Question 1

How does pricing work, and what does it include?

Accepted Answer

Because every event is designed around you, we don't work from a fixed price list. Our proposal covers the per-guest menu, the service team and any kitchen equipment we need to bring. Share your guest count, menu preferences and venue details, and we'll send you a clear quote within 24 hours.

Question 2

Which regions do you serve?

Accepted Answer

We're based in Antalya and travel anywhere in Turkey. International events are considered on a project basis. Wherever your venue may be, we take care of the team and equipment logistics.

Question 3

Is there a minimum or maximum number of guests?

Accepted Answer

We work at every scale, from an intimate dinner for two to larger celebrations. As your guest list grows, we scale the team and the service accordingly. The upper limit depends on your venue and the style of service you have in mind — something we'll work out together.

Question 4

How far in advance should I book?

Accepted Answer

Since our calendar is planned around each event, we recommend reaching out as soon as your date is set — weekends and the summer season fill up early. That said, we do our best to accommodate shorter-notice requests when the calendar allows. The best time to write to us is the moment the idea takes shape.

Question 5

My venue doesn't have a fully equipped kitchen. Can you still cater it?

Accepted Answer

Absolutely. Villas, yachts, gardens and venues with little or no kitchen are a natural part of what we do. We bring the cooking and service equipment we need, and where helpful, we'll assess the space with you beforehand.

Question 6

How do you handle allergies and dietary preferences?

Accepted Answer

Menu design begins with learning your guests' allergies and dietary preferences. Gluten-free, vegetarian, vegan or faith-based requirements — each guest receives an alternative that feels like part of the menu, never an afterthought. Where allergies are involved, we take particular care in the kitchen to prevent cross-contact.

Question 7

Who sources the ingredients?

Accepted Answer

Sourcing is the heart of good cooking, so we take full responsibility for it. Chef Tufan shops personally on the day of your event; nothing enters the kitchen unless it's in season and at its freshest. Your only job is to enjoy your guests.

Question 8

Do you offer wine and drink pairings?

Accepted Answer

Yes. As your menu takes shape, we suggest wine and drink pairings for each course — and non-alcoholic pairings are designed with the same care. Sourcing and service details are planned together at the proposal stage.

Question 9

Is a tasting possible before the event?

Accepted Answer

For weddings and larger events in particular, you may want to experience the menu in advance — and we can arrange a tasting session as part of the planning. Its scope and terms are confirmed with your proposal, depending on the scale of your event.

Question 10

Who takes care of the cleanup afterwards?

Accepted Answer

That's on us. We leave your kitchen exactly as we found it — clean and in order. Clearing the service area is our team's job too; when the evening ends, all that's left for you is to see your guests off.

Question 11

How do payment, deposits and cancellations work?

Accepted Answer

A deposit secures your date, with the amount and payment schedule set out clearly in your proposal. If plans change, our approach is flexible — our first step is to find you a new date in our calendar. Everything, including cancellation terms, is put in writing in the agreement, so there are no surprises.

Question 12

What is your approach to privacy and discretion?

Accepted Answer

Discretion isn't a service detail for us — it's a principle. Chef Tufan has long experience hosting VIP and high-profile guests, and nothing about your event — no information, no images, no details — is ever shared without your consent. If you wish, a confidentiality clause can be written into the agreement.

Frequently Asked Questions