The fridge, filled by someone who can actually cook.
Meal prep on Maui is two markets in one: visitors who want the villa stocked for the week, and households who want Sunday’s cooking done by a professional. Both get the same discipline — written menus, receipts, a clean kitchen.
The vacation version
One prep session early in the stay: breakfasts, kids’ plates, grill-ready proteins, salads, and snacks — labeled and dated in the villa fridge. Christmas-week villa demand on Maui is documented and real; December prep sessions book first.
The household version
A recurring session — typically weekly — planned around your dietary flags and the island’s markets. Maui groceries run roughly 31–53% above mainland prices; billing them at cost with receipts keeps that visible instead of padded.
Scope, in writing
- Menu plan approved before shopping
- Groceries at cost, receipts attached
- Allergen-separate prep where flagged
- Packaging, labeling, and a reset kitchen included
Questions, answered
Sessions are scoped and quoted in writing — typically structured from our day-rate and staffing lines rather than invented package numbers. The written quote is the confirmed total.
Yes — the eleven-flag dietary system applies to prep as much as dinners, with separate prep for allergens described in the quote.
Keep reading
- service A personal chef for the Maui stay — or the Maui household.
- service The rental came with a kitchen. Put a chef in it.
- service Two people, one sunset, no reservation.
- service Learn the dish in the kitchen you are actually staying in.
- service The counter, moved to your kitchen.
- service The dining room you already paid for, finally used properly.
- service Eight seats, one chef, no menu until the market decides.
- service You just did the seating chart. Let someone else do dinner.
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.