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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.
Real experiences
Restaurant-quality food at my own table, with none of the hosting stress. I'll never go back to cooking for big groups myself.
From the first message to the last plate, everything was handled. My guests thought I'd hired a caterer twice the price.
I booked for an anniversary and the chef quietly turned our flat into the best restaurant in town for one night. It felt completely worth it.
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.

Seafood

Italian

BBQ & Grill

Lebanese

Italian

Arabic
Japanese

Italian

Italian

Italian

Italian

Saudi

Italian

French

Italian
Italian

Italian

Japanese

Brazilian

Asian

Italian

BBQ & Grill

Italian

Italian
On the menu
From their kitchens

potato’s rosti, Avacado mousse, picked chilli’s, whipped feta & seared pork belly.

braised lamb neck, coriander yogurt, coffee & chilli harissa & curried lime leafs

slamon gravalax, whipped smoked cod’s roe & pickled garden veg

miso braised pork belly, cider & rum braised cabbage, garlic potato fondant & cavalo Nero
miso braised pork belly, cider & rum braised cabbage, garlic potato fondant & cavalo Nero

picked white crab meat, brown crab aioli, sea herbs, compressed apple & sourdough crostini

picked white crab meat, brown crab aioli, sea herbs, compressed apple & sourdough crostini

butter poached lobster, confit celeriac, bernaise sauce & bisque hot sauce.

butter poached lobster, confit celeriac, bernaise sauce & bisque hot sauce.

pulled pork shoulder in teriyaki, served with pickled veg & steamed boa buns

pulled pork shoulder in teriyaki, served with pickled veg & steamed boa buns

tuna tartare served with compressed fruit I.e grapefruit melon & orange

tuna tartare served with compressed fruit I.e grapefruit melon & orange

seafood paella

seafood paella

lobster arroz caldoso

lobster arroz caldoso

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.