Wedding catering, planned around your day.

Wedding planning · Lisbon, Cascais and other service areas · Updated 19 October 2026

Wedding catering is one part of the day, but it touches the venue, schedule, guest list and way you want people to share the meal. A private-chef service is arranged directly around that event brief: menu design, ingredients, cooking at the client's location, plating and service, and cleanup.

This page is about food service with a private chef. It is not a directory or endorsement of wedding venues, planners, florists, photographers or other suppliers. For guidance on checking independent wedding suppliers, see the Lisbon wedding vendor guide.

Private-chef catering or venue-appointed catering?

The useful distinction is who is responsible for the food proposal and how it fits the setting. With a private-chef enquiry, you send Justin the date, location, guest count and preferred service approach; the menu and practical requirements are then considered together in one custom proposal. With venue-appointed catering, the venue explains its own catering arrangements and terms.

Neither route is right for every wedding. Before choosing, ask the venue whether an outside chef is permitted, what kitchen and access facilities are available, and whether its event rules affect setup or service. Get the responsibilities and any venue requirements confirmed directly with the relevant parties.

What the starting price includes

Private-chef service starts from €85 per person. The public starting price applies on weekdays, weekends and holidays, in every season. It is a starting point rather than a final wedding price: Justin prepares one custom quote for the event brief, and the final amount may reflect the menu, guest count, date, season, current demand, location, and any requested beverage service or additional professionals.

The single-event service includes:

• Custom menu design
• Ingredients
• Cooking at the client's location
• Plating and service
• Cleanup

Requested bartenders, servers, sommeliers or beverage services are scoped in the custom quote. Wine or other alcohol purchasing, and opening, decanting or pouring, are available only as part of an agreed beverage package. These services are not assumed to be included in the starting price. Tableware needs are discussed during planning; table-setting hire can be arranged and included in the quote when organised in advance.

Choose the service approach with the venue in mind

There is no fixed course count or one service format that should be assumed for every wedding. If you are considering a seated meal, shared dishes or buffet-style service, describe your preference in the enquiry. The suitable approach depends on the menu, guest count, room layout, working kitchen, service requirements and what can be included in the proposal.

A clear brief helps avoid assumptions. Share the meal timing, approximate guest number, how guests will be seated, any planned speeches or schedule constraints, and whether you are asking about beverage service or extra staff. The quote can then describe the agreed food and service scope rather than relying on a generic package.

Check venue permission and kitchen facilities

Venue type alone does not establish that a private-chef service can be provided there. Suitability is checked individually, so confirm that the venue permits an external chef and discuss loading and kitchen access before planning around a particular service.

The client provides a working oven, a working hob, pots and pans, and a working sink with hot and cold running water. A small amount of preparation space is workable; clear as much kitchen bench space as the property allows. Justin brings his knives and specialist chef equipment. Tableware requirements should be discussed early, and hire may be arranged in the quote if needed.

Dietary needs, allergies and menu planning

Share allergies, dietary requirements and preferences as early as possible. Justin has extensive experience in allergy and cross-contamination avoidance and discusses these details directly with the client during menu planning. Requirements are assessed for the event and menu; an allergen-free environment cannot be promised.

For a wider overview of discussing food requirements with a private chef, read the dietary requirements guide. For menu ideas and ways to organise choices, see private-chef menu planning in Lisbon.

Service areas and travel

Wedding enquiries are considered for Lisbon, Cascais, Sintra, Estoril, Ericeira, Setúbal, Comporta, the Algarve and the Douro, subject to the date and event requirements. There is no travel charge in Lisbon and Cascais. A custom travel charge may apply in other locations and is confirmed in the quote; no fixed travel amount is published here.

If the celebration is at a villa or another rented property, confirm that outside catering is allowed and that the kitchen, access and service setup meet the needs of the agreed menu. See the separate guide to private-chef service at villas and rented properties for related planning questions.

When to enquire

Enquire as early as possible. The shortest accepted notice is seven days, subject to availability. At least four weeks is recommended for normal dates and eight weeks for peak dates and seasons. Availability, menu and quote are confirmed after the event details have been reviewed; an enquiry is not a confirmed booking.

To start, provide the date, venue or location, approximate guest count, preferred service approach, and any dietary requirements. Mention if you want beverage service or additional professionals considered so they can be scoped in the same proposal.