One chef for the whole wedding
I cook luxury and destination weddings at villas, castles, vineyards, beaches, estancias and mountain venues, from an intimate dinner to 500 guests. You deal with one person from the first call to the last plate, and the menu tastes of the place you chose.
My cooking is built on wild ingredients and ancient techniques: fire, smoke, fermentation and foraging. For a wedding that means food your guests will remember, served with the precision of a restaurant.
Fire, wild food and intimate weekends
Every meal of your wedding weekend
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
How a wedding quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
From first call to the last plate
Wedding destinations
These are the places couples ask for most. Anywhere else is possible, with travel added to the quote.
Nordic countries
United Kingdom
Spain and Portugal
France and Monaco
Greece, Albania, Croatia and Turkey
Africa, Indian Ocean and Asia
Planning your wedding menu
Wedding catering: good to know
How many guests can you cater for at a wedding?
From an intimate dinner of a few guests up to 500. For larger weddings I bring a hired kitchen and service team that I brief and lead.
Is there a tasting before the wedding?
Yes. Once the date is secured we agree a tasting of the key dishes, in person where possible.
Can you cook at a venue without a kitchen?
Yes. Villas, estates, beaches and remote sites can be catered with a temporary field kitchen, planned with the venue and rental companies.
Do you handle the drinks as well?
Yes. I design a drinks programme with the menu, from wine and champagne pairings to non-alcoholic pairings and the bar.
Can you cover the whole wedding weekend?
Yes. Welcome dinner, rehearsal dinner, the wedding itself, late-night food and the day-after brunch can all be planned as one menu story.
How do you handle allergies and dietary needs?
Every guest with an allergy or dietary need gets a plate designed for them, tracked by name and table.
Do you work with wedding planners?
Yes. I work closely with planners, venues and rental companies, and fit into their timeline.
How much does a wedding chef cost?
Food starts from 120 euros per guest. The kitchen and service team is quoted for your guest count, drinks are quoted separately, and travel is added to the quote.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.