Hiring a private chef used to follow a familiar ritual: an enquiry form, a scheduled call, a quote by email a few days later, then another round of messages before anything was confirmed. For a service whose whole promise is effortlessness, the booking itself was anything but.
So we rebuilt it. Booking a chef with Biotrofi now works the way you book anything else in 2026: entirely online, with the price on the screen, in about three minutes.
The three steps
First, tell us what you need. Short-term or ongoing, the occasion, how many people, your tastes and any dietary needs. It is a handful of quiet questions, not an interrogation.
Second, see your plan and price. A tailored proposal appears on screen straight away: what your service includes, when it can start, and exactly what it costs. Not a callback. Not a quote by email three days later.
Third, your chef arrives. Sourcing, cooking, serving when wanted, and a spotless kitchen afterwards. You sit at the table. That is the whole job.
The same flow for every service
The builder covers all four services: weekly meal prep, a dedicated household chef, a one-night private dinner, and a holiday chef for villas and yachts. Whichever you choose, it branches to the right questions and prices your plan accordingly.
What it costs
Prices are public, which still makes us unusual in this industry. Private dinners start from 80 euros per person with ingredients included. Meal prep starts from 150 euros per week plus ingredients. Household chefs start from 480 euros per week plus ingredients, and holiday chefs from 240 euros per half day plus ingredients.
Why we killed the discovery call
Calls made sense when every booking was bespoke and nothing was systematised. But most clients know what they want before they reach us; they just need clear options and an honest price. The people who genuinely want to talk something through still can, the phone has not gone anywhere, but nobody is forced through a sales conversation just to learn what dinner costs.
If you have been curious about having a chef, the barrier is now three minutes and a few taps. That is the entire process.
