A wedding menu that tastes of Mendoza
I cook weddings in Mendoza at vineyard estates in the Uco Valley and Luján de Cuyo, with the Andes behind them, 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.
Mendoza is Malbec country, with Cabernet Franc and Torrontés alongside, and I cook to match the bottles on the table. I roast beef and chivito on the parrilla and the infiernillo, cook vegetables and whole pumpkins buried in the embers, and use the olive oil from Maipú, local quince, walnuts and stone fruit. Dry mountain herbs and smoke give the food the same clean, high-desert character as the wine.
Guests gather in the vines in the late afternoon light, the ceremony takes place with the mountains turning pink, and dinner is served by the fire as the air cools. The fires are lit long before, so the asado is ready the moment everyone sits down.
A menu idea: Malbec-glazed beef and chivito from the infiernillo, ember-roasted squash and quince with local cheese.
Season and logistics
The main wedding season in Mendoza runs October to April, with harvest in March and April. Vineyard estates can be remote, and nights drop cold even in summer while days are hot and very dry, so I plan heat for the evening, shade for the afternoon and a fully self-sufficient kitchen. 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 Mendoza for villa stays and dinners.
Weddings in Mendoza: good to know
When is wedding season in Mendoza?
The main season runs October to April, with harvest in March and April. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we have the asado cooked in front of the guests?
Yes. Cooking on open fire in full view is part of the experience, and I set the parrilla and infiernillo where guests can gather round.
Can you cater a large wedding in Mendoza?
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.