Private Chef - Elevated Asian Cuisine

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask (Upon Request)

Enjoy a menu of authentic Asian classics prepared just for you by Chef Jess.

This private chef experience will allow you to experience Asian cuisine like never before. Using the best ingredients, Chef Jess has curated a menu of sophisticated dishes starting with colorful vegetable spring rolls. You’ll also enjoy perfectly cooked miso salmon with spice-infused green beans, and tender soba noodles with the complex flavors of peppers, scallions, cilantro and sesame dressing. End your meal with creamy frozen mochi in a delightful assortment of flavors.

Guests are welcome to provide wine and beer to accompany the menu, and may request pairing recommendations from the chef upon booking.

  • Minimum Guests 2
  • Maximum Guests 15
  • Meal Courses 4
  • Event Duration 5 hours
  • Chef Arrival Time 2 hours prior to the selected serving time

What's included

The ingredients
The cooking
The service
The washing up

Reviews guests left for other experiences with Chef Jess



21 Sep 2022

Chef Jessica is a culinary professional and business owner who focuses on farm to table dishes. She was enjoyable to learn from and I would like to learn more from her again in the future.

Meet your chef

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Chef Jess Verified chef
Food safety certified

Chef Jess has built her culinary career in restaurants around Southern California. She began as a line chef, honing her skills for creative cuisine and gravitating toward personalized cooking for select clients. Her interest in farm-to-table fare and global flavor gives her creations an earthy, international flair. With a genuine love for the art of food, Chef Jess is excited to share her talents with her guests and students.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.

Chef Jess will travel to guests within Los Angeles for this experience.

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