Ten, twelve, fifteen or more.
Keep everyone at the same table.
Large-group dining involves more than multiplying one person’s meal. Transport, seating, menu choices, children’s routines and the villa’s kitchen all matter. A private chef can bring the evening back to the place your group is staying.
Manuel Antonio Table coordinates with an independent local chef partner around your guest count, meal style, menu and property. Share the total number of people and the number of adults and children, rather than only the booking lead’s party size.
Family style or plated dinner?
For groups of more than six, family-style service is an option to discuss. A small selection of appetizers and mains lets people share the meal without treating every plate as a separate order.
Plated dinners work best with manageable main choices and consistent sides. If several guests need alternatives, explain that early so the chef can plan the preparation and serving sequence. A kitchen in a vacation rental has different constraints from a restaurant kitchen.
A service-fee guide for larger groups
The supplied dinner chef fee for five to ten guests is $170 per group, before groceries. The stated extra-guest service fee above ten is $15 per person.
| Dinner guests | Chef service fee | Service fee per person |
|---|---|---|
| 10 | $170 | $17.00 |
| 12 | $200 | $16.67 |
| 15 | $245 | $16.33 |
These examples are calculations from the supplied partner schedule. They are not all-inclusive meal prices. Groceries, your chosen menu and any additional staffing, equipment or special service need to be confirmed in the complete quote.
Check the villa before planning the meal
- Is an outside chef permitted?
- Is there enough dining seating for everyone?
- What cooking equipment and refrigeration are available?
- Are there enough plates, cutlery, glasses and serving items?
- Does the property have access, vendor or event restrictions?
Tell us about any gaps. A large gathering may require an arrangement beyond the standard kitchen setup, and that must be discussed before the booking is finalized.
Plan the menu across the whole group
Identify vegetarian or vegan guests, allergies, gluten-free requirements and children’s meals before choosing the main dishes. Keep allergy details separate from preferences so the chef can assess what can safely be prepared.
Groups often benefit from planning more than one meal during the stay. A first-night delivery, a villa breakfast and one full private dinner can each serve a different purpose. See the group meal-planning guide for a practical way to organize the week.
Compare the complete evening
For a restaurant comparison, include the food and drinks, transport for the group and any service charges. For private dining, include the chef fee, groceries and any extras. Then consider the experience: staying at the villa, having children nearby and choosing your own pace.
Read private chef versus restaurant for a fuller comparison. Neither option is automatically better for every group; the right choice depends on how you want to spend that evening.