Live cooking in front of your guests
What we cook depends on the occasion. At an apéro we carve fresh on the machine: prosciutto, salami, mortadella and alpine cheese, with a homemade onion confit and excellent sourdough. At dinner our large pans conduct the art of the risotto or the sizzle of the pimientos, and the smell settles over the whole room.
Both do the same thing. People get curious, the shared pleasure in the food gets them talking. More than just catering.
Choose us for
A menu built around your company, your values and your idea for the event
We ask who is coming, what is being marked and how your company works. Out of that comes the menu, the idea for the event, a drinks selection as individual as you and your guests, and desserts and courses in between that are properly thought through.
Full-service catering from one contact
Ideas and concepts, menu cards, food, table decoration, service, tableware, furniture, bar, flowers, parting gifts, technical and logistics. One person from the first phone call to the last crate leaving the room.
Finding the venue
If you do not have a place for your event yet, we find one. We know rooms that appear on no booking platform. Gladly, whether it is a cabin in the woods, an industrial hall or a glasshouse.
Reducing food waste
We buy fresh and only what is needed. No storage means no waste. Whatever is left after the event we process further: vegetables into soup, fruit into jam, drink remnants into vinegar. If you would like, it all goes to your guests or your staff in jars.
On request we supply the figures for your sustainability report after the event.
Saisoneröffnung · Literaturhaus Zürich
2. September 2026
from CHF 45 per person · vegetarian flying dinner
- Hummus mit frischem Gemüse: Rüebli, Paprika, Gurken, Kohlrabi, Radiesli
- Fenchelsalat, Grapefruit, Dill
- Rüebli-Ingwer-Cocos-Suppe
- Rigatoni, Steinpilzrahmsauce, Parmesan, Peterli
- Mousse au chocolat mit Beeren
«Die Speisen waren vorzüglich und die ruhige, unaufdringliche Art des Personals genau richtig.»
«Unsere 120 geladenen Gäste bei der Eröffnung der Immobilienwerkstatt in Küsnacht waren voll des Lobes. Die Speisen waren vorzüglich und die ruhige, unaufdringliche Art des Personals genau richtig. Ein perfekter Rahmen auch für den Tag der offenen Türe am Folgetag, die Besucher waren begeistert.»
Michael Blaser · Immobilienwerkstatt opening, Küsnacht · 120 guests · 2022
How many guests can you cook for?
From 2 to 1,500.
What does a company event cost?
Flying dinner from CHF 45 per person for the food, with live cooking also from CHF 45, a served menu from CHF 70. Staff, drinks and equipment come on top and are listed separately in the quote. The team is booked for the whole event and shown as its own line in the quote.
Do you cater for allergies and dietary requirements?
Yes. Vegetarian, vegan, lactose-free, gluten-free and nut allergies are collected when you register. We cook accordingly and label everything on site.
Can you organise the venue too?
Yes. We find venues, including ones that are not on the usual lists, and on request we take on the flowers, the bar and the table decoration.
Does Michele cook himself?
MicheleKocht is owner-led. Michele holds every first meeting himself and is on site at your event. For private chef bookings and boardroom lunches he cooks himself. At larger events he takes overall charge and runs the service himself all evening.
What happens if the weather turns?
We agree a plan B at the first meeting. Live cooking works under a marquee too. Planning without a backup is unprofessional.