A wedding menu that tastes of Los Cabos
I cook weddings in Los Cabos at cliff-top villas in Pedregal and the Corridor, beachfront estates and desert gardens, 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.
The Sea of Cortez gives me yellowtail, dorado and tuna, and the famous chocolate clams, which I roast over fire in their shells. Organic farms around San José del Cabo and Todos Santos supply vegetables, herbs and chillies, and I pair the menus with wines from Baja’s Valle de Guadalupe. I keep the cooking bright and smoky, with citrus, char and raw fish at its best.
Guests arrive for a late-afternoon ceremony facing the sea, the sun drops behind the desert hills, and dinner begins under the stars. I time the raw bar for the cocktail hour so it is fresh as the light turns gold.
A menu idea: yellowtail crudo, fire-roasted chocolate clams and grilled dorado with Baja vegetables, paired with Valle de Guadalupe wines.
Season and logistics
The main wedding season in Los Cabos runs October to June. Hurricane season runs through late summer and autumn, and many Pacific-side beaches are too rough for swimming, so I plan with the planner for wind, heat and a covered fallback. 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 Los Cabos for villa stays and dinners.
Weddings in Los Cabos: good to know
When is wedding season in Los Cabos?
The main season runs October to June. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we have a seafood raw bar during the cocktail hour?
Yes. I serve crudo, ceviche and roasted clams at a station, kept properly cold through the evening.
Can you cater a large wedding in Los Cabos?
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.