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A graduation dinner worth the occasion. Your chef cooks for the family at home — no booking required, no rushing the table.
Graduation Party · Madrid
A graduation is the kind of milestone that deserves more than a fixed restaurant menu and background noise. It is a family event — often with guests who don't go out often, or who have specific dietary needs, or who simply enjoy a table where the food comes to them and the evening takes the pace it wants.
Private chef graduation dinners in Dubai typically seat eight to thirty guests. The format is usually a shared feast rather than a multi-course tasting menu — generous starters, a choice of mains, impressive sides, and a dessert that makes the table feel celebrated. Some families want something that reflects the graduate's background; others want a cuisine the graduate loves. Both are reasonable instructions for a private chef.
The graduate doesn't cook, doesn't clear, and isn't distracted by the logistics of the evening. Neither is the family.
FAQ
Everything about booking a private chef for graduation party in Madrid.
A shared feast — multiple starters, two or three mains, sides, dessert — suits a family celebration better than a plated tasting menu. It's more relaxed, accommodates different tastes at the table, and scales easily from eight to thirty guests.
Yes. Tell your chef when booking — if the graduate loves Japanese food, grew up eating Lebanese, or wants something European, the chef builds around that.
Two to three weeks for graduation season (May–June and November in Dubai). Peak dates fill quickly, especially Fridays and Saturdays.
Yes. Family dinners routinely involve guests with dietary restrictions, preferences, or age-specific needs. Tell your chef the full picture in your booking notes — they'll plan accordingly.
Meet the chefs
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On the menu
From their kitchens
deliciosa carne en su punto acompañada de puré de zanahoria especiada, salsa trufada y espárragos del chef.
ensalada con pasta, pepino, queso, pollo y rúcula
salmón cortado en pequeños cuadritos, aliñado con algunas especias y secretos del cocinero, acompañado con lascas de aguacate y algún elemento crujiente.
salmón cortado en pequeños cuadritos, aliñado con algunas especias y secretos del cocinero, acompañado con lascas de aguacate y algún elemento crujiente.
Naranja confitada en miel de azahar y galleta frita de limón.
Naranja confitada en miel de azahar y galleta frita de limón.
Mantequilla de ajo negro, guindilla fresca, vino blanco, salsa de sus jugos y emulsión de pimientos asados.
Mantequilla de ajo negro, guindilla fresca, vino blanco, salsa de sus jugos y emulsión de pimientos asados.
Reducción oscura de fondo de ave y mayonesa de trufa.
Reducción oscura de fondo de ave y mayonesa de trufa.
Parmentier trufada y demi-glace.
Parmentier trufada y demi-glace.
Mermelada de frutos rojos casera
Mermelada de frutos rojos casera
Salteados con grasa de cerdo, huevo poche a baja temperatura y virutas de trufa.
Salteados con grasa de cerdo, huevo poche a baja temperatura y virutas de trufa.
Lascas de parmesano, emulsión de rúcula, crema de pimientos asados, alcaparrones y aceite de albahaca.
Lascas de parmesano, emulsión de rúcula, crema de pimientos asados, alcaparrones y aceite de albahaca.
Fondo oscuro de mariscos y emulsión de cítricos
Fondo oscuro de mariscos y emulsión de cítricos
Ceviche de lubina salvaje a la española, leche de toro reinterpretada y tomate en diferentes texturas.
Ceviche de lubina salvaje a la española, leche de toro reinterpretada y tomate en diferentes texturas.
Pure de apio nabo y manzana, reducción de caldo de carne y manzana osmotizada.
Pure de apio nabo y manzana, reducción de caldo de carne y manzana osmotizada.
Ajo blanco de almendras y coco, curry amarillo y verduras baby.
Ajo blanco de almendras y coco, curry amarillo y verduras baby.
