A wedding menu that tastes of Turks and Caicos
I cook weddings in Turks and Caicos at beachfront villas on Grace Bay and Long Bay, private cays and terraces above Chalk Sound, 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.
Conch is the heart of the islands’ cooking, and I serve it raw as a sharp, lime-cured salad or crisp from the fire. Spiny lobster is in season from August to March, and snapper, grouper and mahi-mahi come in from the reef and the deep water. Most produce is flown in, so I plan the shopping before I arrive and bring it to life with lime, hot peppers and smoke.
Ceremonies usually happen on the sand in the late afternoon with the turquoise water behind you, and in the tropics the sun sets early, so dinner follows soon after. Guests eat at long tables under the stars while the band sets up, and I keep the courses flowing so nobody waits through the evening.
A menu idea: Conch ceviche with lime and scotch bonnet, grilled snapper and spiny lobster over wood, and coconut and key lime to finish.
Season and logistics
The main wedding season in Turks and Caicos runs November to May. The steady trade wind is welcome in the heat but tests tents, candles and canapés, so I plan sheltered cooking and serving areas. Most rentals and produce arrive by air or sea, and hurricane season runs from June to November, so ordering starts early. 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 Turks and Caicos for villa stays and dinners.
Weddings in Turks and Caicos: good to know
When is wedding season in Turks and Caicos?
The main season runs November to May. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we have the wedding dinner on one of the uninhabited cays?
It can work for a small group, with boats, permissions and a portable fire kitchen planned with your planner. For larger weddings a beachfront villa on Providenciales is far easier.
Can you cater a large wedding in Turks and Caicos?
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.