What to tell your chef about allergies and medical diets

Many households hire a personal chef because a medical diet, new diagnosis, or severe allergy made delivery and meal kits feel unsafe — not because they are short on time. If that sounds like you, you are in the right place.

Still deciding whether to hire? Read Is a personal chef worth it? — diet and health are one of the most common reasons households say yes.

Tell your chef who has the restriction, how severe it is, and what must never appear in their food — in writing, before the first menu is planned. "We're mostly gluten-free" is not enough for someone with celiac disease; "anaphylactic to peanuts — no peanut oil in the house on cook days" is.

Good chefs want detail. Vague labels create vague menus — and real risk.

What to disclose upfront

• Allergies vs preferences: Medical necessity (hives, anaphylaxis) vs strong dislike — chefs treat these differently.
• Every household member affected — not just whoever emailed first.
• Cross-contact tolerance: Shared fryer OK or not? "May contain" labels acceptable or not?
• Religious or ethical diets: Kosher, halal, vegan — including hidden ingredients (gelatin, fish sauce, etc.).
• Temporary changes: Pregnancy, post-surgery diets, new diagnosis.

If it can send someone to the hospital, say so plainly. Chefs are not mind readers — and home kitchens are not certified allergen-free facilities.

How to document it

Send a short written summary and ask the chef to confirm:

1. List each person, restriction, and severity.
2. Note banned ingredients and acceptable substitutes.
3. Flag shared equipment concerns (toaster, wooden boards, grill).
4. Ask them to repeat it back before cooking.

Update the document when anything changes — new school allergy letter, new partner moving in, kid outgrowing a restriction.

What responsible chefs should do

• Ask follow-up questions before the first shop.
• Read labels on packaged goods they buy.
• Prep allergy-safe dishes first when cross-contact is a concern.
• Label containers with restriction-relevant notes ("nut-free," "dairy-free").
• Be honest about limits of a home kitchen vs a dedicated facility.

Finding chefs with relevant experience

Filter for tags that match your needs — for example gluten-free chefs or vegan chefs — then still run through your full disclosure on the first call. Tags signal experience; your written list signals your household.

Questions to ask

• Have you cooked for this restriction regularly — not just once?
• How do you prevent cross-contact in a client's kitchen?
• What do you do if an ingredient is out of stock mid-shop?
• Will you confirm ingredients before cooking new packaged products?

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Bottom line: Be specific, put it in writing, and choose chefs who ask good follow-up questions. Diet safety is a partnership — not a footnote on the intake form.