Party with the Chefs · OKU Ibiza. When the kitchen becomes a celebration
There are gastronomic events, and then there are experiences that defy any known category. Party with the Chefs belongs firmly to the second group. On 12 May 2026, OKU Ibiza hosts this one-of-a-kind gathering for the fourth consecutive season — a night that has quietly built its own legend: some of the most decorated and visionary chefs on the international scene stepping behind live stations to serve their creations in person, before the evening shifts into an afterparty that no one is in any rush to leave.
Returning to OKU Ibiza for its fourth edition is no coincidence — it is recognition. The hotel, with spaces designed so that architecture and experience coexist without friction, provides the ideal setting for an event that demands both intimacy and energy in equal measure. Guests dine face to face with the chefs as they work, without glass partitions or ceremonial distance, in that rare zone of genuine contact between the person who cooks and the person who eats. That connection, so seldom achieved, is precisely what lies at the heart of everything here.
A night where the chefs serve you in person, and where the evening, once the kitchen rests, becomes an afterparty that no one is in any rush to leave
This fourth edition's line-up speaks for itself. Soenil Bahadoer, the force behind the two-Michelin-starred Gem and a judge on Masterchef Netherlands, shares the spotlight with Sydney Schutte of the equally two-starred Spectrum and Adam Handling, whose London restaurant Frog holds a Michelin star and a reputation for honest, exciting cooking that precedes him wherever he goes. Walt Sidoravicius brings the world of Omakase by Walt, Dennis Huwae arrives from Amsterdam's Daalder and Bas Brouns represents Ron Gastrobar, one of the most compelling examples of fine dining made genuinely accessible. And alongside this international contingent, the island speaks with its own voice through Andrés Fernández of Six Senses Ibiza and Alberto Pacheco of Es Fumeral, two names that embody what Ibiza's gastronomic scene has been quietly and impressively building in recent years.
The €250 ticket covers a dish from each of the participating chefs along with all drinks throughout the night, making the proposition difficult to argue with for anyone who understands what they are actually buying. This is not simply a dinner, even if the dinner alone would be worth the journey. It is access to a format that brings together haute cuisine, festival energy and that particular electricity that only Ibiza can generate when it decides a night deserves to be remembered. As the evening unfolds and the stations close, music takes over and every corner of the space holds its own surprise.
Three previous editions have set the bar where it now stands — very high. The fourth arrives with the strongest line-up to date and with the confidence of a team that knows exactly how to turn a May evening into the perfect opening act of the season. Reservations are available through OKU Ibiza at [email protected] and at this link.
