LUIS. Private Chefs

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LUIS. Private Chefs Your Restaurant at Home
Private chefs experiences
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12/10/2026

the menu is taking shape, the details are falling into place, and everything is slowly coming together.

behind every dish, there’s a story, a process and a little piece of where i come from.

more soon.

08/10/2026

the last plate is served.
the kitchen is packed away.
another private dining experience done.

this is what i love about private dining — creating the food, taking care of the details, and giving people a restaurant experience without leaving their home.

luis.

05/10/2026

the table is set.

the only thing missing is your guests.

this festive season, bring everyone together at home and let me take care of the food, cooking and all the details in between.

from intimate christmas dinners to bigger celebrations, the festive menu is now available for private dining across london.

december dates are filling up.

03/10/2026

testing, tasting, tweaking.

i’m working on the desserts for this year’s festive menu, and there are a few strong contenders.

rich, indulgent, seasonal but still very much luis.

which one would you choose?

december bookings are now open.

01/10/2026

the festive season is officially starting.

the diary is already filling up for december, and if you’re thinking about hosting at home this year, now is the time to get your date in.

from intimate dinners to bigger celebrations, i’ll bring the restaurant experience to your home — menu, ingredients, cooking and service all taken care of.

december bookings are now open.

if you have a date in mind, send me a message or head to the link in my bio to plan your experience.

luis.

28/09/2026

a few quiet moments from the kitchen.

good food is one thing. creating an experience around it is another.

always learning. always refining. always paying attention to the details.

25/09/2026

some days you feel productive. some days you don’t.

but the goal isn’t to be perfect. it’s to keep showing up and keep moving forward.

work, life, family, everything.

consistency beats intensity.

24/09/2026

Plan your experience

Link in bio

LUIS.

21/09/2026

60 Atlantic tiger prawns.
Fresh, simply cooked and finished with charred red pepper, a touch of sweetness and good sourdough.

For me, it always starts with the ingredient. Source something great, then don’t get in its way.

LUIS.

19/09/2026

A good service with a good friend.

It’s been a while. Good to be back in the kitchen together.

More to come.

LUIS.

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London

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