Events & catering
The same cooking, scaled up and staffed. Full service, setup and the people to run it.
01 — Scale
An event needs a plan before it needs a menu: how many, where, what the venue actually has in it, and how the food gets from wherever it is cooked to wherever people are sitting.
Staffing and setup are handled rather than left to you to source. That is the difference between catering and a chef who turns up with ingredients.
02 — The brief
A wedding, a corporate dinner and a family reunion are three different evenings even at the same headcount. The service style, the pacing and the menu all move with what the night is for.
Longer notice is worth more here than anywhere else on this site. Forty-eight hours is enough for a villa dinner; an event wants weeks.
What it covers
The other door
Chef Life Restaurant sits on the boulevard at Paseo Herencia, opposite the Holiday Inn. An open terrace, no roof, dinner nightly from five until eleven.
See the restaurant