Tell us what you are throwing.
Three kinds of event, one kitchen. Each comes with the staff, rentals and planning to match, and a tasting before you commit to anything.
Weddings
Chef Jean has cooked weddings of 100 and more across Central Florida. The kitchen handles the cocktail hour, the seated meal and the late table, and the team brings the servers, bartenders, linens, china and glassware so nobody in your family is plating food.
- Passed and stationed hors d'oeuvres for the cocktail hour
- Plated, buffet or family style for the meal
- Servers, bartender service, table setup and rentals
- Tastings before you commit to a menu
Corporate
From a fifteen-person breakfast meeting to a conference floor. Deliveries arrive set up and on time, beverage stations stay stocked through the day, and the food is the thing people mention afterward rather than the thing they endure.
- Breakfast and brunch service for early starts
- Lunch buffets and boxed service for working sessions
- Beverage stations: coffee, tea, lemonade, soda, bottled water
- Evening receptions and client dinners
Social & Private
Birthdays, showers, graduations, holidays and the dinners you host at home. Smaller counts get the same kitchen and the same service as a wedding, scaled to the room you actually have.
- Brunches and celebration lunches
- Cocktail parties with passed appetizers
- Holiday and Thanksgiving service
- Crepe stations made to order in front of guests
Not sure which one you are?
Most events borrow from more than one. Send the date, the guest count and the room, and Chef Jean will tell you what he would serve.