The refusals, in daylight.
Trust is built from refusals as much as promises. Here is what we will not do — each with the reason.
The list
- We don’t serve hotel rooms without kitchens — a coffee maker is not a kitchen
- We don’t post reviews we can’t verify — no fake reviews, ever
- We don’t quote one number and invoice another — the written quote is the confirmed total
- We don’t hide the travel fee — Upcountry from $75, published
- We don’t hold dates we can’t crew — a real no beats a hopeful maybe
- We don’t cater on public beaches — DLNR rules ban structures and cap groups near 20
- We don’t sell alcohol — client-supplied or licensed referral
- We don’t market Lahaina town as a dining destination
Why publish refusals
Because every “no” on this page protects a “yes” somewhere else. The kitchen gate protects the food; the review rule protects the trust; the zone honesty protects your invoice. A company that says yes to everything is telling you nothing.
Keep reading
- guide Hiring a chef directly versus booking the network.
- trust The honesty register.
- trust Booking terms, in plain English and fine print.
- trust Questions, answered in full sentences.
- trust Four doors, not one inbox.
- trust A chef network with a rate card, not a mood board.
- trust Where we serve, where we quote, where we say no.
- trust How a chef joins the Maui roster.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.