Across the brigade
Real collaboration.
Three plates, one timing.
Cooking together rewires how a team moves — quietly, around a real stake instead of a slide deck.
Plate together
Cook together,connect better.
Kitchen tools, laughter, real food — an evening that doesn't feel like an offsite, built around your team and the season.
The kitchen makeseveryone happy.
Our classes work because it removes office ranks, gives everyone the same quick goal, and makes people use all five senses together.
Without a meeting
Clear communication.
Open kitchen. Clean handoffs.
An open pass forces clear handoffs — the room calibrates without anyone calling a meeting.
Move as one
Own the recipe
Hands-on creativity.
We hand it over. You finish it.
We bring the brief and the technique. What comes out of the pass is yours, not ours.
Make it yours
Older than work
Honest connection.
By the second course, the room is different.
Eating together is older than work. The conversation it earns travels back into the team for weeks.
Leave closer
Five rooms,one kitchen.
Pick the format that matches the team — the menu and pace flex inside it. Scroll across to find the night.
01 / 05
Cooking challenges
Brigades, a clock, and a brief from Marina. Your team plates against each other and the room becomes very awake.
Build this team
02 / 05
Hands-on classes
A proper technique session — knife work, stocks, mother sauces — taught at restaurant pace. Everyone eats what they make.
Build this team
03 / 05
Cocktail & tapas
Standing kitchen. Six small plates, two cocktails per pour. Made for the conversations that happen between bites.
Build this team
04 / 05
Private dining
One long table, a tasting menu shaped around your team, and the kitchen on display. The kind of evening that earns a story.
Build this team
05 / 05
Global workshops
Pick a region — Argentina, the Mediterranean, Southeast Asia. We build the menu and the story behind it, course by course.
Build this teamPlates that earnthe silence.
We cook with what's in season and source within an hour's drive of Calgary. The food arrives at the pace conversation actually moves.
“Sourdough, a steak, a real conversation. Most teams forget the strategy deck within a month. They never forget the meal.”
A letter from the kitchen
Argentine roots. Calgary kitchen.
Marina has been cooking private dinners since 2015 — the kind where the chef knows the wine, the host gets to sit down, and dessert always runs a little late. Premium with a smile, sourced from Calgary growers, finished beside you, plated like the room matters.
I cook the way I would for my closest people. The rest is just timing.
From the table
5.0out of 5
120+Google reviews · what guests are saying
Our team came in tired. They left already asking when we'd book her again.
Marcus T.Corporate evening Marina ran our offsite like a real kitchen — clear handoffs, real stakes, real laughter. The meal was the meeting.
Ana K.Team offsite Half our engineering team are vegetarian, one is celiac. She handled all of it without anyone feeling sidelined.
Sam R.Engineering team night
Things peoplealways ask.
The ones that arrive in my inbox most weeks. If yours isn't here, send it over.
01How far in advance should I book?
The calendar opens for Sept 2026 onward — most dates land six to eight weeks out, though I keep room for a sudden Tuesday.
02Do you bring everything, or do I need to prep?
I bring all the ingredients, sometimes extra plates and extra staff.
03How do you handle allergies and dietary needs?
Allergens are non-negotiable. Preferences are a love letter — vegan, halal, kosher, low-FODMAP, picky eight-year-old. Tell me everything and the menu bends.
04Can the menu change on the night?
The menu can sway — the market always wins. If the halibut isn't right at five o'clock, it isn't on the plate at seven.
05Do you travel?
Looking to book a chef but you're out of town or country? Chef Marina can travel anywhere with paid travel and accommodation. Separate day rates apply — contact me for more details.
06What does the private chef experience cost?
From $100 per guest for a four-course tasting menu, scaling with the menu and the headcount. Wine pairings, music, service and rentals are itemized in the proposal — no surprises.
07Will you stay and serve, or just cook?
Both, almost always. I cook, I plate, I tell the story behind each course. For larger evenings I bring a quiet partner — you'll barely notice the second pair of hands.
08What is fine dining in the comfort of my home?
Luxury dinners don't have to be in a restaurant. With this service you can have the restaurant experience right in your own home.
You can select from a wide variety of food choices — or be surprised with a chef's choice menu. The menu can have as many courses as you want.
09How does it work?
Chef Marina expertly chooses all ingredients by hand, then cooks and serves the meal at your house. Afterwards there is full kitchen clean-up as if no one was ever there — saving you time and energy to relax and enjoy the evening with your guests.
Whether it's a dinner party, a birthday, a wedding shower, a corporate dinner or a friendly gathering, this service is always a unique, comfortable, and fun dining experience.
From sauces to pasta to meats, most of everything prepared is made from scratch with the highest-quality ingredients sourced for a healthy, flavourful menu — except some desserts that may need to be prepared the day before.
The closing pour
Create a team experience they'll actually remember.
Tell us about the room, the date, the brief. We'll come back with two menus and a real timeline within a day.
Tell me what you'rein the mood for.
Booking from this summer onward.
