A clear, client‑friendly guide to how we work across corporate events, weddings, private dinners, tastings, pop‑ups, buffets, family‑style service, and grazing tables
Share your date, location, guest count, service style, budget, and dietary notes via our inquiry form or email. We reply with a tailored proposal.
14 days before the event, so we can confirm orders, logistics, and staffing.
ACH/Bank transfer and major credit cards via secure invoice. Checks accepted for bookings made well in advance.
No. The 22% service fee covers event planning, culinary production, admin, tastings coordination, logistics, packing, and insurance overhead. Gratuity is optional and always appreciated, distributed to your on‑site team.
Yes. $3,500 event minimum (except for the 5‑course private chef dinner). Drop‑off catering:$40 per person (25‑guest / $1,200 order minimum).
Chef‑curated menu planning, procurement, in‑house prep, on‑site finishing (for staffed events), standard garnish, menu customization within your chosen package, and detailed run‑of‑show
Applicable sales tax is additional and based on event location
Private Chef (Plated Fine Dining):
5‑Course Seasonal Dinner — $175 per person (groups 6–50). Chef interaction, restaurant‑level plating, seasonal tasting flow.
Family‑Style (50–200 guests):
$75–$175 per person depending on menu and complexity.
Buffet:
Starts at $50 per person; elegant, abundant displays designed for smooth guest flow.
Grazing Tables:
Market‑driven displays of seasonal crudités and dips, breads and spreads, marinated/pickled vegetables, and curated add‑ons.
Passed Hors d’Oeuvres:
Butler‑passed service paced over your reception window; pairs beautifully with grazing or a seated dinner.
Drop‑Off (No Staff):
From $40 per person (25‑guest / $1,000 min). Add disposables $4 pp and disposable chafing $75 per 3 entrées; optional setup service $150.
Yes. Two‑Signature Cocktail Package — $50 per person (4 hours). Includes bartenders (no extra bartender charge when a beverage package is selected) and is subject to the 22% service fee.
We can staff and operate a BYO bar. Popular add‑on: Mixer Package — $15 per person (fresh citrus, syrups, juices, garnishes, standard sodas, ice). Glassware and specialty mixers available via rental partners.
Yes. Coffee & Tea Service — $4 per person.
Yes. Staffing‑only rates:Bartender $450, Server $350 (typical 4–5 hour on‑site window; extended hours available).
We support a variety of service models in compliance with venue/local regulations. We’ll confirm the proper setup for your site
Yes. Private tastings are available for select full‑service bookings. Tasting fees and guest count limits depend on the proposed menu and will be outlined in your proposal.
We can accommodate tastings at our kitchen or off‑site when feasible; we’ll confirm options based on your event
Highly. Our style is modern, seasonal, and visually striking, informed by Chef Daniel’s fine‑dining background. We tailor menus to your event type, season, and vision.
Absolutely—corporate brand launches, cultural menus, weddings, pop‑ups, and chef‑driven tasting experiences are our core.
Yes. Please share restrictions at least 14 days in advance; we’ll propose parallel dishes that feel equally special.
We take great care; however, we are not an allergen‑free kitchen and cannot guarantee zero cross‑contact. We’ll clearly label items and coordinate a safe plan with you.
Chefs, event managers, service captains, servers, bartenders, and support staff. Ratios are tailored to your service style and venue.
Generally 90–120 minutes prior to guest arrival; larger builds may require 3–5 hours.
Recommended for most events; required for larger/complex builds. We’ll specify in your proposal.
We supply a limited rental inventory, but we happily coordinate through trusted partners (tables, chairs, linens, china, glassware, flatware, bars, back‑of‑house equipment). Coordination fees may apply
Linens are provided via rental partners or your venue. We’ll style a cohesive look with your planner or our team.
We can coordinate simple floral accents and styling or collaborate with your florist/producer for full event design.
Yes. We’ll design a menu and logistics plan using portable equipment, hot boxes, induction, and chafing as needed. Adequate power, load‑in access, water, and prep space must be available.
Clear load‑in/out windows, access instructions, power details, fire/life‑safety rules, trash plan, and any COI requirements. We’ll coordinate directly with venue managers.
Often. We’ll advise on tenting, flooring, climate control, lighting, and generator needs. A weather back‑up plan is required for plated or complex service styles
We can package safe, unserved food on request. After client hand‑off, food safety is the client’s responsibility. For staffed events, we maintain strict holding temps and time tracking
We bag catering trash at the end of service; on‑site dumpsters or removal services should be provided by the venue/client unless contracted otherwise
Yes—priced per menu. We’ll coordinate counts and timing with you.
Available and recommended for teams on site through dinner (photographers, planners, band, etc.). We’ll include these in the final count.
We frequently provide late‑night snacks and next‑morning drop‑off brunch spreads (chef‑attended omelette station optional)
Peak dates fill quickly—3–9 months is common for large events; smaller/private dinners can book on a shorter timeline.
Your menu and final guest count are due 14 days prior to your event (so we can order precisely and staff correctly).
We can adjust up to your final count deadline; late increases are subject to availability.
Season‑forward menus with a preference for local and regional producers. We minimize waste through smart forecasting and thoughtful planning.
Yes. Certificates of Insurance (COI) available upon request for venues and building management
Our bar team follows responsible service standards; we comply with venue and municipal requirements.
Yes—menu and logistics may be refined up to stated deadlines. Material scope changes may affect pricing
The 20% retainer is non‑refundable and reserves labor, production time, and your date. If you cancel within 60 days of the event, additional cancellation fees may apply up to the full estimated balance, reflecting costs already incurred and the limited ability to rebook your date. Rescheduling is usually possible once within 12 months of the original date pending availability; your retainer transfers.
Never required. If you wish to recognize great service, gratuity is distributed among the on‑site team.
Travel and delivery fees apply based on distance, load‑in complexity, tolls/parking, and schedule. These will be clearly listed in your proposal
All pricing subject to the 22% service fee and applicable sales tax. Final pricing depends on menu, venue, rentals, timeline, and logistics
We bring the fine‑dining experience to you. Ready to plan?