What to plan around a private-chef dinner

Most of the time you don’t need to plan anything beyond the dinner and the people around the table. If you do want to add something, pick one or two things that fit the rhythm of the courses, and tell me about them in advance so I can time the service around them.

When a chef handles the food, the serving and the cleanup, your evening is free for your guests. Here’s what works at a dinner at home, and what to agree on beforehand.

Do you need a programme at all?

Usually not. The dinner already has its own structure: a welcome from the kitchen, a starter, an intermediate course (often a granita or sorbet), the main and dessert, then espresso and cappuccino at the end. I say a few words about each dish and its wine as I serve it, and between courses there’s time to talk.

A dinner at home is more relaxed than a restaurant. You drink your own wines in your own home, the kids can be there too, and nobody has to watch the clock. Too many extras and the night turns into a schedule.

Speeches and toasts

On a milestone day, a short speech or a toast between courses gives the evening a rhythm. Good moments are right at the start, before the starter, or after the intermediate course while the main is being plated.

Tell me in advance who is speaking and roughly when. I’ll time the service around it, so nobody is talking halfway through the main while the plates go cold. If several people want to speak, spread them across the evening.

Live music

A single musician makes a big impression. A guitarist, pianist or string player lifts the mood without pulling attention from the conversation. At home, one or two players is plenty.

Mention the musician when we go through the details. I carry every course from the kitchen, so place the player off that route.

A small performance, dancing or something for the kids

A dance performance, a magician for the children or a shared dance to close the night all stay in people’s memory. These are worth agreeing on early, so the space and the timing work with the flow of the evening. They fit best after dessert and coffee.

Children are welcome. Tell me how many and any diets they have when we confirm the menu.

Wine with a story

Wine is the easiest way to bring a restaurant feel home, and planning it is included. Once the booking is confirmed, I recommend a wine for each course, or one wine that carries the whole meal. My rule: the wine has to be good (at least 4.0 on Vivino) and available at Alko. You buy the bottles based on my list.

During the dinner I explain briefly, in plain words, why each wine suits the dish. If some of your guests don’t drink alcohol, we can plan alcohol-free pairings too. You can read more about what the private chef service includes.

Atmosphere does most of the work

Dimmed lights, candles and quiet background music are often all it takes. You don’t need to fill every moment.

I arrive about three hours before your guests and set the table while I prep. Tableware and table linen aren’t included. If you’re short on plates or glasses, you can rent them through our partner Jubilee.

The menu sets a mood too. A Spanish dinner with shared tapas is social and relaxed by nature, while an Italian menu follows the familiar order from antipasti to dolce. Have a look at the sample menus for each cuisine to see which fits your group.

Bigger groups: extra hands and a coffee bar

For around 10–12 guests or more, a server or kitchen helper joins when needed. A bartender or your own coffee bar is possible too. The barista service brings the equipment, cups, milks and coffee from Kaffa Roastery in Helsinki. Parties of around 20 or more I handle as catering.

Cooking together as the programme

If you’d rather your guests did something together, try a cooking class. We plan the menu with the group, I source the ingredients, and I guide you through 1.5–2 hours of cooking. Then everyone eats together. It works for 5–15 people if the space lets everyone cook at once, for hen parties, baby showers or team days. You’ll find the cooking class and barista service on the other services page.

What to agree on before the night

When we confirm the menu, tell me:

• What time guests arrive and when you’d like to sit down to eat.
• Whether there will be speeches, and who speaks when.
• Whether a musician or performer is coming, and where they’ll be.
• How many children will be at the table.
• Allergies and diets. Gluten-free, lactose-free, dairy-free, vegetarian and vegan are all planned the same way.

Changes to the guest count are free with at least three days’ notice.

Common questions

When does the chef arrive?

About three hours before your guests. I bring the ingredients and equipment, so everything is ready when the first guests walk in.

How much does a private-chef dinner cost?

Menus are typically about 130–170 € per guest including VAT. The price depends on the menu, the ingredients, the size of the group and the location. The labour share may qualify for the Finnish household tax deduction.

How far ahead should I book?

Usually 1–2 months ahead. Short notice is still worth asking about.

Tell me the kind of evening you want, and we’ll plan it together.