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About us
One studio for the room, the menu and the moment
Wildfig began as a supper club with twelve chairs. Today we plan conferences for twelve hundred — and we still cook every plate ourselves.
Our story
Planners who cook, cooks who plan
Most conferences split the work: a venue here, a caterer there, an AV crew somewhere else. When lunch runs late, everybody points at everybody. We started Wildfig to end that — one captain, one kitchen, one running order.
Our team of twenty-four covers venue scouting, menu design, speaker briefing and event films. Because the same hands that time your keynote also plate your supper, the day simply holds together.
Why Wildfig
What changes when one team does it all
Lunch never eats the keynote
Changeovers are timed to the minute in the same running order as the stage, so food service and sessions never collide.
Menus written for the room
Our kitchen designs around your venue's ovens, timings and dietary list — no generic banquet trays, ever.
One captain, one phone number
Your event manager owns venue, food, speakers and film. If anything shifts on the day, one call fixes it.
People
Meet the captains
Four leads, one shared obsession: rooms that run on time and taste like somewhere.
Work with us
Marek Lindqvist
Executive chef — menus, tastings, floor service
Imani Brooks
Head of events — scouting, layouts, suppliers
Kenji Mori
Sous chef — tables, light, seasonal styling
Elena Duarte
Operations lead — running orders, speakers, showcalling
“Wildfig ran our two-day summit like a dinner party that happened to have keynotes. Nothing slipped, and the gala supper is still talked about.”Two-day summit client, Events Board
Tell us about your date
Share your guest count and city — we reply within one working day with availability and a first menu sketch.