Round dinner tables in a garden beneath string lights, from a previous myCHEF private dining setting; context only.
In Weddings, Parties & Celebrations
For a private dinner of eight to twelve guests, decide four things before you plan the menu: where guests sit, where the chef works, the route plates take to the table and who clears. Settle those and the evening runs smoothly. For a hosted evening built around a chef, see our private luxury dining experiences in Dubai.
Start from the room, not the menu
A menu that works in a restaurant kitchen can fail in a home if the route from kitchen to table is long, narrow or crosses the guests' seating. Walk the route yourself with a plate in hand, and note doors, steps and corners.
Seating and service decisions
| Decision | Question | Practical choice |
|---|---|---|
| Table shape | Can everyone talk without shouting? | One long table suits conversation along it; two rounds suit mixed groups |
| Chef workspace | Where does plating happen? | A clear counter near the kitchen exit, kept off limits to guests |
| Plate route | Does service cross seating? | Serve from one side and keep a clear aisle |
| Dietary seating | Who needs a separate dish? | Mark the seats in advance and give the chef the seating plan |
| Guest of honour | Who is served first? | Agree an order so plates are not held waiting |
| Clearing | Who clears between courses? | Name one person, not everyone |
A course-timing outline (suggested)
- Arrival drinks and light bites in a separate area, so the table stays reset.
- Seating call agreed with the chef, who then plates for everyone together.
- First course served, then a pause for conversation.
- Main course served in the agreed order, with dietary dishes placed first or clearly marked.
- Dessert and coffee where guests choose, either at the table or in the lounge.
Treat the pauses as part of the plan. A long pause is easier to shorten than a rushed course is to repair.
A worked example (hypothetical)
A host plans a ten-guest dinner in a villa dining room. The kitchen door opens near the head of the table, so the host sits at the foot and the chef plates at a counter beside the door. Two guests need dishes without nuts, so their seats are marked on the plan the chef receives. One person is named to clear. This illustrates the table; it is not a documented myCHEF event.
Host checklist
- Walk the plate route and clear anything in the way.
- Send the chef the seating plan with dietary seats marked.
- Agree the time guests are seated and the order of service.
- Decide where drinks, bread and sauces sit so the plate route stays free.
- Name who clears, and where used plates go.
For timings and menus, read the dinner party timeline and the menu ideas guide.
Next step
Sketch your table and plate route, then share it with the chef when you enquire. To plan a private dinner, see the luxury dining experiences page.
