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what we do
- Our menus are meticulously crafted and tailored to each customer's unique preferences, encompassing considerations such as cuisine, dietary restrictions, ingredient preferences, and creative ideas.
- From menu creation to presentation and service, our dedicated “petite” team ensures that each element aligns seamlessly with the client's vision, fostering a sense of luxury and refinement.
- By maintaining a focus on smaller parties, we deliver the most amazing and memorable results, creating an atmosphere of sophistication and exclusivity.
our approach - petit comité
Our commitment to a more intimate scale enables us to provide a level of personalized attention and precision.
We adopt a "petit comité, " emphasizing exclusivity and a heightened sense of connection.
Limiting our services to small parties of 2 to 40 guests is a deliberate choice aimed at ensuring a level of excellence in every aspect of the dining experience, allowing us to intricately manage and curate every detail of the event from start to finish.
how we do it
Client Meet Up
Menu Design & Costing
Menu Finalized - Client
Approval of Costs & Items
Location Visit
Plan & Costumize Event
Paperwork Sent to Client
Menu Design - Print
Quality Ingredients Sourcing
Preparation at Our Kitchen
Early Arrival - Set Up/ Day Of
Execution of Event
Deep Clean/Kitchen Area
available service styles
LUNCH | BRUNCH | DINNER
Seated AND PLATED
most formal
family style
most intimate
buffet
most casual
available services upon request*
displayed hors d'oeuvres
small bites plated and displayed for guest
passED hors d'oeuvres
small bites plated and tray passed to guest
grazing boards + Tables
tailored boards for 10 to 40 guests*
wine pairing
custom wine pairing to acompany the meal
cocktail pairing
craft cocktail pairing to acompany the meal
bartender/mixologist
add on service* - open bar from client’s own selection
kids menu
add on to total cost*
signature dishes
small plates
Pork belly taco
shiso, orange glaze, yuzu avocado, salsa macha
scallop ceviche
leche de tigre, chili oil, nasturtium oil, pink pepper
wild mushroom dumpling
ponzu, sweet chili ginger crisp, scallions
crab cake
asian pear relish, yuzu vinaigrette, gochujang mayo
croquette
short rib, manchego, smoked pimentón
family style
crispy calamari
tempura, cilantro sauce, togarashi, pickled chilis, lemon vinaigrette dressed herbs
mussels
saffron tomato, dill, lemon butter, toasted herb breadcrumbs
vegetarian
squash blossom tempura
queso fresco, citrus, herbs, black garlic mayo
Pasta
Beet root cappelletti
chevre, parmigianno reggiano, citrus beurre blanc, herb emulsion
seafood
tuna crudo
hibiscus broth, grapefruit pearls, grapes, pickled fresno
Halibut
potato pave, fennel tomato broth, dill, cherry tomatoes, capers, garlic butter
Seared salmon
buttermilk, chili oil, cucumber, smoked trout roe, dill
red meat
confit suckling pig
ten spice, plum puree
wagyu strip
wild mushrooms, sesame soy emulsion
additional endeavors
additional endeavors
contact us
GENERAL QUESTIONS
BOOKING
SW Private Dining is currently servicing:
Dallas-Fort Worth
Follow us on instagram
@swprivatedining
chef|co-founder
Andrea Saldana
From the vibrant city of Torreón, Mexico, Chef Andrea Saldana’s portfolio has been inspired by deep flavors, vibrant colors, and the perfect harmony of native and Western cultures. With an Associate’s Degree in Culinary Arts and Hospitality Management from El Centro College and a Bachelor’s Degree in Culinary Science and Food Service Management/Culinology from Texas Woman's University, Andrea’s foundational education provided her with hands-on experience and a comprehensive understanding of the operational aspects of the culinary and hospitality industry.
Andrea’s distinguished career spans 13 years in the kitchens of acclaimed chefs in both line and leadership capacities. She spent 7 years with Wolfgang Puck as a saucier and Private Dining Chef executing small and large-scale events at renowned venues. She later joined Gordon Ramsay North America as R&D Chef leading recipe development, menu creation, and operational efficiencies. For 3 years, Andrea's leadership played a crucial role in staff training for successful restaurant openings and implementing private dining programs across North America.
Andrea's culinary expertise encompasses consulting, corporate catering, personal chef services, wedding catering, and social event catering. Her culinary journey is defined by dedication and passion for crafting memorable dining experiences.
When Andrea hangs up her professional Chef coat, she puts on her home apron to create new recipes and dishes with love with her husband/pitmaster Ken while they travel the world in search of new flavors.