For hosts & businesses
Turn the idea into a real brief.
Shape a clear request for private dinners, celebrations, productions and workplace events—without a chain of vague calls.
Plan with The Family TableWhere strangers
become family.
The public home for a two-sided culinary network now taking shape—bringing hosts and businesses together with chefs and cooks for better-scoped food events and services.
Private eventsBusiness cateringOn-site teams
Private diningWeddingsBrand activationsCorporate eventsPop-ups
OUR PURPOSE
Our Mission
Every event needs a table. Every table needs a chef.
The Family Table exists because great food shouldn't be hard to find — and great cooking shouldn't be hard to make a living from. We're building the meeting place where hosts, businesses, and celebrations connect directly with talented chefs and cooks who are ready to work.
No gatekeeping. No guesswork. Hosts post their event, chefs bring their craft, and unforgettable meals happen in between.
This is personal. As a chef, I know what it's like to chase the work — and I know what hosts go through trying to find the right hands for their table. The Family Table is the bridge I always wished existed: a place where passion meets opportunity, and everybody eats.
01 / TWO SIDES, ONE TABLE
Every event needs
the right hands.
The Family Table starts with the details that matter—format, timing, headcount, cuisine, role and service needs—so both sides know what the opportunity really is.
For chefs & cooks
Put your craft in the right rooms.
Make your strengths easy to understand: cuisine, roles, service radius, event formats and the kind of work you want more of.
Join The Family Table02 / FOR CHEFS
You cook.
We bring the table.
You bring the craft — we bring the clients. Join the network and get matched with real events, real budgets, and hosts who respect the work.
Founding chefAvailable for bookings
Chef Julius
Personal chef · Caterer
Nearly 15 years in the kitchen, bringing food to the souls and hearts of all people. Available for select premium experiences and signature events through The Family Table.
Private diningCateringSignature events
Book Julius
Gigs come to you
No more chasing leads in the DMs. Hosts post real events with real budgets — you pick the ones that fit your craft.
Cook your food, your way
Your menu, your culture, your standards. Take the gigs that let you shine and skip the ones that don’t.
Get paid what you’re worth
Clear briefs, agreed rates, no haggling at the door. Do the work, get paid, move on to the next table.
Build a name that books itself
Every event is a stage. Great work turns into reviews, repeat clients, and a reputation that fills your calendar.
Founding chefs get first pick. Join the waitlist now and you’ll see the first gigs before anyone else. Claim your spot →
CHEF JULIUS · CUSTOM ORDERS
Craving something
specific?
Beyond events — Chef Julius takes custom orders. Special dishes, cakes, holiday spreads: tell him what you’re dreaming of and he’ll make it real.
Custom Dishes
A dish from memory, a craving you can’t shake, a dietary need — describe it and he’ll create it from scratch, just for you.
Cakes & Desserts
Birthday cakes, custom desserts, showpiece sweets — baked to order for any occasion, any theme, any flavor.
Holiday Catering
Thanksgiving, Christmas, New Year’s and every gathering in between — full holiday spreads, cooked and delivered, done for you.
Holiday slots fill fast. Thanksgiving, Christmas and New Year’s Eve book out early — reach out now to lock your date.
Request a custom order
Request a custom order
03 / THE CULTURE
The world already
set this table.
Every plate has a story. Our chefs cook the dishes their families raised them on — here are eight of the cultural experiences we can build around your event.
- Soul Food Sundays — fried chicken, mac & cheese, collard greens. Sunday dinner, anywhere you want it.
- Low & Slow BBQ — brisket, ribs, and smoke that started before sunrise.
- Creole & Cajun — gumbo, jambalaya, étouffée. Louisiana’s whole history in one pot.
- Taquería Nights — tacos al pastor, elote, agua frescas, straight off the plancha.
- Caribbean Table — jerk, oxtail, rice & peas. Island flavor that fills the room.
- Old-World Italian — hand-rolled pasta, sauces that simmered all day. Nonna’s table, no shortcuts.
- Moroccan — tagine, couscous, pastilla, mint tea poured from high.
- Filipino Kamayan — lechon and lumpia on a banana-leaf spread, eaten with your hands. The original family-style.
Tell us the feeling. A reunion, a wedding, a launch, a Sunday that matters — describe the moment and we’ll build the menu around it.
04 / THE FLOW
Less hunting.
More cooking.
A simple structure for turning event demand into clear introductions—before the full member marketplace and booking flow arrive.
01
Define
Hosts set the event, service style, location, headcount, timing and must-haves.
02
Present
Chefs and cooks make their skills, service area and preferred event formats easy to understand.
03
Align
Both sides clarify scope, price and logistics before anyone commits to the work.
THE ROAD AHEAD
One table.
Built in three phases.
A focused path from first introductions to a complete marketplace for finding, booking and paying culinary talent.
Phase 1Now forming
Public website
Meet the network, understand the fit, create a clear brief and join the first wave.
Phase 2Member tools
Member app
Profiles, opportunities and matching tools for hosts, businesses, chefs and cooks.
Phase 3Booking flow
Payments
Clear booking terms, deposits and payouts built into the marketplace experience.
Your brief
Clear scopes beat vague leads.
Useful details help serious people find each other faster.
Craft deserves context.
Profiles should show the work someone wants—not just a job title.
Terms before the kitchen.
Scope, timing and expectations should be aligned before anyone commits.
05 / TRUST
Strangers don’t cook
for our hosts.
The operating standard is being built now: before a chef receives a first gig, these checks are designed to be complete. No shortcuts.
01
Background screening
Planned identity and eligibility screening before a chef can accept a first event.
02
Food-safety review
Food-handler and safety documentation will be checked before access and tracked for renewal.
03
Coverage review
Required insurance and business documents will be reviewed before a chef joins the active network.
04
Qualified professionals
The planned standard is working culinary talent whose required local licenses and credentials are current.
05
Event-linked reviews
The member app is planned to connect reviews to completed bookings so trust is earned through real work.
Simple, honest pricing.
The launch framework is simple: one host-paid fee, one travel policy, and the full total shown before anyone commits.
12%
One standard booking fee
The planned launch model has hosts pay a 12% service fee on top of the chef’s quote. Chefs keep 100% of what they quote; the fee is shown before booking.
25 MI
Travel, handled upfront
The planned baseline is free within 25 miles of a chef’s base kitchen, then $1.25 per mile beyond that radius — always agreed before booking.
Built to travel. The first rollout starts regionally; the brand and marketplace are designed to grow wherever hosts need trusted culinary talent.
06 / THE FOUNDER
Built by a chef
who chased the work.
Chef Julius is a personal chef and caterer with nearly 15 years in the kitchen. He’s also a model, content creator, and music artist — but food has always come first.
For fifteen years, he chased the work — the gigs, the clients, the next event. Now he’s extending that opportunity to other chefs, and building the bridge he always wished existed between the people who host and the people who cook.
The vision hasn’t changed since day one: bringing food to the souls and hearts of all people — in the purest, safest forms, with a platform designed to hold trusted, licensed, certified professionals to a clear standard.
— Chef Julius, Founder
07 / MEMBERSHIP & REWARDS
A tool people
need to keep.
DoorDash-style ease, built around culinary work: hosts save time and money; chefs find better-fit opportunities and keep more of what they earn.
Start here
Taste
Free
- Browse the gig board
- Send 2 quotes each month
- Build a basic chef profile
- Standard booking commission
Built to pay for itself
Pro
$29 / month
- Unlimited quotes
- Lower booking commission
- New-gig alerts before free members
- Boosted profile placement
For high-volume chefs
Elite
$79 / month
- Lowest booking commission
- Top placement in chef search
- First access to high-value gigs
- Priority growth opportunities
Founding 100: Pro for $19/month, forever.
The first 100 chefs can lock the founding rate. Paid plans start with the first month free; annual membership includes two months free. Refer a chef and both chefs earn a free month.
Host rewards
Useful rewards that remove friction from the next booking.
- 01First booking service fee waived
- 02Refer a host and both receive $50 in booking credit
- 03Every fifth booking earns credit toward the next table
- 04An anniversary credit after one year as a member
- 05Early access to new chefs, experiences and Chef Julius dates
Chef rewards
The subscription earns its place by helping working chefs win time, margin and visibility.
- 01Opportunity alerts that match cuisine, service area and availability
- 02Commission savings on paid tiers
- 03Earlier access to stronger-fit gigs
- 04Referral months that reduce the cost of staying active
- 05A reputation that compounds through completed-event reviews
Chef Julius — premium
Hosts can request Chef Julius directly for select premium experiences and signature events, subject to date and scope.
The Family Table Supper Club
An annual members-only dinner led by standout platform chefs: one long table where guests meet, eat and leave ready to host the next gathering.
08 / EARLY ACCESS
Get first dibs.The table is setting.
Every event needs a table. Every table needs a chef.Join the first wave of chefs, cooks, hosts and event planners shaping what comes next.
You’re on the list — we’ll reach out first.
The Family Table starts with a good fit.
Choose your side and turn the next opportunity into a brief that’s ready to move.