These Terms & Conditions form the agreement between  Alexandre Goyard  and the Client.

By confirming a booking, the Client accepts these Terms.

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For clarity throughout these Terms & Conditions, all references to “I” or “me” refer to Alexandre Goyard, Chef and Owner of the company.

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1. Complete Agreement

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1. These Terms govern all bookings to the exclusion of any other terms unless agreed in writing by Me.

2. No representative or agent may vary these Terms unless confirmed in writing.

3. Clerical, typographical, or minor errors may be corrected without liability.

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2. Contract

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1. A booking is confirmed once the invoice has been issued and the deposit payment has been received.

2. Clients are responsible for providing accurate event information through the booking questionnaire prior to confirming their reservation. 

3. Final details must be confirmed at least 7 days before the event. No changes can be guaranteed after this period.

4. The Client must provide adequate kitchen facilities and be present on arrival for briefing.

5. By confirming a booking, the Client agrees to these Terms on behalf of their entire party.

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3. Pricing

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1. Confirmed prices remain fixed unless the booking is altered.

2. Prices include GST where applicable.

3. Minimum event charges may apply.

4. Additional costs may be billed for:

   • menu upgrades

   • premium/special-request ingredients

   • additional chefs

   • travel fees

   • public holiday surcharges

   • parking fees in restricted/no-parking areas

   • overtime beyond the agreed service window

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4. Booking Process

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1. Advance Booking: 7 days’ notice is recommended. Shorter notice is subject to availability.

2. Deposit: A non-refundable $300 deposit is required to secure the date.

3. Your event is only secured once the deposit has been received.

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5. Payment Terms

 

1. A $300 deposit secures the booking.

2. Full payment is due 72 hours before the event.

3. Payments may be made via bank transfer.

4. Additional fees (travel, upgrades, chefs, parking) will be included on the final invoice.

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6. Cancellation Policy

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Before 7 days

• Free cancellation. The deposit is non-refundable but may be transferred to a future date (subject to availability).

 

Less than 7 days

• 50% of the total booking fee is charged if rescheduling is not possible.

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72 hours or less before the event
• Full payment of the total booking amount is required. 

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Any reduction in guest numbers will be considered a partial cancellation and charged in accordance with the cancellation policy.

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7. Dietary Requirements & Allergies

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1. Dietary requirements must be provided in the booking questionnaire at least 72 hours prior.

2. The Client accepts responsibility for undisclosed allergies.

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8. Kitchen & Equipment Use

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Client Responsibilities

• Provide a clean, functional kitchen with working appliances (oven, stove, fridge, etc.).

• Ensure a safe workspace free of hazards and pets.

• Notify me in advance if equipment is unavailable.

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My Responsibilities

• Prepare, cook, and serve using the Client’s kitchen and equipment.

• Clean the workspace and wash cookware/utensils used during service.

• Leave the kitchen in the condition it was found.

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9. Weather

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Outdoor events affected by weather are the Client’s responsibility. Alternative arrangements may incur additional costs.

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10. Liability

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1. Liability is limited to the value of the booking.

2. I am not responsible for third-party actions, external damages, or interruptions beyond control.

3. Clients should ensure adequate insurance for the event if required.

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11. Photos & Marketing

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1. Photographs of the food prepared at your property may be used for company marketing purposes.

2. No identifiable personal details will be used without explicit approval.

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12. Safety & Behaviour

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1. Service may be halted if conditions become unsafe or inappropriate.

2. The Client is responsible for the conduct of all guests and compliance with Australian laws.

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13. Complaints

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1. Food-related issues should be raised during the event so they can be resolved immediately.

2. Post-event complaints must be submitted within 7 days.

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14. Insurance

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Clients are encouraged to obtain personal or event insurance for cancellations or incidents outside the chef’s responsibility.

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15. Force Majeure

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Events outside control — illness, extreme weather, emergencies, government restrictions — may result in rescheduling or refunds.

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Additional Fees Explained

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1. Extra Chefs

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• Plated events: 1 additional chef is required for every 8 guests

• Apéro, Raclette, and Breakfast events: 1 additional chef is required for every 15 guests

• Grazing table events: 1 additional chef is required for every 30 guests

 

Additional chefs are billed at $53 per hour, for 5 hours per chef, regardless of the event duration, and will be included on the event invoice.

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2. Service Staff

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My service is chef-led and food-focused. For intimate events, service is often managed directly by the chef and kitchen team.

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For larger events or those requiring more formal guest service, dedicated service staff can be arranged upon request to assist with food service, clearing, and overall flow of the event.

Service staff requirements and costs will be discussed during the planning stage and included in your event proposal and invoice.

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3. Travel Fees

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• Brisbane: Free

• Gold Coast: $100

• Sunshine Coast: $100

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4. Other Possible Additional Charges

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• Menu upgrades or premium ingredients

• Special requests

• Parking fees in restricted/no-parking areas

• Public Holiday surcharge (10%)

• Last-minute guest number changes

• Excess cleaning if the kitchen is not in suitable condition

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