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For planners & agencies

A chef your clients will thank you for.

You are the one who gets the call if the food is late, cold or not what was promised at the tasting. I have worked enough destination weddings to know that what a planner actually needs is a chef who answers the phone at the hour you actually call, quotes quickly, and does on the day exactly what was agreed in March.

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Chef Endri Cerhozi working with his kitchen brigade at a Tuscan wedding

At a glance

Quotes
any hour, day or night
Scheduling
built around your client’s dates
Rates
partner pricing
Guests
80–200
Language
English & Italian
Coverage
Tuscany-wide
Insurance
documentation on request

What working together looks like

You send the brief: date, venue, guest count, budget band, any client quirks. You get a costed proposal within two working days, written so you can forward it to a client without rewriting it. If the budget does not work, I will tell you what to cut rather than quietly reducing quality and hoping nobody notices.

Tastings can be run with the couple present or with you alone if the clients are abroad. On the day I co-ordinate with your timeline, not against it: service times, speeches, cake moment, the pasta show if we are doing one. One person is accountable for the food, and it is me.

Why planners keep coming back

  • Partner rates on repeat bookings, and honest guidance on what a given budget really buys in Tuscany.
  • Fast, forwardable quotes: same day, at any hour, in English, formatted for clients.
  • Dietary requirements handled properly: vegetarian, vegan, gluten-free, halal, allergies, all planned in rather than improvised.
  • Venue-flexible: I am head chef at Borgo Divino but cook at villas and estates across Tuscany, and I will tell you early if a venue's kitchen cannot support the menu.

Also available to your clients

Most planners book me for more than the main day: a welcome dinner or pizza party the night before, a cooking class for the guests staying on, or a private chef for the couple's villa week. Bundling them keeps the menus from repeating and usually improves the pricing.

Tell me about your plans.

Every enquiry reaches me directly and I reply personally, at any hour of any day, with availability, honest advice, and a quote if you want one. Nothing here is a fixed package: tell me the date, the place and the people, and we build it around those.

Send an enquiry

Or email me directly · endricerhozi5@gmail.com

Questions, answered.

Do you offer partner rates for wedding planners?

Yes, on repeat bookings. Tell me roughly how many weddings a season you would be sending and we will agree terms: I would rather have a working relationship than quote you as a one-off every time.

How quickly can you turn around a quote?

Same day in almost every case, and written so you can forward it to your client as-is. Send it at 23:00 if that is when you are working: I read enquiries at any hour, weekends and August included. If I cannot hit the date I will say so immediately rather than leaving you waiting.

Can you work at venues where you are not the resident chef?

Yes: I cook across Tuscany at villas and private estates. The only real constraint is the venue's kitchen and power supply, which I will ask about before quoting so there are no surprises in August.

Will you attend the tasting with our clients?

Yes. Tastings can run with the couple present, or with you alone if they are still abroad and you are making decisions on their behalf.

Do you carry insurance and documentation?

Yes: the usual documentation for working in Italian venues is available on request. Ask when you brief me and I will send it with the proposal.

Looking for something else?

Wedding catering

The service itself: menus, tastings, the day.

Villas & hotels

The same partner arrangement for properties.

Private events

Welcome dinners and pizza parties for the weekend.

Tuscan wedding food guide

Costs, menus and dietary planning, useful for client conversations.
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