Frequently Asked Questions

Of course we can. If you're going to hire a private chef, go all the way, Baby! 

This often results in Rheanna staying onsite and overnight with the group as she starts in the kitchen sometimes as early as 5:00am and as late as 12:00am. Guests have loved it! Here are some related questions:

-What if we don’t have room in our Vacation Home for Rheanna to stay?

In these cases, we have gotten a room close by, or even rented a small travel trailer to park outside-per vacation home host rules, of course. Rheanna’s flexible. She just wants to make sure your taken care of and good Chef sleep is essential for the quality of your meals

-But the budget though…?

We know, but it’s more affordable than you think. Our advice would be to take your entire food budget for your vacation and consider the all-inclusive package. We take that number and design a vacation menu to fit that number often saving you hudnreds of dollars . Because we can use cross ingredients for each meal, the more meals you order (bulk) the more we can lower our price per meal 

-But we wanted to go out to dinner to a restaurant for one of the meals…

That’s common. An easy solution would be to let Rheanna coordinate that reservation and pick up the tab out of the invoiced amount. Or we simply leave that dinner off the estimate entirely and you privately set that up on your own

-Well, we wanted a food truck or another Chef as well

Yep. This is common for weddings? Maybe you want a food truck for your reception? I got you. I'll text my  Chef Buddies of your choice and we'll hook you up with a networking discount. I can be the Expedia of food vendors for you.

Estimates can be customized to your budget. Just like going to a restaurant and ordering off a menu, you could order higher end fancier meals or simpler dishes with less courses. The more meals you order, the more money we save you for using cross ingredients. This is why I ask you your budget on the contact form.

Helpful advice: Take your entire food budget and consider hiring me for all meals. I've often saved customers hundreds of dollars while also bringing in another vendor as I concierge and arrange their entire culinary stay. 

Flavor! Homemade American comfort food. Steaks, salads, sandwiches, and burgers. My real specialty is creating an experience you wouldn't get anywhere else.

I also love offering the freshest food when possible. Non-refined. Organic farm to table options. Delicious and healthy! If you have a sweet tooth, don't worry! I'll have something for you too!

Think of Rheanna as a Vacation Home Private Chef or a full-time kitchen assistant and not a caterer. We do not bring food in boxes and then thankfully depart. We spoil you with freshly prepared dishes from your vacation home oven right to your table. Remember Alice from the Brady Bunch? She is always there with a smile creating mental relief for her people to be enjoying themselves at the pool with family instead of being weighed down by kitchen responsibilities. This has a lot of perks. Such as:

-A kitchen always clean and tidy after each meal

-Fruit Infused ice water pictures, local coffee, and freshly brewed iced tea including all the accessories as a complimentary thank you to our clients for their trust

-Don’t buy paper goods! We provide ALL paper goods for each meal we serve. This includes glassware or elegant disposable dishware for those special memories and celebrations

-We do up all the dishes, take out the trash, store the leftovers, and sweep the floor keeping every clean and tidy for every kitchen

-Onsite support and vacation navigation! Rheanna was born and raised in the heart of Zion National Park and knows Southern Utah well! Ask her anything!

That’s ALL we do is cook for large groups. The largest group we’ve cooked for was five-hundred guests and Rheanna brought a huge team where we served every meal deliciously on time! While most groups are two hundred people or less, we have the expertise to customize.

A caterer usually brings cooked food to your venue that was prepared at a different location and kept warm through transit. I don't cater. My ego is too big for that. I don't like my food losing quality in styrofoam boxes or catering chaffers. I prefer hot food from the oven right to my customers table which is more the style of a private in house cook. 

I do compromise by offering dinners that have been previously prepped and ready for the oven at your venue. This allows me to still transfer the food while cold which empowers high quality flavor and the freshest options. 

I have before, and it has been a success. However I don't like to. Sometimes the kitchens aren't large enough or I need to bring in a larger team to do that which increases a customers rate. I can make necessary variations in a dinner, however, to allow for dietary restrictions

We serve the food buffet style for larger groups or family style if the group is small enough for everyone to be seated at the table. This allows individuals to select according to their own tastes and desires. We are available to plate each individual dish and serve restaurant/server style as an extra service if that is what your celebration requires 

Yes, absolutely! This is done way before the day of services during the estimating process. If we select a dish you aren’t really chewing with, see our menu and make a different suggestion that fits your group. We put the most popular meals enjoyed by past groups on your estimate as a starting point. We are flexible.

We do! We also provide personal Grocery Delivery as another complimentary service to you. The normal fee for this is $199, but If I’m doing meals for your group and am going anyway, I’ll do it as a discounted or free service. Email me at rheannasprivatedining@gmail.com for more info. 

Not usually. White Bison in Virgin, Utah has a beautiful  eating space with outdoor BBQ kitchens. I go there a lot. Thats a great option. There are many glamping resorts in the area with outdoor kitchens.

That said, It never hurts for me to go visit a particular venue and see what our options are. Many new venues that I've spoken to have been welcoming and kind to offering my services to their guests. It's always worth a conversation or an onsite tour to their facilities! 

It's a singular name. Not plural. Zion National Park. Not Zions National Park. 

Many pronounce it Zy-ON, which is also incorrect.  

It's correctly pronounced like Zy-AN. Rhymes with Lion or the name Ryan. 

No. Unless there is a higher service-like purpose in the audience it's reaching. 

I would consider you paying me for my services, and I pay you for advertisement. 

Of course. Feel free to call/text me directly at 435-703-8345 or fill out the contact form on this page.  I have cooked for many celebrities, athletes, reality shows, and musicians. We don't fan girl. All guests get the privacy they deserve while enjoying a peaceful vacation.

I love cooking dishes that people have never had before, nor will they ever have again. Like using Prickly Pear Cactus Jelly on homemade fry bread, or grilling up a Bison Rib Eye Steak. I enjoy adding a Western United States flare to my menu.

No. My services classify as a restaurant and I do not currently hold a Utah State Liquor License. 

An eagle chasing two rabbits starves to death so, I prefer to stay in my lane according to where my talents lie. That said, feel free to contact me for a great bartender! 

Grocery Delivery is available to allow you the car space to pick up the drinks!

Yes! We understand the importance of guests being able to eat food they feel comfortable with. Many guests with severe nut allergies, gluten sensitivities, and other major medical conditions have felt nourished and full with meals they feel safe to eat. Please let us know right away if this fits your group so we can customize safely and remember, this isn’t Rheanna’s first rodeo dealing with dietary restrictions. We cook for such large groups, there are always dietary restrictions and we’ve always navigated well

Yes! I specialize in retreats of all kinds as well as family reunions. I've also cooked for movie sets, confidential celebrity clients, reality shows, and high powered corporations. 

Rheanna's Private Dining specializes in large groups and has served parties up to five hundred before. However, my average group is 200 guests or less. I can do up to one hundred people myself and even more with members of my team. 

I grew up right next to Zion Red Rock VIlla (A partnering vacation home) in Rockville, Utah. You can see my childhood home from the Villa kitchen window on the west side of the property. 

All my life. I learned from my father, who learned from his father. Our families recipes have been served in the Canyon going back six generations. My parents had a successful restaurant in Springdale throughout my childhood where I spent most days after school.  

Ten. Okay, kidding. When I answer with ten, the truth of having six kids doesn't sound so bad! They range from ages twenty-four to ten years old. The oldest three are currently in College. My children have their own street fair food booth called Ooey-Gooey Grilled Cheese where they are quickly making a name for themselves and creating quite the following to different food venues across southern Utah. Great Kids! 

1- My Dad (he passed in early 2020). Feel free to ask me about him and to talk about yours

2- My failures and mistakes 

3- Gordon Ramsey (He follows me on twitter. Kinda weird)