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In-person events › Grill & Chill Classics
From $140 per person, and it falls as the group grows.
Flip Angus beef burgers and turn chicken skewers, garlic butter shrimp, vegetable kebabs and gourmet hot dogs while the chef teaches grilling techniques and marinades. Teams take on a best sauce competition and swap in and out at the grill in tag teams, with backyard games keeping it relaxed. It is team building at its most casual, right at your office or venue, and everyone eats what they grilled.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
1 week before
Tell us the final numbers and where we are setting up. Your planner checks the room, the power and the tables with you so nothing is a surprise on the day.
On the day
They bring the ingredients, the equipment and everything else, run the event, and leave the space exactly as they found it.
A breakdown of how the 2 hours runs.
0:00 – 0:10
Your chef sets up while the team arrives — drinks and something to nibble.
0:10 – 0:24
Meet your chef, hear the menu and split into stations.
0:24 – 1:12
Each station takes a part of the menu, with the chef moving between them.
1:12 – 1:30
A short competition or tasting challenge between stations.
1:30 – 1:48
Everything comes together and the team eats what it made.
1:48 – 2:00
Your chef clears everything away. You do not.
Everything else arrives with your chef.
Nothing to ship
Plans move. Every window below is counted back from your event date, and applies to in-person events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $500, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $1,000, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
I cook a lot but had never been taught to actually read a grill — where the hot zone is, when to move something off direct heat, why you leave a burger alone. Chef Emily covered that in the first twenty minutes and everything after made more sense because of it. The shrimp skewers were the surprise: two minutes a side and better than anything I've managed at home.
Tessa H.
Our team does a lot of sitting in rooms together, so standing around a grill with a drink was a welcome change. It's casual in a way that gets people talking — you're waiting on food, so you talk. The marinades were what I took home; the one for the skewers has been on repeat all summer.
Mateo X.
I organized this for about twenty-five people and it was refreshingly low-maintenance. Everything was set up when we arrived, there was enough going on that nobody stood around empty-handed, and the food was actually good rather than just adequate. Two hours was the right length.
Amara S.
Chef Emily is easy to learn from — she'll correct you without making it a thing, which matters when half the group already thinks they know how to grill. The burgers were the best I've had at a work event, and I say that as someone who came in skeptical.
Riley D.
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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