Catering & Private Chef Services

From the first enquiry we aim to give you a clear roadmap, so there are no surprises once planning begins. During an initial call or e‑mail exchange we gather the essentials, date, venue, guest count, dietary goals, and answer any immediate questions about feasibility and budget.

Within 48 hours you receive an itemised proposal that details food concepts, staffing levels, equipment, and a provisional timetable. After approving the outline you enjoy a tasting session (in our Marbella studio or via couriered sample box anywhere on the Costa del Sol). Once flavours are selected, a 30 % deposit secures your date and activates the operations team.

A final site visit 4–6 weeks out lets us measure access points, confirm power and water, and sign off weather contingencies. All that remains is seamless event delivery and a short debrief the next morning.

Booking checklist

• Initial call / e‑mail
• Menu proposal & estimate
• Tasting session
• Contract & 30 % deposit
• Final site visit & timeline lock‑in
• Event execution & post‑event debrief

Dates along the Marbella–Sotogrande corridor fill quickly, especially May through September, so early commitment guarantees both kitchen capacity and preferred suppliers. A non‑refundable 30 % retainer covers ingredient pre‑orders, chef scheduling, and any specialty equipment. Balances are payable five business days before service, allowing us to issue a final head‑count confirmation to growers and fishermen.

Guideline lead times

• Peak season (May–Sep): book 6–9 months ahead
• Shoulder & winter (Oct–Apr): 3–4 months is often enough
• Fast‑track projects: last‑minute slots occasionally available; full payment due on confirmation

Absolutely. Mediterranean cuisine is naturally rich in plant‑based dishes, fresh seafood, and gluten‑free grains, making adaptation straightforward. During menu design we flag every allergen and suggest equivalent dishes so no guest feels like an after‑thought. Production uses colour‑coded utensils, isolated prep zones, and separate holding cabinets, giving peace of mind to celiac, halal, kosher‑style, and allergen‑sensitive diners alike, whether the celebration is on a Sotogrande yacht or a finca outside Mijas.

Typical customisations

• 100 % vegan or vegetarian banquets
• Celiac‑safe tapas and dessert tables
• Halal or kosher‑style meat sourcing (supervised on request)
• Nut‑free, lactose‑free, keto or macro‑balanced menus

Tastings are the most enjoyable stage of planning. Couples and corporate organisers can book a 90‑minute session in your own home, sampling six dishes and curated Spanish wines while discussing service flow with the head chef. If distance or timing is an issue, a couriered box, chilled or flash‑frozen, arrives anywhere along the Costa del Sol within 24 hours, complete with plating and reheating guides. Booking the event within 14 days credits the tasting fee back to your invoice.

No two venues or guest lists are identical, so we offer flexible formats that can even be combined within one event. A plated starter might segue into a buffet main, followed by roaming dessert stations, keeping energy high and queues short. Coastal estates often opt for live paella stations, while formal hotel ballrooms lean toward five‑course plated dinners with synchronized wine service.

Primary formats

• Plated multi‑course dinner
• Family‑style sharing platters
• Buffet or grazing tables
• Cocktail reception with passed canapés
• Interactive stations: paella, sushi, taco, carving

We quote per guest so you can easily scale up or down as RSVPs change. This base includes standard equipment, core kitchen and service staff, and organic table condiments. Enhancements, such as luxury proteins, extended bar hours, elaborate florals, or next‑day brunch, are listed à la carte for transparent budgeting.

Key cost variables

• Premium ingredients (lobster, Wagyu)
• Custom décor or upgraded linens
• Additional kitchen infrastructure (generators, ovens)
• After‑party snacks or recovery brunch
• Travel beyond the Marbella–Sotogrande corridor

Our modular brigade model scales from intimate villa dinners to 300‑guest galas without stretching resources. Each event is assigned an event manager responsible for service tempo, staffing breaks, and real‑time communication with musicians, photographers, and planners, ensuring speeches don’t collide with mains and sparkling toast arrives before the cake is cut.

Yes, our beverage team works hand‑in‑hand with the kitchen to mirror flavour arcs. Think verdejo with ceviche, barrel‑aged Rioja with slow‑braised oxtail, and a signature Costa del Sol spritz for cocktail hour. For alcohol‑free celebrations we design herb‑infused tonics and cold‑brew mocktails that feel every bit as festive. All licensing, ice logistics, and glassware rental are handled in‑house.

Bar options

• Spanish or international wine flights
• Craft‑cocktail and mixology stations
• Zero‑proof pairings & house‑made sodas
• Barista‑quality coffee carts and affogato bars

The Costa del Sol enjoys 320 sunny days a year, but we plan for the other 45. Redundant power via silent generators, LPG cookers, and battery‑backed refrigeration keeps service on schedule. A dedicated weather desk checks wind and precipitation models starting 48 hours out, and we maintain relationships with marquee suppliers who can install emergency cover overnight. Guest numbers can flex ±10 % up to five days out at no penalty; larger swings only affect ingredient cost.

Backup toolkit

• Generators & UPS battery packs
• Refrigerated vans as mobile cold‑rooms
• Heavy‑duty marquees & weighted parasols
• Spare table settings & seating for +10 %

Yes. Our mobile kitchen modules plug into domestic sockets or run independently on LPG. They include induction ranges, counter‑top combi ovens, hot holding boxes, and under‑counter refrigeration. We add collapsible hand‑wash stations and extraction fans, so even remote fincas or yacht galleys meet Spanish hygiene codes.

Portable equipment list

• Induction hobs & LPG burners
• Combi/steam ovens & hotboxes
• Under‑counter fridges
• Hand‑wash & sanitiser stations
• Fire‑safety & extractor systems

All full‑service packages are turnkey. Transport vans bring food, bar stock, kitchen modules, and décor. We lay linens, set chargers, place florals, and sync with the planner on running order. After last call, chefs sanitise the kitchen, servers clear tables, waste is sorted for recycling or donation, and linens are bagged for next‑day collection. You depart to after‑parties or honeymoon suites without a thought for bins or glassware.

Included services

• Delivery of food, bar, and equipment
• Table set‑up & décor placement
• End‑of‑night kitchen strip‑down
• Waste removal & linen collection

We hold €2 million public‑liability coverage, annual external audits, and methodical HACCP logs for every menu. All chefs and servers keep valid Manipulador de Alimentos certificates, and our fleet is licensed for refrigerated transport. Documentation is provided to venues on request, making permit applications straightforward.

Compliance highlights

• HACCP records filed per event
• External hygiene audit each spring
• Full traceability on all ingredients
• Allergy matrix shared with venue manager

Marbella is simply our base of operations; our catering, private‑chef, and pastry teams serve clients throughout the entire Costa del Sol and the neighbouring coast of Cádiz with the same equipment, staffing standards, and menu options you would receive in a Marbella villa. Whether your celebration overlooks the yachts of Sotogrande, the beaches of Torremolinos, or the historic walls of Cádiz City, we arrive fully self‑sufficient, mobile kitchens, climate‑controlled vans, and complete front‑of‑house brigades, so venue limitations never compromise food quality or service flow.

Primary Coverage Areas

• Marbella & Surroundings:Nueva Andalucía, Puerto Banús, San Pedro de Alcántara
• Western Costa del Sol: Estepona, Casares, Manilva, Sotogrande
• Central Costa del Sol: Málaga City, Torremolinos, Benalmádena, Fuengirola, La Cala de Mijas, Mijas Pueblo
• Eastern Costa del Sol: Rincón de la Victoria, Vélez‑Málaga, Torrox, Nerja
• Inland Highlights: Ronda, Antequera, Gaucín, Casares Pueblo
• Cádiz Coast & Campo de Gibraltar – Tarifa, Zahara de los Atunes, Vejer de la Frontera, Conil, Chiclana (Novo Sancti Petri), Cádiz City, El Puerto de Santa María, Jerez de la Frontera, Algeciras, Los Barrios

For destination events elsewhere in Spain, or multi‑day corporate retreats, simply let us know the location, date, and guest count; we will provide a detailed, all‑inclusive logistics proposal.