A study by The Knot of 1,000 wedding guests found that 73 percent named the food as the thing they noticed most. Ahead of the music, ahead of the room, ahead of the flowers.
That part is what we are good at, and we do not hand it to anyone else.
Choose us for
We bring your personality to the plate
Some clients arrive with a clear idea. Others tell us what they like to eat and want us to develop something creative from it. Both work, and both start with a conversation.
The live cooking effect
Of all the senses, only smell travels directly to where memory and emotion live. Everything else takes a detour.
That is why we cook in front of your guests. The saffron risotto coming slowly together as the sun goes down. The smell crossing the terrace before the first plate does.
We set the bar. Literally.
We bring the bar and the people behind it. Cocktails built around your menu rather than pulled from a standard list. Wines we choose for your evening, including ones you will not find in a shop. Non-alcoholic drinks that are more than juice.
The midnight table
People remember two moments: the strongest and the last. Which is why the evening does not end at dessert. Something warm around midnight, for the people who stayed.
Every guest is thought of
Vegetarian and vegan belong on the table. Halal, kosher, lactose-free, gluten-free and allergies are taken with the guest list. Nobody at your table is handed a substitute.
Anything missing? We got it!
Tableware, glasses, cutlery, tables, chairs, flowers, menu cards, lighting and staff. And we take all of it away again.
Looking for venues?
We find it. We know houses, gardens and halls around Zürich that appear on no platform. Finding the venue is included in the catering.
Five formats, freely combinable
Apéro, flying dinner, served menu, tavolata at one long table, live cooking in the middle of your guests. Apéro outside, dinner at the long table, the pan over the fire for the main course.
«Michael hat uns und unsere Gäste in allen Belangen lukullisch verwöhnt. Unsere Gäste haben uns auch noch im Nachklang des Festes mit Lobeshymnen überhäuft.»
Karina und Robert · 50. Geburtstag
FAQs
Do you cook in private homes?
Yes. We work in ordinary kitchens, in gardens and on terraces. What we need is power, water and a route for deliveries. Live cooking over an open flame needs an outdoor space.
What does catering for a private celebration cost?
Apéro from CHF 35, flying dinner from CHF 45, with live cooking also from CHF 45, tavolata from CHF 55, served menu from CHF 70, each per person for the food. Staff, drinks and equipment come on top and are listed separately in the quote.
What is your minimum number of guests?
From two people for a private chef and for boardroom lunches. From 20 guests for a flying dinner, tavolata or live cooking. Up to 1,500 at the other end.
Can we combine different formats?
Yes, and it is usually the best way. Apéro in the garden, dinner at one long table, live cooking for the main course and a midnight table at the end.
Does Michele cook himself, or does a team come?
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.
Do you clear up afterwards?
Yes. We take the tableware, the glasses and the rubbish away with us.
Do you provide the bar?
Yes, with bar staff. Cocktails, a wine selection and non-alcoholic drinks. Drinks are invoiced on what is actually drunk.
Can we provide our own drinks?
Yes, gladly. We do not charge corkage.
Do you find the venue too?
Yes. If we are catering your event, the search is included.
Which areas do you cover?
Focused on Zürich and the lake. Regularly also in Zug, Schwyz, on the Obersee, in Baden, Aarau, Olten, Lucerne, Basel, Bern, Winterthur and Schaffhausen. In principle we cook throughout Switzerland.