MYCHEF · DUBAI
Chefs Table Dubai. A front-row seat to dinner.
A tasting menu prepared in front of you, with the chef, food and conversation at the heart of the evening. Share your guest count and setting for a tailored proposal.
A personal brief. A suitable chef. A clear written proposal.
A SMALL TABLE, THE CHEF IN SIGHT
What chefs table Dubai is
A chef’s table in Dubai brings you closer to the cooking. Your chef prepares and introduces a succession of courses for 2–12 guests, with the menu and pace planned around your table. Chef-led plated dining is AED 700–950 per person. The written proposal confirms the menu, service and any additional requirements for your occasion.
The named chef, the menu and who buys the ingredients sit on the quote. Dietary notes go into the first draft. Wine pairing only where licensed. Omakase only when we can match a sushi chef for that date.
A quieter tasting without narration lives on private chef tasting menu. Sushi platters without a chef’s table sit on sushi catering. A standing household chef is private chef.
Client reviews
Client reviews
Read our clients’ experiences before you plan your booking.
Previous Work · myCHEF
See the details. Picture your occasion.
From the food and live stations to the tables ready for guests. Explore a selection from our previous work, then find the details you would like for your own occasion.
Garden dining table with candles, glassware and greenery at night
Outdoor BBQ buffet with a chef, colourful skewers and blue balloons
Yacht dining table with the marina visible beyond the deck
Breakfast buffet beside windows with pastries, fruit and warm dishes
Vegetarian canapé selection in a myCHEF presentation box
Long covered Christmas buffet ready for outdoor service
FORMATS
How the sitting is run
Omakase at home
A multi-course Japanese-style tasting when we can match a sushi chef. The menu follows what we can source for that date, not a printed list.
Cooked in sight of the table
Guests watch courses being finished. The chef talks through the plate if you want that. It is still catering: setup, service and clear-down.
Wine or mocktail pairing
Mocktails as standard. Wine only where the venue is licensed or the quotation says so. We do not assume a cellar.
2–12 guests
This format is a small table. Larger rooms belong on plated catering or a package, not a stretched chef’s table.
Chefs Table Dubai: the questions we get before a booking
A small table, 2–12 guests, with the chef cooking courses in sight of you. Setup, service and clear-down are included. It is catering for one sitting, not a household chef plan.
The chef is in the room, not only in the kitchen. Courses are paced as a tasting. If you want a quiet plated dinner without narration, say so: that is still chef-led plated dining.
When we can match a sushi chef for that date, and when sourcing holds. We confirm both in writing. We will not invent an omakase we cannot staff.
2–12. Above that we point you at plated catering or a package rather than stretching this format.
No. The menu is written for the kitchen you have. An open plan helps guests see the work. It is not required.
Send the date, the guest count and the kitchen
Two to twelve guests, what you want cooked, and whether you want narration. We typically reply within 15 minutes during business hours.
Make it personal · The details that matter
Bring the cooking closer to the occasion
A chef's table in Dubai offers an opportunity to enjoy the story and technique behind the meal as it is served. It can be a natural choice for guests who are curious about ingredients and like a little conversation with the chef. The format needs to suit the property, however: a kitchen counter, dining table and open-plan living space each support a different level of interaction. This guide helps you decide how involved you want to be and how to build a menu that stays enjoyable from first course to last.
01 · Your myCHEF experience
Interaction should add to the meal, not interrupt it
Tell us whether you would like a short explanation with each course, a few demonstrations or a more informal conversation as dishes are finished. The chef can then recommend a practical format for the space and the number of guests.
Leave enough room for guests to talk to one another as well. A chef's table experience can feel intimate and engaging without requiring constant commentary. The best brief balances culinary curiosity with the pace of the dinner, giving the food time to be enjoyed and the professional enough space to work comfortably.
02 · Your myCHEF experience
Make the chef’s craft part of the conversation
A chef's table experience brings preparation and explanation closer to the guests. It suits people who enjoy hearing about ingredients, asking questions and watching the finishing touches. Tell us how interactive you want the meal to be, because some groups enjoy detailed conversation while others prefer a short introduction and more time together.
The kitchen and seating arrangement shape what is possible. Guests need a comfortable view without crowding the working area, and the chef needs room to cook safely and serve smoothly. A domestic kitchen may support a different style of interaction from a dedicated counter, so share photographs before the format is agreed.
A tasting sequence should feel balanced rather than simply long. Discuss portion sizes, dietary variations and the overall pace. If guests want different levels of detail, the chef can keep explanations concise and invite questions. The result should be an engaging dinner with excellent food at its centre, not a demonstration that leaves the meal waiting.
Discuss this with myCHEF
03 · Your myCHEF experience
Choose courses that belong together
A memorable dinner menu is more than a list of favourite dishes. Think about how the courses follow one another: a fresh beginning, a satisfying main course and a finish that complements what came before. Repeating the same rich ingredient or cooking style throughout can make a meal feel heavier than intended, even when each dish is good on its own.
Share your must-have dishes and let the chef recommend the supporting courses. If a particular main course is the centrepiece, the starter and dessert can be chosen to balance it. The menu should also respect the kitchen and service team, especially when several plates need to reach the table together.
Consider the pace you want. A relaxed family gathering, a birthday dinner and an interactive tasting menu may all use different course structures. Agreeing the format early makes it easier to discuss portions, staffing and timing. The most persuasive menu is one that sounds enjoyable to your guests and can be delivered comfortably in the setting.
Explore dishes for your occasion
04 · Your myCHEF experience
Help your chef understand the kitchen before arrival
A few practical details can make the first cooking day much smoother. Share the type of hob, oven capacity, available fridge space and any equipment the chef should know about. Photographs of the working area can help when the kitchen is unfamiliar. A small, well-organised kitchen can support excellent food when the menu is designed around it.
Discuss any specialist requirements before approving a dish. A menu that depends on several oven temperatures at once, a large freezer or equipment you do not own may need to be adapted. The aim is to choose food that can be cooked and served confidently in your actual home, within the agreed time.
Set aside preparation space and make essential utensils accessible. Let the chef know about delicate surfaces, appliances with unusual controls and items reserved for specific dietary needs. Confirm what cleanup includes as part of the booking, so the end of the visit is as well organised as the beginning.
Prepare for your first cooking day
05 · Your myCHEF experience
Keep dietary variations manageable and well briefed
When guests have different requirements, a clear list is more useful than a series of last-minute messages. Record the requirement, how many people it applies to and whether it is a preference or an essential restriction. Where an allergy is involved, disclose it directly so the team can assess ingredients and kitchen conditions before accepting the request.
The menu can sometimes share a common foundation with a few carefully planned variations. Serving a sauce separately or choosing a side that suits several guests may make the experience simpler. In other cases, a distinct alternative dish is the better choice. The chef should recommend what is workable rather than assuming every recipe can be adapted successfully.
For plated service, agree how the correct dish will reach the correct guest. A seating plan or discreet identification method can help. Update the team if the guest list changes, and make sure the final menu reflects the confirmed requirements. Good preparation makes inclusive hosting feel natural at the table.
Share your guests’ menu requirements
06 · Your myCHEF experience
Let ingredient choices support the cooking
A menu should be built around ingredients that can be sourced to the required standard for the date. If you have a particular fish, cut of meat or specialist product in mind, mention it early. Availability, size and price can influence whether the original dish is practical or whether an alternative would produce a better result.
Agree how substitutions will be handled. Some households are comfortable with the chef choosing a similar vegetable; others want to approve any change. Essential dietary requirements should never be treated as interchangeable preferences. A substitution that affects those requirements needs specific discussion before it is used.
There is also value in keeping a few menu decisions flexible. A well-chosen alternative can preserve the balance of a meal without forcing the chef to use an unsuitable ingredient simply because it appeared in an early draft. Your final menu and proposal should make the agreed choices clear, including any premium items that affect the overall price.
Choose a menu direction with the team
07 · Your myCHEF experience
Design the evening around how you want to host
Think about the experience from the moment guests arrive. Would you like a relaxed welcome with small bites, everyone seated together for a first course or food placed in the centre of the table for sharing? The answer helps shape preparation, staffing and the order in which dishes leave the kitchen.
A plated dinner needs a different rhythm from a family-style meal. Several individual plates may need to be finished and carried at the same time, while sharing dishes require suitable serving space and careful replenishment. Neither is automatically more refined. The right format is the one that suits your guests, your table and the atmosphere you want.
Tell us about speeches, a birthday cake, a proposal or any other moment that should interrupt the meal naturally. The chef and service team can then plan around it. A well-considered sequence gives the occasion room to breathe and lets you spend more time with your guests instead of managing each transition.
Choose a private dining formatYour next step
Let’s shape the details around you.
Share your date or preferred cooking schedule, Dubai location and the number of people you are planning for. Tell us what you would most like help with, and we will discuss a suitable menu and service arrangement before confirming the details in writing.
Discuss my requirementsBack to the guide