making your final payment.

How do I make my menu selections?
 All of our menu selections can be found on our website. Please choose the menu(s) from the services you have ordered and email us your selections three weeks prior to your reserved date, or sooner, at info@fruitfulvintagechef.com. Note any allergy or dietary needs that we can accommodate with your menu submission. (NOTE: Due to nationwide shortages, some food items may need to be substituted, at Chef Ray's discretion.)

Menu selections will be due 3 weeks prior to your event so any changes can be noted on your final invoice at the 2 week mark. (NOTE:  We only allow changes to be made one time, either on guest counts, food additions, or menu selections. This must be done at time of submitting menus.)

Which forms of payment do you accept? We accept all credit/debit cards, apple pay, e-checks, & personal/business checks.

Are taxes included in your pricing? No. In addition to our pricing, please add 9.75% tax to your total price.

Is gratuity included in your pricing? No, we do not include gratuity in our pricing but recommend 15-20% of your total.

Do you have a travel fee? There is no travel fee up to 50 miles round trip. If over 50 miles, there will be a $50-$75 fee.

Are there certain days you are closed? Yes, we are closed Sundays, Christmas Day, and Thanksgiving Day.

What is your refund policy? If cancelling in 60 days or more, total paid will be refunded, minus 15%. No refunds under 60 days.(Note: In addition, if paying by credit/debit card, there will be a 15% fee charged on the total for all refunds.)

Will refunds be issued during severe, winter conditions? Due to severe, uncontrollable, winter weather conditions, such as heavy snows or ice on roads, cook dates may have to be canceled, delayed, or rescheduled for a later date or time. Partial refunds will be considered, per individual situation, at Chef Ray's discretion, if he cannot reach your location.

Fruitful Vintage Personal Chef Service, LLC has operated in integrity and has been committed to providing excellent and personal service since 2006. We are licensed, fully insured, and ServSafe trained.

All of Fruitful Vintage’s prices are subject to change without notice. By booking with Fruitful Vintage Personal Chef Service, LLC, you agree to all its policies and/or terms and conditions.

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