A wedding menu that tastes of Seychelles
I cook weddings in the Seychelles at beachfront villas, granite-lined coves and tropical gardens on Mahé, Praslin and La Digue, 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.
Seychellois Creole cooking gives me octopus curry, fresh red snapper and jobfish, breadfruit and coconut. I grill whole fish over fire with lime, ginger and chilli, cook breadfruit in the embers, and use the islands’ cinnamon and vanilla in desserts. Takamaka rum from Mahé rounds off the evening.
Ceremonies usually happen barefoot on the sand in the late afternoon, framed by the granite boulders, with sunset close to half past six all year. Dinner follows on the beach or terrace, intimate and unhurried, and I serve it family style or plated to suit the group.
A menu idea: octopus curry, whole red snapper grilled over fire with breadfruit, and a coconut, vanilla and cinnamon dessert.
Season and logistics
The main wedding season in the Seychelles runs all year, with the calmest weeks in April, May, October and November. Everything for a wedding on Praslin or La Digue travels by ferry or boat from Mahé, so I plan the order of deliveries and equipment well ahead and allow for sea conditions. 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 the Seychelles for villa stays and dinners.
Weddings in the Seychelles: good to know
When is wedding season in the Seychelles?
The main season runs all year, with the calmest weeks in April, May, October and November. Popular dates book early, so secure yours as soon as the venue is confirmed.
We are a small group. Can you cook the whole wedding yourself?
Yes. For up to 12 guests I cook alone, and for larger weddings I bring a hired team.
Can you cater a large wedding in the Seychelles?
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.