The short answer: from €135 per guest
If you are here because you want to know how much a private chef costs in Madrid, I would rather start with the figure than hide it behind an enquiry form. My private dining experiences currently begin at €135 per guest + 10% VAT for Esencia and €195 per guest + 10% VAT for Vanguardia. Atelier is priced individually because it is built around a specific commission.
These are my published rates, not a claimed average for Madrid. The final price of an evening depends on the format, the number of guests, where it takes place and what the table actually needs.
What each price means
Esencia · 5 courses · from €135 per guest + VAT
The more restrained format: five courses, seasonal produce and precise cooking. It is designed for intimate dinners, private homes and celebrations where detail matters more than display.
Vanguardia · 8 courses · from €195 per guest + VAT
An eight-course progression with more room for technique, pacing, light and, when it suits the evening, music. It is not simply a longer menu; the whole dinner has more structure around it.
Atelier · priced to the project
For occasions that do not fit a fixed format. Menu, space, rhythm and staffing are considered from the beginning, so the price follows the brief rather than preceding it.
You can see the three current formats under Experiences.
What changes the quote
A per-guest figure is only part of the picture. Six things can change the final quote:
- Guest numbers. Dinner for two and dinner for twelve require different production and service rhythms.
- Format. Five courses, eight courses or an Atelier commission involve different preparation, timings and logistics.
- Produce. Seasonality and the ingredients chosen matter, particularly when the menu is built around very specific fish, shellfish or cuts.
- Staffing. For an intimate dinner I can manage both kitchen and service; larger groups may benefit from additional waiting staff.
- Drinks. Wine pairing is optional. It can be built into the proposal or you can use your own cellar.
- Location and equipment. Travel within Madrid is part of the base service. Journeys outside Madrid or unusual equipment requirements are agreed before confirmation.
What is included when you book me as a private chef
The useful question is not only what it costs, but what the figure actually covers. My general service information includes the chosen menu, ingredient purchasing, advance mise en place, travel within Madrid and leaving the working space tidy when the service is finished.
It also covers the work you do not see on the night: sourcing, stocks, sauces, ferments, production planning and preparing each element so that your kitchen does not have to operate like a restaurant pass while your guests are there.
The service starts well before arrival: produce, mise en place and logistics are already in place.
What may be quoted separately
There is little value in calling something all-inclusive if extra lines appear later. Anything outside the agreed scope is discussed before the booking and written into the proposal.
- Wine pairing or other drinks.
- Additional waiting staff when the size or format of the dinner calls for it.
- Travel outside Madrid.
- Special equipment or tableware that the venue does not have and the service requires.
- Exceptional produce, styling or additional services outside the original format.
The principle is simple: if the scope changes, the proposal changes before the service, not the bill afterwards.
What does that look like for an actual table?
Two straightforward examples are more useful than a vague price band. Using the published starting rates and before optional extras:
- Dinner for 2: Esencia starts at €270 + VAT; Vanguardia at €390 + VAT.
- Dinner for 6: Esencia starts at €810 + VAT; Vanguardia at €1,170 + VAT.
Those are calculations from the published per-guest rates, not fixed quotes for every situation. Travel outside Madrid, wine pairing, extra staff or a more involved brief would be included in the proposal before you book.
A useful quote is not the one that produces a number fastest. It is the one that makes clear what will happen, what is included and what is not.
Do you need a professional kitchen?
No. For most dinners, a functional domestic kitchen, normal access to water and electricity, and a reasonable work surface are enough. If the space raises any questions, it can be checked beforehand by video call or, where useful, with a visit.
A small kitchen does not rule out a private dinner. It simply means the menu and production need to be designed around the space rather than pretending it is a restaurant kitchen.
What about children, allergies or different menus?
Allergies and intolerances are worked into the menu from the beginning when they are shared with enough notice and the adaptation can be done safely. They should not become a visibly improvised plate once everyone is sitting down.
Children are similar in that there is no useful one-size-fits-all rate. Some eat the full menu, some need an adapted version and others are better served with something separate. I do not publish a blanket children's price; it is agreed before the quote is confirmed.
Drinks and wine pairing
Wine does not have to be part of the quote. A pairing can be designed for the menu, or you can use your own cellar. If you would rather choose the bottles yourself, I can suggest the styles that will work with each course so you are not buying blind.
How far in advance should you book?
Most dates are confirmed several weeks ahead. The more personalised the occasion, or the more involved the logistics, the more useful it is to start earlier. Short-notice enquiries can still be considered, but real availability and the produce available that week come first.
For especially busy periods such as Christmas, it is worth starting earlier. There is a separate guide to company Christmas dinners in Madrid.
What I need to give you a useful quote
You do not need to write a twenty-page brief. Five details are enough to start properly:
- date or approximate period;
- area or venue;
- number of guests;
- type of occasion;
- allergies, dietary restrictions or any particularly important requirement.
With that, I can check availability and decide whether Esencia, Vanguardia or Atelier is the right starting point. The written proposal then sets out menu, scope, price, taxes and any additional services. The FAQ also explains the general booking process.
Frequently asked questions about private chef prices in Madrid
How much does a private chef cost in Madrid?
My Esencia experience starts at €135 per guest + 10% VAT and Vanguardia at €195 per guest + 10% VAT. Atelier is priced to the project. These are my published rates, not an average for the Madrid market.
What is included in the price?
The menu, ingredient purchasing, mise en place, travel within Madrid and leaving the working space tidy afterwards. The final scope is always set out in the written proposal.
Do I need a professional kitchen?
No. A functional kitchen, water, electricity and a reasonable work surface are normally enough. Anything else is coordinated beforehand.
Are waiting staff and wine pairing included?
Not necessarily. For intimate groups I can manage the full service. If extra waiting staff or wine pairing are needed, they are agreed and added to the proposal.
Can I book for two people or if children are attending?
Yes. Dinners for two and family groups can both be considered. Children's pricing depends on whether they have the full menu, an adapted menu or something separate.
How is the booking confirmed?
Once the details are agreed, you receive a proposal and contract. The booking is usually confirmed with a 50% deposit, with the balance due on the day unless the individual proposal states otherwise.
How far in advance should I book?
Several weeks is a sensible margin. Short-notice enquiries are still worth making; availability determines whether the dinner can be delivered at the right level.
