An executive dinner, a product unveiling or a celebration of your team’s success deserves its own approach. We create menus and service around the character of your event, helping you welcome clients and colleagues with confidence.
The menu is agreed in advance and the service is built backwards from your run sheet. On the night it is cooked on site, so the person who booked it can spend the evening with the guests.
Cooked on site — offices, showrooms, galleries and raw spaces, including where there is no kitchen.
Built to your run sheet — service works backwards from doors, remarks and the keynote.
Every format — passed canapés, stations, plated dinners, breakfast for an early start.
Our own chefs and service team — briefed on your event before they arrive.
W-9 and proper invoicing — the paperwork settled before the date.
Breakfast for an early start, canapés passed through a reception, stations for a launch, or a plated dinner for the table that matters. The menu is built around the format, the timings and your guests.
Wonderful experience from start to finish. The food was excellent. The service exceeded my expectations. I will be using Tasos and his wonderful team for all of my future events.
Yes. We build a working kitchen on site, bring the equipment and power we need, and clear it out afterwards.
That is the normal way we work. Give us the run sheet — doors, remarks, the keynote, the toast — and service is built backwards from it.
Yes. Tell us early what your procurement team needs — W-9, purchase order, invoice terms — and it is with them before the date. If your venue asks vendors for particular documentation, send us the list and we will confirm what we can provide.
They are collected with the final numbers and cooked as their own dishes. Vegetarian, vegan, gluten-free, kosher-style and allergy plates are planned into the service and labelled where it helps.
Passed canapés for a launch, stations and grazing for a mingling crowd, plated dinners for a board or client table, and breakfast for an early start.
From a boardroom of eight to several hundred at a launch, with the same kitchen and the same standard at either end of that range.
Every event is quoted individually, because a twelve-person client dinner and a three-hundred-guest launch are different jobs. Send the date, the headcount and the format, and a written proposal follows once the details are settled.
Yes, that is a separate standing programme: chef-prepared lunch set up in your office on a weekly schedule, from a 20-guest minimum. It starts with a call with Chef Tasos. See the Office Lunch Program.
Every memorable event begins with a conversation. Share what you have in mind, and we’ll take care of the details.
Cooking at offices, showrooms, galleries and event spaces across Miami and South Florida, with the paperwork your finance team needs handled in advance.
