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Corporate dining that makes the impression. A private chef for your business dinner, client event, or board lunch — fine-dining standard, at your venue.
Corporate Catering · London
A business dinner is not a meal — it is a statement about how you operate. Booking a table at a restaurant says one thing; having a private chef serve a custom tasting menu at your company's space, or at a private villa, says another. The experience tells your client exactly how much you value their time.
Corporate private chef bookings in Dubai cover a range of formats: a seated dinner for six to eight executives in a meeting room or private dining room, a cocktail-and-canapé reception for twenty to forty at a rooftop or villa, a working lunch designed around a specific brief, or a full multi-course dinner for a product launch or closing celebration. Most corporate clients need the chef to work with their venue and adapt the format to the event.
Corporate bookings require reliability. Every chef on UpChef is verified before they take their first booking, and all reviews are from completed events. Discuss the specific requirements — timings, dietary needs across the guest list, preferred cuisine register — in advance, and confirm everything in writing through the app.
FAQ
Everything about booking a private chef for corporate catering in London.
A private chef can work in any venue with a kitchen — a company boardroom, a private dining room, a villa, a rooftop terrace with a cooking station, or a serviced office with catering facilities. Discuss the venue with your chef before confirming.
For receptions of 50+ guests, a canapé-and-stations format is more practical than a plated dinner. This typically requires a chef team. Contact via UpChef and discuss scale; the chef will advise whether they need support or can recommend a team.
Send your chef a dietary summary before the event — vegetarian, vegan, gluten-free, halal, allergies. Corporate private chefs are experienced at running parallel dishes across a shared menu without flagging individual guests.
Payment is processed through the UpChef platform. For corporate invoicing requirements, discuss this with your chef or contact UpChef support at the time of booking.
Meet the chefs
Browse verified private chefs and book the one that fits your table.
On the menu
From their kitchens

canapé

flavoured protein rich rice with chargrilled cajun courgette and jerk chicken breast.

Fresh Herb And Garlic Grilled Chicken Waldorf Salad, Crispy Lettuce, Crunchy Apples, Organic Grapes, Organic Walnuts, Pomegranate Seeds, Toasted Pumpkin Seeds, And Garlic Croutons Served With French Grain Mustard And Mayo Lemon Dressing (V) (Ve)

A refined Christmas main course featuring rolled roast turkey with a savoury herb stuffing, served with crisp golden roast potatoes, glazed baby carrots, Brussels sprouts, silky parsnip purée and festive crispy bacon crumb. Finished with seasonal greens and delicate herbs for an elegant take on the traditional Christmas dinner.

A refined Christmas main course featuring rolled roast turkey with a savoury herb stuffing, served with crisp golden roast potatoes, glazed baby carrots, Brussels sprouts, silky parsnip purée and festive crispy bacon crumb. Finished with seasonal greens and delicate herbs for an elegant take on the traditional Christmas dinner.

Delicately cured Scottish salmon with cucumber carpaccio, Keta caviar, lemon gel, puffed corn, micro herbs.

Delicately cured Scottish salmon with cucumber carpaccio, Keta caviar, lemon gel, puffed corn, micro herbs.

Perfectly roasted grass-fed beef fillet served with crisp potato pavé, charred asparagus, roasted shallot, smoked carrot purée, and a glossy red wine jus.

Perfectly roasted grass-fed beef fillet served with crisp potato pavé, charred asparagus, roasted shallot, smoked carrot purée, and a glossy red wine jus.

Flame-grilled Tenderstem broccoli on a bed of fresh herb salsa verde, finished with aged Parmigiano Reggiano, toasted almonds, and a touch of red chilli.

Flame-grilled Tenderstem broccoli on a bed of fresh herb salsa verde, finished with aged Parmigiano Reggiano, toasted almonds, and a touch of red chilli.

A timeless Italian dessert made with espresso-soaked Savoiardi, velvety mascarpone cream, free-range eggs, and finished with rich cocoa powder.

A timeless Italian dessert made with espresso-soaked Savoiardi, velvety mascarpone cream, free-range eggs, and finished with rich cocoa powder.

Charred asparagus, garden peas & brown butter emulsion.

Charred asparagus, garden peas & brown butter emulsion.

seafood paella

seafood paella

lobster arroz caldoso

lobster arroz caldoso

French tart Tatin

French tart Tatin