Luxury wedding chef in Palm Beach

A wedding menu that tastes of Palm Beach

I cook weddings in Palm Beach at oceanfront estates, lakeside lawns and private gardens on and around Palm Beach island, 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.

Palm Beach gives me Florida pompano, grouper, snapper and stone crab claws in the cooler months, Indian River grapefruit and oranges, and key limes and mangoes from further south. I keep the cooking clean and bright, with fish grilled over coals, raw citrus dressings and herbs, so it suits warm evenings and long seasons in residence.

Guests arrive in the soft late afternoon, the ceremony is often on a lawn facing the ocean or the Intracoastal, and dinner follows as the sky turns pink. These weddings tend to be elegant and formal, so I plan precise plated courses with a lively, fresh raw bar during cocktails.

A menu idea: Grilled Florida pompano with Indian River citrus, stone crab with smoked butter, and key lime with toasted meringue.

Season and logistics

The main wedding season in Palm Beach runs November to April. Palm Beach is strict about noise, parking and vendor access at private residences, so I plan load-in times and kitchen space with your planner well ahead. In the warmer months heat and afternoon storms make outdoor dinners hard, which is why the winter season is preferred. I work alongside your planner and venue so the kitchen fits into their timeline.