A Chef, Your Office, and a Team That Actually Talks to Each Other

A chef arrives at your office or a venue we've arranged, sets up stations, and your team cooks for about two hours. There's no lecture and nobody watching from a chair — everyone has a job, and the chef moves between groups as the room works. Themed appetizers and non-alcoholic refreshments are out from the start, so nobody is hungry while they cook.

You finish by sitting down together and eating what you made. The regular formats are Cavatelli & Competition, Rolling & Bonding sushi, Charcuterie & Connection, Tapas & Talk, Mixology & Mingle and the sommelier-led Sipping & Socializing wine tasting.

We run in-person events across the US, UK and Canada, and ten cities have their own Rockoly page: NYC, Boston, Philadelphia, Washington DC, Chicago, Columbus, Austin, Seattle, the Bay Area and Southern California. Most of those pages name the areas our chefs travel to as well as the menus we run there.

If your city isn't on that list, ask anyway. Our coverage reaches beyond the ten pages, and your planner will confirm we can staff your city and your date before you commit to anything.

Either way works. You can host in your own office — our chefs arrive with their own equipment and build stations on ordinary tables, so tell your planner what your space looks like and they'll tell you what it needs. If the room is tight, or you'd rather make a night of it, we'll book a venue from our partner network, which reaches most cities and neighborhoods across the US, UK and Canada: urban spaces, restaurants, banquet halls and outdoor settings. We coordinate the venue directly — setup, equipment and anything extra the room needs — so you're never managing two vendors at once.

From 3 people to 600 and up. A small team runs as one room with one chef; a very large one is usually split — by department, or across a couple of days — so people aren't queuing for a station and the chef can still reach everyone.

If your own space can't hold the group, we book a venue sized to it from our partner network. If the group is spread over several offices, the same menu can run at more than one site, though that depends on chefs being free in both places, which your planner confirms before anything is announced internally. Anyone who can't be in the room at all joins the hybrid way, with ingredients shipped to them. Every booking comes with an on-site chef plus professional helpers and servers, and your planner confirms what your headcount needs before you commit to anything.

Yes, and they're usually the ones who enjoy it most. We've hosted more than 1,000 events and hold a 5-star rating on Google across 105 reviews, with no experience required from anyone in the room. The chef assigns tasks rather than expecting people to follow a recipe alone.

That structure isn't something we invented. It's how professional kitchens have run since Auguste Escoffier codified the brigade de cuisine in the late 1800s, borrowing the idea of specialized stations from his years as an army cook. Almost nobody in a restaurant kitchen does every job — they work their station, and dinner comes together because the stations talk to each other.

That is the actual team-building content of the event, not a metaphor bolted on afterward. And if someone would rather not pick up a knife at all, Mixology & Mingle and the sommelier-led Sipping & Socializing tasting give them a full role with no cooking involved.

Yes — that's our hybrid option. Remote colleagues get their ingredients shipped to them, free within the US, and join live, cooking the same menu at the same time as the room. We run the technical side end to end: the camera on the chef, the audio, and a host who keeps the on-screen guests in the conversation instead of watching from the sidelines. Zoom is the default, and Google Meet, Microsoft Teams and WebEx all work too.

Your rate covers the event, not just the food. Every in-person booking includes:

• An on-site chef or mixologist leading the session.
• Professional helpers and servers working the floor.
• Appetizer, main and dessert menus, with extra food options available.
• Full customization of menu, dietary needs and branding.
• Engagement activities — team games and cheers.
• Setup and cleanup by our team, with all ingredients and equipment provided.

Your side of it is short: pick a date, pick a menu, and tell us the headcount and any dietary needs. A dedicated planner handles the rest. Rates depend on the menu and the size of the group, and extras are quoted separately — custom aprons carrying names or your company logo are $40 per person.

About three weeks for a cooking event and four for a happy hour, though rush dates are sometimes possible when a chef is free — always worth asking. Because this page covers the whole network rather than one city, the first thing a planner does is confirm we can staff your city on your date. Nothing is committed until that answer comes back, which is the part people worry about and shouldn't.

A $250 deposit then holds your date, payable by credit card, ACH transfer or check. Cancel 30 or more days out and you are refunded what you paid less any nonrecoverable costs already committed; 15 to 29 days out you choose between a 50% refund and a 100% Rockoly credit; inside 15 days payments are nonrefundable, though one complimentary reschedule is yours if you ask 30+ days ahead. Every booking carries our Love Your Event Guarantee: your team should have an amazing experience, and if your Rockoly event doesn't live up to expectations, we'll make it right. Start with the inquiry form on this page, or call (617) 939-9732.