The demand for personal chefs and food caterers has reportedly hit an all-time high. And it should come as no surprise that gays and lesbians account for a big slice of the market.

According to Bill Bond of San Carlos, owner of The Caterer, 70 percent of his business originates from within the GLBT community in the form of house parties, business functions and other special events. But that figure, he says, used to apply to the number of straight customers he received before joining the Greater San Diego Business Association and catering for “gay events” such as a country ho-down for POZibilities and various affairs at The Center.

“I think the appreciation level toward first-rate catering is more prevalent among gays,” he adds. “And as everyone knows, we’re all caterers and designers underneath,” referring to the frequency of which his fellow gay and lesbian friends entertain.

Personal Chef Candy Wallace of University Heights agrees: “I have a lot of gay clients from my neighborhood and Hillcrest who like good food, yet don’t want to eat in restaurants every day. Compared to the soccer families in Rancho Bernardo, they’re more likely to ask for a vegetable tower with fois gras instead of mushroom lasagna,” she quips.

Wallace is the executive director of the American Personal Chef Institute and Association, which represents nearly 4,000 personal chefs nationally. Unlike traditional caterers, who prepare hot food that is served immediately, personal chefs typically cook one or two week’s worth of meals — and then leave them with their customers. The approximate cost for 10 meals (portioned to feed two people each) runs between $375 and $400, she adds.

“We leave the food in appropriate containers with instructions on how to heat it using your own appliances. The menus are tailored to our clients’ preferences, whether they are working professionals, active athletes or medically specific customers suffering from diabetes, cardiac disorders or allergies.”

Yet there are some catering requests that can’t always be fulfilled, such as when the “BBC” called upon Bond to cater an event that he originally thought was for the British Broadcasting Company. The potential customer turned out to be Bare Buns of California.

“They asked if we could cater the party nude,” he laughed. “But I declined because I just couldn’t imagine serving food naked.”

Both Bond and Wallace, however, say their culinary repertoire is unlimited, ranging from comfort foods to contemporary and ethnic cuisine.

“I had a client once who asked for Korean Bulgogi, a marinated flank steak shaved thin and grilled,” recalls Wallace. “With the chefs we have all across the country, we’re in touch with one another to exchange recipes within 24 hours.”

Bond also covers the gamut, having been in business since 1978. He’s catered for as few as two people, and up to hundreds. Among his most sought-after dishes are Purple Potatoes Romanoff made with Russian Vodka, crème fraiche and caviar — plus Bananas Foster with four liquors and pecans, or a labor-intensive dip with micro-chopped vegetables and herbs that takes four hours to make.

With the holidays upon us, Bond admits he has only a few weekdays open for business through Jan. 1 — and that his weekends are already “maxed out.” Wallace’s calendar, too, has begun filling. “Anyone who’s looking for a personal chef over Christmas should start talking to us now so that we can determine palate-specific suggestions for them.”

She adds that her organization has nearly 60 personal chefs working within San Diego County, all of whom can be found by calling (800) 644-8389. To reach Bill Bond, call (619) 957-7007.