Mércia Lima
From R$ 330.00
Personal Chef Service
Corporate Dining Personal Chef in Salvador
Client dinners, board visits and team celebrations served privately at your home in Barra, Horto Florestal or Alphaville Salvador — with a Bahian menu that turns a business dinner into the reason your guests remember the trip.
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Why Salvador Business Dinners Belong at Home
Serve a Story No Steakhouse Can
A moqueca made with fish from the Baía de Todos os Santos and artisan dendê from the Recôncavo is 500 years of culture on a plate. For a visiting partner, that dinner does more relationship-building than any conference-room presentation.
Privacy Beyond the Tourist Circuit
Restaurants in Pelourinho and along Barra fill with tourists year-round, and Carnival season makes reservations a gamble. At home, your negotiation, board conversation or partner dinner happens away from crowds, noise and neighboring tables.
From Boardroom to Beach House
Salvador teams celebrate differently: an offsite at a beach house toward Praia do Forte, a year-end dinner in Alphaville, a launch party in Ondina. A personal chef scales from an executive table of six to a full team celebration at any of them.
How It Works
1
Download myChef
Browse personal chefs in Salvador experienced with corporate groups. Review menus, ratings and Bahian specialties.
2
Shape the Menu Together
Tell the chef about your guests — international visitors, local partners, the whole team — plus dietary needs and how deep into Bahian tradition you want to go. A tailored proposal follows.
3
Sourced From the Real Markets
Your chef shops the Feira de São Joaquim — where the baianas themselves buy dendê, dried shrimp and peppers — and selects seafood fresh from the bay before cooking everything on-site.
4
You Talk Business, the Chef Talks Food
Courses are served and, if you wish, briefly introduced — the story behind each dish is part of the experience. Afterward the kitchen is left spotless.
What to Expect
Contemporary Bahian Tasting Menus
Moqueca baiana, bobó de camarão and xinxim de galinha refined for an executive table — authentic dendê-and-coconut depth with modern plating and portions.
An Acarajé Reception to Open the Night
Many hosts start with a tabuleiro-style welcome: fresh acarajé and canapés served with caipirinhas as guests arrive. It breaks the ice faster than any icebreaker.
Menus Adjusted for Every Guest
Dendê is intense for first-timers, so chefs balance the menu with lighter grilled seafood or dendê-free courses, plus vegetarian and gluten-free options planned ahead.
Discreet, Polished Service
The chef and assistants time courses to your agenda and keep a professional distance — the conversation at the table stays confidential.
Everything Handled, Start to Finish
Market sourcing, preparation, service and full cleanup are included, whether the venue is a Barra apartment, a Horto Florestal home or a beach house.
Meet Our Chefs in Salvador
Corporate Hosting Where Brazilian Food Was Born
Salvador gives corporate hosts an advantage no other Brazilian city can offer: the food itself is the event. When executives fly in, taking them to another generic churrascaria wastes the city's greatest asset. A personal chef instead serves the cuisine that was born here — the Afro-Brazilian kitchen of moqueca, vatapá and caruru — in the comfort and privacy of your home in Barra, Ondina, Itaigara or Alphaville Salvador. For international guests especially, it is the single most memorable business dinner they will have in Brazil.
The sourcing is half the story. Chefs buy dendê oil, dried shrimp and peppers at the Feira de São Joaquim — the working market where baianas shop, not the souvenir stalls of the Mercado Modelo — and seafood pulled from the Baía de Todos os Santos. Timing matters: Carnival in February is the biggest street party on Earth and personal chefs book out months ahead, while December-January summer tourism and June's massive São João festivities also compress availability. Corporate hosts who plan around those windows get first pick of the city's best chefs.
Local Tip
For a client dinner that starts strong, ask your chef for a tabuleiro-style acarajé reception before the plated courses — and if your event falls anywhere near Carnival, book at least two months ahead; those weeks disappear first in Salvador.
Pricing
Corporate dining in Salvador is priced per person and varies with menu depth, seafood selection and group size. Sourcing from local markets and the bay keeps world-class ingredients surprisingly accessible.
R$70 - R$350 per person
✓ Menu design around your guests and occasion
✓ Sourcing from Feira de São Joaquim and bay-fresh seafood
✓ On-site cooking and course-by-course service
✓ Optional acarajé and caipirinha reception
✓ Complete cleanup of the venue
Frequently Asked Questions
Plated executive dinners work from 4 to 14 guests. Team celebrations of 20 to 50 move to stations or family-style service with assistant staff — common for year-end events and offsites at beach houses. Pricing is per person.
Yes. Offsites toward Praia do Forte and along the coast are regular bookings. Confirm the kitchen setup with the chef in advance; even basic beach-house kitchens handle most menus, and travel is quoted upfront.
No — this is exactly what a personal chef manages. Menus typically balance one or two signature dendê dishes with lighter grilled seafood and neutral courses, so first-timers experience Bahia without palate fatigue.
Between R$70 and R$350 per person depending on the menu. A three-course Bahian dinner for 10 typically lands mid-range; long tasting menus with premium seafood and a reception reach the top of the band.
Two weeks is enough for most dates. Around Carnival in February, book two months or more ahead; December-January summer and São João in June also fill quickly with both corporate and tourist demand.
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Make Your Business Dinner the Highlight of the Trip
Download myChef and book a corporate dining personal chef in Salvador. Contemporary Bahian menus, market-fresh ingredients and discreet service at home.
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