Private Chef & Catering FAQ

Straight answers about pricing, minimums, booking, and service area on St. Thomas and St. John.

How much does a private chef cost in St. Thomas?

Private chef dinners start at $265 per person, with the rate set by group size.

A six-course chef's tasting menu is $365 per person, with a six-guest minimum and a twelve-guest maximum. It includes plates, utensils, linen napkins, a half bottle of wine per person (non-alcoholic pairings available), and a final course treat.

Private chef dinners carry no administrative fee. The 18% administrative fee on drop-off and event services is not a gratuity — it covers operating costs and lets our team earn a living wage on an expensive island.

What's included when a chef cooks at our villa?

Everything from shopping through cleanup.

Our chef sources the ingredients, arrives with what's needed, cooks in your kitchen, serves your table, and leaves it clean. We ask that the kitchen be clean, with the dishwasher empty, when the chef arrives. You choose the menu direction in advance; on the night, you pour a drink and sit down. Our standard dinners are served family style with two proteins and all sides included. The tasting menu is plated course by course.

Do you serve St. John as well as St. Thomas?

Yes — we've served both islands since 2019.

We cook in villas, vacation rentals, condos, and beach settings across St. Thomas and St. John. Delivery fees may apply depending on distance.

How far in advance should we book?

At least 72 hours ahead, and no more than six months out.

Seventy-two hours is our minimum notice to guarantee quality, and we don't take bookings more than six months before the date. Christmas, New Year, and spring break weeks fill quickly, so book as soon as your date is within six months and your villa is confirmed. Requests placed within a week of the date may carry a rush fee. Private jet catering is the exception: it needs 24 hours' notice, and 48 is preferred.

How many guests can you cook for?

Private chef service runs from 6 to 25 guests.

Six is a firm minimum: smaller groups are welcome, but every on-site booking is billed for at least six guests. Above twenty-five, the event moves to our weddings and events team, which is set up for larger service.

We'd rather not have a chef in the house. What else is there?

Gourmet drop-off dinners are $99 per person, with a $300 minimum.

Meals arrive at your villa hot and ready to eat, typically between 4 and 5 pm. Children ten and under eat with the family for $40. It's the same kitchen and the same sourcing, without anyone in your space.

What about food for an arrival day, or snacks through the week?

Drop-off platters run $35 to $95 each, with a $300 minimum order.

Platters arrive cold and ready to eat, and keep up to five days refrigerated. Dips and lighter fare serve six to eight; snack platters serve eight to ten. The range covers hummus and crudités at $35 through charcuterie and beef tenderloin sliders at $95. Breakfast items are delivered the day before for an easy morning reheat. Craft cocktails come in three-liter pitchers at $85 — Painkillers, passion fruit margaritas, and others.

Can you handle allergies and dietary restrictions?

Yes, and we take it seriously — but we can't promise an allergen-free kitchen.

We cook regularly for celiac, vegetarian, vegan, dairy-free, and shellfish-restricted guests, and we'll build a menu around them rather than subtracting from one. Send restrictions when you book, not on the day.

In fairness to guests with severe allergies: all food is prepared in a professional kitchen where common allergens are present, so cross-contact cannot be ruled out entirely. If a reaction would be dangerous, tell us plainly and we'll talk through what we can and can't guarantee.

Do you cater weddings?

Yes, with a $5,500 minimum food and beverage spend before administrative fee and gratuity.

We handle welcome parties, cocktail hours, receptions, and morning-after breakfasts, and work alongside local planners, florists, and venues. Plated dinners, family-style spreads, and action stations are all on the table.

Can you cook on a yacht or charter boat?

We don't cook aboard charters, but we can cater to a charter boat.

Platters for a day on the water are a routine order for us. For a day charter, confirm with the boat first that they can handle the food.

The exception is our boating partner, The Flying Frenchman, where our team can serve on board.

Do you do private jet catering?

Yes, with breakfast, boxed lunches, savory snacks, and hot meals built for in-flight service.

Menus are tailored to the passengers and the flight, and we deliver to every FBO at Cyril E. King Airport. There's no minimum order and no administrative fee. We need 24 hours' notice and prefer 48.

Can you provide bartenders and cocktails?

Yes, both full bar service and delivered pitchers.

Our bartenders arrive with premium spirits, fresh-pressed juices, house-made mixers, and tools, and handle setup through cleanup. For something simpler, three-liter pitchers of our cocktails are $85 each. Standard bar packages don't include fine wines or premium liquors; we can curate those separately.

How do we book, and what are the payment terms?

A deposit of $50 or 10%, whichever is greater, secures your date.

• For on-site chef services, 50% is due seven days before the event.
• The balance is due on the day of service.
• Deposits are non-refundable. If we rebook your date at equal or greater value, we may credit the deposit toward a future event.
• Cancellations within seven days forfeit all deposits.

Start your order through our order form, or email ordering@islandedgeculinary.com.

What happens if a hurricane or outage disrupts our date?

We reschedule or credit your deposit toward a future date.

Living here, we plan for it. If events beyond our control prevent us from serving you, we'll work with you rather than keep your money.

Who cooks the food?

Island Edge Culinary was founded in 2019 by Chef Colin Auchincloss, who has cooked professionally for 25 years.

Before moving to St. Thomas, he ran the kitchen at Bogart's American Grill in Raleigh, led Red Room Tapas Lounge, took over as chef at Azure Grille in Chapel Hill, and refined his fine-dining technique at Heron's, the five-star hotel restaurant in Cary, North Carolina.

We also run Butchery & Chef's Pantry on St. Thomas, sourcing beef, pork and chicken from Brasstown, Mishima Reserve, Cheshire Pork, and Joyce Farms. The protein we sell is the protein we cook with — which is why we can tell you where your steak came from.