Base ranges by market
- Miami / Palm Beach: $110,000–$170,000 base for a private chef; $170,000–$240,000 for an executive chef running a formal kitchen
- New York / Hamptons: $130,000–$200,000 base; $200,000–$300,000 for executive chefs with formal dinner service
- Aspen (ski season): $140,000–$220,000 season-loaded, plus housing
- Beverly Hills / Bel Air: $140,000–$220,000 base; talent-adjacent households often add on-call premiums
What drives the number up
- Formal plated service for 8+ guests weekly
- Dietary discipline (macrobiotic, plant-forward, medically prescribed)
- Multi-residence coordination and travel days
- Certifications: CIA/ICE credential, sommelier training, allergy management
What drives it down
- Family-only meals, limited entertaining
- Single-residence assignments
- Shared kitchen with a household manager
Benefits and full package
Health, dental and vision are standard. 401(k) match is increasingly expected at the executive-chef level. Housing is standard for Aspen and Hamptons seasonal roles.
Timing a chef search
Six to ten weeks for a private chef, eight to fourteen for an executive chef. Start earlier for a season-driven residence.