Emilly
From R$ 220.00
Personal Chef — Event
Holiday Dinner in Campinas: This Year, the Cook Gets to Sit at the Table
A personal chef takes over the entire ceia — chester, farofa, salpicão, rabanada — in your Cambuí apartment or Swiss Park house, so the person who usually spends Christmas in the kitchen finally spends it with the family.
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Why Hire a Personal Chef for the Holidays in Campinas?
Two Days of Cooking, Handed to a Professional
A proper Brazilian ceia is a 48-hour operation: brining the peru, assembling the salpicão, timing the farofa, frying rabanada at midnight. A personal chef absorbs all of it — planning, shopping, cooking, and serving — while you decorate the table, receive relatives, and actually hear the conversations happening in your own home.
Houses Built for Hosting Deserve a Real Feast
The homes of Gramado, Swiss Park, and Alphaville Campinas were made for exactly this: twenty relatives, a long table, a pool glowing in the December heat. What they weren't made for is one person feeding everyone. A chef scales the holiday menu to 10, 20, or 30 guests with a service team, so the size of the party stops being the problem.
A Ceia No Restaurant Can Offer
On December 24th and 31st, most of Campinas's restaurant scene — Cambuí included — is closed or locked into fixed-price packages. A personal chef works precisely those nights, shopping the Mercadão's stalls for cheeses, cured meats, and bacalhau, and finishing dessert with figo roxo from Valinhos. It's a holiday menu with the city's own flavors, served where the tree is.
How Your Holiday Dinner Comes Together
1
Choose the Date and the Style
Christmas Eve ceia, Christmas Day lunch, or Réveillon by the pool — tell us the date, the guest count, and whether your family leans traditional (peru and farofa) or wants something new this year. We match you with a chef who cooks holidays for a living.
2
Approve the Menu Weeks Ahead
Your chef designs the full ceia and locks in sourcing early — chester and peru sell out in Campinas by mid-December, and the best seafood for Réveillon needs advance ordering. You approve every course, including options for vegetarian relatives and the kids' table.
3
The Chef Cooks While You Host
On the day, the chef arrives hours before the first guest, takes over your kitchen, and runs the feast to schedule — including the Brazilian tradition of the main table landing close to midnight. For 20+ guests, a service assistant keeps courses and drinks moving.
4
Midnight Toast, Zero Dishes
After the rabanada is served and the espumante poured, the team cleans the kitchen completely. You wake up on Christmas morning — or New Year's Day — to a spotless house and leftovers packed properly in the fridge.
Holiday Menu Ideas for Campinas
Traditional Ceia, Elevated
- • Starter: salpicão with smoked chicken and crispy potato straws, plus a board of cheeses and cured meats from the Mercadão
- • Main: golden roast chester or peru with farofa rica and rice with raisins and almonds
- • Midnight table: bacalhau gratin with layered potatoes and olives
- • Dessert: rabanada with Valinhos fig compote and vanilla ice cream
Brazilian
12–25 guests
Réveillon by the Pool
- • Seafood starters: oysters and shrimp ceviche with passion fruit
- • Main: prawn risotto with grilled octopus and charred lemon
- • Midnight ritual course: lentil shooters and pomegranate — the New Year's luck traditions, plated
- • Dessert: pavlova with Atibaia strawberries, paired with Brazilian espumante
Contemporary
10–16 guests
Christmas Day Caipira Lunch
- • Starter: warm pão de queijo and linguiça artesanal from the Mercadão stalls
- • Main: leitão à pururuca with virado à paulista
- • Side: frango caipira com quiabo and cuscuz paulista
- • Dessert: curau de milho with cinnamon and doce de leite
Comida Caipira
12–30 guests
Meet Our Chefs in Campinas
The Holidays in Campinas: Big Houses, Big Tables, One Exhausted Cook
December in Campinas is a marathon: corporate confraternizações for the tech and agribusiness crowd, school breaks, and then the family gauntlet of ceia on the 24th, lunch on the 25th, and Réveillon a week later. Many of the city's professionals — Unicamp researchers, CIATEC engineers, executives transferred from São Paulo or abroad — end the year with no energy left to produce three feasts. That's precisely the job a personal chef takes off your hands.
The city's geography shapes the celebration. Apartment families in Cambuí and Taquaral host compact, elegant ceias; the houses of Gramado, Swiss Park, and Alphaville seat the extended clan; and the chácaras out in Sousas and Joaquim Egídio turn Réveillon into a poolside event under the summer heat. Chefs who work Campinas plan for each setting — including cold courses and chilled service for a 30°C New Year's Eve.
Sourcing is where Campinas quietly shines. The century-old Mercadão supplies bacalhau, cheeses, and cured meats for the ceia; Valinhos — the national fig capital, next door — delivers figo roxo for desserts; and Holambra's cooperative fills the table with produce and flowers. A local chef builds the holiday menu from this supply chain, not from a supermarket's December queue.
Local Tip
Chester, peru, and premium seafood sell out across Campinas by mid-December. Book your chef by mid-November and the sourcing is locked in early — including the flowers from Holambra for the table, if you want the full production.
Holiday Dinner Chef Pricing in Campinas
A chef-prepared ceia in Campinas typically costs in line with a per-person restaurant holiday package — except it happens in your home, on the actual holiday dates, with a menu your family chose.
R$65–R$230 per person (holiday gatherings of 10–30 guests)
✓ Full holiday menu design and early ingredient reservation
✓ All shopping, including Mercadão and specialty seasonal items
✓ On-site preparation and course-by-course service until the midnight toast
✓ Service assistant for gatherings above 20 guests
✓ Proper packing of leftovers — a sacred part of any Brazilian ceia
✓ Complete kitchen cleanup before the team leaves
Frequently Asked Questions
Yes — these are the most requested dates of the year on myChef, and chefs plan their season around them. Because demand is so concentrated, Campinas chefs typically close their holiday calendars 4 to 6 weeks ahead. Booking by mid-November is the safe window.
At R$65–R$230 per person, a 15-guest ceia runs roughly R$975 to R$3,450. A traditional chester-and-farofa menu sits mid-range; a contemporary multi-course Réveillon with premium seafood and a service assistant reaches the top. The quote is closed before you confirm, with no holiday surcharges added later.
Yes. Chácara holidays are a Campinas classic and chefs serve the district regularly. Confirm the kitchen setup when booking — most chácara kitchens work fine, and chefs bring portable equipment to cover any gaps, including outdoor service by the pool.
The chef handles all sourcing, and this is a real advantage in December: they reserve birds and seafood with trusted suppliers — including Mercadão vendors — weeks before the retail rush. Ingredient costs are itemized transparently in your quote.
Of course. Holiday tables are the most mixed of the year, and chefs plan for it: a full vegetarian main (not just sides), a simpler kids' service earlier in the evening, and the traditional courses for everyone else. Just map out the needs when you book.
Explore More
Other Occasions in Campinas
- A Week of Real Food, Cooked in Your Kitchen — Weekly Meal Prep with a Personal Chef in Campinas
- Be a Guest at Your Own Dinner Party — Personal Chef for Friends' Dinners in Campinas
- Family Reunion in Campinas: This Time, Vó Sits at the Head of the Table
- Personal Chef for Graduation Dinners in Campinas — Celebrate the Diploma at Home, Not in a Rented Hall
- A Kids' Party in Campinas Where the Food Impresses Everyone — Including the Five-Year-Olds
Services in Campinas
Book a Personal Chef for the Holidays in Campinas
This year, be a guest at your own ceia. Reserve a chef for Christmas or Réveillon in Campinas and spend the night where you belong — at the table.
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