What We Were Asked to Do
A luxury garden wedding in a private Emirates Hills villa for 150 guests. The couple wanted two simultaneous formats: a formal seated banquet in the garden tent, and a relaxed cocktail lounge by the pool — running in parallel.
Requirements:
- Formal banquet for 100 guests under a marquee
- Pool lounge for 50 guests: cocktails and grazing tables
- Two separate kitchens serving simultaneously
- Live station: sushi chef rolling fresh maki throughout the evening
- 4-tier floral wedding cake
The challenge: coordinating two separate dining experiences for 150 guests simultaneously, with seamless service and identical quality across both areas.
How We Delivered the Project
We deployed two independent kitchen teams led by two chefs who coordinated via radio. The marquee banquet followed a classic 5-course format while the pool lounge offered continuous replenishment of grazing boards and cocktails.
Banquet menu (marquee):
- Amuse-bouche: quail egg with truffle mayo
- Starter: seared foie gras with fig jam and brioche
- Fish course: turbot with champagne sauce
- Main: dry-aged Wagyu striploin / herb-crusted rack of lamb
- Dessert: white chocolate sphere with seasonal fruit
Pool lounge: live sushi station, cheese and charcuterie tower, Mediterranean grazing table, artisan cocktail bar.
Event Outcome
Both formats ran without a single coordination error for 9 consecutive hours. Guests moved freely between areas and every interaction with our team was rated positively in the post-event survey.
The wedding was photographed for a UAE luxury wedding publication. The couple's wedding planner — a top Dubai agency — has included us in their preferred vendor list.
Client feedback: "Running two events in one is exactly what we envisioned, and Catering Dubai pulled it off without a hitch. Our guests are still talking about the sushi chef."
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