Bring a personal expression of hospitality to your building. From private dining in residents’ apartments to lunches by the pool, beach gatherings and seasonal celebrations, we create culinary experiences that complement life at your property.
A chef programme turns the catering kitchen, the terrace and the private dining room into things residents actually use: a supper club on the terrace, a reception at sunset, and a chef cooking in their own apartment for a birthday. The same team runs all of it, on a calendar approved once.
In-residence private chef — residents book a chef into their own apartment, through the building.
Amenity events — sunset receptions, supper clubs, wine dinners, holiday parties and resident socials.
Your catering kitchen used, or no kitchen at all — we arrive with the team and the equipment either way.
A calendar for the season — planned in advance and approved once, at board level.
W-9 and invoicing — the paperwork your management company can process without a chase.
We walk the building first: the kitchen, the terrace, the private dining room, the service lift, the loading dock and the hours the building allows. A calendar for the season is proposed against your own rhythm and approved once at board level, rather than event by event. Then the same team runs it, so residents come to recognise the chef.
Menus are written for each date once it is agreed, and residents booking a chef into their own apartment choose theirs directly with us. There is nothing to pick from a list here.
An exceptional culinary adventure that seamlessly blends Mediterranean traditions with the vibrant energy of Miami. Chef Tasos is the real deal!
Both models work and most buildings run both. Amenity events are funded by the association or the developer; in-residence chef service is paid by the resident directly, so it costs the association nothing and still reads as an amenity.
It helps, and we would rather see it used than dark, but many of the buildings we work in have a warming kitchen, a small pantry or nothing at all. We build what we need on site and take it away afterwards.
A W-9 and invoices with terms your accounts team can process. Tell us what your building asks of vendors — most associations have a documentation list — and we will confirm what we can provide before the first date.
Through the front desk or the concierge, or directly with us on a line the building can hand out. Either way the building holds the relationship and gets the credit.
That is the version that works. A calendar approved once at board level — season opener, holidays, a recurring supper club, the months your residents are in town — costs the office far less attention than approving each event separately.
Anything from forty residences upward. Smaller buildings tend to start with two or three events a year plus in-residence chef service; larger towers run a full calendar. The difference is the frequency, not the standard.
Not at all. We are the kitchen, and we work alongside lifestyle managers, event planners and in-house teams regularly. We are happy to be the food partner inside a programme somebody else runs.
Amenity events are quoted per event, and in-residence chef service is quoted per booking direct to the resident. Tell us the size of the building and roughly what you have in mind for the year, and a written proposal comes back.
Every good season begins with a conversation. Tell us about the building and what you would like residents to have, and we’ll take care of the details.
Working with condominiums, branded residences and private clubs across Miami and South Florida, from Brickell and Edgewater to Sunny Isles, Bal Harbour and Fort Lauderdale.
The format most resident events actually want: passed canapés and stations built for a room where people stand, mingle and talk.
See the service →Launches, client entertaining and holiday parties, cooked on site, served to a run sheet, invoiced the way a finance team needs it.
See the service →