Chef Jota Oliver
From R$ 88.00
Occasion
Be a Guest at Your Own Dinner Party
The best dinner parties are the ones where the host is actually at the table. A myChef personal chef designs the menu, cooks in your kitchen, serves every course, and cleans up — while you pour the wine and take the credit.
The Difference Between Hosting and Actually Being There
Every host knows the pattern: you plan a dinner for eight, and then you watch it happen from behind the stove. Between plating the starter and rescuing the main course, the conversation moves on without you. A personal chef breaks the pattern — you're at the table for the story everyone laughs at, and the food is better than anything you could have juggled solo.
For supper-club circles and friend groups that rotate hosting, a chef also raises the game. Instead of the same three go-to recipes, your table gets a five-course seasonal tasting, a live-fire cooking session on the balcony, or a wine pairing dinner where each course arrives with its bottle introduced. The chef builds the menu around your group's tastes — and around whatever bottle or ingredient you've been saving for the right occasion.
And it stays your party. Your playlist, your table, your people, no closing time — with a professional quietly running the kitchen and leaving it cleaner than they found it.
4.8/5
average dinner rating
2,000+
dinner parties served
95%
of hosts rebook within a year
From Idea to Cleared Table
1
Set the Scene
Tell the app about your dinner: how many friends (6-12 is the sweet spot), the occasion or non-occasion, cuisines the group loves, and anything you want to show off — from a wine collection to a new grill.
2
Compare Proposals
Chefs respond with menu proposals and clear pricing. Read reviews from other hosts, look at plating photos, and pick the chef whose food matches the night you're imagining.
3
Shape the Courses
Refine the menu together in the chat — swap a course, add a cheese round, plan pairings for each stage. Dietary restrictions across the group are handled in the design, not at the table.
4
Host Without Leaving Your Chair
The chef arrives 2-3 hours early, preps quietly, serves course by course at the table's pace, and closes the night with a spotless kitchen while you're still on the last glass.
Dinner Party Menus Friends Talk About
Seasonal Tasting Menu
Contemporary · 6-10 guests
- ● Amuse-bouche of the day, built on the morning's market finds
- ● Charred leek and burrata starter with brown butter crumbs
- ● Fresh pasta course with seasonal ragù
- ● Slow-cooked short rib with root vegetable purée
- ● Dark chocolate cremeux with olive oil and sea salt
Modern Brazilian Sharing Table
Brazilian Contemporary · 8-12 guests
- ● Dadinhos de tapioca and grilled provolone to open
- ● Moqueca de camarão served in the pot at the center of the table
- ● Baião de dois with crispy pork belly and biquinho peppers
- ● Cartola-inspired dessert: caramelized banana, coalho cheese, and cinnamon ice cream
Wine Pairing Dinner
Franco-Brazilian · 6-12 guests
- ● Oysters and sparkling to start the conversation
- ● Mushroom risotto paired with an oaked white
- ● Duck breast with red fruit jus alongside a Pinot Noir
- ● Aged cheese round with a fortified pour to close
What's Included
✓
Menu Designed for Your Table
Courses built around the group's tastes, the season, and the occasion — not a fixed catering list.
✓
Market Shopping
The chef sources everything fresh on the day, favoring local markets. The cost of ingredients is agreed transparently in advance.
✓
Course-by-Course Table Service
Each plate lands at the right moment, paced to the table's conversation rather than the kitchen's convenience.
✓
Pairing Guidance
The chef suggests wines for each course from your collection or a shopping list — so bottles you already own finally meet their dish.
✓
Dietary Weaving
Vegetarian, gluten-free, or allergic guests get the same menu arc as everyone else, not a sad side plate.
✓
Invisible Cleanup
Pots, plates, glasses, counters — all done before the chef leaves, usually while dessert is still being discussed.
—
Wine & Beverage Bottles
Drinks aren't included in the price. The chef provides the pairing list and you stock the bottles — or a sommelier can be added.
—
Extra Tableware for Large Groups
Chefs work with your existing plates and glasses. For 12+ settings of matching tableware, they can point you to rental services.
Dinners That Set the Bar
"Gustavo's friend group in São Paulo rotates a monthly supper club, and hosting had become an arms race nobody could win after a full work week. When his turn came, he booked a myChef chef for a five-course seasonal tasting — without telling the group."
His friends spent the first two courses assuming he'd secretly taken cooking classes. The chef came out to explain the short rib, the table applauded, and the supper club now has a standing rule: the host may 'cheat' with myChef.
"Paula and Ricardo in Brasília had collected wine for years but always drank it with delivery pizza. They booked a pairing dinner for eight friends built entirely around six bottles from their own cellar."
The chef designed each course to match a specific bottle, introducing the pairing logic as plates were served. Their friends still call it 'the night the cellar made sense' — and two of them have since booked their own pairing dinners.
"Luísa moved back to Recife after years abroad and wanted one dinner to reunite ten old friends — with food that felt like home but not like a buffet. She asked her chef for a modern take on Northeastern classics."
The moqueca arrived steaming at the center of the table and conversation stopped for a full minute. The cartola dessert made two guests call their mothers. Luísa spent the night exactly where she wanted: in her chair, catching up.
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Frequently Asked Questions
Multi-course dinner parties typically run R$120-R$300 per person depending on menu complexity and ingredients — a wine-pairing menu with duck and oysters costs more than a rustic sharing table. A dinner for 8 friends usually totals R$1,200-R$2,400. Each proposal shows the exact price before you commit.
Chefs generally arrive 2-3 hours before guests to prep, then serve a dinner that runs 3-4 hours at the table's pace. Cleanup happens progressively, so the chef usually leaves 30-60 minutes after dessert with the kitchen fully restored.
Yes — this is one of the best reasons to book a pairing dinner. Send the chef photos of your bottles and they'll design courses around them, or tell you which 2-3 additional bottles would complete the arc. No sommelier certification needed on your side.
Standard practice. Tell the chef every restriction when booking — one vegetarian, one gluten-free, and a shellfish allergy in the same group is a normal Tuesday. The chef designs a single menu arc where restricted guests eat equally well, with substitutions planned per course.
One to two weeks is usually enough for groups of 6-12, though Friday and Saturday nights book fastest. For a specific in-demand chef or a date near holidays, plan 3 weeks ahead. Menus are finalized in the chat up to a few days before.
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Host the Dinner Everyone Measures Against
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