01
The Arrival
Your chef arrives 45 minutes ahead of service with a portable teppanyaki station, ingredients pre-prepped, and a full mise en place. We set the scene wherever the evening lives — porch, patio, poolside, dockside, ballroom.
The Experience
Four movements.
One evening.
A Sun & Moon service is choreographed like a performance. Here’s how the night unfolds, from first arrival to final farewell.
02
The Opening
Guests gather as miso soup and chilled ginger salad are set down. The steel comes to temperature, the first aromatics hit the grill, and the room quiets — this is where the night begins.
03
The Fire
Onion volcanoes, the shrimp flip, knives moving faster than the eye. Every guest is served in sequence, protein by protein, straight from the grill to the plate at its peak.
04
The Farewell
Stations are broken down, surfaces wiped, everything packed out. You’re left with a spotless space and a room full of guests still talking about it.
A note on scale
“We’ve served ten guests on a private dock and two hundred at a black-tie reception. The fire is the same. The care is the same. Only the choreography changes.”
— Chef, Sun & Moon
Sourcing
Center-cut filet, jumbo Gulf shrimp, cold-water lobster, sushi-grade tuna. We source like a restaurant.
Plating
Matte black stoneware, gold flatware, garnish that reads. The evening looks the way it tastes.
Service
Uniformed, gracious, quiet when it should be, theatrical when it counts.
Ready to plan yours?