When people come to dinner, the host has enough to think about. There are coats to take, introductions to make and the small pleasure of sitting down with everyone once they have arrived. I take care of the food, from planning the menu to cooking and serving it.
Every home has its own kitchen
A private chef dinner in Madrid begins with a few straightforward details: the number of guests, the occasion, the time you would like to eat and the facilities available. A professional kitchen is not required. I do, however, need to know about the oven, hob, refrigeration, working surfaces and access before settling on a menu.
A city apartment presents different considerations from a penthouse or a house outside central Madrid. The route from kitchen to table can matter as much as the equipment itself. I plan around the home rather than ask the household to rearrange it for the evening.
A menu written for the people at the table
I ask about preferences and dietary requirements early on. If someone cannot eat shellfish, or would simply rather not have red meat, that belongs in the planning. It should not become an awkward conversation when dinner is being served.
The cooking follows the season and the ingredients available from producers I trust. Some of the work begins well before the day: a slowly prepared stock, preserved vegetables, a mild cure or a lactic fermentation. Gárum Botánico can lend depth to a dressing or sauce; Gárum Sociorum has a different place in the kitchen. I use either only when the dish is better for it.
What happens on the evening
Much of the preparation is completed beforehand. Once at the house, I finish what is best cooked close to serving, check temperatures and arrange the courses to suit the agreed dinner time. We settle arrival and access arrangements in advance so preparations do not interfere with your guests arriving.
For a small dinner, I may manage both the cooking and the flow of service. If the guest count or setting calls for dedicated waiting staff, that is discussed and priced separately. I work personally on the food; I do not arrive with a full restaurant team as a matter of course.
Afterwards, I leave the kitchen area I have used tidy. Additional crockery, glassware or equipment can be arranged where appropriate, but anything outside the agreed service is identified beforehand.
The comfort of staying at home
At home, there is no neighbouring table and no need to leave when the restaurant needs the room back. Dinner can follow the natural rhythm of the people around it. That freedom is worth protecting, so I keep explanations brief and interruptions to a minimum.
The food deserves attention when it reaches the table. The rest of the evening belongs to the guests.
Choosing the right dinner
My Esencia, Vanguardia and Atelier formats offer different approaches to a private dinner. Esencia starts at €135 per person plus VAT; Vanguardia at €195 per person plus VAT. Atelier is quoted individually. The final proposal takes account of the menu, the number of guests and any additional service required.
For a fuller explanation, see my guide to private chef pricing in Madrid. There are also separate notes on hosting a birthday dinner and an anniversary at home.
Planning your evening
The date, location in Madrid and likely guest count are enough for an initial enquiry. I can then check availability, assess what the kitchen allows and discuss the menu with you directly.