Every menu here is an example — a starting point, never a set list. Breakfast, brunch, lunch, or dinner, yours is bespoke: written for your occasion, your guests, and the season, around whatever you tell us.
It starts with a conversation. You tell us the occasion, how many are at the table, the mood you’re after, and anything off-limits — allergies, diets, or the one ingredient someone can’t stand. The chef drafts a menu for that specific night and sends it over for your notes. Nothing is locked until you love it.
On the day, the chef shops the market, arrives with everything, and cooks each course in your kitchen. You get plated, restaurant-quality courses at your own table, and a kitchen left the way it was found.
Every menu is written from scratch, so the ones on this page are only examples. Yours will read differently, because it’s built around you.
One way an evening comes together. Yours is composed from a blank page — these are only examples.
Sesame, citrus, crisp wonton.
Basil, aged balsamic, good olive oil.
Garlic Yukon mash, red-wine reduction.
Vanilla bean, seasonal berries.
The four courses above are one evening. Here are three more, taken from menus we’ve actually written, to show how far the format bends across a day and a guest list.
Brunch is the most-requested meal of a bachelorette weekend, and it runs long. This one is built to hold on a table by the pool for two hours without falling apart.
A grazing board with stone fruit, burrata, prosciutto, honeycomb and warm bread. Shakshuka with feta and herbs, served in the pan. Lemon ricotta pancakes with berry compote. Breakfast tacos with chorizo, egg and salsa verde. Cut melon with mint for the middle of the table. Mimosas, and a pitcher of something with grapefruit in it.
If this is the weekend you’re planning, the private chef for bachelorette parties page covers how the meals usually fall across the three days. Wedding parties often book the same brunch again the morning after the ceremony, which sits under wedding catering.
The brief is always the same. Feed the room well, keep it light enough that nobody needs a nap at two o’clock, and make sure the vegetarian and gluten-free guests get a real plate instead of a side salad.
Little gem salad with avocado, radish and green goddess. Grilled chicken with charred lemon and salsa verde. Roasted cauliflower steaks with romesco and toasted almonds. Farro with cucumber, herbs and feta. Warm focaccia. Olive oil cake with berries to finish.
This is the format most often booked for offsites and board meetings. More on how those run, including recurring office lunches and multi-day retreats, on the corporate catering in Palm Springs page.
Hibachi is the one menu where the cooking is the entertainment, so the food is chosen for what it does coming off the flat top in front of people.
Miso soup and a ginger salad to open. Fried rice built at the griddle with the egg cracked to order. Filet mignon and garlic butter shrimp. Scallops with yuzu. Teppanyaki vegetables with sesame. Yum yum sauce, because there is no version of this where we skip the yum yum sauce.
This one needs outdoor space and a little planning around the grill. What that involves is set out on the hibachi at home in Palm Springs page. For a quieter evening cooked indoors and plated at the table, see private dinner parties instead.
Market produce, coastal seafood, and a great steak.
Ceviche, carnitas, handmade tortillas, tres leches.
Grazing boards, benedicts, tacos, and mimosas.
Every booking covers the whole evening — the custom menu, the shopping and ingredients, cooking in your kitchen, plated service course by course, and full cleanup. Choose plated, multi-course service for an intimate dinner, family-style for a louder table, or grazing and stations for a crowd. Wine and cocktails are yours to bring; the chef will pour and pair around whatever you open.
A quiet anniversary and a twelve-person bachelorette brunch call for different menus, and they get them. Dinner parties lean multi-course and seasonal. Bachelorette weekends run to poolside grazing, benedicts, and something worth a photo. Corporate nights stay polished and dietary-flexible, so no one at the table is left out. Hibachi puts the cooking at the center of the room. Tell us the occasion and the menu follows.
Vegetarian, vegan, gluten-free, and dairy-free menus are standard. Keto, paleo, pescatarian, and allergy-safe menus come on request. The chef builds around the whole room, not one plate.
Yes, and there’s no charge for it. Send your date, guest count and the occasion, and the chef drafts a menu written for that specific night. You get it back with room to change anything — swap a course, drop the fish, move the whole thing to brunch. Nothing is locked until you say so, and you are not committed to booking because you asked to see one.
Four is the usual answer for a dinner party, and it fits a two-hour table comfortably. Three works when people want to be up and outside by nine. Five or six suits an anniversary or a night where dinner is the entire event. For brunches and lunches we skip courses altogether and put everything out at once, which is nearly always the better call when the group is over ten.
Please do. The menus on this page exist to be pulled apart. If you want the shakshuka from the brunch menu, the filet from the four-course, and the olive oil cake from the corporate lunch, that is a perfectly good menu and the chef will build the rest around it.
Tell us at the inquiry stage rather than on the day. Vegetarian, vegan, gluten-free and dairy-free are standard, and keto, paleo, pescatarian and allergy-safe menus come on request. For a severe allergy the chef will change the menu itself rather than work around it at the counter, because separating ingredients in someone else’s kitchen is how mistakes happen.
No. Chefs cook breakfast, brunch, lunch, dinner and late-night grazing, and a fair number of bookings are a full day rather than one meal. Bachelorette weekends usually want brunch more than dinner. Corporate offsites want lunch. Tell us the hour and the menu is written for it.
For weddings, yes — a tasting is the normal way to settle a reception menu, and we’d rather you sat down with the food before committing a hundred guests to it. For a one-night dinner party a tasting usually isn’t worth the cost to you, so we send a detailed menu and take notes over a call instead.
You bring it. There’s no corkage and no markup, and the chef will pour and pair around whatever you open. If you’d like guidance, send a photo of what’s in the house and you’ll get a note on what goes with which course.
