Event Planners Partnership Dubai
An event planners partnership in Dubai for weddings, company events and private celebrations, with catering coordinated around your overall plan.
Why Partner
Event planners partnership Dubai: you keep the brief
Our event planners partnership in Dubai supports your event with menu development, chef matching, catering staff and clear-down. You lead the client relationship and event programme; we agree the culinary responsibilities and timings with you.
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
Partnership Benefits
What You Gain
Catering from brief to clear-down
Menu design, tasting, service and cleanup. We manage the food side of the event, not the whole production.
A kitchen you can put in the bid
Offer private chef and catering options on your proposals, with our team named and quoted.
Named chefs and a backup plan
Vetted chefs, professional staff, and a backup plan so the kitchen still runs if the named chef cannot work the date.
One account manager
A single contact for quotes, logistics, dietary requirements and on-the-day kitchen coordination.
Commission or referral
Written commission or referral arrangements for event planners and agencies.
How It Works
Simple Partnership Workflow
Share the event brief, guest count and food requirements with our partner team.
We send a proposal with menu options, staffing and pricing.
Chefs on our team and the service team cook and serve on the day.
You receive post-event reporting and terms for the next booking.
One event, an agreed food plan
Fit the catering into the programme you are producing.
Share the event’s working schedule
Include guest arrival, speeches, presentations, performances and the intended meal times. The kitchen schedule must allow for loading, setup, preparation and clearing as well as service. Tell us which timings are fixed and which are provisional. A drinks reception before a seated dinner needs a different staffing and preparation plan from a buffet served during a conference break.
For a wedding, use the wedding planning checklist to align the guest list, venue and tasting. For a company event, the corporate catering checklist helps organise approvals and operational details.
Clarify the boundaries of the food brief
List the items you want the culinary team to quote: food, drinks service, chefs, waitstaff, serviceware, equipment and clear-down. Identify furniture, linen, flowers and entertainment that another supplier is handling. Keeping those responsibilities visible reduces gaps and avoids two suppliers pricing the same item. The agreed proposal should identify both inclusions and exclusions.
Review the venue before settling the menu
Kitchen access, refrigeration, power, loading restrictions and the available service area influence what can be delivered well. Share the venue contact and technical information you are authorised to pass on. Outdoor cooking, live stations and late finishes may need specific venue approval. Confirm those arrangements before presenting a format as ready to book.
Menu tastings, additional equipment and extra service hours should be scoped and priced where needed. Our event catering formats provide a starting point for that conversation rather than a fixed production package.
Use one agreed version on the day
Before service, consolidate the menu, dietary information, guest numbers, floor plan and schedule into a final brief. Name the person who can authorise changes and tell the team how to reach them. After the event, practical feedback on timing, portions and service helps refine future bookings with the same client or venue.
Questions before you begin
We can discuss suitable formats and the information needed. A proposal based on an unconfirmed venue remains subject to its facilities, access and final requirements.
No. A tasting, its menu, number of people and any charge must be agreed as part of the proposal.
Agree a named decision-maker before the booking. Additional food, staff time or equipment should be authorised with the relevant price and practical implications clear.
Become a myCHEF Partner
Let us discuss how a tailored partnership can add value to your clients and your business.