Private chef
Private Chef: Paella, Barbecue & Signature Menus
Paella, grilled food or signature cuisine for a meal at home, an intimate celebration or a team offsite.
At a glance
Three private chef menus for small groups: Paella, Brasa and De Autor. Each offers a choice of five starters, up to two mains and one dessert. The catalogue covers several group sizes from 6 to 20 people; confirm the option for your guest count.
Choose five starters
Up to two mains and one dessert
Private celebrations and offsites
Menus and service terms
Choose what to share
Each menu lists the dishes included and its service terms. We prepare a quote for your event.
Private Chef · Paella
For small groups and intimate celebrations, including offsites. Choose 5 appetizers, up to 2 paella varieties and 1 dessert.
Appetizers · choose 5
- Creamy braised veal croquette.
- Creamy red prawn croquette.
- Coca bread with tomato and Iberian ham.
- Russian salad, our style.
- Asian-style salmon tartare with avocado, prawn crackers and nori.
- 00-grade anchovy on brioche bread with truffle butter.
- Tomato, peach, gordal olive and stracciatella salad.
- Steamed rock mussels, Thai-style or with pepper.
- Prawn carpaccio with vinaigrette.
- Steak tartare skewer with gilda.
- Little gem lettuce with chicken Caesar.
- Potato and onion omelette.
- Roasted eggplant with burrata, sun-dried tomatoes, sunflower seeds and honey.
- Croquette-dough bikini with Mallorcan sobrassada, Mahón cheese and honey.
- Wild mushroom croquette.
- Kalamata olive hummus.
Paella · up to 2 varieties
- Senyoret-style dry rice with red prawns, langoustine and mussels.
- Seasonal mountain dry rice with Iberian pork, wild mushrooms and seasonal vegetables.
- Seasonal vegetable rice.
- Rice of the month.
- Lobster brothy rice.
- Dry rice with XL carabinero prawns and prawn-head emulsion · 1 carabinero prawn per person.
- Dry rice with aged rib steak · 1 kg rib steaks, one per 5 people.
Dessert · choose 1
- Seasonal fruit skewers.
- Goat cheese tart with pistachio coating.
- Bread with chocolate, olive oil and salt.
- Oreo tiramisu.
- Custom cake · minimum 8 people.
Service terms for Private Chef · Paella
- The catalogue covers groups of 6–10, 12 and 16–20 people. Ask about other group sizes.
- The selection of starters, main courses and dessert is the same for the whole group; guests cannot choose individually during the service. Occasional exceptions can be made for allergies or a vegan diet.
- Special appetizer, rice and custom cake options are confirmed separately in the quote.
- Drinks and wine service are quoted separately.
- The catalogue terms are indicative and valid for 30 days from the date of enquiry. The final quote is confirmed in writing before the booking is made.
- Booking is confirmed with a 30% deposit on the finalised quote. The remaining 70% is paid before the event, against an invoice.
- The final number of guests must be confirmed 10 to 15 days before the event. This is the number that will be invoiced even if fewer people attend.
- If the event is cancelled more than 15 days in advance, the 30% deposit is refunded, less the administrative fee stated in the quote. With less than 15 days' notice, the deposit is non-refundable. The terms that apply to notice exactly 15 days in advance are confirmed in writing.
- Allergies and intolerances must be reported at least 7 days in advance. We cannot guarantee the complete absence of traces.
- The catalogue covers the catering service. Branding, additional staff and other supplementary services are quoted separately.
Private Chef · Grill
Cuts on display and live cooking for private celebrations or offsites. Choose 5 starters, up to 2 grill options and 1 dessert.
Starters · choose 5
- Creamy braised veal croquette.
- Creamy red prawn croquette.
- Coca bread with tomato and Iberian ham.
- Russian salad, our style.
- Asian-style salmon tartare with avocado, prawn crackers and nori.
- 00-grade anchovy on brioche bread with truffle butter.
- Tomato, peach, gordal olive and stracciatella salad.
- Grilled rock mussels, Thai-style or with pepper.
- White prawn carpaccio with vinaigrette.
- Steak tartare skewer with gilda.
- Little gem lettuce with chicken Caesar.
- Potato and onion omelette.
- Grilled chicken yakitori with Asian sauce.
- Grilled XL red prawn · 2 pieces.
- Wild mushroom croquette.
- Kalamata olive hummus.
Grill · up to 2 options
- Grilled seasonal fish for 4 people, with fries, ember-roasted potatoes, grilled little gem lettuce and caramelised piquillo peppers.
- Aged beef rib steak for 4 people, with fries, ember-roasted potatoes, grilled little gem lettuce and caramelised piquillo peppers.
- Ibiza-style grilled lobster for 4 people, with fried potatoes and eggs.
- Turbot · for 4 people.
- Argentine cuts: entraña, churrasco, vacío and criollo.
- Iberian pork tasting: presa, secreto, lagarto and solomillo.
- Slow-cooked beef rib tacos, finished on the grill, with a light sauce and pickles.
Dessert · choose 1
- Seasonal fruit skewers.
- Goat cheese tart with pistachio coating.
- Bread with chocolate, olive oil and salt.
- Oreo tiramisu.
- Custom cake · minimum 8 people.
Service terms for Private Chef · Grill
- The catalogue covers groups of 6, 8, 10, 12, 16 and 20 people. Ask about other group sizes.
- The selection of starters, main courses and dessert is the same for the whole group; guests cannot choose individually during the service. Occasional exceptions can be made for allergies or a vegan diet.
- Special starter, grill and custom cake options are confirmed separately in the quote.
- Ask about our available vegetarian options.
- The catalogue terms are indicative and valid for 30 days from the date of enquiry. The final quote is confirmed in writing before the booking is made.
- Booking is confirmed with a 30% deposit on the finalised quote. The remaining 70% is paid before the event, against an invoice.
- The final number of guests must be confirmed 10 to 15 days before the event. This is the number that will be invoiced even if fewer people attend.
- If the event is cancelled more than 15 days in advance, the 30% deposit is refunded, less the administrative fee stated in the quote. With less than 15 days' notice, the deposit is non-refundable. The terms that apply to notice exactly 15 days in advance are confirmed in writing.
- Allergies and intolerances must be reported at least 7 days in advance. We cannot guarantee the complete absence of traces.
- The catalogue covers the catering service. Branding, additional staff and other supplementary services are quoted separately.
Private Chef · Signature
Tasting menu for private celebrations or offsites. Choose 5 starters, up to 2 mains and 1 dessert.
Starters · choose 5
- Creamy braised veal croquette.
- Creamy red prawn croquette.
- Coca bread with tomato and Iberian ham.
- Russian salad, our style.
- Asian-style salmon tartare with avocado, prawn crackers and nori.
- 00-grade anchovy on brioche bread with truffle butter.
- Tomato, peach, gordal olive and stracciatella salad.
- Grilled rock mussels, Thai-style or with pepper.
- White prawn carpaccio with vinaigrette.
- Steak tartare skewer with gilda.
- Little gem lettuce with chicken Caesar.
- Potato and onion omelette.
- Roasted eggplant with burrata, sun-dried tomatoes, sunflower seeds and honey.
- Croquette-dough bikini with Mallorcan sobrassada, Mahón cheese and honey.
- Wild mushroom croquette.
- Kalamata olive hummus.
Main courses · up to 2
- XL pork cheek cannelloni with foie gras and truffle béchamel.
- Braised veal with carrot toffee.
- Donostia-style sea bass loin tataki with seawater potato and onion mille-feuille.
- Monkfish with dry potato suquet and rock mussels.
- Iberian pork treat with Pedro Ximénez reduction.
- Pork trotter and prawn ragout with straw potatoes.
- Boletus mushroom and foie gras risotto · vegetarian option without foie gras.
- Confit artichoke over celeriac parmentier, wild mushrooms and glazed shallot with vegetable jus reduction · vegetarian option.
- Pumpkin stuffed with wild mushrooms over chestnut purée, crispy kale and rancio wine sauce · vegetarian option.
Dessert · choose 1
- Seasonal fruit skewers.
- Cheesecake wafer with Nutella or pistachio cream.
- Bread with chocolate, olive oil and salt.
- Mille-feuille with custard and fruit.
- Custom cake · minimum 8 people.
Service terms for Private Chef · Signature
- The catalogue covers groups of 6, 8, 10, 12, 16 and 20 people. Ask about other group sizes.
- The selection of starters, main courses and dessert is the same for the whole group; guests cannot choose individually during the service. Occasional exceptions can be made for allergies or a vegan diet.
- Special starter, main course and custom cake options are confirmed separately in the quote.
- Ask about our available vegetarian options.
- The catalogue terms are indicative and valid for 30 days from the date of enquiry. The final quote is confirmed in writing before the booking is made.
- Booking is confirmed with a 30% deposit on the finalised quote. The remaining 70% is paid before the event, against an invoice.
- The final number of guests must be confirmed 10 to 15 days before the event. This is the number that will be invoiced even if fewer people attend.
- If the event is cancelled more than 15 days in advance, the 30% deposit is refunded, less the administrative fee stated in the quote. With less than 15 days' notice, the deposit is non-refundable. The terms that apply to notice exactly 15 days in advance are confirmed in writing.
- Allergies and intolerances must be reported at least 7 days in advance. We cannot guarantee the complete absence of traces.
- The catalogue covers the catering service. Branding, additional staff and other supplementary services are quoted separately.
Frequently asked questions
How is the private chef menu put together?
Paella, Brasa and De Autor let you choose five starters, up to two mains from that format and one dessert. The selection is shared by the group, with individual exceptions for allergies or a vegan diet. Drinks and other service items are specified in the proposal.
Do I need an equipped kitchen?
It depends on the format. Describe your venue and the available equipment so we can assess it.
