Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.

Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.

When you hire a private chef, the food is a given. But drinks? That's where things get murky. Some chefs will mix a signature cocktail. Others refuse to touch anything beyond wine recommendations. And a few will cheerfully attempt a mojito before realising they've never actually made one.

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

What Most Private Chefs Include (Standard Service)

This is baseline. If you book a private chef in Lisbon, Portugal, or anywhere else, these beverage services are usually part of the package or easily added at no extra cost:

1. Wine Pairing Recommendations

Most chefs will suggest wines that pair well with the menu. I'll recommend specific bottles from Portuguese producers, tell you where to buy them, and explain why they work with each course.

What I DON'T do: Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.

2. Opening & Serving Wine

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

3. Water Service (Still & Sparkling)

I'll keep water glasses filled, offer still or sparkling, and ensure everyone's hydrated between courses. Boring? Yes. Essential? Also yes.

4. Simple Aperitifs or Digestifs

A glass of prosecco before dinner? A pour of port after dessert? Easy. These don't require bartending skills just decent timing and clean glassware.

Bottom line: If your beverage plan is "wine with dinner," you're covered. No extra cost, no complications.

What Some Chefs Offer (Depends on Skill Level)

This is where it gets personal. Some chefs trained in cocktail bars before going into kitchens. Others (like me) know enough to be dangerous, but wouldn't call ourselves mixologists.

1. Basic Cocktails (1-2 Signature Drinks)

A welcome mojito. A gin & tonic bar. A simple Negroni. If the chef has bartending experience, they might offer a pre-dinner cocktail as part of the service.

What to ask: Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking. can mix and can mix well.

2. Gin & Tonic / Aperol Spritz Service

Dead simple, hard to screw up. A nice middle ground if you want something beyond wine but don't need full mixology. I'll set out garnishes (citrus, herbs, berries) and let guests build their own, or I'll make them to order.

Cost: Single-event private chef service starts from €85 per person. Premium requirements receive a custom quote.

3. Batch Cocktails (Pre-Made for Groups)

This is the smart way to do cocktails for 8-12 people. I'll prep a batch of something like:

• Margaritas (tequila, lime, Cointreau, agave)
• Sangria (red wine, brandy, citrus, berries)
• Espresso martinis (vodka, coffee liqueur, cold brew)

Served in pitchers or punch bowls. Looks impressive, tastes great, doesn't require me abandoning the stove mid-service.

Upcharge: Single-event private chef service starts from €85 per person. Premium requirements receive a custom quote.

Fresh sourcing and optional services

If cocktails are a focus High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

1. Multi-Course Cocktail Pairings

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

2. Custom / Craft Cocktails on Demand

Guests ordering off a menu? Multiple complicated drinks (anything involving egg whites, infusions, or flaming citrus peels)? That's mixology, not chef work.

3. Events Over 12 People

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

4. All-Night Open Bar

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

Who Buys the Alcohol?

This confuses everyone. Here's the breakdown:

Option 1: You Buy It (Most Common)

Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.

Pros: You control the budget. You can buy premium bottles or save money with house brands.
Cons: You have to go shopping. If you forget something, I can't make that drink.

Option 2: I Buy It (With Markup)

The deposit is tailored to the event type. Current payment and private cancellation terms are supplied in the event quote or agreement.

Example: Wine, cocktail and beverage options are confirmed by custom quote when requested.

Option 3: Included in Premium Packages

Wine, cocktail and beverage options are confirmed by custom quote when requested.

What About Beer?

Weirdly, this rarely comes up but when it does, clients assume it's automatic. It's not.

Beer service is easy: I'll chill it, open bottles, pour pints. But you buy the beer. I don't show up with a case of Super Bock unless we've specifically discussed it.

Pro tip: If you're doing a casual menu (BBQ, seafood boil), beer makes more sense than wine. Just mention it when you book.

My Personal Setup (What I Offer)

Since this is my blog, here's what I include in my private chef service:

• Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.
• Wine service throughout dinner (opening, pouring, timing with courses)
• Aperitifs & digestifs (prosecco, port, limoncello whatever you provide)
• G&T or Aperol Spritz setup Multi-day and premium bookings receive a custom quote based on the complete service brief.
• Batch cocktails for groups Single-event private chef service starts from €85 per person. Premium requirements receive a custom quote.

What I don't do:

• Individual craft cocktails during service (not enough hands)
• High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.
• Mixology classes or demonstrations (that's a different service)

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

FAQs: Drinks & Private Chefs

Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.

Required service staff and any missing equipment hire can be arranged during consultation and included in the custom quote.

Can you make non-alcoholic cocktails?

Absolutely. Mocktails are having a moment I can do alcohol-free versions of most classics (virgin mojitos, Aperol-free spritzes, shrubs, kombucha-based drinks). Just tell me who's not drinking.

What if I want to pair cocktails with each course?

High-quality ingredients are freshly sourced for each agreed menu. Requested beverage services and additional staff are included in the custom quote.

Do you have a liquor license?

In Portugal, private chefs don't need a liquor license when serving in your home you're the host, and you've provided the alcohol. This differs by country, so check local laws if you're elsewhere.

Can you bring alcohol across borders (e.g., to Algarve)?

Within Portugal, yes but I rarely do. It's easier (and cheaper) for you to buy locally or have it delivered to your villa. If you want me to source specialty bottles in Lisbon and bring them, expect a transport fee.

Several service formats can be assessed during menu planning.

Gin & tonics. Portugal's obsessed with them. I'll bring tonic variety (Fever-Tree, 1724), fresh garnishes (cucumber, rosemary, citrus), and let guests customise. It's low-effort, high-impact.

Final Thoughts: Set Expectations Early

Drink service is one of those things that seems obvious until you're mid-event and realise no one's on the same page.

So here's my advice: When you book a private chef, ask these questions upfront:

1. Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.
2. Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.
3. Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.
4. Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.

Clear answers = smooth service. Assumptions = someone's disappointed.

And if you're in Lisbon and want a private dinner with good wine, a batch cocktail, or recommendations on what to serve? Let's talk.