A corporate private chef cooks your company event on site — in your own office, boardroom or hired venue — rather than delivering trays of food from an outside kitchen. I am Giuseppe Manzoli, an Italian-trained private chef based in Fife, and I cook corporate lunches, board dinners and staff celebrations across Edinburgh, Glasgow and the rest of Scotland.
At a Glance
- What it is: a plated, restaurant-standard meal cooked in your building on the day, by me and my team.
- Typical bookings: client lunches, board and director dinners, staff Christmas dinners, launches, away days and celebration meals.
- Where: company head offices, showrooms, boardrooms, hired venues and country houses, across Edinburgh, Glasgow and all of Scotland.
- No commercial kitchen needed: I have cooked a full plated lunch for 30 in a head-office lounge in Glasgow. A kitchenette and a room is usually enough.
- Dietary requirements: halal, vegetarian, vegan, coeliac and allergy needs designed into the menu, not worked around on the day.
- Price: menus from £75 per person, VAT and travel included.
- Chef: Giuseppe Manzoli — 35+ years cooking professionally, trained in Italy, 220+ five-star Google reviews.
The Office Lunch Nobody Expects
Corporate catering usually means the same thing: trays arrive, someone unwraps them, everyone eats standing up. It is fine, and nobody remembers it.
The alternative is a chef in the building. Canapés handed round while people arrive, a plated starter, a main course cooked and finished on site, dessert, coffee. Guests sit down. Nothing is unwrapped in front of anyone.
The most recent one was a lunch for 30 in the lounge of a company head office in Glasgow — canapés, a plated menu and dessert, all cooked in the building that morning. Here is a short film of that day.
“But We Do Not Have a Kitchen”
Almost no office does, and it is rarely the obstacle people expect. What I need is a room I can work in, power, water, and somewhere to plate. I bring knives, pans, equipment and my own team.
I have cooked plated lunches for thirty people in an office lounge, in showrooms, in boardrooms and in venues with nothing but a kitchenette. The menu is designed around what the room can actually do — which is why we agree it beforehand rather than sending you a fixed list.
Dietary Requirements in a Corporate Room
This matters more at work than at a private dinner. At a family celebration everyone knows what everyone eats. In a company you are feeding a mixed team, often including clients, and nobody wants to be the person who cannot eat the main course.
Halal, vegetarian, vegan, coeliac and allergy requirements are built into the menu from the start, so those guests get a proper course rather than an apology and a side salad. I have run halal main courses alongside a standard menu at corporate lunches. Tell me the numbers and I design around them.
The Kinds of Companies I Cook For
Client names are theirs to share, not mine, so here is the shape of the work rather than a logo wall:
- A cyber-security firm in Edinburgh
- A property company in Glasgow
- The Edinburgh office of an international brewer
- A bespoke tailor in Edinburgh
- Two luxury car dealerships in Edinburgh
- A Scottish venue whose staff Christmas dinner I have now cooked two years running
That last one is the part I am most pleased about. Anyone can be booked once.
What It Costs
Menus start at £75 per person, and most corporate bookings sit between £75 and £180 a head depending on the number of courses and the ingredients. VAT and travel are included — the quote is the invoice, and there is no separate mileage charge for coming to Glasgow, Edinburgh or anywhere else in Scotland.
Invoicing is straightforward and I work to purchase orders where a finance team needs one. Full pricing detail is on the private chef cost page.
Worth Considering
- Live carving — chateaubriand or whole venison carved in front of the room — the version people photograph and talk about afterwards.
- Private dining — the same service for smaller, seated dinners.
- A private chef at home — for directors hosting clients or colleagues at their own house.
Booking
Tell me the date, the number of people, the room you have and any dietary requirements, and I will come back with a menu and a price. Get in touch here.
I have cooked professionally for 35+ years, trained in Italy, and my work is backed by 220+ five-star Google reviews.