Executive & corporate
Impress without effort. Holiday parties, client dinners and closed-door hospitality where the food has to reflect the prestige of the enterprise — and nothing can go wrong.
Your procurement team will not have a single question left
Corporate buyers are not choosing a chef. They are removing a risk. Somebody on your side has to stand behind this booking, and that person needs paperwork, references and the confidence that every plate leaves the pass at the same temperature.
Chef Rudy has run high-volume plated service for years, with a trained brigade rather than freelancers found the week before. Certificates of insurance, food-handler certification and references are provided without being chased.
The food is the part your guests remember. The execution is the part you were paid to get right.
Built for the people who have to sign off on it
Provided on request and named to your entity where required.
ServSafe certified, professionally trained, and the same faces each time.
For larger events, a tasting before you commit.
China, glass, linen and service staff coordinated end to end.
Every guest restriction tracked and plated, not improvised on the night.
You deal with Chef Rudy, not a call centre.
How a corporate booking runs
- Send the brief
Date, venue, headcount, budget band and what the evening is for.
- Site and kitchen review
He looks at the venue's kitchen capacity and tells you honestly what is achievable there.
- Written proposal
Menu, staffing, rentals and cost, in a document you can forward to finance.
- Tasting, if you want one
Recommended for anything over fifty guests.
- Contract and deposit
Terms, insurance certificate and deposit. The date is held from that point.
- Service day
The team arrives early, sets up, serves and breaks down. Your venue is left clean.
One direction. Yours is built around your guests and your budget.
- Passed canapés, seasonal
- Three to five selections
- Composed garden salad, heirloom tomato, aged balsamic
- Or a plated soup course
- Choice of seared fish or herb-crusted rack of lamb
- With a vegetarian main plated to match
- Chef's dessert with coffee service
- Served to the table
Questions he gets asked
How many guests can he plate at once?
Full plated service scales with the brigade. Beyond what a venue can genuinely support, he will tell you what format actually works instead of overpromising.
Do you carry insurance?
Yes. A certificate of insurance is provided on request and can be named to your entity.
Can we do a tasting first?
Yes, and for larger events it is recommended. The tasting fee is credited against the booking.
Do you accept purchase orders?
Yes. Invoicing, purchase orders and vendor onboarding are all handled.
What if our venue has no real kitchen?
Common, and solvable. He reviews the space first and brings in or rents whatever the service requires, priced into the proposal.
Send the brief and the date
Headcount, venue and budget band is enough to start. You will get a written proposal you can forward to finance.
Request a proposal