Two people at your kitchen table or a hundred in a garden — the quality stays the same.
from 59 € per person
- Private dining at homeFor as many people as fit in your home.
- Larger celebrations & eventsWeddings, birthdays, company celebrations and more.
- Menus & plate design for restaurantsFor restaurants looking to improve their menu.
- Cook & taste togetherAn evening where you cook along.
- Holiday supportFull-service culinary support on holiday: shopping, cooking, restaurant selection and more.
AI
AII am Charis, the professional chef behind your culinary experience. As a private chef, I have cooked and learned in many countries — from local restaurants to Michelin-starred kitchens. Naples and Ischia set the standard; from there the menu goes wherever your evening needs it to go.
- Lemons from Ischia
- Oil & tomatoes from Campania
- Fish from the bay
- Herbs of the season
- 1
We talk.
Tell me about the occasion, the people and your wishes — in a short conversation, or right here in one minute.
- 2
I create your menu.
Your menu is written for this one evening: season, taste, allergies. You get a fixed offer in writing before anything is booked.
- 3
I cook at your venue.
I shop, travel, cook and serve — and leave the kitchen as I found it.
I will get back to you as quickly as possible.
- Free of charge and non-binding.
- I reply personally, usually within one working day.
- A fixed offer in writing before anything is booked.
Every event starts at 59 € per person. The rest depends on the menu, the number of guests and the work involved on site — after the conversation with me you receive a fixed offer with everything included.
For weddings and larger events, a lead time of two to three months is ideal. Smaller private dinners can often be arranged on short notice — it is always worth asking.
Both. I cook on site — at your home, in a rented venue, or somewhere else that matters to you. A stove, water and a little work surface are enough; for larger events I bring the full setup.
Always. Every menu is written around your requirements, and alternatives are composed as their own line — not as a plate with something left off.
My base is Essen, Germany, but I have no fixed service area. I come to you — in Essen, elsewhere in Germany or, with holiday support, at your holiday destination. Travel is charged by distance; tell me your location briefly and I will clarify the details personally.
I source and bring every ingredient, serve the courses at the table through to the last espresso, bring plates, glasses and cutlery and a simple table setting if needed, and leave kitchen and table as I found them. Products and travel are priced to the menu and the distance — everything is in the fixed offer.
After our conversation you receive a written fixed-price offer. I do not ask for a deposit; the invoice follows after the event and is payable within 14 days. All prices are final prices — as a small business I show no VAT.
From two people at the kitchen table to around 200 guests at a large event. The quality stays the same, only the setting changes.
It starts with a short conversation or the enquiry form, which takes about a minute. Then I write the menu for this one evening and send a fixed written offer. On the evening I shop, travel to you, cook and serve.
I am Charis Ahnert, a professional chef working as a private chef based in Essen, Germany. I have cooked and learned in many countries — from local restaurants to Michelin-starred kitchens. Naples and Ischia set the standard for me.