Tamires Ferreira – Personal Chef

Most personal chefs like Tamires work through direct consultation where you discuss your guest preferences, dietary restrictions, and event style. Expect an initial conversation to understand your vision, followed by menu proposal(s) tailored to your budget and guest count. Many offer tasting sessions before the event date so you can approve dishes and make adjustments.

Yes—clarify whether the quoted price covers only food preparation or also includes service staff, equipment rental (plates, glassware, linens), decorative plating, and post-event cleanup. In São Paulo, these add-ons can significantly impact final costs, so get a detailed breakdown in writing before committing.

Most professional personal chefs can manage multiple dietary needs, but you must communicate all restrictions upfront during menu planning. Tamires works directly with clients to customize menus, so discussing allergies and preferences early allows her to design appropriate dishes for all guests without compromise.

Personal chefs offer higher customization and direct communication but typically serve smaller groups (usually under 75-100 guests). Traditional caterers handle larger events efficiently but offer less menu flexibility. For intimate events in São Paulo where menu creativity matters, a personal chef often provides better value and personalized service.

Before booking, discuss kitchen requirements with Tamires—specifically whether your space has adequate refrigeration, stove capacity, counter space, and electrical outlets for her equipment. Some venues require chefs to bring portable equipment; clarifying this prevents day-of complications and ensures smooth food preparation.

For weekend events (Saturday or Sunday), book at least 2-3 weeks in advance to secure your preferred date, especially during peak seasons. This gives the chef time for menu development, ingredient sourcing, and coordination. Last-minute bookings may be possible but could limit menu options or availability.