Catering

At the heart of my catering and hospitality approach is a deep commitment to locavore philosophy and community-rooted practices. I source seasonal, locally grown ingredients and for larger projects I collaborate with skilled food artisans and local farms, honoring traditional techniques while supporting economic sustainability.

Each event is a thoughtful composition, blending nourishing food with intentional table design, personal touches, and a zero-waste ethos.

Whether it’s a birthday, music gig, intimate wedding or a large-scale gathering, every offering is bespoke and thoughtfully curated with care, story, and a sense of place.

In the past I have catered at; Alserkal Arts Foundation, Jameel Arts Center, Livinc, Mujeb Farm, Ila Sawt, MMAG, Almajles and beyond.

Package tiers

The Table Installation

Tafadaloo 3ala El Buffet

The Table Installation

For gatherings, exhibition openings and receptions (from 20-50 guests)

Starting at 55 JOD per person

Curated seasonal table scape including: starters, mains, desserts all populated across a table,
- 2 starters (plant based),
- 3 mains (2 plant based, one meat),
- 2 desserts,
- 2 non-alcoholic drinks,
Labels for foods,
Unique serving platters and decor,
Staff:
- 1 sous chef,
- 1 server,
- 1 dish washer

The Gathering Sufra

Tafadaloo 3ala El Buffet

The Table Installation

For intimate gatherings (from 10 up to 25 guests)

Starting at 60 JD/ 310 AED per person- 600 JOD

Curated seasonal menu:
- Buffet style or
- 2 Canapés and family style sharing dishes
- 2 seasonal non-alcoholic drinks
- 2 desserts
Abstract table styling:
- Foraged and seasonal plants
- Quirky ceramics and accessories
- Experimental ways of displaying food
Staff:
- 1 sous chef
- 2 servers
- 1 dish washer

Tafadaloo 3ala El Buffet

Perfect for weddings, celebrations & community events (20–60 guests)

Starting at 1,600 JOD

Curated seasonal menu:
- 2 canapés
- 2 welcome drinks
- Family style buffet in collaboration with local artisans
- 2 desserts
Abstract table styling:
- Foraged and seasonal plants
- Quirky ceramics and accessories
- Experimental ways of displaying food
Story telling:
- Supporting local community and artisans,
- Printed menu
Staff:
- 1 sous chef
- 2 assistants
- 2 servers

Notes:

Approach to Food:

Pricing may vary based on season, location, and guest count.
Travel outside Amman incurs a logistics fee.
30% deposit secures your date.
Preliminary consultation where we explore: desired menus and set design- although this may still vary depending on availability.
Food is prepared offsite and then finished on site- this requires a working kitchen and existing staff ( not included in the packages)
Table, chair and crockery rental is not included- if this is required, this will incur an additional fee.

Approach to Food:

I blend seasonal produce and local products with Asian, South Asian and Mediterranean flavors,
For our more ubiquitous Middle Eastern dishes, I find ways to bring out their playfulness and ways of eating them,
Flavors are bold and displays are dramatic.
Dishes include: Vine Leaf Stuffed with Kofta Sliders, Khubaizeh and Mushroom Onigiri, Stinging Nettle Gnocchi, Hand Painted Bread, Akkoub Fatteh, Smoked Circassian Cheese and Plum Vine Leaf “Tacos”, Baked Watermelon and Crispy Rice, Fig Leaf and Sweet Geranium Solar Tea, Prickly Pear and Hazelnut Spread Sponge Cake.

Catering

Catering Packages

Package tiers

The Table Installation

Tafadaloo 3ala El Buffet

The Table Installation

The Gathering Sufra

Tafadaloo 3ala El Buffet

The Table Installation

Tafadaloo 3ala El Buffet

Tafadaloo 3ala El Buffet

Tafadaloo 3ala El Buffet

Notes:

Approach to Food:

Approach to Food:

Approach to Food:

Approach to Food:

Approach to Food:

If you are interested in booking me for catering, pricing and packages, drop me a line here: