PrivateHibachion 30A™
A chef, a flat-top and dinner for your whole group, cooked on the deck of the rental house you already booked. No reservation. No rides. No kitchen used.
- Group size
- 6 – 40
- Dinner runs
- ~90 min
- Service area
- 25 towns
What we are booked for
Two nights we do better than anyone
The evening
Six steps, and you do none of them
01When you book
We ask about the property, not just the party
The booking form asks three things most caterers do not: where you are staying, what your outdoor surface is, and whether there is a gate. Those three answers decide whether the evening starts on time, and every late start we have ever had traces back to one of them being missing.
02The week before
Menu choices, allergies and the timing
We collect each guest’s protein choices, every dietary requirement, and the seating time. Allergies in particular need to be here rather than mentioned to the chef on the night. A shellfish allergy changes the order we cook in, and that cannot be improvised while a grill is running.
0345 minutes before
We arrive and set up
The chef arrives three quarters of an hour before your seating time. Setup takes about twenty-five minutes: the grill goes down on heat mats, a drop cloth goes around it, and the prep station is built. You do not need to be ready, and most groups are not. People are still coming back from the beach, which is fine.
04The first 20 minutes
Salad, and the grill coming up
The ginger salad goes out while the flat-top reaches temperature. This is the deliberate slow part. It gives stragglers time to sit down, and it means the show starts when the whole group is actually watching rather than when the clock says so.
05The next 60 minutes
The cooking, which is also the entertainment
Knife work, the onion volcano, the shrimp toss, and then proteins going out in courses as they come off the grill: hot, not held. Because the chef is three feet from the table there is no pass, no ticket and no waiting: you tell them how you want your steak while they are cooking it.
06The last 20 minutes
Breakdown, and the part you did not expect
We break the station down, bag everything, wipe the surface and leave with all of it, including the rubbish. The area looks the way it did before we arrived.
Before you ask
All we need is six feet by four
The single most common reason a hibachi booking falls over is space, and the requirement is smaller than people expect. A flat, level surface about six feet by four, three feet of standing room on the chef's side, and open sky above the grill. A deck, a driveway, a courtyard or a pool surround all qualify.
What does not work: indoors, a garage, a screened porch, or under a low overhang. If you are in a condo in Destin or Panama City Beach, the balcony is almost certainly out and a reservable poolside pavilion is almost certainly in, and we will tell you which before you commit, not on the night.
- Flat surface
- 6 ft × 4 ft, level
- Clearance
- 3 ft on the chef’s side
- Above the grill
- Open sky, no roof, screen or overhang
- From you
- Table, chairs, plates, utensils, drinks
- From us
- Grill, fuel, food, chef
- With setup, $12 pp
- Tables, chairs, plates, utensils, clean-up
- Your kitchen
- Not used at any point
25 towns live · 25 in the service area
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Money, up front
Published, not quoted
Per-person rates, the party minimum, travel, tax and gratuity are all on one page. You should not have to fill in a form to find out what dinner costs, and on this site you do not.
A 20% gratuity is added automatically so nobody is doing arithmetic at the end of a party, and the $500 party minimum is a floor rather than a guest count, so a group of six can still book.
Adult · 2 proteins
$60
per person
Adult · 3 proteins
$70
per person
Child · 1 protein
$30
per person
One form, two steps
Check your date before someone else does
Peak-season Fridays and Saturdays on 30A go four to six weeks out. Tell us the date and the house and we will come back with a yes or a no, not a sales call.
Santa Rosa Beach, FL · Sunday – Thursday 11:00–21:00