Retreats and team dinners
Corporate hibachi catering on 30A and in Destin turns the retreat dinner into the part of the trip people talk about. We cook at the house or resort space you have already booked, on a fixed schedule, with a proper invoice.
Retreat dinners fail in one of two ways: a restaurant that seats thirty in a private room where the group re-forms into the same cliques it arrived with, or a caterer who drops off trays and leaves. Hibachi does neither, because the chef is a focal point and the seating is communal by construction.
For a team that has been in sessions all day, having something to watch is worth more than another round of introductions.
Three things. First, a fixed finish time — you tell us the hard stop and we run the service to it. Second, a proper invoice with the detail your finance team needs, rather than a card receipt. Third, dietary requirements collected in advance across the whole group rather than asked at the table, which for a group of thirty is the only way it works.
Sandestin, Miramar Beach and the bigger Inlet Beach and WaterSound houses are where most retreat groups stay, and all four have the outdoor space to do this properly.
Reviews
Placeholder testimonials — replace with real guest reviews before launch
“Twelve of us, one courtyard, and a chef who made the whole thing the main event of the weekend. We had tried four restaurants and none of them could take us.”
“We had fourteen girls in a house off 393 and zero plan for Friday dinner. This was the best call of the weekend — nobody had to drive, nobody had to cook.”
“Central Square was a two-hour wait on a Friday in July. Instead we ate in our own courtyard at seven, and the fried rice was better than anything we would have queued for.”
Before you book
Yes. We issue an itemised invoice and can work to Net 30 terms. Tell us on the booking form and we will send the paperwork before the date.
Yes. Give us the hard stop and we build the service around it, adding a second chef if the group size needs one to hold the schedule.
Usually, if the resort has a reservable outdoor space. Confirm it with the resort first and send us the name of the space.
Four steps, a running estimate as you go, and a straight answer back. No sales call.
Book your chef