Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
May 23, 2013 04:58 PM

Can we approach the head chef from our favorite restaurant to do our wedding?

My fiance and I have high food standards. We want our wedding to have really memorable food, and considered having it in our favorite restaurant. The problem is that place is too tiny for our group (which is shaping up to be about 130 people). Is it weird/inappropriate to reach out to the head chef and ask if he would be interested in catering our wedding? We'd willingly pay him more than an average catering company, but I'm just wondering if that's... offensive in any way. Has anyone done this?

  1. Click to Upload a photo (10 MB limit)
  1. I don't think it's offensive, but I wouldn't be surprised if he declined unless he has catering experience.

    1. The worse that can happen is he says no. But maybe he'll share recipes or recommend an excellent caterer. Or you could just have your rehearsal dinner there.

      1 Reply
      1. re: viperlush

        We considered it but we live way out on the bay area peninsula and are considering having the wedding out by us. Driving into SF for the rehearsal dinner might be too far.

      2. We tried to do the same but at the restaurant. When our guest list was too big we ended up doing our rehearsal with the restaurant and taking their recommendation for caterer.

        1. I wouldn't, unless I knew him personally. Why not just hire a caterer? The food is not the main event at a wedding.

          1 Reply
          1. re: GH1618

            It's always been the free flowing booze..
            ; )

          2. Unless you don't want to feel welcome at your favorite restaurant again, I would not approach the chef directly. I would speak with the owner/manager of the restaurant and explain the capacity problem with having the wedding on location, then ask if they would cater it. You should not look to undermine them in this process.

            2 Replies
            1. re: jrvedivici

              I second this advice. Additionally, be aware that running a smallish restaurant and catering an event for 125 are two different animals. There are great chefs who might not have the right experience to successfully pull it off. Catering is often a specialty that should be left to the specialists.