Blog by Eniko Fejer — private dining RSS

I’ve got to be honest - these past few weeks selling my pop-up dinner have really pushed me out of my comfort zone. In an ideal world, I’d just cook and share foodie experiences with my guests. My biggest challenge in this business is to reach the right niche who share the same passion as me about food and everything around it. I felt vulnerable and exposed through the process of planning. I knew I was making progress, and I don’t even try to hide it at this point, doing something first is terribly hard.

Being organised and triple check everything helped. Prepping and cooking the dishes helped. Switching on the extraction after we arrived at the venue...

‘Intimate’ means being close.

As a private chef I get to cook really close to the guests. Being on show is a constant reoccurrence. Dining at the chef’s table by booking a private chef and a suitable venue is no longer an unreachable goal.

But how do I do it?

I overtake the kitchen for the evening, I set the table, I cook, I serve the dishes, I explain them and will give as much space and privacy as the guests need. I am happy to engage in chats and foodie discussions, even with younger kids, but I will not force it. I let the guests...