Where a private chef is the better fit
- You want a menu written for your wedding, with ingredients from the place you are marrying in.
- You are holding the wedding at a villa or private venue without a professional kitchen.
- You care about one person being accountable for the food from the first tasting to the last course.
Where a traditional caterer is the better fit
- You want a set menu and a fixed price per head with little planning.
- The venue requires its own approved caterer.
- You want one company to handle rentals, bar and service as one package.
The guest number question
A private chef can often cook alone for small groups, but a wedding of 100 or 500 guests needs a kitchen team and service staff. A chef who brings a hand-picked team can still keep the menu personal at that size. Ask any chef how they staff large events and who runs the pass on the day.
Questions to ask before you book
- Is there a tasting before the wedding, and is it included?
- How are dietary needs and allergies handled for each guest?
- Who supplies equipment, tableware and service staff?
- What is the deposit and what happens if the date moves?
- Who runs the kitchen on the day if the chef is unwell?
Weddings I cook
I cook weddings from an intimate dinner up to 500 guests, with a hired kitchen and service team and a drinks programme designed with the menu. Check your date.