Who We Are

VALO is a multi-cuisine catering company specialising in private and corporate events, private dining experiences, and private aviation catering.

Our menus are tailored to your preferences, featuring a carefully curated selection of European, Slavic, Asian, and Mediterranean cuisines.

Heritage, precision, abundance and technique are at the core of our carefully curated menus.

Founded by an award-winning chef with AA Two Rosette and Harden’s Choice Awards with over 15 years of experience in fine dining, luxury events and private aviation.

We believe that great food is a decision. A decision to bring the best ingredients, the right technique and genuine care – to wherever you actually are.

At home. At altitude. At the moment that matters.

Logo celebrating 15 years of City of Riga, Monaco, London.

AA TWO ROSETTE. FORMUAL 1 VIP CATERING. TASTING MENUS FOR ROYALTIES.

A chef placing food on a white plate at a table with various elaborately decorated desserts and appetizers.

Founder & Executive Chef

ALEKSANDRS SARUJEVS

ALEKSANDRS SARUJEVS

Born in Latvia, trained across Europe, based in London - Aleksandrs brings a perspective that most chefs don't have: the ability to move between culinary traditions without losing the thread of what makes each one unique.

Founder & Executive Chef

The image features the text 'Harden's' with a target symbol inside the letter 'a.' To the right, there is a pink circular badge with the text 'OpenTable Diners' Choice 2024'. The left side shows two red flower-like symbols.
A man in a chef's uniform and apron is working in a commercial kitchen, using a rolling pin to flatten dough on a countertop.

AWARD-WInning chef

Menu created by AA Two Rosette and Harden’s Award chef with 15 years of experience in fine-dining restaurants.

Close-up of cooked pasta shells with a shiny, slightly oily surface.

PREMIUM QUALITY Ingredients

At VALO, we source our ingredients from the finest local suppliers because we believe great taste starts with quality produce.

Two small appetizers on a white napkin. Each has a rectangular pastry base topped with a mixture of diced tomatoes, herbs, and possibly cheese or other ingredients, garnished with fresh herbs and small yellow garnish.

TAILORED MENU

We offer tailored menu options to suit your preferences. Whether you're looking for Slavic, European, or Asian cuisine, we'll do our best to accommodate your tastes.

MENU

CORPORATE →

PRIVATE CHEF →

PRIVATE AVIATION →

  • Variety of small, gourmet appetizers and finger foods on wooden and white surfaces, including mini sandwiches, canapés, and savory bites with colorful toppings.

    Mix of Canapes and Bowl Food Assortment

  • Caprese salad with fresh tomatoes, mozzarella, basil leaves, and a drizzle of olive oil on a white plate.

    Burrata Pugliese with summer nectarine, tomatoes, balsamic oil

  • Close-up of a breaded and fried appetizer ball topped with shredded cheese, sitting on a small white stone against a dark background.

    Truffle Arrancini

  • A white dinner plate with seafood, including mussels and small rounds of cooked beans, garnished with chopped chives and a sauce. Silverware is placed beside the plate, and in the background, there are glass jars and a glass of water on a wooden tray.

    Sardinian Fregola with clams, mussel sote, carta di musica

  • Bowl of borscht soup garnished with sour cream and dill, served with dark bread

    Classic slavic Borscht with rye bread and sour cream

  • A top-down view of various dishes of salads and appetizers on white plates and bowls.

    A SELECTION OF CLASSIC SALADS AND STARTERS

  • A white plate with pasta topped with tomato sauce, garnished with microgreens, positioned on a table with a black background and a white tablecloth.

    Paccheri pasta with octopus rogue, pickled tomatoes.

  • Selection of Bowl Food

    Selection of Bowl Food

  • Close-up of a plated grilled octopus dish garnished with green sauce, microgreens, and red sauce, set on a white table with a water glass and beige napkins.

    Grilled Octopus with smoked romesco sauce, basil-lime aioli

  • Assorted small appetizer bites including smoked salmon topped with fish eggs, shrimp, and various other toppings on small pastry shells or crackers.

    Lemon Panna Cotta with Salmon carpaccio and Trout Caviar

  • Three round, fried appetizers topped with grated cheese, chopped chives, and dollops of white sauce, arranged on a rectangular white plate on a dark brown wooden tray.

    Four Cheese Doughnuts with Sour Creme Cheese, Grated parmesan

  • A plate featuring thinly sliced cooked chicken breast topped with cherry tomato slices and garnished with microgreens, drizzled with a light sauce and olive oil.

    Vitello Tonnato, Slow-Cooked Veal, Creamy tuna sauce

HOW WE WORK

WE LISTEN

Every booking starts with a conversation - not aform. We learn who your guests are, what the occasion means, what you want them to feel.

WE BUILD

The menu is created from scratch. Sourcing happens the morning of. Nothing is generic, nothing is reheated.

WE DELIVER

Whether it’s your dining room, a private jet or an event for 200 – the standard doesn’t change. Only the setting does.

Contact form

Kindly fill out a form with as much detail about your event as possible.