Couples opt for open-fire cooking for wedding meals

Some couples are forgoing traditional catering for meals cooked over open fires. Kyra Hodes and her husband, Danny Weir, were married in March at Garrett Field in Slidell, La., a venue that lacked an industrial kitchen, and they served a post-ceremony dinner for 145 guests prepared over an open fire by Mark Stevens Roncoli of Open Fire Co.

Open-fire setups are presented as a practical workaround for unconventional venues and as a one-stop shop: Linda Laestadius, founder of Grounded, said “we come with everything.” Chefs such as Sarah Anne Glover of The Wild Kitchen have produced weddings from Wyoming backyards to the Australian Outback (without running water) to downtown San Diego.

The approach also appeals to couples seeking culinary adventure—Lulu Wang, married in December 2024, wanted a whole roasted pig in a wooden box and hired a chef who obliged—and to couples like Julia Belamarich and Kyle Warfield, who hired Russel Markus of Essential Herbs to cook over flames.

Lindsey Leichthammer, a wedding planner, said open-fire cooking offers interactivity that appeals to younger guests, and James Gop of Heirloom Fire described clients who want environmental and local impact, noting he works with local farmers and sets up collection bins for compost and repurposing.

Key Topics

Culture, Open Fire Cooking, Garrett Field, Kyra Hodes, Open Fire Co, Heirloom Fire