Chef Glenn B
Private Dining Experiences
California Cuisine · Wine Pairings · Your Home
I believe the best meals happen around intimate tables, where conversation flows as freely as the wine. As a private chef specializing in California cuisine, I create custom menus that celebrate the region's incredible ingredients and the wines that make them sing.
Every event is personal. I work with you to design a menu that reflects your tastes, the season, and the occasion. Then I handle everything from sourcing the finest ingredients to preparing and plating each course in your home. You get to be fully present with your guests. I take care of the rest.
The Pinnacle Experience
The Aficionado's Table
For 4 to 8 Guests
The pinnacle of wine-focused private dining. Six thoughtfully composed courses, each paired with exceptional wines selected to enhance every element of the dish. This is the evening for wine collectors, serious enthusiasts, and anyone seeking a genuinely educational, elevated experience.
I'll guide you through each pairing: the provenance of the wine, the technique behind the dish, and why they belong together. It's part dinner, part private tasting, entirely personal.
What's Included
Pre-event consultation and fully custom menu design
Six-course tasting menu
Premium wine pairings (5 to 6 wines), with guided education throughout
Access to a personal cellar of over 1,000 bottles with direct allocations from California, Oregon, Washington, and select Old World estates. Wine program discussed during consultation.
All shopping, preparation, cooking, plating, and service
Complete kitchen cleanup
Sample Menu · Spring Wine Dinner
First Course
Kumamoto Oysters
Meyer lemon mignonette, caviar, micro herbs
Paired with Sancerre, Loire Valley
Second Course
Butter-Poached Lobster
English peas, pea tendrils, sauce Americaine, lemon oil
Paired with Russian River Valley Chardonnay
Third Course
Duck Confit Salad
Frisee, candied walnuts, lardons, champagne vinaigrette
Paired with Willamette Valley Pinot Noir
Intermezzo
Blood Orange Granita
Mint, prosecco
Fourth Course
Herb-Crusted Lamb Rack
Pommes Anna, asparagus, red wine reduction, mint gremolata
Paired with Paso Robles Cabernet Sauvignon
Fifth Course
California Artisan Cheese Selection
Point Reyes Blue, Humboldt Fog, aged cheddar, honeycomb, fig jam, marcona almonds, crostini
Paired with Late Harvest Viognier
Sixth Course
Dark Chocolate Tart
Raspberry coulis, chantilly cream, candied orange
Paired with Tawny Port
Investment: $385 per person
+ ingredient costs · wine program quoted during consultation
The Heart of California Entertaining
Patio to Plate Dinners
For 6 to 12 Guests
Four seasonal courses that celebrate the best of California's farmers markets, paired with exceptional local wines. Sophisticated without being stuffy. Seasonal without being trendy. This is the dinner you'd create if you had a private chef who shops at the same markets you love.
What's Included
Pre-event consultation and custom menu design
Four-course seasonal menu with California wine pairings (3 to 4 wines)
Market-fresh, locally-sourced ingredients
All shopping, preparation, cooking, plating, and service
Complete kitchen cleanup
Sample Menu · Summer Coastal Dinner
First Course
Heirloom Tomato Salad
Burrata, basil oil, aged balsamic, sea salt, microgreens
Paired with Albarino, Edna Valley
Second Course
Santa Barbara Spot Prawns
Garlic, white wine, herb butter, grilled sourdough
Paired with Chardonnay, Central Coast
Third Course
Grilled Ribeye
Charred broccolini, roasted fingerling potatoes, red wine butter
Paired with Cabernet Sauvignon, Napa Valley
Fourth Course
Lavender Panna Cotta
Fresh berries, berry coulis, shortbread cookie
Paired with Sparkling Rose, Sonoma
Investment: $225 per person
+ ingredient and wine costs
Celebrations and Larger Events
California Gatherings
For 12 to 20 Guests
Not every great party is a sit-down dinner. California Gatherings is built for the full spectrum of entertaining: elegant backyard dinners, lively cocktail parties, milestone birthdays, holiday open houses, rehearsal dinners, and everything in between.
For dinner-style events, guests are treated to three to four seasonal dishes served buffet-style or as interactive stations, with food that is anything but ordinary. For cocktail parties and receptions, I build beautifully designed grazing stations that keep guests moving, mingling, and coming back for more.
Either way, the food is the conversation starter. Expect dishes that make your guests stop mid-sentence and ask: what is that and can I have another one.
What's Included
Pre-event consultation and custom menu design
Three to four dishes or stations tailored to your event style
Beverage program consultation
All shopping, preparation, setup, and service
Complete kitchen cleanup
Sample Menu 1 · Mediterranean Garden Party Dinner
Grilled Protein Station
Herb-Marinated Chicken Breast · Garlic Rosemary Lamb Chops · Grilled Vegetable Skewers
Chimichurri · Tzatziki · Harissa Aioli
Elevated Sides
Crispy Smashed Potatoes
Roasted garlic aioli, fresh herbs, sea salt
Roasted Cauliflower
Harissa glaze, pomegranate seeds, toasted pine nuts
Whipped Feta
Extra virgin olive oil, Aleppo pepper, warm pita
Fresh Salad Bar
Mixed Greens, Heirloom Tomatoes, Cucumbers, Kalamata Olives, Feta, Red Onion
Lemon Vinaigrette · Tahini · Red Wine Vinaigrette
Dessert
Assorted Baklava · Fresh Fruit Platter with Honey and Mint
Sample Menu 2 · California Cocktail Party
Raw Bar and Cold Bites Station
Oysters on the Half Shell
Classic mignonette, cocktail sauce, fresh lemon
Seared Ahi on Crispy Wonton
Avocado, sesame ginger glaze, micro cilantro
Smoked Salmon Blini
Creme fraiche, capers, red onion, everything spice
Shrimp Cocktail Display
House-made cocktail sauce, horseradish cream
Hot Bites Station
Crispy Korean Gochujang Chicken Wings
Sesame, scallion, pickled daikon
Honey Garlic Parmesan Wings
Fresh herbs, lemon zest, calabrian chili
Bacon Wrapped Dates
Manchego, marcona almonds, balsamic reduction
Mini Crab Cakes
Chipotle remoulade, pickled jalapeno, micro greens
Charcuterie and Cheese Landscape
California and European Artisan Cheeses
Point Reyes Blue, aged Manchego, triple cream brie
Cured Meats and Accompaniments
Prosciutto di Parma, soppressata, fig jam, honeycomb, marcona almonds, fresh berries, grilled crostini
Dessert and Sweet Bites Station
Dark Chocolate Bark
Fleur de sel, toasted hazelnuts, dried cherries
Mini Cannoli
Ricotta, orange zest, pistachios
Fresh Seasonal Fruit Display
Honey yogurt dipping sauce
Investment: $125 per person
+ ingredient costs
Transparent Pricing
How It Works
Per-Person Rate
Covers my time, expertise, and services from consultation through final cleanup. Rates range from $125 to $385 per person depending on the package.
Ingredient Costs
Billed separately at actual cost with itemized receipts. Includes all food and any specialty items. No surprises.
Wine Program
I draw from a personal cellar of over 1,000 bottles and maintain direct allocations from producers across California, Oregon, Washington, the Finger Lakes, and select Old World estates. Every selection is chosen specifically for your menu and your guests. Wine curation and service is priced as part of your overall event package and discussed during consultation.
Additional Costs
Travel beyond 35 miles from San Diego · Rental equipment if needed · Assistant for larger events
Deposit and Payment
50% deposit due at time of booking to secure your date. Remaining balance due 7 days prior to your event.
Getting Started
The Booking Process
01 Initial Inquiry
Submit the inquiry form below with your event details, preferred date, and any initial thoughts on what you'd like.
02 Consultation Call
We'll schedule a 30-minute call to discuss your vision, dietary needs, wine preferences, and logistics.
03 Custom Proposal
Within 48 hours I'll send a detailed proposal: custom menu options, wine pairing suggestions, and a full cost breakdown.
04 Menu Finalization
Once you approve the proposal and submit your deposit, we finalize every detail from the first bite to the final course.
05 Your Event
I arrive 2 to 3 hours before service to set up and prepare. You focus on your guests while I handle everything else.
All I Need Is Your Kitchen
I work with what you have. As long as you have a stove, oven, and sink, I can create an exceptional meal. I bring specialized tools whenever needed.
A functioning kitchen with basic equipment: stove, oven, refrigerator, counter space
Table and seating for your guests (I can recommend rental companies if needed)
Plates, glassware, and flatware, or I can arrange rentals
Frequently Asked Questions
Good Questions
How far in advance do I need to book?
All events must be booked a minimum of 21 days before your event date, no exceptions. This allows adequate time for menu consultation, ingredient sourcing, and preparation. For weekend dates, summer events, and holiday gatherings, I strongly recommend booking 6 to 8 weeks in advance as my calendar fills quickly.
Do you accommodate dietary restrictions?
Absolutely. I work with all dietary needs including vegetarian, vegan, gluten-free, allergies, and religious restrictions. Please let me know during our consultation so I can design the menu accordingly.
Can you source the wine, or should we provide it?
Either works beautifully. I maintain a personal cellar of over 1,000 bottles and hold direct allocations from producers across California, Oregon, Washington, the Finger Lakes, and select Old World estates. I'll curate selections specifically for your menu, or if you have bottles you love, I'm happy to build the pairings around what you already have. Wine curation is priced as part of your overall event package and discussed during consultation.
Do you bring assistants?
For intimate dinners up to 12 guests, it's just me, giving you my full, personalized attention throughout the evening. For larger events, I may bring one assistant to ensure seamless service.
What is your cancellation policy?
Cancellations 30 or more days before your event receive a full deposit refund minus a $75 administrative fee. Cancellations 14 to 29 days out forfeit the deposit. Cancellations fewer than 14 days out forfeit the deposit plus 25% of the remaining balance. Reschedules are handled on a case-by-case basis with as much flexibility as my calendar allows.
Do you do events outside San Diego County?
Yes. I serve all of California. Travel fees apply for events more than 35 miles from downtown San Diego.
What makes this different from typical catering?
You're not hiring a caterer. You're hiring a chef. I personally shop for your ingredients, cook every course, plate every dish, and remain present throughout your evening. It's an intimate, high-touch experience, not food dropped off at a door.
Ready to Begin?
I'd be honored to create a memorable culinary experience for you and your guests.
chefglennb.com · San Diego, California · Serving All of California