— About SERVD
A better reason to gather.
SERVD is a private chef marketplace, but that’s the smaller half of the story. The bigger half is what a different kind of marketplace can do for the people it’s built around — and for the cities those people live in.
Where this started
Restaurants serve dinner. SERVD gives you a story to tell.
Nobody remembers their fourth reservation of the month. But people remember the night a chef cooked in their kitchen — the courses that came out one by one, the friends who stopped talking when the plates landed, the host who finally got to sit down.
That’s the story SERVD is in the business of starting. And every story tips forward: a portion of what you spend tonight goes to teaching someone else to cook for someone else’s table. Culinary training in every city we serve. Your evening becomes someone’s livelihood. One meal at a time.
The three rules
We built the platform around three rules. The rest followed from those.
01
Chefs keep 100%
No commission, no take rate, no marketplace squeeze. The chef sets the rate; you pay it. SERVD is free for chefs at launch — we sustain the platform through the 8% Servd Guarantee fee paid by diners on top of the chef's rate. Optional Pro features may come later, but they will never reduce what the chef earns.
02
The night is the only product
We don't sell discounts. We don't gamify table count. We don't push add-ons. The product is the evening — the menu, the chef, the gathering at your table. Everything we build asks: does this make that better?
03
One night for one night
Every dinner you book on SERVD funds a meal for a family who needs one — in your city, through partners doing the work on the ground. One night at your table, one night at theirs. It's how we measure success. It's also how we keep score.
The bigger half
Not a meal handed out. A skill handed over.
The 1:1 commitment isn’t a marketing line — it’s the point of the company. The longer story (our partners, where every meal lands, why we built it this way) lives at Our table to theirs.
Read the mission →How we work
A small company, on purpose.
Vetted, not policed
Every chef on SERVD passes identity + background + food-handler checks before their first booking. We trust the platform once they're on. We don't second-guess their menus, their pricing, or how they run their night.
Slow over loud
We're growing one city at a time. We'd rather have ten chefs in a city who genuinely care than a hundred we can't vouch for.
No dark patterns
No fake countdown timers, no scarcity nudges, no opt-out check-boxes for marketing. If you stop wanting our email, one click and we're gone.
Receipts, not vibes
Every quarter we publish our giving numbers — what landed where, audited and itemized. If we say one night for one night, we show one night for one night.