things you should ask before hiring a catering company or a private chef.

When hiring a private chef or catering company, the required qualifications are a mix of legal/regulatory requirements, industry best practices, and client preferences. Here’s a breakdown of what’s regulated (i.e., legally required), especially in the U.S., with a focus on California (since you’re in Sonoma):

Regulated Requirements (Legally Required)

1. Business License

• Who needs it: Any catering company or private chef operating as a business.

• Issued by: City or county (e.g., Sonoma County).

• Purpose: Legal authorization to operate a business.

2. Health Department Permit (Food Facility Permit)

• Who needs it: Catering companies and private chefs cooking out of a commercial kitchen.

• Issued by: Local Health Department (e.g., Sonoma County Environmental Health).

• Purpose: Ensures food safety, sanitation, and proper kitchen operations.

• Inspections: Required regularly for commissary or catering kitchens.

3. Food Handler Certification / Food Manager Certification

• Food Handler Card: Required for all employees handling food.

• Food Protection Manager Certificate: Required for at least one manager or chef in a catering operation.

• Issued by: ANSI-accredited programs (e.g., ServSafe, Learn2Serve).

• Renewal: Usually every 3–5 years.

4. Commercial Kitchen Usage

• If not using their own commercial space, chefs must use a permitted commissary or host kitchen.

• Home kitchens cannot legally be used for catering (unless under a special MEHKO permit—see below).

5. Catering/Transportation Permits (sometimes required)

• If the chef/company transports hot or cold food, special containers, logs, and permits may be required depending on scale and local rules.

6. Insurance

• General liability insurance is often required, especially for event venues.

• Workers’ comp insurance is legally required if the chef/company has employees.