A wedding menu that tastes of Portofino
I cook weddings in Portofino at hillside villas above the bay, garden terraces and waterfront settings along the Tigullio Gulf, 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.
Liguria means basil pesto pounded in a mortar, trofie and pansoti with walnut sauce, focaccia di Recco filled with soft cheese, Taggiasca olives and Monterosso anchovies. I grill local fish over wood with wild herbs and olive oil from the Riviera. Vermentino and Pigato are the natural wines to pour with them.
Guests often arrive by boat from Santa Margherita, have aperitivo in the late sun with focaccia and Vermentino, then sit down as the harbour lights come on. My menu follows the Ligurian rhythm of small plates, pasta, then fish from the grill.
A menu idea: Ligurian fish crudo, pansoti with walnut sauce, wood-grilled sea bass with Taggiasca olives and Vermentino pairings.
Season and logistics
The main wedding season in Portofino runs May to October. The single coast road into Portofino is narrow and parking is very limited, so I plan deliveries early in the morning and often move equipment and staff by boat. 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 Portofino for villa stays and dinners.
Weddings in Portofino: good to know
When is wedding season in Portofino?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can guests and the team arrive by boat?
Yes. Boat transfers are common here, and I plan my kitchen arrival around the boat schedule so dinner is never rushed.
Can you cater a large wedding in Portofino?
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.