Answers to the questions people ask most, straight away. Anything else reaches Chef Fassi himself — he reads every one.
What does an evening cost?
Plated dinners start at $200 a guest for three courses and $225 for four. Catering and buffet service starts at $175 a guest, or $125 for fifty guests and up. Servers and kitchen staff are included when your event needs them, and there is no minimum guest count.
People also ask
Which areas do you cover?
River Oaks, Memorial, Tanglewood, West University, Montrose, Bellaire, The Heights, Hunters Creek, Piney Point, Sugar Land, Katy, Cypress, The Woodlands, Pearland, Galveston and Downtown Houston — and the wider Greater Houston area. Beyond the metro, ask.
What happens in my kitchen?
Chef Fassi designs the menu with you, handles the sourcing and the shopping, cooks everything in your kitchen, serves each course at the table, and leaves the kitchen as clean as he found it. He arrives with everything he needs.
People also ask
Allergies and dietary needs
Always. Vegetarian, vegan, gluten-free, pescatarian, keto and allergy-specific menus are written from scratch rather than adapted, not pulled aside from the main one. At larger events, special plates are tracked by seat number and marked for the service team, so the right plate reaches the right guest without a conversation at the table.
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Halal events
Ask for halal and the menu is built that way from the first draft, not adapted at the end. The technique does not change, and an Eid dinner is cooked like the occasion it is.
How far ahead should I book?
Two to four weeks is comfortable for a dinner party. Six to twelve months for weddings and large events. Holidays and Saturday evenings in spring and fall go first. Last minute is sometimes possible — ask.
People also ask
Do you bring servers?
For dinners above eight guests, or any evening with passed canapés and wine service, a server or two joins him — included in your quote rather than added to it. Smaller dinners are typically handled by the chef alone.
Can we taste the menu first?
Tastings are arranged case by case. Raise it when you inquire and Chef Fassi will tell you what he can do for your date and guest count.
Is my kitchen big enough?
Almost certainly. Warehouses, galleries, ranch properties, rooftops and homes with small kitchens are all routine, with mobile equipment brought in where it is needed. Your proposal will say exactly what is required on site, so there are no surprises on the day.
How many guests can he cook for?
Two to roughly twenty for a seated, plated dinner, depending on your kitchen. Beyond that the evening moves into catering, where additional staff and equipment are brought in.
Can he cook for us weekly?
Yes. Ongoing clients receive a rotating weekly menu cooked fresh and stored with heating instructions — the same sourcing and the same standard, built around your household’s schedule.
Ask Chef Fassi directly
Write your question below. It goes to him, and he replies personally — usually the same day.
