HOLIDAY 2026 · PRIVATE DINNERS FOR COMPANIES
Give your TEAM a HOLIDAY NIGHT they'll still be talking about in March.
A private venue. A chef cooking the food they grew up on. An evening designed entirely around your company, not squeezed into somebody else's restaurant.
1 to 10 Guests · NYC, LA, SF, San Diego, Orange County · Typically $250 per guest, $5,000 minimum
Teams from
have celebrated with us
1000+ events hosted since 2020
WHY NOT JUST BOOK A RESTAURANT
A restaurant gives you their night.
We build you yours.
Book a private room at a great restaurant and you get a partitioned corner of an evening that was already happening. Their menu. Their music. Their pace. A server walking through your toast.
An IMPASTIAMO holiday dinner starts from nothing and gets built around your group. Your venue for the night, with no other diners in it. A menu written for your team, your dietary needs, your budget. A chef who introduces themselves, cooks in front of you, and tells you where every dish came from.
Same money, different product.
THE EVENING
Roughly 2.5 hours. Here's the shape of it.
First 30 min · Arrival
Your team walks into a room that's already yours. Welcome drinks, prosecco and a zero-proof option, something to graze on, and the time people need to actually stop working and start talking.
Next 90 min · The Chef
Your chef introduces themselves and the meal ahead. Courses come out one at a time, and each one arrives with the story behind it: where the dish is from, who they learned it from, why it's cooked this way and not another.
Last 45 min · The Table
Dessert, coffee, wine still open, nobody rushing you out because there's no second seating waiting.
Everyone leaves having had an actual experience together, instead of a nice meal they'll forget by January.
THE PEOPLE COOKING
Our chefs aren't cooking a cuisine.
They're cooking their own.
There's a difference between a chef who trained in a cuisine and a chef who was raised in it. Ours learned to cook these dishes as children, in their own family kitchens, from people who never wrote a recipe down.
Then they spent years in professional kitchens learning to execute at a level those kitchens never had access to.
So your guests aren't eating Vietnamese food, or Sicilian food, or Venezuelan food. They're eating a recipe someone grew up on, cooked by a person who spent a career learning to make it at this level.
Widely regarded as the maestro of Sicilian pastry.
CHEF
CORRADO ASSENZA
LaRina Pastificio & Vino, Brooklyn.
CHEF SILVIA BARBAN
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Al Dente, Los Angeles.
CHEF LUIGI FINEO
Chef Paul is a culinary virtuoso who blends bold Thai flavors with delicate Japanese techniques. Born in Thailand, his passion for cooking started in his family kitchen and grew as he explored Japan’s intricate culinary traditions. Known for inventive, harmonious dishes and a commitment to sustainability, Chef Paul has earned acclaim as a trailblazer in contemporary Thai cuisine with a Japanese twist
CHEF PAUL
From Puglia to L.A., Francesco turns handmade pasta into an unforgettable Italian experience.
FRANCESCO
Our roster is where we start, not where we stop.
The chefs above have cooked IMPASTIAMO dinners. Who's available depends on your date and your city, so we match your evening to the right chef once we know when and where.
And if there's a chef whose work you love who isn't on this list, say so. For the right evening, we go and get them.
Tell us the caliber you're imagining and we'll tell you what it takes.
THE ROOM
Festive or refined. You pick the temperature.
Some teams want the holidays to look like the holidays. Some want a quiet, elegant room and no tinsel anywhere near it. We do both, and we'll build whichever one fits your company.
Abundant, warm, unmistakably a celebration. Long shared tables, greenery and candles, seasonal color, food arriving family style. The room feels like a holiday the second people walk in.
Quiet and elevated. Linen, low light, restrained styling, plated courses. Still a celebration, just one that whispers.
Tell us which direction feels like your company and we'll take it from there.
CUSTOMIZATION
You decide everything. We handle everything.
Tell us what you're imagining. We'll build it.
Cuisine? Italian, Vietnamese, Mexican, Venezuelan, Persian, Thai, Japanese, and more.
Dietary? Vegan, vegetarian, gluten free, no alcohol. Handled properly, not as an afterthought plate.
Decor? Table design, florals, linens, holiday styling.
Venue? Ours, or yours. We come to offices and homes.
Menu? Written for your group, course by course.
Formality? Festive and loud, or quiet and refined.
Groups? 10 to 100 guests.
Drinks? Wine pairings, a sommelier, custom cocktails, full zero-proof, or bring your own.
If you have an idea we haven't listed, ask. Most of the best nights we've run started that way.
WHERE
Private Venues in seven markets.
Every venue is booked exclusively for your group. No shared rooms, no other parties, no restaurant noise to compete with.
PRICES
Typically $250 per guest, with a $5,000 minimum.
Most private dinners land around $250 a head. The $5,000 is the floor for the evening, so smaller groups price to the minimum rather than per person. Three things move your number from there.
INCLUDED
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Exclusive use of the venue for your group
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Welcome drinks and grazing on arrival
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A three-course menu built for your team
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Your chef, present and cooking, for the full evening
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Full service staff
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Table settings and standard styling
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All dietary accommodations
AVAILABLE ON TOP
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Wine pairings or a sommelier at $35 per bottle
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Upgraded table settings from $585
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Custom floral centerpieces from $1,850
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Additional courses lobster ravioli, branzino, beef tagliata, roasted chicken, cauliflower steak
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Full premium bar or custom cocktails
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Rooftop access, select NYC venues, from $500
If you have an idea we haven't listed, ask. Most of the best nights we've run started that way.
A 12.5% service charge and 5% processing fee apply. The processing fee is waived on ACH or Zelle. We'll tell you the whole number up front. Nothing appears on the invoice that wasn't in the proposal.
IF YOU'RE PLANNING THE EVENT
One email. Not twelve threads.
You're not just buying dinner. You're the person who has to make this happen, and then answer for it.
So: one point of contact, start to finish. We handle the venue, the chef, the menu, the dietary restrictions, the decor, the staffing, the beverages and the timing. You get one proposal, one invoice, and one person who answers when you write.
Your job is to show up and take credit.
FILL THE FORM
Hold your date.
December is close.
Tell us what you're imagining and we'll come back with available dates and a proposed menu.
FAQ