Q&A
Questions, answered plainly.
If something isn’t here, the inquiry form is the place to ask.
What Cours does
What is Cours?
Cours is a private chef and catering business in the San Francisco Bay Area. Chef Gabi Walker has cooked privately for Bay Area families since 2010 and founded Cours in 2019. There is no set menu. Every engagement is built with the client.
What services does Cours offer?
Cours cooks private dining, both plated and family-style, and runs events and catering that range from cocktail receptions to charcuterie and pour pairings. Cours also handles weekly meal prep, private flight catering, and cakes and sweets. Chef Gabi trained at Le Cordon Bleu San Francisco in 2015, and the cooking draws on French, Brazilian, and New California work depending on the table.
Booking & access
How do I become a client?
Start with the inquiry form. Tell Cours the occasion, the headcount, and the date, and Chef Gabi reads every note herself. Introductions through existing clients move faster, but they aren’t required.
Does Cours take new residence clients?
Cours takes a small number of new residence clients each year. Multi-year residence engagements run with families in Atherton, Los Altos Hills, and Hillsborough, and the longest tenure runs six years. New relationships usually start with a single dinner before they become recurring.
Service
Where does Cours cook, and how does meal prep reach me?
Cours works across the San Francisco Bay Area, in client homes and at event venues. Weekly meal prep arrives in glass containers, dropped by a dedicated driver rather than a third-party courier. Each delivery is cooked for that household, not pulled from a shared menu.
Can Cours cook for athletes and visiting teams?
Yes. Cours does recurring private chef and catering work for athletes, executives, and ownership across two Bay Area pro teams, plus catering for visiting MLB, NHL, and MLS teams when they travel to the Bay Area. Chef Gabi has completed multiple marathons and trains daily, so she cooks for serious nutrition demands from having lived them.
Food & dietary
Can Cours work around strict dietary protocols?
Yes. Cours cooks no-compromise for gluten-free, vegan, sugar-free, and Plant Paradox protocols, whatever the plan calls for. Chef Gabi trained at Le Cordon Bleu San Francisco in 2015, and the same technique holds whether or not a restriction is in play. The food meets the protocol without giving up on flavor.
Is there a fixed menu to choose from?
No. There is no set Cours menu. Every engagement is built with the client, shaped around the occasion, the season, and anything the table needs to cook around. Chef Gabi started in her grandmother’s kitchen in Rio de Janeiro, and the practice today is international.
Discretion
Will you tell me who else you cook for?
We don’t discuss our clients. No client names appear in Cours materials, and the same protection extends to anyone who books next. Cours references its work only in anonymized terms, such as an Atherton family of four.
Pricing
How much does Cours cost?
Cours does not publish prices, because pricing is set per engagement and depends on the service, the headcount, the menu, and the date. The inquiry form includes budget tiers, so Cours can match the work to your range before the first conversation. The number is settled once Cours understands the occasion.