The Heart of California Entertaining

Signature Experiences

For 6 to 12 Guests

Four seasonal courses that celebrate the best of California's farmers markets, paired with exceptional 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.

Explore five signature seasonal menus below, each inspired by a different regional palate. These menus reflect my favorite pairings, but they're a starting point. If you have something else in mind, I'm glad to build a menu entirely around your vision.

What's Included

Jump to a Menu

Italian Wine Country  ·  Pacific Northwest  ·  Southern California Fresh  ·  Summer Coastal  ·  Steakhouse Classics

Italian Wine Country  ·  sample menu

Pacific Northwest  ·  sample menu

Southern California Fresh  ·  sample menu

Summer Coastal  ·  sample menu

Chef's Welcome Bite

Shrimp Cocktail

House cocktail sauce, horseradish cream, fresh lemon

Paired with Sparkling Brut

First Course

Classic Caesar Salad

Garlic croutons, Parmigiano-Reggiano, white anchovy

Paired with Sauvignon Blanc, Napa Valley

Main Course

Prime Dry-Aged New York Strip

Duck fat fondant potato, creamed spinach, charred broccolini, Cabernet shallot reduction, garlic confit

Paired with Cabernet Sauvignon, Napa Valley

Dessert

Butter Cake

Vanilla bean glaze, whipped crème fraîche

Paired with Tawny Port

Investment: $225 per person

+ ingredient and wine costs

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

Do I choose the menu?

My seasonal menus reflect the dishes and wines I'm most passionate about, and they're a great starting point for browsing. But they're not the only option. Some clients come to me with a vision of their own, and I'm always happy to design a fully custom menu around your preferences, dietary needs, and the occasion.

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. Most of my menus are naturally adaptable for gluten-free, celiac, vegetarian, vegan, and other dietary needs. We'll discuss any restrictions during the consultation to ensure every guest enjoys the experience.

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, select Old World estates and other sources. 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 and overnight accommodations may be required for certain destinations.

What makes this different from typical catering?

This is more personal than traditional catering. I personally shop for your ingredients, cook every course, plate every dish, and remain present throughout the evening. It's a high touch experience designed specifically for you and your guests.