Client Questionnaire | Table Group

11Private Chef · Client Questionnaire

Client Questionnaire

Three short parts — your health profile, your food preferences, and your kitchen & logistics. A private chef cooks for your body, not just your taste: your answers shape portions, salt, sugar, fat, protein, timing and technique, and your kitchen equipment decides what can be cooked well at home.

Privacy & time: Health information is used only to plan your meals and stays confidential. Please allow about 15–20 minutes. Write “N/A” where a question does not apply. Grocery shopping is part of the service — your chef does all the shopping. You never need to shop, stock the kitchen in advance, or settle a separate grocery bill.

Part 1 of 3 — Personal & Health Profile

Complete one set of answers for each person who will eat. Note differences per person where they differ.

★How many guests will eat?

Number of guests (2–6)

Q1Basic information — full names

Person 1 — full name

Person 2 — full name

Person 3 — full name

Person 4 — full name

Person 5 — full name

Person 6 — full name

Anyone else who may join a meal (guests, children, visitors)

Q2How old is each person?

Person 1 — age

Person 2 — age

Person 3 — age

Person 4 — age

Person 5 — age

Person 6 — age

Q3Height & weight (optional)

Person 1

Person 2

Person 3

Person 4

Person 5

Person 6

Q4Occupation & usual work hours

Person 1 — job & hours (e.g. 9am–7pm)

Person 2 — job & hours

Person 3 — job & hours

Person 4 — job & hours

Person 5 — job & hours

Person 6 — job & hours

Will each person eat every day, or only some days?

Q5Health conditions — tick all that apply (note per person if different)

Diabetes / pre-diabetesHigh blood pressureHigh cholesterolHeart diseaseKidney diseaseLiver diseaseThyroidAcid reflux / GERDIBS / digestive issuesGoutAnaemia / iron deficiencyFood-related migrainesRecent surgery or illnessPregnancy / breastfeedingCancer treatment (current/past)None

Q6Any other conditions, or anything about your health the chef should know?

Q7Has a doctor, dietitian or other professional given you dietary instructions? (e.g. low-salt, low-sugar, low-fat, renal diet, soft foods)

Q8Medications that affect diet, appetite or taste — or interact with foods (e.g. grapefruit, vitamin K / leafy greens, alcohol). List them, or write “none”.

Q9Allergies & intolerances — critical for safety. Tick all that apply.

PeanutsTree nuts (almond, walnut, pistachio…)ShellfishFishMilk / dairyEggWheat / glutenSoySesameMustardCelerySulphites (wine, dried fruit)Lactose intoleranceGluten intolerance / coeliacNo known allergiesOther — detail in Q10

Q10Allergy details — per person

Severity (mild / moderate / severe)

Do you carry an EpiPen? Where is it kept?

Reaction symptoms (e.g. rash, swelling, breathing difficulty)

Intolerances — foods that bother you

Foods to avoid for medical reasons

Foods to avoid for religious / personal reasons

Q11Daily physical activity — average level per person

SedentaryLightModerateVery active

Exercise — type (walking, gym, running, yoga…)

How often & how long? (e.g. 4×/week, 45 min)

Average daily steps (if known)

Work activity: mostly seated / standing / physical

Q12Routine, appetite & goals

Usual wake time

Usual sleep time

Usual breakfast / lunch / dinner times

Appetite at the meal we cook: small / normal / large

Current health / body goal — lose / maintain / gain weight (details)

Your main goal for this service — e.g. eating healthier while working long hours, more energy, recovery, trying new healthy food, simply not worrying about cooking

I often skip mealsI snack a lot between mealsCoffee / tea daily — note cups in goal boxAlcohol — note frequency in goal boxSmoking / vapingVitamins / supplements — list in goal box

Part 2 of 3 — Food, Diet & Preferences

One set for the household. If you differ, write each person’s name beside the answer — the chef can plate separately.

Q13What are your favourite foods? Please give 3 examples — we build around these first.

Person 1 — favourite 1

Person 1 — favourite 2

Person 1 — favourite 3

Person 2 — favourites (3)

Favourite cuisine / restaurant dish

Comfort food you love / a dish you’d like the chef to recreate

Q14Do you follow a special diet? Tick all that apply.

No special dietVegetarianVeganPescatarianHalalKosherKeto / very low-carbLow-carbLow-fatLow-saltLow-sugar / diabetic-friendlyGluten-freeDairy-freeMediterranean styleHigh-proteinIntermittent fasting

Calorie target per meal / per day (if any)

Q15Diet details, start/end dates, and how strict is it? (100%, or flexible on weekends?)

Q16Cuisines you love — tick all you enjoy

Persian / IranianMexicanItalianMediterraneanMiddle EasternIndianThaiChineseJapanese / sushiKoreanFrenchGreekAmerican / BBQ / grillSeafoodSalads & light / healthy bowlsSoups & stewsBreakfast / brunch styleOther

Q17Cuisines or flavours you do NOT want at all during the service

Q18Proteins — tick favourites; note any to limit

ChickenBeef / steakLambTurkeySalmonWhite fish / sea bassShrimp / seafoodEggsTofu / plant proteinBeans / lentils / chickpeas

Pork — yes / no?

Processed meats — limit / avoid?

Proteins to limit or avoid (details)

Q19Vegetables you love

Q20Vegetables & ingredients you dislike or want avoided — e.g. cilantro, mushrooms, olives, onion, garlic, peppers, eggplant, okra, bitter greens

Q21Heat, salt, richness & cooking methods — per person if different

Spice level: none / mild / medium / hot / very hot

Salt: low / normal / salty

How rich / oily? Light / normal / rich is fine

Favourite methods: grill / roast / steam / pan / slow-cook

Methods to avoid — e.g. deep-frying, heavy sauces, raw

Q22Bread / rice / pasta / potatoes — favourites & anything to limit. Plus: any organic or specific-brand preferences for ingredients?

Q23Sweetness & drinks with the meal

Dessert: none / fruit only / light dessert / regular dessert

Drink with meal: water / juice / soda / tea / coffee / wine

Q24Portions, variety, leftovers & your absolute “never serve” list

Small portionsNormal portionsLarge portionsSeconds are fineDifferent dish every day — maximum varietyRepeating favourites is fineLeftovers for next day are fineNo leftovers — cook exact amountsStore leftovers in our containersStore leftovers in disposable containers

Foods / dishes you NEVER want served — your absolute “no” list

Breakfast, snacks, fruit or anything else you’d like the chef to buy and keep stocked, separate from the daily meal

Anything else about flavour & serving — sauce on the side, family-style vs plated, garnish, plating style

Part 3 of 3 — Kitchen, Home & Service Logistics

This tells the chef what is possible in your kitchen, and how each day should run.

Q25Booking — address & exact dates

Home address

Exact dates needed (list them)

Consecutive daysScattered / different days

Days off / days to skip, if any

Number of people eating each day — usually 2; does it change?

Q26Which meal each day — and what time?

LunchDinner

If lunch — serving time

If dinner — serving time

Chef arrival time that suits you

Q27Extra guests & your schedule during the stay

Guests joining on a particular day? Who / when / how many?

Your work schedule during the stay — when is the home quiet, busy, or on calls/meetings the chef should work around?

Q28Kitchen equipment — tick everything you have and that works

Gas stove — note burners in Q29Electric stoveInduction stoveSingle ovenDouble ovenConvection ovenMicrowaveAir fryerToaster ovenOutdoor grill / BBQGrill panRice cookerSlow cooker / Instant PotBlenderFood processorStand / hand mixerKettleCoffee maker / espressoGood chef knivesCutting boardsLarge pots & pansBaking trays & oven dishesSteamerWokCast-iron panKitchen scaleThermometer

Q29What is broken, missing, or should the chef bring? Fridge/freezer space & pantry staples already at home

Broken / missing / chef should bring

Fridge & freezer space — can space be cleared for the chef’s ingredients? How much?

Stove — how many burners (if gas)?

Pantry staples already at home — oils, spices, rice, pasta, canned goods, condiments (list the main ones, or write “very little”). The chef buys everything else needed.

Q30Groceries — shopping is part of your service

Your chef does all the grocery shopping — it is included in the service. You do not need to shop, stock the kitchen in advance, or settle a separate grocery bill. Please only tell us your shopping preferences below, so the chef shops the way you would.

Organic preferred where practicalFarmers’ market / local preferredSpecific stores preferred — note belowSpecific brands required — note belowPremium quality firstRegular quality is fine — no special shopping needed

Preferred stores, must-have brands, or ingredients you never want the chef to buy

Q31Access, home & pets

Parking for the chef: driveway / street / visitor — details

Entry — buzzer, gate, code, key? (share privately if you prefer, not by email)

Pets at home? Type / where they stay during cooking

Children at home?

Allergy risks from pets / household products?

Q32Cleanup & house rules

Dishwasher available? Yes / No

Plates & cutlery for daily use: enough for 2 / chef should note shortages

Serveware for guests, if any

Leftover containers: ours / chef brings disposable

Garbage, recycling & compost rules

Cleanup expectations — exactly what should be left clean each day? (counters, stove, sink, dishes washed / in dishwasher, floor, garbage taken out, fridge tidied…)

House rules the chef should follow — shoes, quiet hours, off-limits areas, security system, cameras

Q33Communication & approvals

Best contact — name

Phone

Preferred contact: call / text / email

Emergency contact (not at home): name + phone

Daily menu approval? Approve in advance / chef decides

How would you like to give feedback: daily note / text / end-of-stay review

Photos of the food — may the chef photograph dishes? (never people/home without permission) Yes / No

Q34How did you find us?

Please tick all that apply — it helps us know where clients find us.

Google search Our website (aristable.com) Instagram Facebook Take a Chef Cozymeal Airbnb Referred by a friend / family Other — please specify below

If “Other”, or if a friend/family referred you — please specify

Q35Anything else we should know? Any detail not covered above — planned surprises, celebrations during the stay, favourite drinks, a dish from a trip you loved, health changes, or anything that would make the service better.

Q36Confirmation

The information above is accurate to the best of our knowledge, and we will tell the chef promptly about any change in health, allergies, schedule or guests. Once we receive your completed questionnaire, we will design your menu around your answers and send it to you.

I confirm the information above is accurate

Signature (type your full name)

Date

Your summary — copy, download or email it to us

When you have finished, press “Prepare my summary”. Your answers become one clean text you can copy, download, or email directly to arashafshan@gmail.com. Nothing is saved on this page.

Your questionnaire summary

Email it to the chef