Effortless
From enquiry to feast in four steps
No grocery runs, no kashering a rental kitchen, no cleanup. Here's exactly how your private kosher dining comes together.
- 1
01
Tell us about your stay
Share your dates, where you're staying (villa, hotel suite or yacht), your guest count and the level of kashrut you keep. A quick WhatsApp message or the contact form is all it takes to start.
- 2
02
We design your menu
We build a menu around your tastes, your occasion and any dietary needs — vegan, gluten-free, allergies, children's favourites. You approve it, and we handle every ingredient and supervision detail.
- 3
03
We bring the whole kitchen
On the day, your chef and team arrive with professional equipment and freshly shopped, sealed kosher ingredients. We set up in your space — no special kitchen required, just basic counter and power.
- 4
04
You dine. We clean up.
Sit down to restaurant-grade kosher courses wherever you are. When the meal ends, we clear, wash and pack everything away, leaving your space exactly as we found it.
One price, everything in
What's always included
There are no surprise add-ons. Your quote covers the full experience from first shop to final wipe-down.
Get Your Quote- Glatt-kosher, sealed & supervised ingredients
- Professional cooking equipment & serveware
- Chef, sous-chef and waitstaff as needed
- Market shopping and full preparation
- Up to three meals per day
- Complete cleanup after every service
The day itself
What to expect on the day
From the moment we arrive to the moment we leave, the experience is built so you never touch a pot, a grocery bag or a sink. Here's how a typical service unfolds.
Arrival & quiet setup
Your chef and team arrive ahead of service with sealed, freshly shopped ingredients and professional equipment. We set up discreetly in your kitchen or galley, prepare the surfaces we'll use, and stay out of your way while you enjoy the villa, the beach or the pool. There's no clatter of last-minute shopping and no commandeering of your whole day.
Restaurant-grade service, wherever you are
Courses come out plated and timed the way they would in a fine-dining room — only the room is your terrace overlooking the Caribbean, a candlelit table beside the pool, or the deck of a yacht at sunset. We serve at your pace, refill, and read the table so the meal feels effortless rather than rushed.
We leave it exactly as we found it
When the last course is cleared, we wash, dry and pack every pot, plate and tool we brought, wipe down the surfaces, and take our equipment with us. You wake up the next morning to a spotless kitchen and the only evidence we were there is a table of happy guests.
Kashrut, handled
How we keep everything strictly kosher
Eating away from home shouldn't mean compromising your standards. This is the part most travellers worry about, so here is exactly how we protect the kashrut of every meal.
Sealed, supervised ingredients
Everything we cook with arrives glatt-kosher and hechshered, sourced through trusted suppliers and the Jewish community network of the Riviera Maya. Nothing enters your menu without a reliable certification, and we keep packaging and seals available for you to see.
Kashering & protecting your space
We treat a rental kitchen as non-kosher by default. We bring our own pots, pans, knives and serveware, and we kasher or cover the counters and cooking surfaces we use — so the food never touches anything that compromises it.
Meat, dairy & pareve separation
We maintain strict separation across the entire service — separate equipment, surfaces and workflow for meat, dairy and pareve — and plan the menu so each meal is unambiguous, with no guesswork at the table.
Your standard, not a generic one
Glatt is our baseline, but kashrut isn't one-size-fits-all. Whether you keep Chalav Yisrael, Pas Yisrael, Bishul Yisrael, or follow a specific rav's guidance, tell us when we plan — and we build the menu and sourcing around your standard.
Any setting
Where we cook — villa, suite or yacht
You don't need a chef's kitchen. We've cooked full kosher menus in nearly every kind of space across Cancún, Playa del Carmen and Tulum.
In a private villa
The most popular choice. A villa gives us room to cook, plate and serve a multi-course experience for your whole group — by the pool, in the garden or on the terrace.
In a hotel suite
Staying at a resort? We work within suite and in-room setups, coordinating with the property so you keep strictly kosher without leaving your hotel.
On a yacht
From a fresh-catch lunch to a sunset dinner at sea, we provision and cook aboard, bringing the full kosher experience onto the water off Cancún and Isla Mujeres.
Good to know
Common questions about how it works
Do I need a kosher kitchen for you to cook?
No. We arrive with our own sealed, supervised ingredients and professional equipment, and we kasher or cover the surfaces we use. Your rental villa, hotel suite or yacht galley needs only basic counter space, a power outlet and a sink — we handle the rest.
How far in advance should I book?
For private chef residencies, two to four weeks' notice is ideal. For weddings, Shabbatonim and holiday weeks (Pesach, Sukkot, Chanukah, Christmas and New Year) book as early as you can — those dates fill months ahead. Last-minute requests are always welcome and we'll do our best to accommodate them.
Can you cook for Shabbat and Yom Tov?
Yes. We prepare and set up everything before candle-lighting, arrange warming solutions that respect the halachot of the day, and build a full Shabbat experience — challah, fish, a hot seudah and Melaveh Malkah — so you can rest completely. Tell us your minhagim and we work within them.
What kashrut standard do you keep?
Our default is glatt-kosher with sealed, hechshered ingredients and strict meat/dairy/pareve separation. We can also accommodate Chalav Yisrael, Pas Yisrael, Bishul Yisrael and specific rabbinical preferences — just tell us your standard when we plan the menu.
Do you handle allergies, vegan or gluten-free guests?
Absolutely. We routinely cook for mixed tables — vegan, gluten-free, nut allergies, children's favourites — within the same kosher menu, with careful separation to avoid cross-contact.
What do I need to provide on the day?
Just the space and access. We bring ingredients, equipment, serveware and staff. If your villa has its own crockery you'd like used we're happy to kasher and use it, but it's never required.