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Private dinners · At home
A chef's table.
At your table.
A dinner at home for the people who matter. The chef is in your kitchen, the menu is written for your table, and our crew serves it.
How the day runs
Start to finish
Arrival
Something passed while the doorbell is still ringing.
At the table
Plated or family style, course by course, paced to the conversation.
The good stuff
A5, caviar, foie gras, Gulf crab. If it's worth having, we'll find it and cook it right.
After
Something sweet, then we leave your kitchen cleaner than we found it.
Where to start
Start from one of our menus
Most private dinners get a menu written from scratch. These are where the conversation often starts.
The One We're Known For
Barton Springs
Family-style, sun-soaked
See the menuThe Board Dinner
The Steakhouse
Plated, precise, quiet
See the menu
Gulf Catch on Butcher Paper
Texas Coast Boil
Casual, communal, hands-on
See the menuOr build it dish by dish.
Pick from every dish we make and see a ballpark per guest as you go.
Good questions
Before you
set the table.
The chef cooks in your kitchen and our crew serves. The menu is written for your table and paced to the conversation, not the clock. Every table is its own conversation: the count, the courses, the pace of the night. And the kitchen is cleaner when we leave than when we came.
What do you bring, and what do you need from us?
We bring: The chef, cooking on site. Our own crew and equipment. Everything back out at the end of the night.
From you: The guest list and the occasion. Allergies and dislikes, by name. A kitchen we can borrow, or tell us there isn't one.
How does booking work?
- Tell us the date. A few picks in the planner, or one email. Headcount and the place if you have them.
- Get the proposal. A menu built for your crowd within two business days. We shape it with you until it's right.
- Hold the date. Sign and put down 50%. The date is yours, and nobody else gets it.
- Show up hungry. Final counts three weeks out, the balance two weeks out. The chef cooks, the crew serves, and the kitchen is yours again by midnight.
One contract for everyone, and the full terms are public on the contract page. No surprises on the invoice.
How many guests?
Every table is its own conversation. Tell us the count and the night, and we build around it.
Does the chef really cook it?
Yes. The chef is on site for every event.
Can we have something special?
Ask. A5, caviar, foie gras, Gulf crab. We source it and cook it right.
What about allergies?
Tell us by name. Vegetarian, vegan, gluten-free, and allergies, handled guest by guest.
What does it cost?
Every dinner gets its own proposal, written for your table. Pick a budget range in the planner and we build to it.
How do we reach you?
A few quick picks in the planner, or one email to gather@stokedcatering.com. A proposal comes back within two business days.
Plan your dinner