Private Chef for Corporate Retreats in Portugal

Food is often one of the most complicated parts of organising a company offsite. The organiser has to coordinate headcounts, dietary requirements, meal timings, a suitable kitchen, service staff and travel between sessions. A private chef service keeps the agreed dining plan at the retreat venue and gives the organiser one clear brief to build around.

This page focuses on catered meals for corporate retreats. It does not promise a cooking class, competition or facilitated team-building activity. If your priority is a business dinner rather than an offsite programme, see the separate guide to corporate event catering in Lisbon.

Choose the retreat service format first

The most useful starting point is not a cuisine or a list of dishes. It is the number of meal periods that the chef needs to cover. That decision separates a single-event booking from a multi-day booking and determines which locations can be accepted.

Planning point	Confirmed service detail
Minimum group	Eight guests is the hard booking minimum for every event type.
Service scope	Justin specialises in private events for 8 to 100 guests. Larger groups are also welcome and scoped individually.
Single-event price	Private chef service starts from €85 per person. Premium requirements receive a custom quote.
Multi-day price	One bespoke total covers the complete agreed stay. No multi-day discount is advertised or promised.
Travel	There is no travel charge in Lisbon or Cascais. A custom travel charge may apply elsewhere and is confirmed in the quote.
Enquiry	Send the dates, location, guest count, meal schedule and dietary requirements for a bespoke proposal.

What the private chef service includes

For a single retreat meal, the starting service includes custom menu design, ingredients, cooking at the client's location, plating and service, and cleanup. The public starting price is €85 per person on every day of the week, including weekends and holidays, and in every season. The final quote can change with the event brief, date, season and current demand.

For a multi-day corporate retreat, the bespoke quote includes menu planning, ingredient shopping, ingredient costs, the selected breakfast, lunch and dinner preparation agreed for the stay, plating and service, kitchen cleanup, chef equipment, and additional service staff when the scope requires them. Menus and service are customised around the group's preferences during the stay.

The multi-day service is deliberately described as an agreed schedule. It should not be read as unlimited food service at any hour. The organiser and Justin define the selected meals, timings and service format during consultation so the complete stay can be quoted accurately.

Build the catering brief around the retreat agenda

A useful retreat catering brief shows when people are in sessions, when the venue kitchen is available and which meal needs the most formal service. It can also identify periods when a simple format is more practical than individual plating. These choices are agreed for each booking rather than assumed from a standard corporate package.

Dates, location and guest count

Start with the exact venue, arrival and departure dates, and the expected number of guests. Eight guests is the booking minimum. Groups larger than 100 can be accepted, but they are scoped individually so staffing and service logistics match the event.

Meal schedule and service style

List each meal you want included and note any fixed session times. A multi-day proposal can then cover the selected breakfasts, lunches and dinners that are agreed for the stay. For one-off corporate dining, the private chef menu styles guide can help the organiser compare possible formats before requesting a custom menu.

Dietary requirements

Collect known allergies, dietary requirements and preferences early. Justin has extensive experience in allergy and cross-contamination avoidance. During consultation, he discusses allergies and preferences directly with the client and caters accordingly. Dietary requirements are assessed during menu planning, and an allergen-free environment is not promised. The dietary requirements guide explains what information is useful.

Beverages and additional professionals

Servers, bartenders and sommeliers can be included when the event scope calls for them. Wine pairing recommendations are available. Wine or other alcohol can be purchased only as part of an agreed wine-pairing or beverage package. Opening, decanting and pouring are also included only in an agreed beverage package, not in the standard private chef service. Requested services and professionals are included in the custom quote.

Kitchen and venue requirements

The retreat property provides a working oven, working hob, pots and pans, and a working sink with hot and cold running water. For a BBQ event, the property also provides the BBQ. A small amount of preparation space is workable, but the organiser should arrange for as much clear kitchen bench space as the property allows.

Justin brings his own knives and specialist chef equipment. Short single events generally do not require client fridge space because ingredients are held in cold-box storage. Multi-day events require a small amount of fridge space. The detailed private chef equipment checklist is useful when comparing retreat venues.

Plates, cutlery and glassware requirements are discussed during consultation. If the property does not have enough, a table-setting hire service is available. Missing cooking equipment can also be hired and included in the quote when it is organised during consultation.

Where corporate retreat service is available

Single-day events are accepted in Lisbon, Cascais, Sintra, Estoril, Ericeira, Setúbal, Comporta, Algarve and Douro. Locations outside Lisbon, Sintra and Cascais are accepted for single-day events only. For the Algarve and Douro, transport, travel time and accommodation are included in one custom quote.

Multi-day corporate retreat bookings are available only in Lisbon, Sintra and Cascais. This is an important distinction when choosing a venue. If the team is planning several catered days, confirm the location before building the final agenda around private chef service.

There is no travel charge for Lisbon and Cascais. A custom travel charge may apply for other locations and is confirmed in the quote. No fixed public travel fee is used.

Pricing and commercial planning

Single-event service starts from €85 per person and includes custom menu design, ingredients, cooking at the client's location, plating and service, and cleanup. This starting price applies throughout the week and year. Premium and multi-day requirements receive a custom quote.

The final proposal depends on the agreed event scope. Useful quote inputs include the venue, guest count, selected meals, menu requirements, staffing, beverage service, equipment hire and travel. The broader private chef cost guide explains the confirmed pricing basis without relying on unsupported market averages.

The minimum booking value is variable and changes with season and current booking demand. It is confirmed privately in the event quote. Deposit, cancellation and payment terms are also supplied in the applicable quote or agreement rather than published as fixed terms.

Booking timeline for a company retreat

1. Send the initial brief. Include the dates, venue, guest count, meal schedule and dietary requirements.
2. Confirm the service area and format. Multi-day bookings are limited to Lisbon, Sintra and Cascais. Other listed regions can be considered for single-day events.
3. Review the custom menu and quote. Justin will assess the brief and provide the next planning steps.
4. Confirm kitchen, tableware and staffing. Identify working appliances, fridge space, table settings, beverage service and any additional professionals.
5. Finalise the agreed schedule. Keep the organiser, venue and chef aligned on access and meal timings.

Book as early as possible. At least four weeks is recommended for normal dates and at least eight weeks for peak dates and seasons. The shortest accepted notice is seven days, subject to availability.

Why organisers choose Justin Jennings

Justin Jennings has more than 25 years of culinary experience. He is the winner of the TV cooking competition The World Cook and the Australian Embassy preferred caterer. He also owns Downunder by Justin Jennings, selected for the MICHELIN Guide in 2024, 2025 and 2026.

These credentials do not replace the practical details of a retreat quote. The service still begins with the dates, venue, guest count, menu, kitchen, staffing and dietary requirements. Organisers can also read verified client feedback on the private chef testimonials page.

Frequently asked questions

What is the minimum group size for a corporate retreat booking?

Eight guests is the hard booking minimum for every event type. Justin specialises in private events for 8 to 100 guests, with larger groups also welcome and scoped individually.

Where are multi-day corporate retreat bookings available?

Multi-day bookings are available only in Lisbon, Sintra and Cascais. Single-day events are accepted in the other listed service areas, subject to availability and a custom quote.

How is a multi-day retreat priced?

A multi-day booking receives one bespoke total for the complete stay. It covers the agreed service and selected meal schedule. No public multi-day discount is advertised or promised.

Can dietary requirements be accommodated?

Dietary requirements are assessed during menu planning. Justin has extensive experience in allergy and cross-contamination avoidance, but an allergen-free environment is not promised.

Can servers, bartenders or sommeliers be included?

Yes. Servers, bartenders and sommeliers can be included when requested. The required professionals and beverage services are included in the custom quote.

What kitchen equipment must the retreat property provide?

The property provides a working oven, working hob, pots and pans, and a working sink with hot and cold running water. A BBQ is required for a BBQ event. Missing equipment can be hired when arranged during consultation.

How far ahead should an organiser enquire?

Book as early as possible. At least four weeks is recommended for normal dates and at least eight weeks for peak dates and seasons. The shortest accepted notice is seven days, subject to availability.

Related planning guides

• Corporate event catering in Lisbon
• Multi-day private chef service in Portugal
• Private chef kitchen and equipment checklist
• Private chef cost guide