
Private chef & catering
Dinner with a private chef
The chef arrives at four o'clock in the afternoon, makes the fair on the way and serves dinner at eight, at the table you choose.

Bartender, ice, glasses and a five-drink card written for the night; the bar opens at six and closes at two.
Private chef & catering
The bartender arrives at four, sets up the bar at six and serves until two. The letter has five drinks written for the night — usually a classic, one with fruit from the region and one without alcohol that is not box juice — more beer, wine and open distilleds. Ice, glasses, glacier and countertop go with the team.
A bartender serves up to forty people; above that goes one more, and over one hundred and twenty we set up two bar points so that no one stands in line. For two hundred guests in the Sagaponack House barn are two bars and three people behind them, one of them just cutting fruit and ice.
Alcohol can go on our own or yours: with your winery, we only charge the team and the structure, and the bottle that is not opened back closed and leaves the account. Closing hours change with the city — in Positano the bar closes at one and a half because of the noise on the hillside.
The same service does not cost the same in three countries, and it is not always offered in all three.
| Country | Value |
|---|---|
| Brazil | R$5,400per event |
| Italy | €1,100per event |
| United States | $1,300per event |
The final value depends on the house, date and size of the group.
Services
Cleaning, cooking and concierge accompany each Royal Blue stay: the team is already there when you arrive. The four services can also be hired separately — for your own home, season, or event, in Brazil, Italy, and the United States.