Suppah Social — Private Dining Club
Make a night worth telling.
Every private chef on Suppah Social is ID-verified, background-checked, and credentialed across four certification types. Hire one for a private dinner party, a corporate suppah, or weekly meal prep — all inside our private dining community.
A private chef is a professional cook hired for a specific event — a dinner party at home, a small wedding, a milestone birthday, a recurring weekly meal — instead of working at a restaurant. The chef plans the menu, sources the ingredients, cooks at your space, and cleans up. You get a restaurant-quality experience without the restaurant.
On Suppah Social, every private chef is a verified part of our private dining community. That means a government-issued ID was matched with a live selfie via Stripe Identity, a national background check came back clear, four certification types were uploaded and admin-approved (food safety, allergen training, business license, insurance), and a working Stripe Connect account is in place to receive payouts. You're not hiring a stranger off Craigslist — you're hiring a verified pro who's been through the same vetting your friends would expect.
Step one is joining the community. Anyone can apply at /join/guest; once your ID and background check clear (usually inside a minute), you're in. From there, three options:
Hosting at someone else's space? Suppah Social hosts open their homes for a 25% cut of the ticketed-event split. Your private chef cooks, the host welcomes, you bring the people. Read more on the /for-hosts page.
Private chef pricing varies by chef, menu, and headcount. On Suppah Social it starts at $125 per person, all-in — that's food, prep, service, and cleanup — and runs up toward $250 for specialty menus (raw bar, multi-course tasting, tightly dietary-restricted). A casual three-course family-style dinner for 8 friends sits at the bottom of that range. Weekly meal prep starts at $20 a meal.
The platform takes a 5% fee. The other 95% goes to the chef (when there's no host) or splits 70/25 between chef and host when a host space is used. We're not a discount marketplace — we charge what fair work costs. If you want a $30-a-head dinner, that's not what this club is.
Public ticketed dinner events run a different range — $40 to $200 per ticket — because the chef is cooking for 8 to 30 strangers all at once. See the events calendar for live pricing on upcoming suppahs.
Most chefs on Suppah Social have professional backgrounds — restaurant line cooks who went private, catering chefs who wanted creative control, culinary-school grads building a brand, retired hospitality vets cooking for joy. We're not aggregating Yelp listings. Each chef applied, verified, and passed a four-cert review before their menu went live.
Browse them all on explore, or read more about how chefs join Suppah Social at /for-chefs. We're launching first in Boston; if you're a chef in another city and want to be among the first chefs in your market, the application is the same form.
ID-verified
Stripe Identity
Background-checked
National screening
Four certifications
Food safety, allergen, license, insurance
Stripe-connected
Verified payouts
Reviews
“Hiring Chef Falco was the best decision for my 30th birthday by far! Falco came out to our Airbnb, prepared with us ahead of time, a custom several course tasting menu complete with appetizers, salad, salads, main proteins, and even a custom dessert. Falco is kind, hard-working, thoughtful, and super detail oriented and especially great with communication. He went above and beyond putting together a fabulous evening for 16 guests on location. He went to several different stores to find fresh meat and produce. He sourced locally caught fish for a Crudo style appetizer, he grew heirloom tomatoes from his own garden and use them in our tomato appetizer, and was able to work around our timeline, and everything. One of the most hard-working professionals in the industry and made our night exceptional beyond measure. He was able to bring custom tablescape, help with plating, service, cleanup, and all within budget. The food was outstanding. I deferred to the chef’s expertise to let him prepare what he preferred. He opted for a Dominican Asian style fusion cuisine featuring appetizers, such as Dominican pulled pork, bowel buns with pickled cabbage, fried plantains, with a miso, soy dipping sauce, and several other, very creative and tasty plates. All the food was extremely fresh, everything was cooked and plated to perfection with such a flare for creativity and presentation. This was the 30th birthday celebration for 16 adult guests and everyone was raving about the food for days to come. We had an absolute 10 out of 10 time. Falco you are the absolute man!!!!! Thank you for making my birthday a hit.”
“The flan with espresso syrup capped off a wonderful meal; the consistency and flavor was like nothing I’ve had before.”
Reviews are written by verified members after a completed dinner. We don't solicit them, edit them, or delete the bad ones.
FAQ
The eight questions we get most, answered the way I'd answer them on the phone.
Chefs set their own prices — we don't publish a rate card and we don't discount their work. Today private dining on Suppah Social starts at $125 per person, all in: menu planning, groceries, cooking in your kitchen, service, and cleanup. Weekly meal prep starts at $20 a meal. Public ticketed suppahs run $40 to $200 a seat depending on the chef and the menu. You see the exact number on a chef's profile before you send a single request.
Everything from the shopping list to the sink. Your chef builds the menu around your headcount and your restrictions, buys the groceries, shows up early, cooks in your kitchen, plates and serves each course, then cleans the kitchen before they leave. You supply the space and the people. What's not included unless you ask: rentals, extra service staff, and alcohol.
Four gates, and none of them are optional. A government ID matched to a live selfie through Stripe Identity. A national background check. Four credentials uploaded and reviewed by a human on our team — food safety (ServSafe), allergen training, business license, and liability insurance. And a working Stripe Connect account so every payout is traceable. A chef cannot publish a menu or accept a booking until all of it clears.
You need an account, and it's free. Suppah Social is a private dining community rather than an open marketplace, so everyone gets ID-verified before they can book a chef or sit at a table. No monthly fee, no minimum, no membership tier to upgrade into. You pay when you book, and that's the whole bill.
Greater Boston and all of Rhode Island. Chefs set their own travel radius — most cover about 25 miles from their kitchen, which pulls in Cambridge, Somerville, Brookline, Newton, Quincy and the South Shore on the Massachusetts side, and Providence, Pawtucket, Cranston, Warwick and Newport on the Rhode Island side.
Two to three weeks is the sweet spot for a weeknight dinner of 6 to 12. Holidays, graduation season and anything in December — give it a month or more. Chefs do take short-notice bookings; send the request and let them tell you rather than talking yourself out of it.
Yes, and the platform is built for it. Your allergens and dietary preferences live on your profile and travel with every request you send. Tell your chef the real constraint — celiac is not the same thing as cutting back on bread — and they will either write the menu around it or tell you straight that it isn't their lane.
Cancel 72 hours or more before the dinner and you get a full refund. Between 24 and 72 hours it's 50%. Inside 24 hours, or a no-show, there's no refund — by then your chef has already bought the food. A 50% deposit is charged when the chef accepts your request; the balance runs after the dinner, once they mark it complete.
Chefs set their own travel radius — most cover about 25 miles from their kitchen. Here's what that looks like on the ground.