The food at your wedding should feel unmistakably yours. Together, we explore the flavors you love and the way you want to celebrate, creating a menu that carries your story from the cocktail reception through dinner.
It starts with a conversation about what the two of you like to eat, and a tasting where the menu is actually decided. On the day it is cooked on site, in a kitchen we build at your venue.
A tasting before the menu is set — we cook the shortlist properly, you change what you like, we cook it again.
Cooked on site — we build a working kitchen at your venue, including where there is none.
Every format across the day — canapés, raw bar, stations, plated or family style, and something at midnight.
Our own chefs and service staff — the team that cooks for you is ours.
Dietary plates cooked as their own dishes — agreed with the final numbers.
A wedding is not one menu but several: canapés through the cocktail hour, a raw bar or stations, a dinner worth sitting down for, and something at midnight. It is built with you at the tasting, then cooked on site on the day.
Everything was very organized, clean and very tasty, and all of my guests were satisfied at the end of the night!
Yes. Once a date is held we cook the shortlist for you properly. You taste, you change what you like, we cook it again. The tasting is where the menu is decided.
No. Most of the venues we cook at have no kitchen: private estates, beaches, tented gardens, boats. We build a working kitchen on site and take it away afterwards.
From an intimate ceremony of twenty to several hundred, with the same kitchen and the same standard at either end of that range.
Any of them, and often more than one across the day: canapés at the cocktail hour, a raw bar or station, then a plated or family-style dinner, and something at midnight. We plan the format around the room and the timeline.
Chefs and service staff, yes. Rentals, glassware, linen and bar service can be arranged as part of the proposal, through us or alongside your planner.
They are collected with the final numbers and cooked as their own dishes. Vegetarian, vegan, gluten-free and allergy plates are planned into the service.
Final counts are confirmed shortly before the day and the proposal is adjusted then.
For a Miami wedding season date, several months is sensible and the best dates go a year out. Send your date whenever you have it and we will tell you whether it is still open.
Every memorable wedding begins with a conversation. Share what you have in mind, and we’ll take care of the details.
Cooking at weddings across Miami and South Florida — private estates, beaches, tented gardens and venues without a kitchen.
Rehearsal dinners and next-day brunches at the house you have taken for the weekend. We cook in the kitchen and leave it as we found it.
See the service →The drinks hour before dinner, passed canapés built to be eaten standing, with a glass in the other hand.
See the service →