$10,000, 5 Days, & 3 Meals: How A Private Chef Does Thanksgiving

"During the week leading up to her favorite holiday, the New York-based chef crafts a Friendsgiving feast for her longtime clients on Sunday, a Thanksgiving meal for the same clients on Wednesday (they reheat according to her instructions on the big day), and a deep-fried turkey dinner for her own family on Thursday. In between marathon days in the kitchen, Chebotar - who also recently cooked for Martha Stewart on Yes, Chef! - unwinds with episodes of the Real Housewives of Salt Lake City and scrolling through TikTok. Finally, on Friday, she takes a well-deserved day off."

"Chebotar's pricing varies based on menu complexity, group size, dietary restrictions, and travel, but a private dinner starts at $1,500 - $3,200, plus the cost of groceries. For this week's three meals, the food itself and her fees total $10,000. For each gig, she presents a few curated menu options based on clients' dietary needs, favorite flavors, and theme. Once they pick the style, she'll customize it further and send a final approved menu. In order to use the best seasonal produce available that week, she builds in a "chef's choice" element."

"For a full Thanksgiving spread with high-quality ingredients, she typically spends around $600 to $1,200 on groceries, depending on guest count and specialty items. Her most expensive Thanksgiving was during the pandemic when a New York City family paid over $15,000 for a seafood raw bar, caviar service, A5 wagyu bites, and a multi-course dinner. The least glamorous dish? Turkey."

Julia Chebotar treats Thanksgiving week as her busiest period, preparing multiple meals for clients and family with meticulous scheduling and menu customization. She runs a Friendsgiving on Sunday, a client Thanksgiving prepared midweek for reheating on the holiday, and a deep-fried turkey dinner for her family on Thursday, then rests on Friday. Pricing depends on menu complexity, group size, restrictions, and travel, with private dinners starting at $1,500–$3,200 plus groceries; three meals can total around $10,000. Menus are curated to client preferences with a built-in "chef's choice" to use the best seasonal produce. Grocery spend typically ranges $600–$1,200.

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