Personal chef
Your table. Our kitchen night off.
A menu agreed with you, cooked in your kitchen, and a kitchen left cleaner than it was found. You stay at the table.
6 to 12
guests is the usual table. Larger events by arrangement.
One chef
plans the menu, shops for it and cooks it. Nothing subcontracted.
Zero
washing up left for you. The kitchen goes back to normal.
7 days
to tell us if something was not right, and we make it good.
The evening
How it runs, start to finish
Nothing for you to do on the night.
One call about the menu
The occasion, the guests, anything to keep off the table. You approve the menu before anything is bought.
We source it all
Market and supplier runs happen before we arrive. Nothing on your list, nothing in your fridge.
Cooked and plated course by course
Chef AZ works to your timing, plates each course, and serves if you want service.
The kitchen goes back to normal
Cleaned down, dishes done, bins out. You stay at the table with your guests.
Sample menus
A sense of how an evening reads
Yours will be different. These are three real shapes, at three lengths, so you can see what a course count actually means.
Photo
Coastal dinner
Three courses
To start
Crudo of the day, citrus, olive oil, sea salt
Main
Whole roasted fish, farro, charred greens
Dessert
Olive oil cake, stone fruit, creme fraiche
The usual starting point for a dinner party of eight.
Start from this shapePhoto
The long table
Five courses
Snacks
Three bites with the first drink
To start
Grilled bread, cultured butter, preserved lemon
Fish
Scallop, brown butter, capers
Main
Slow lamb shoulder, white beans, salsa verde
Dessert
Chocolate, sea salt, cold cream
For the evenings that are the occasion, not just dinner.
Start from this shapePhoto
Family style
Served on platters
On the table
Grazing board, warm bread, dips
Mains
Two proteins, three sides, all shared
Dessert
One large tart, cut at the table
Everything on the table at once. Easier with children.
Start from this shapeYour kitchen
What we need from you
Less than people expect. A domestic kitchen is enough, and we bring what it lacks.
Kitchen
A domestic oven and hob is enough. We bring knives, pans and anything specialist.
Space
Counter space for prep and somewhere to plate. A kitchen island helps but is not required.
Access
Roughly two to three hours before service, depending on the menu.
Nothing else
No shopping, no equipment hire, no cleanup arrangements. That is the point.
Common questions
Do you serve at the table?
Optional. Some clients want courses brought out, others want everything left ready and the kitchen empty.
Can you work with our wine?
Yes, and we will write the menu around what you are opening if you tell us in advance.
What about dietary restrictions?
Tell us at the quote stage and the menu is built around them rather than adapted on the night.
Occasions
What people book us for
What a quote covers
A menu written for the occasion, approved before anything is bought
All sourcing and shopping, including anything specialist
Cooking on site, plated course by course to your timing
Optional service at the table, and full cleanup either way
Why people book us
One chef plans, sources and cooks. Nothing is subcontracted
Menus written around your preferences and dietary needs
Seven-day guarantee on anything that is not right
Southern California, with travel quoted honestly upfront