Wedding & Rehearsal Dinner Hibachi Florida

Perfect for

Rehearsal dinners, engagement parties, bridal showers, welcome dinners, backyard weddings.

Where

Venues, Airbnbs, beach houses, tents, resorts, private homes across Florida.

Guests

40–80 guests per chef station. From $35/person.

Why couples put hibachi on the wedding weekend

The rehearsal dinner and the welcome dinner are the two meals of a wedding weekend that most often go wrong. Out-of-town guests arrive tired, the restaurant that promised a private room for 30 moves you to the main floor, and the couple spends the night managing a check instead of talking to people they flew in. A private hibachi chef flips that: dinner happens at the rental house, the beach house, or the parents' backyard, the fire show gives both families something to react to together, and the couple sits down.

It is also one of the few formats that works for mixed groups. Grandparents who do not want a loud bar, college friends who do, kids who need to eat by 6:30, a vegan cousin — one griddle, one chef, every plate cooked to order in front of the person eating it.

Wedding events we cook

Welcome dinner

The night guests land. 20–60 people at the rental or a parent's home. Casual, buffet or two-protein, 7 pm start so late flights make it.

Rehearsal dinner

Wedding party plus immediate family, typically 18–40. Three-protein package with filet and lobster upgrades is the most common choice here.

Bridal shower / engagement party

Daytime or early evening, 15–30 guests. The fire show replaces the awkward games portion of the afternoon.

Day-after brunch

Hibachi breakfast fried rice, eggs, bacon, chicken and shrimp for the send-off. Starts around 10:30 am before checkout.

Small backyard wedding

For intimate ceremonies of 20–50 we are the reception dinner. Two chef stations keep service inside one hour.

Elopement dinner

Couple plus 6–12 witnesses at a Key West or 30A rental. The $500 minimum covers it; the chef is the entertainment.

How a wedding weekend booking runs

8–10 weeks out: Send the date(s), city, rough headcount, and venue type via the booking form. We confirm chef availability within about an hour and send a written quote with any travel fee shown.
Deposit: A $50 deposit holds the date and is credited to your final bill. Cancel free 14 or more days out. Multi-event weekends go on one invoice.
2 weeks out: Final protein picks per guest (or buffet), dietary counts, exact address, and the property or venue rules. We send a certificate of insurance if the venue asks.
72 hours out: Final headcount lock. Adjust up or down; the bill follows the final number.
Event day: Chef arrives 45–60 minutes before serve time, sets up outdoors (deck, pool surround, driveway, covered patio), cooks 60–75 minutes with the fire show in the middle, then cleans everything.
After: Gratuity is optional and never automatic. We follow up with a quick review link — it helps the next couple find us.

Wedding hibachi pricing by headcount

Every package includes the chef, the portable teppanyaki griddle and propane, every ingredient, hibachi fried rice, salad with ginger dressing, yum yum and teriyaki sauce, plates and utensils, the fire show, and full cleanup. Buffet Style ($35) is chicken, steak, and shrimp served buffet-style with hibachi fried rice and salad. The Two- and Three-Protein tiers add grilled vegetables and let each guest pick their own proteins from chicken, steak, shrimp, salmon, scallops, or tofu, cooked to order.

Headcount	Buffet $35/pp	Two proteins $50/pp	Three proteins $60/pp
20 guests	$700	$1,000	$1,200
30 guests	$1,050	$1,500	$1,800
45 guests	$1,575	$2,250	$2,700
60 guests	$2,100	$3,000	$3,600
80 guests	$2,800	$4,000	$4,800

* 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.

Popular wedding add-ons: filet mignon (+$10/pp) and lobster tail (+$15/pp) for the rehearsal dinner, edamame and pork gyoza appetizers ($20 each) while guests arrive, and extra fried rice (+$6) for the late-night crowd. Get an exact number in 10 seconds with the cost calculator.

Where in Florida we cook wedding weekends

Destination-wedding corridors are where most of our wedding bookings happen: Destin, 30A (Rosemary Beach, Alys Beach, Seaside, WaterColor), and Panama City Beach on the Gulf; Key West and the Keys; Naples, Marco Island, Sarasota, and Siesta Key on the southwest coast; Miami, Fort Lauderdale, and Palm Beach in South Florida; St. Augustine and Amelia Island in the northeast; and the Orlando vacation-villa communities for groups that pair the wedding with a theme-park week. Pick a city below for local venue, season, and parking notes, or browse all 67 counties.

Bachelorette hibachi party at a Rosemary Beach rental on 30A — Welcome-dinner setup at a Rosemary Beach rental on 30A.

Frequently asked questions

How much does hibachi catering cost for a rehearsal dinner in Florida?

Rehearsal dinners run $50–$60 per person for two or three proteins, with a $500 event minimum. A 30-guest rehearsal dinner on the two-protein package is $1,500 all in; the same group at a mid-range restaurant with drinks and tip is usually $2,400–$3,600.

Can you cook at a wedding venue or only at private homes?

Both. We cook at private homes, vacation rentals, beach houses, tented backyards, clubhouses, and venues that allow outside caterers. We carry liability insurance and can send a certificate of insurance to your venue or property manager.

How many guests can one hibachi chef serve at a wedding event?

One chef station comfortably serves up to about 40 guests within the same hour. For 40–80 guests we send two chefs; for 80+ we build a plan with three or more stations so the whole party eats together.

Do you do welcome dinners and day-after brunches as well as rehearsal dinners?

Yes. Welcome dinners the night guests arrive, rehearsal dinners, bridal showers, engagement parties, and even the morning-after send-off brunch (we cook a hibachi breakfast fried rice and proteins). Multi-event wedding weekends get one point of contact and one invoice.

How far ahead should we book for a wedding weekend?

Peak wedding months in Florida are March–May and October–November. Book 6–10 weeks ahead for a Saturday in those windows; 3–4 weeks is usually enough off-season. A $50 deposit holds the date and is credited to your final bill. Cancel free 14 or more days out.

Can you handle dietary restrictions for wedding guests?

Yes. Gluten-free (tamari instead of soy), vegetarian and vegan (tofu and extra vegetables), shellfish-free, and halal-style chicken on request. Tell us the count for each restriction a week out and the chef cooks those portions first on a clean section of the griddle.

What does setup look like at a vacation rental or beach house?

The chef arrives 45–60 minutes early, sets up a roughly 10 ft by 10 ft station on the deck, pool surround, driveway, or covered patio, and cooks for 60–75 minutes. Afterward every scrap is bagged and the surface wiped down — property managers will not know a griddle was there.

Is there a travel fee for wedding events?

A travel fee may apply depending on distance from our chef base. It is shown up front in your quote before you book — no surprises on the weekend. There is no equipment fee and no cleanup fee.

A rehearsal dinner
nobody forgets.