Made from scratch
Stocks, breads, pasta, ferments, syrups: if we can make it in-house, we do.
Our story
Bocatering was started by two chefs, Artemiy Mayorov and Arsenii Prokhorov, who wanted to cook the way they cook for friends: generously, seasonally, and with everything made from scratch.
We bring restaurant technique to people’s homes, celebrations and offices, and we refuse to treat drinks as an afterthought. Every event gets a menu written for it, and a bar to match.
We both trained at the Culinary Arts Academy Switzerland, then cooked our way through kitchens from Zermatt and Portugal to some of Barcelona’s best. Barcelona is where we’ve chosen to build Bocatering: a city that lives around the table, with markets and producers that make cooking a joy.
Chef & co-founder · Drinks lead
Artemiy Mayorov
Artemiy trained at the Culinary Arts Academy Switzerland, graduating with two bachelor’s degrees, and holds the WSET Level 2 Award in Wines. In Barcelona he has cooked at Disfrutar, the three-Michelin-star restaurant named The World’s Best Restaurant 2024, and worked at the Almanac Barcelona hotel.
Years of bar management mean the drinks at Bocatering get as much attention as the plates. He also teaches small-group cocktail masterclasses, including a zero-proof programme built on clarification, siphon foams and spherification, inspired by the non-alcoholic pairings he tasted in Michelin-starred restaurants in Singapore and Cambodia.
- Culinary Arts Academy Switzerland
- Disfrutar, Barcelona
- Almanac Barcelona
- WSET Level 2
- Mixology & bar management
- Zero-proof pairings
Chef & co-founder · Kitchen
Arsenii Prokhorov
Arsenii also trained at the Culinary Arts Academy Switzerland, graduating with two bachelor’s degrees. He sharpened his craft in the kitchens of a five-star hotel in Portugal and a luxury hotel in Zermatt, where precision and consistency are everything.
Young, talented and endlessly curious, his real passion is combining cuisines: borrowing techniques and flavours from different traditions and bringing them together in dishes that feel new but make complete sense on the plate.
- Culinary Arts Academy Switzerland
- 5-star hotel, Portugal
- Luxury hotel, Zermatt
- Cross-cuisine cooking
What we stand for
Seasonal & local
Menus follow the market and the producers of Barcelona and Catalonia, not a fixed catalogue.
Drinks matter
Cocktails, wine and zero-proof pairings designed alongside the food, never bolted on.
Calm, tidy service
We arrive early, run quietly, and leave your space cleaner than we found it.