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Private chef catering for your wedding or engagement. A menu built for the occasion, service that matches the standard of the event.
Bröllop och förlovning · Göteborg
Wedding catering is the most consequential food decision most people make. It is also the most frequently compromised — a venue caterer running buffets for three hundred people on squeezed margins. A private chef for a smaller wedding, an engagement dinner, or a pre-wedding family gathering is a different category entirely.
For a seated dinner of ten to forty guests, a private chef brings a level of execution that event catering cannot. Each course is plated individually. The timing is controlled by a professional whose entire focus is your table. Dietary requirements are handled course-by-course rather than as an afterthought.
Most wedding bookings on UpChef are for engagement dinners, family celebration dinners the week of the wedding, or intimate reception dinners of twenty to thirty people. If you are planning a larger event, book early — the best chefs fill three to four months in advance for weddings.
FAQ
Allt om att boka privatkock för Bröllop och förlovning i Göteborg.
Ten to forty guests is the sweet spot for a plated private-chef dinner. Above that, a chef team (two to three chefs) can be arranged. Discuss numbers in your first chat with the chef.
Three to four months minimum for the best chefs. For a specific date in peak season (October–January in Dubai), earlier is better.
Yes. Tell your chef the cuisine style you want — a fully Arabic menu for a khaleeji family dinner, a French-inspired engagement, a multi-course contemporary menu, or a fusion that reflects both families. Your chef confirms what they specialise in before you book.
A single chef handles cooking and service for up to around twenty guests. For larger events a second chef or service staff may be required — discuss this when booking.
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A comforting fusion of creamy red lentil dahl infused with herbs, garlic, and tomato passata, topped with crispy kale and served with garlic bread
Light and velvety whipped ricotta infused with fresh lemon zest and mint, finished with a drizzle of honey, dash of cinnamon, and biscoff crumble
Traditional hand-shaped semolina pasta, tossed in a smooth white bean and olive oil
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping
Traditional hand-shaped semolina pasta with house-made pesto of sweet green peas, fresh rocket, Parmigiano Reggiano, garlic, and fresh lemon juice, finished with extra virgin olive oil
Traditional hand-shaped semolina pasta with house-made pesto of sweet green peas, fresh rocket, Parmigiano Reggiano, garlic, and fresh lemon juice, finished with extra virgin olive oil
A light, whipped tofu cream infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
A light, whipped tofu cream infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
A comforting fusion of creamy red lentil dahl infused with herbs, garlic, and tomato passata, topped with crispy kale and served with garlic bread
A comforting fusion of creamy red lentil dahl infused with herbs, garlic, and tomato passata, topped with crispy kale and served with garlic bread
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping.
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping.
Fresh pasta folded into a rich cream of sautéed wild mushrooms and silky tofu, topped with pan-roasted mushroom bites and fresh thyme
Fresh pasta folded into a rich cream of sautéed wild mushrooms and silky tofu, topped with pan-roasted mushroom bites and fresh thyme
Toasted artisanal bread layered with garlic-infused silky tofu cream, topped with marinated diced tomatoes, fresh herbs, and extra virgin olive oil
Toasted artisanal bread layered with garlic-infused silky tofu cream, topped with marinated diced tomatoes, fresh herbs, and extra virgin olive oil
A light, whipped Greek yogurt mousse infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
A light, whipped Greek yogurt mousse infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
West Coast Prawns & Crispy Kale over Lemon-Herb Potato Purée Sautéed West Coast prawns with toasted almonds, Swedish kale (grönkål), white wine, and Parmigiano Reggiano, served over a velvety lemon and olive oil potato purée
West Coast Prawns & Crispy Kale over Lemon-Herb Potato Purée Sautéed West Coast prawns with toasted almonds, Swedish kale (grönkål), white wine, and Parmigiano Reggiano, served over a velvety lemon and olive oil potato purée
Egg tagliolini tossed in rich, nutty Swedish brown butter (brynt smör), fresh dill, and delicate strips of cured gravlax, finished with cracked pink pepper
Egg tagliolini tossed in rich, nutty Swedish brown butter (brynt smör), fresh dill, and delicate strips of cured gravlax, finished with cracked pink pepper
Sourdough bread (surdegsbröd), Swedish smoked salmon (rökt lax), fresh ricotta, dill, chives, wild lingonberries, lemon zest, extra virgin olive oil
Sourdough bread (surdegsbröd), Swedish smoked salmon (rökt lax), fresh ricotta, dill, chives, wild lingonberries, lemon zest, extra virgin olive oil
