The global destination event
The ultimate statement for a milestone. He flies to you, builds the kitchen around wherever you are staying, and takes the whole thing off your hands.
He arrives before you notice anything is happening
A rented villa is not a restaurant. The kitchen is unfamiliar, the market is unfamiliar, and half the equipment you would expect is not there. That is the work nobody sees, and it is the reason this costs what it costs.
Chef Rudy lands ahead of service, walks the property, finds the local suppliers and builds a plan around what the island actually has that week. By the time your guests sit down, it looks effortless. It was not.
You handle nothing. Not the shopping, not the staffing, not the plates, not the kitchen afterwards.
Everything from the first market run to the last clean surface
Built with you over a call, then tuned once he sees what is available locally.
He finds the markets and suppliers himself, wherever you are.
Scaled to your guest count and briefed before they arrive.
Anything the property is missing is rented or brought in.
Setup, service and cleanup. The kitchen is left better than he found it.
Non-disclosure agreements signed on request, for you and every person on the team.
From first message to the last course
- You send the shape of it
Dates, location, guest count and the occasion. A paragraph is enough to start.
- A call with Chef Rudy
Fifteen to thirty minutes on who is at the table, what they eat, and what the weekend needs to feel like.
- Proposal and menu direction
A written proposal with the menu approach, staffing plan and full cost. No surprises later.
- Deposit holds the date
The date is not held until the deposit clears. Popular weeks go fast.
- Advance planning
Sourcing, logistics and staffing are handled in the weeks before. You are asked for very little.
- Service
He arrives ahead of time, cooks, serves and disappears.
One direction he has cooked before. Yours will be built from scratch.
- Cucumber-wrapped garden salad, roasted fig, olive tapenade crostini
- Warm sherry vinaigrette
- Seared scallop, saffron gel, pistachio
- Beetroot and pea shoot
- Pan-seared halibut, saffron coconut broth, charred pepper
- Coconut rice, blistered corn
- Chef's selection
- Built around the night
Questions he gets asked
How far in advance should I book?
For most destination events, around three months. Peak dates — New Year, spring break, tournament weeks — go a year out. If your date is close, ask anyway; occasionally something opens.
Who covers travel and accommodation?
Travel and lodging for Chef Rudy and the team are billed at cost on top of the service fee, and are laid out in the proposal before you commit.
What if the villa's kitchen is not equipped?
That is expected and planned for. He walks the property in advance where possible, and anything missing is rented locally or travels with the team.
Can he cook for guests with serious allergies?
Yes. Allergies, religious requirements and medical restrictions are designed into the menu rather than worked around at the last minute. Tell him early and he will build for it.
Will he sign an NDA?
Yes, and so will every member of the team. Ask and it is arranged before anyone arrives.
Tell him where in the world
Send the dates and the destination. He will come back with a menu direction and a proposal.
Request a proposal