Everyone deserves a delicious meal without breaking the bank!
We stand by our chefs never compromising on taste and quality, but it was about time to open our kitchens to something more: delicious food, at a budget friendly price. TAC Casuals gives you just that!
Whether you’re going on holiday for some much needed rest and relaxation, or you’re traveling to gear up for some adventure, eating great local food is a simple comfort you can’t forego.
Enjoy a private chef experience with deliciously local & budget-friendly menus
We can all agree that great food can be best enjoyed in a laid-back and comfortable atmosphere. That’s why Casuals are served family-style. A warm and inviting ambiance to go with great company, and delicious meals; how can your holiday get any better?
Get a taste of the region with these essential local dishes! Basic menus where we highlight the produce and the experience, rather than extensive preparations. Because flavour, convenience and good company are what matters!
Designed by each of our regional Head Chefs, these menus are executed by their team of trained sous chefs. A consistent, reliable approach to keep down costs while ensuring quality and great service!
Swipe through a few samples of our Casual Menus.
34 EUR per guest
Barcelona
72 USD per guest
Orlando
41 EUR per guest
Split
45 EUR per guest
Split
34 EUR per guest
Lisbon
73 USD per guest
Turks and Caicos
66 USD per guest
San Diego
40 EUR per guest
Santorini
40 EUR per guest
VeniceMeet some of our Head Chefs.
Alex started his culinary journey about fifteen years ago in a 5-star hotel where he discovered he had a real passion for gastronomy, being exposed to many culinary advanced techniques. “This process just fueled the fire I had for cooking from a very young age” he says. Shortly, he became the Head Chef of the prestigious Prague restaurant Bianco e Nero, moving then to other executive roles at several Michelin Star restaurants in Greece and the UK, including The Fat Duck, the most famous restaurant in Britain.
Alex now lives in Greece where he manages a team of over 30 chefs. He dedicates most of his time to the private chef business with the goal of showing people that for a great culinary experience, high-end restaurants are not the only option and that they can have an even better experience in the comfort of their own home.
Chef Kim started his career over 18 years ago and has an incredible passion for gastronomy and hospitality. Having graduated from Le Cordon Bleu Institute of Culinary Education in Pasadena, chef Kim has worked in many restaurants ever since, including Joe’s Restaurant, Upstairs 2, JiRaffe, L’Orangerie, Mamash and Ortolan, which are some of the most recognized eateries in Southern California. “For over 18 years, I have captivated diners with spectacular and scrumptious dishes infused with vibrant creativity and a joyful spirit of adventure” says Kim.
Chef Kim continues to live in Southern California and currently manages a team of many talented chefs, being the executive chef of his own company. For Kim, cooking is “bringing your dreams to life through imaginative planning, impeccable attention to detail, gracious service and beautiful presentation.”
Chef Claudia has many years of experience as a professional chef in places such as Lima, Cusco, London and Switzerland. Though she specializes in Nikkei cuisine, chef Claudia is very well-versed in international cuisine. She loves to travel and learn about new cultures and their gastronomy, to the point where she even has her own restaurant in Switzerland called Sunny Bar. For her, cooking is her “choice, obsession and passion” since a very young age.
Chef Claudia currently resides in Ibiza, Spain where she has been very successful in her career as a Private Chef. Her creativity and positivity allow her to adapt to every scenario and always enjoy herself. “I love cooking and I love seeing people enjoy it as much as I do” – Chef Claudia Canessa.
Chef Kevin has over 10 years of experience in the culinary industry. He has trained at the French Culinary Institute of Manhattan and has worked in many Michelin Star restaurants across the United States. With his ability to create a light and relaxing atmosphere, he focuses on making his guests feel extra special. For him, cooking is “a way of truly caring for others.”
Kevin currently works as a renowned Private Chef in Maui. His professionalism, charm, and laid-back personality makes him stand out from other private chefs on the island. “I cook with love and hospitality; I am here to take care of you.” – Chef Kevin Bell.
Chef Hermes has many years of experience in the culinary industry, having worked for prestigious hotels such as the JW Marriott Hotel Caracas as an executive chef. He learned to cook at CVCG Institute in Caracas, Venezuela and was highly influenced by his grandmother in creole and French cuisine. For him cooking is “his life, his breath, all of him.”
Today, chef Hermes resides in Turks and Caicos where he has been very successful as a private chef. Energy, synergy and proactiveness are key to his success. His goal is to show his abilities and knowledge to anyone who visits the island, showing them a different experience. “My secret in the kitchen is trying to find the origin of the recipe and adjusting it with little turns and a great explosion of flavors.” – Chef Hermes Garcia.
