Hiring a private chef is a big decision. This is someone who will be in your home most days, cooking for your children, learning your habits, working alongside your helper. You wouldn't hire anyone for that kind of role after a single phone call.
That's why every placement at Le Petit Marché starts with a trial. Not a tasting menu at our office. A real day, or a real week, in your own kitchen, cooking the food your family will actually eat.
Here's how it works, and what I tell every family to look for.
One day or one week?
We offer both, and they answer different questions.
- A one-day trial tells you if you like the food. It's a good first step if you're still deciding whether a private chef is right for you at all.
- A one-week trial tells you if you like the arrangement. How the chef handles feedback on day two. Whether Wednesday's menu is as good as Monday's. Whether the kids are still eating by Friday.
If you're already fairly sure you want a chef, I always recommend the week. One great dinner is easy. Five good days in a row is the real test.
Before the trial
A good trial starts with a proper brief. Before your chef arrives, we'll ask you about:
- Who's eating: adults, children, and anyone with allergies or dietary restrictions
- What your family loves, and what nobody will touch
- Health goals, if any: more protein, less sugar, lighter dinners, more vegetables for the kids
- Which meals you want covered, and at what time
- Your kitchen, and what your helper usually handles
The chef uses this to plan a menu, which you see and approve before day one. No surprises.
On the day
The chef shops for fresh ingredients, arrives at the agreed time, cooks, serves, and leaves your kitchen clean. Food cost is billed separately, at cost, with receipts.
You don't need to supervise. In fact, I'd suggest you don't. The point is to see how the chef works when you get on with your day.
What to look for
The food matters most, of course. But it's not the only thing. Here's my checklist:
- The food itself. Is it fresh, well seasoned, properly cooked? Would you be happy eating it four or five times a week?
- Did they follow the brief? Allergies respected, portions right, the kids' food actually suited to kids.
- The kitchen afterwards. A professional chef leaves the kitchen as clean as they found it, or cleaner.
- Timing. Was dinner ready when you asked for it?
- How they take feedback. Tell them something you didn't like. A good chef says thank you and adjusts the next day. A defensive chef is a warning sign.
- How they fit in. With your helper, your children, your routine. Calm and respectful matters as much as talented.
Red flags
In a week, these usually show up if they're there:
- The same few dishes on repeat by day three
- Ignoring a dietary restriction, even once
- A messy kitchen, or leaving the cleaning to your helper
- Arguing with feedback instead of using it
- Unclear grocery spending
If you see any of these, tell us. That's exactly what the trial is for.
After the trial
At the end, we talk. What worked, what didn't, what you'd change.
If both you and the chef are happy, we agree the long-term arrangement, with menus, schedule, leave and replacement cover set out clearly. If it isn't the right match, that's fine too. We'll introduce you to a different chef and try again. A trial that ends in "not this one" has still done its job.
Why we insist on it
After 26 years in kitchens, I've learned that cooking talent is only half of what makes a private chef work. The other half is fit: with your family, your home, your rhythm. You can't judge that from a CV or a phone call. You can only see it in your own kitchen.
So we don't ask anyone to commit blind. Taste it first. Then decide.
Want to know more before booking? Read our guides to what a private chef costs in Singapore and what happens when your chef is sick or on leave.
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Le Petit Marché is Singapore's private chef concierge agency, founded by Chef Nicolas Reynard and Kai. We match families, family offices, and private offices with chefs we've trained, vetted, and genuinely stand behind.
