A wedding menu that tastes of Buenos Aires
I cook weddings in Buenos Aires at estancias in the Pampas, quintas in Pilar and San Isidro, and city rooftops, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Buenos Aires runs on grass-fed beef from the Pampas, so I work the parrilla with cuts like bife de chorizo, entraña and vacío, alongside provoleta, morcilla and a sharp chimichurri. I also cook whole vegetables in the embers and over an infiernillo, and finish with dulce de leche in lighter, modern desserts. Malbec, Torrontés and Argentine sparkling wine sit naturally beside it all.
Ceremonies usually start in the late afternoon, dinner follows after dark, and the dancing goes on until the early morning. I build the menu so the asado anchors dinner and a late fin de fiesta snack keeps everyone going through the night.
A menu idea: a live-fire asado of Pampas beef and provoleta, ember-roasted vegetables and a dulce de leche dessert.
Season and logistics
The main wedding season in Buenos Aires runs September to May, with spring and autumn the favourite months. Many estancias are an hour or more from the city on rural roads, so I plan the fire, cold storage, water and kitchen setup on site well before the day. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
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.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your 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
Staying longer? See my private chef services in Buenos Aires for villa stays and dinners.
Weddings in Buenos Aires: good to know
When is wedding season in Buenos Aires?
The main season runs September to May, with spring and autumn the favourite months. Popular dates book early, so secure yours as soon as the venue is confirmed.
Argentine weddings go on very late. Can you cover food into the early hours?
Yes. I plan a late-night course as part of the menu, so food is ready when the dance floor is still full.
Can you cater a large wedding in Buenos Aires?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.