8 de mayo de 2026 · 8 min de lectura
Menú degustación en la terraza de la villa, ceviche en el yate, barbacoa en la playa al atardecer. Todo lo que necesitas para contratar un chef privado.
The Punta Cana restaurant scene is good — La Yola, Citrus, SBG, Passion by Martín Berasategui at Paradisus — but the real ceiling for food in this region is at a private villa with a chef. Three reasons: the chef cooks for you and your group only (no 8 p.m. seating, no 90-minute table turn), the ingredients come straight from the fishing boats at Bayahibe and the farms in El Seibo (everything you eat was alive that morning), and the price-per-head comes in below most resort restaurants once you split it across the group.
We staff every chef night with a service team (typically chef + 1 server for groups under 8, chef + 2 above) so you do nothing but sit down. See pricing on /en/vip-services/private-chef.
Standard 4-course dinner: from US$95 per person, minimum 4 guests. Includes chef, server, all ingredients, all serviceware.
Tasting menu 6–8 courses: from US$140 per person, minimum 6 guests. The full experience — amuse-bouche through dessert with wine pairings on request.
Sushi night (chef breaks down a fresh tuna in front of you): from US$120 per person, minimum 6 guests.
Beach barbecue (whole grilled fish, lobster, langoustine, sides): from US$110 per person, minimum 8 guests.
On-yacht service add-on: from US$400 flat on top of the day charter (ceviche, sashimi, ribs, salads — built for the boat).
Caribbean tasting — ceviche of mahi mahi, plantain-crusted snapper, slow-braised oxtail with coconut rice, mango-pepper sorbet. This is the menu 60 % of our clients pick — it's local, lighter than a steakhouse, and showcases what the chef is best at.
Argentine asado — ribeye, short rib, chorizo, chimichurri, grilled vegetables. The crowd-pleaser for bachelor parties and groups of guys.
Mediterranean — burrata with local figs, branzino, lamb, panna cotta. The chef-night equivalent of a great Italian restaurant.
Sushi omakase — ten-course progression with the tuna broken down tableside. The most theatrical option — perfect for proposals and anniversaries.
Most clients book one chef night per 4-day trip. The pattern that works: arrival night = restaurant, big day on the boat = chef-night recovery at the villa, last night = back to a restaurant. The chef night is the one everyone talks about on the flight home.
Pair the chef with a private yacht sunset earlier in the day (see /en/vip-services/private-yachts and /blog/en/private-yacht-punta-cana-guide) for the strongest day-into-night combo.
All our chefs handle gluten-free, dairy-free, vegan, halal, kosher-style, nut-free and shellfish-free menus at no surcharge. We ask for every restriction in writing 48 hours before the dinner and the chef builds the menu around it. This is standard for us — please don't hesitate to flag anything.
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