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Fill out the form below and we'll confirm your event within 1 hour. A $50 deposit locks in your date and comes off your final bill.
Have your date and a rough headcount (adults and kids separately). Know where the chef can set up: a flat, non-carpeted outdoor spot about 10 ft by 10 ft — driveway, pool deck, patio, screened lanai, garage, or balcony. If you are at a vacation rental or gated community, tell us so we can handle vendor passes and property rules. Pick a tier: buffet $35, two proteins $50, three proteins $60, kids $30. The cost calculator gives you a total in ten seconds.
Private homes: driveway, backyard patio, pool deck, screened lanai, or open garage. Vacation rentals and Airbnbs: the deck, pool surround, or ground-level carport; we follow the host’s rules and can send a certificate of insurance to the property manager. Condos and high-rises: amenity pool decks, rooftop terraces, and large balconies with building approval — tell us if a loading-dock or elevator reservation is needed. Gated communities: add Fork Yeah Hibachi to the gate list for your event day. Offices and venues: courtyards, parking areas, and outdoor event spaces that allow outside caterers. The one thing we cannot do is cook indoors — the griddle runs on propane and needs open air.
“Serve time” is when the first food comes off the griddle; the chef arrives 45–60 minutes earlier. November through March, a 6:00–7:00 pm serve time puts the fire show at dusk. In summer, 7:00–8:00 pm avoids the heat and lands the show as the light drops. Kids parties run earlier (5:00–6:00 pm). Lunch events are 12:00–1:00 pm. Florida afternoon rain rarely cancels anything — we cook under covered patios, garages, and canopies, and a named storm moves your date at no charge.
| Headcount | Buffet $35/pp | Two proteins $50/pp | Three proteins $60/pp |
|---|---|---|---|
| 10 guests | $500* | $500 | $600 |
| 15 guests | $525 | $750 | $900 |
| 20 guests | $700 | $1,000 | $1,200 |
| 30 guests | $1,050 | $1,500 | $1,800 |
| 40 guests | $1,400 | $2,000 | $2,400 |
* Meets the $500 event minimum. Kids 12 and under are $30. Filet mignon +$10 and lobster +$15 per person. A travel fee may apply depending on distance from our chef base and is always shown in your quote before you book.
One person books and is the chef’s point of contact on event day. That person collects protein picks from guests (we send a one-line text template that works in any group chat), tells us about allergies, and confirms the final headcount 72 hours out. Everyone else just shows up. If a company is paying, we invoice the company directly and provide a W-9 and certificate of insurance on request. If the group is splitting the bill, the deposit holder pays the balance and collects from the group — at $35–$60 a head the math is simple and there is no surprise tip line.
Spring break weeks (March), Memorial Day through Labor Day on the Gulf Coast (Destin, 30A, Panama City Beach), the snowbird season from December to April in Naples, Sarasota, Palm Beach, and the Keys, December corporate holiday parties statewide, and the wedding months of March–May and October–November. For a Saturday in those windows, book 4–8 weeks ahead. Weekdays and off-season Saturdays are often available inside two weeks — call (352) 651-3827 for anything last-minute.
“I was nervous spending $800 on a party. 10 minutes into the fire show, I knew it was the best money I've ever spent. We already booked next year.”
— Sarah M., Destin, booked 3 times · all reviews
“Our last corporate dinner was $180/person at a steakhouse and nobody remembers it. This was $50/person and my team WON'T STOP talking about it.”
— James R., Orlando, 32 guests · all reviews
Read all reviews, see the menu, or check pricing. Prefer to talk? Call or text (352) 651-3827.
We check chef availability for your date and city and reply by text or email within about an hour during business hours (same day otherwise) with a written quote. Nothing is charged until you approve the quote and place the $50 deposit.
Yes if you cancel 14 or more days before the event; it is refunded or moved to a new date. Inside 14 days it is kept but can be applied to a rescheduled date within 6 months. On the event itself the deposit is credited to your bill.
Date, start time, city or address, adult and kid headcount, package tier (buffet / two proteins / three proteins), and anything about the venue (vacation rental, gated community, condo). Protein picks and dietary counts can come later.
Weekday events can often be booked 3–7 days out. Saturdays in peak season (spring break, summer, December, wedding months) book 4–8 weeks out. Call (352) 651-3827 for anything inside a week.
Yes, up or down until 72 hours before the event. Your final bill follows the final count, subject to the $500 minimum.
A flat, non-carpeted outdoor spot about 10 ft by 10 ft (driveway, pool deck, patio, lanai, garage, balcony), tables and chairs for your guests, and drinks. We bring everything else and clean up.
A travel fee may apply depending on distance from our chef base. If one applies to your address it is itemized in the quote before you pay anything. There is no equipment fee and no cleanup fee.
We can provide one. Mention it in the form or reply to your quote and we send it to the property manager, HOA, or venue.