Luxury wedding chef in Los Angeles and Malibu

A wedding menu that tastes of Los Angeles and Malibu

I cook weddings in Los Angeles and Malibu at Malibu bluffs and beach houses, canyon estates and private gardens in the hills, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

Southern California gives me Santa Barbara sea urchin and spot prawns, California halibut, avocados, Meyer lemons and a year-round run of citrus, stone fruit and greens from the farmers markets. I cook them lightly, often over wood, with wild fennel and black sage from the hills. Pinot Noir and Chardonnay from the Santa Rita Hills and Santa Barbara County pair well with them.

Guests usually arrive by shuttle in the late afternoon, the ceremony faces the ocean or the hills, and dinner begins as the sun sinks into the Pacific. I keep canapés light and bright through the golden hour and bring the wood-fired courses out as the evening cools.

A menu idea: Santa Barbara uni and citrus, wood-fired halibut with wild fennel, and Meyer lemon with smoked honey.

Season and logistics

The main wedding season in Los Angeles and Malibu runs April to November. Pacific Coast Highway and the canyon roads can be slow or closed, so I plan deliveries and staff arrivals with time to spare. Many homes have little parking and strict fire rules for open flames, so I agree the fire setup with the venue early. I work alongside your planner and venue so the kitchen fits into their timeline.