Terms

How a booking works, in plain words.

Last updated: 25 May 2026

These are the working rules between you and me when you book a dinner, a villa week, a workshop, or seats at one of my own events. They're written so you can read them once and know where you stand.

1. 01

   The service

   I'm Nick Toorn, working as a private chef from the Costa del Sol. I cook private dinners at your home or villa, longer in-residence weeks, small workshops, and the open-booking dinners I host myself. Everything is bespoke. There is no fixed menu and no fixed price list.

2. 02

   Booking and confirmation

   Send me the rough shape of what you're planning via the contact form, WhatsApp, or email. I reply within 24 hours with a first proposal: menu direction, timing, a price.

   A booking is firm only after you accept the proposal in writing and pay the deposit. Until then nothing is held in my calendar.

3. 03

   Payment

   Standard split: 30% deposit on confirmation, the remainder within seven days of the dinner. For weeks at a villa or larger formats we agree the schedule together up front.

   Payments are by bank transfer or, on request, by card. Receipts are issued from a Spanish autonomo number.

4. 04

   Changes and cancellation

   You can move the date once at no cost up to 14 days before the booking, subject to my calendar.

   Cancellation more than 30 days out: full refund of the deposit minus already-purchased perishables. Between 14 and 30 days: 50% refund of the deposit. Inside 14 days: the deposit is not refundable, since the produce is bought and the slot is held.

   If I have to cancel for any reason on my end, you get the full deposit back. That has not happened yet and I plan to keep it that way.

5. 05

   Allergies and diet

   Tell me about any allergies, intolerances, or strong dietary preferences when you book. I'll work them in or, if a guest has a severe allergy I can't safely guarantee around, I'll tell you straight rather than risk it.

   If allergies aren't disclosed at booking and only surface on the night, I do what I can but can't take responsibility for an outcome there.

6. 06

   Liability

   I carry professional liability insurance for the cooking work itself. Beyond that, I'm not liable for: guests' alcohol consumption, anything that happens outside the agreed service window, damage to property caused by a guest, or losses that are reasonably outside my control.

7. 07

   Force majeure

   Either side can postpone without penalty if something genuinely outside our control gets in the way: a serious illness, a transport strike, a government order, a natural event. We'll re-book to the next workable date.

8. 08

   Applicable law

   These terms are governed by Spanish law. Any dispute we can't resolve amicably will be settled by the courts of Málaga, Spain.

Anything here that needs more clarity? Write to info@studiotoorn.com or message +31 6 14412102 and I'll explain.