What are the two menus and how do we choose?

The Tex-Mex menu (crispy bean and cheese empanadas with avocado salsa) is more playful and energetic — great for lively, social occasions. The Southern U.S. Comfort menu (curry chicken and dumpling soup with biscuits) is warmer and more narrative — Spencer tells stories from home while you cook. Both are equally delicious.

Is this menu suitable for vegetarians?

Yes. The bean and cheese empanadas are naturally vegetarian. A vegetarian version of the chicken dumpling soup is also available on request.

Why is this class good for networking events?

Comfort food is the ultimate conversation opener. Spencer's Southern warmth puts people at ease immediately — hands get busy making empanadas or biscuits, and conversations start flowing naturally. The format is social, accessible, and surprisingly memorable.

Is this the new menu for 2026?

Yes — Flavors of America: Comfort & Tex-Mex is new for 2026. Spencer joined ChefPassport this year and brings a fresh energy and a cuisine not previously in our portfolio.

🇺🇸In-Person · Luxembourg · American Cuisine · New 2026

American cooking class Luxembourg — Comfort & Tex-Mex

Nashville soul, global spice, and stories worth telling. New for 2026.

Chef Spencer Kennedy grew up in Nashville and cooked in Washington D.C. before landing in Luxembourg — and he cooks like he has a story to tell. Choose between the bold Tex-Mex menu (crispy empanadas with avocado salsa) or the soul-warming Southern Comfort menu (buttermilk biscuits and a curry chicken dumpling soup that somehow makes perfect sense). Either way, conversations happen naturally and the food is extraordinary.

8–40 people90 minKachatelier, WindhofBeginner-friendly

Event packages from €2,900 · Instant price estimate

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Trusted by teams at

★ 4.9/5 satisfaction (post-event surveys)|200+ corporate events|As featured in Forbes

The menu

What you'll cook

$Golden hand-crimped empanadas with spiced beans and cheese filling on white plate$

Tex-Mex hand-crimped empanadas

Golden, hand-crimped empanadas filled with spiced beans, cheese, and roasted peppers. Teams compete on the crispiest crimp — the fold is a skill, the taste is the reward.

Charred tomatoes in smoky chipotle salsa with fresh green guacamole

Homemade smoky salsa & guacamole

Tomatoes charred directly on the flame, blended with chipotle and fresh lime for a smoky salsa. Guacamole built from scratch alongside — ripe avocado, salt, and instinct.

Nashville hot sauce with cayenne and brown sugar on ceramic plate

Nashville hot sauce from scratch

Chef Spencer's signature — a blend of cayenne, brown sugar, and spices turned into the legendary Nashville heat sauce. Teams adjust the ratio to their own heat preference and bottle it to take home.

From the kitchen

Your instructor

Meet your chef

Spencer Kennedy

★ 4.9

American Comfort & Tex-Mex Chef

Born in Nashville, Tennessee, Chef Spencer brings soul-warming comfort food elevated with international spices. Inspired by his mother's love for world cuisine and Southern staples, he honed his skills in a Washington D.C. kitchen renowned for Chesapeake Bay seafood. Now based in Luxembourg.

VeganVegetarianGluten FreeLuxembourg

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What's included

Crémant welcome reception

Crémant, soft drinks and nibbles to kickstart your event.

Specialist chef instructor

A hands-on class led by one of our top chefs.

Exclusive Kachatelier venue

Private use of the Miele kitchen studio in Windhof.

All ingredients & equipment

Studio hire, all fresh ingredients and pro Miele equipment.

Dietary accommodations

Vegan adaptableVegetarianGluten FreeLactose Free

The experience

How the day unfolds

1
Arrive at Kachatelier — aprons on, welcome drinks ready. Spencer opens with a story from Nashville that somehow sets the entire tone.
2
Teams choose their menu (or Spencer recommends based on your group). The kitchen fills with aroma within minutes.
3
The empanadas session: folding and crimping is a surprisingly social and hands-on activity. Spencer circulates with technique tips and Tennessee anecdotes.
4
The soup and biscuit session: building layers of flavour while Spencer explains the Southern tradition behind every ingredient.
5
Sit-down meal together. Spencer's food sparks more conversation. Nobody leaves hungry or quiet.

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Group size

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Client reviews

What teams say

★★★★★

“The idea was to have someone take care of us and guide us, and Chef Heather did exactly that. It was a wonderful experience that brought our team closer together while learning something new and fun.”

Julie Trinco

Senior Data Product Manager · Amazon

★★★★★

“Our team at Nira was looking for a fresh and engaging way to connect outside of the usual office environment, and ChefPassport delivered beyond our expectations.”

Popular add-ons

Make it yours with optional extras.

Custom branded aprons

Personalized aprons with your logo or guests' names, delivered in 10 days.

Branded goodie bags

A branded bag of Luxembourg treats and goodies for each guest.

Live musicians (duo or quartet)

A live duo or quartet to set the mood, in collaboration with the Philharmonie Luxembourg.

Cocktail-making class

A hands-on cocktail session with an expert bartender.

Popular pairings

Perfect for these occasions

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Occasion

Chinese New Year Team Building

Mark Lunar New Year as a team with the most hands-on culinary experience in Luxembourg. Fold hand-crafted dumplings, master wok technique, and sit down to share a traditional Lunar New Year feast — all at Kachatelier, Windhof.

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Occasion

Client Appreciation

Reward your most important clients with a private culinary experience at Kachatelier. You cook together, you eat together — and you leave with a shared memory that no dinner at a restaurant can replicate.

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Occasion

Company Anniversary

Your company anniversary is a moment to honour the people who built it. A private kitchen, a shared table, and a meal you cooked together is a more genuine celebration than any restaurant dinner.

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Occasion

Corporate Christmas Party

Trade the predictable restaurant dinner for an evening your team actually remembers. Aprons on, a specialist chef leading the way, and your whole team cooking a festive meal together at Kachatelier — then sitting down to enjoy it. Fully managed, for 8–60 guests.

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