Private-chef agencies: The advantage of private-chef agencies lies in their focus, pool of prescreened candidates, expertise at matching chefs to household requirements and ability to handle background checks and other vetting tasks. Expect a fee of 15 to 30 percent of the chef’s first-year salary depending on location of the position and the level of service required from the agency. The agency should offer free replacement of a chef within a specified time frame.

Private Chefs
Beverly Hills, Calif.
310.278.4707
www.privatechefsinc.com
With offices in Beverly Hills, New York, Palm Beach and London, this agency has international reach.

Four Star Private Chefs
San Carlos, Calif.
650.508.0322
www.fourstarchefs.com
Owned by private chefs, this agency places chefs primarily in San Francisco, Seattle and New York.

The Lawrence Group
Washington, D.C.
202.588.7311
www.culinaryagency.com
The agency places private chefs in the Washington area.

Culinary schools: The Culinary Institute of America (www.ciachef.edu), Johnson & Wales University (www.jwu.edu), California Culinary Academy (www.baychef.com), the French Culinary Institute (www.frenchculinary.com) and other cooking schools and colleges maintain job listings for their alumni. Avoid recent graduates—they often lack the broad experience required of a private chef. 

Word of mouth: Those who employ household staff (and their house managers and chefs) can be good sources for local candidates; bulletin boards or casual recommendations are not.

Newspaper advertisements: Well-phrased newspaper ads can work well in soliciting applicants—particularly for unusual or remote locations—but be prepared for an exacting process. 

The Internet: Websites such as craigslist.org and starchefs.com post chef openings.