There comes a time in every tired parent’s life when they suddenly realize: Oh no—I’m going to be stuck making meals for these tiny tyrants forever!

And though it’s not really “forever,” it honestly feels that way: the planning, the buying, the prepping, the (expected) refusal, the adjusted offering, the clean-up—and when it’s all over, it’s somehow time for the next meal. Sure, there are dinner hacks and creative lunch ideas to expedite the process, but you’re still responsible for making it all happen. And your reward is eating leftover crusts or a few servings of the only three meals your kids will eat while standing over a sink or trash can. Ask me how I know.

It’s why I did the praise hands emoji IRL upon learning that Club Wyndham was partnering with Take a Chef to offer a complimentary private chef service that parents deserve more than anything. Imagine not doing any of those mind-numbing tasks and instead, kicking up your feet while a seasoned chef caters to your tastes.

When you book a stay at one of several participating Club Wyndham resort locations (from NYC to Atlanta to the US Virgin Islands) through the end of the year, you and up to four guests will be treated to a farm-to-table meal prepared en-suite by a local private chef. My husband and I begged my in-laws to watch our kids so we could enjoy a weekend away, though you could just as easily turn it into a much-deserved friends’ trip.

All you need to do is visit the Extra Holidays Promotion Page to book your stay, after which you’ll receive a special freebie code to use on Then you’ll answer a couple of quick questions about your preferences (e.g., date, lunch or dinner, number of guests, ideal cuisine). Within a few hours, you’ll receive up to three chef proposals—that’s right, you’ll be fawned over!—and get to choose the top-tier, nugget-free menu that makes your heart sing. There’s even a “Surprise Me!” option if you really want to make zero decisions.

The chef whose rose proposal you accept will take care of everything. We’re talking local farmer’s market shopping for ingredients, meal prep and plating, course pacing, and also… the dishes. And if you end up with leftovers they’ll pack them up in the fridge, no problem. (Shout-out to Chef Terrell McMullen in NYC, who did just that while my husband and I ate espresso-amaretto mousse in joyful silence.)

Doing no work is as magical as you think it is. And passing out afterward, sufficiently spoiled, in a hotel bed you haven’t made is the cherry on top.

Editor’s note: This hotel stay was paid for by Club Wyndham, but all opinions belong to the writer.

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