A wedding menu that tastes of Tulum
I cook weddings in Tulum at beachfront villas, jungle estates and cenote-side 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 Yucatán pantry gives me achiote and recado rojo, sour orange, habanero and chaya, and the classic cochinita pibil cooked slowly underground. I grill local snapper and grouper tikin xik style in banana leaf, make ceviche from the morning catch, and cook spiny lobster when it is in season. I keep the food fresh and light for the heat, with smoke and char for depth.
The ceremony usually takes place by the sea in the late afternoon, then guests move to long candlelit tables in the jungle as night falls. I serve dinner after the sunset photos, and the party often moves on to a late DJ set.
A menu idea: ceviche of the day’s catch, snapper tikin xik in banana leaf and a slow pibil of pork, finished with tropical fruit and chocolate.
Season and logistics
The main wedding season in Tulum runs November to April, in the dry season. Sargassum seaweed can reach the beaches in the warmer months, and the heat and humidity are intense, so I plan cold chains, shade and backup locations with the planner. 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 Tulum for villa stays and dinners.
Weddings in Tulum: good to know
When is wedding season in Tulum?
The main season runs November to April, in the dry season. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can the dinner be served barefoot on the sand?
Yes. I plan dishes and service that work on the beach, with a back kitchen set up close by and out of sight.
Can you cater a large wedding in Tulum?
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.