Mise en Place

“After a good dinner, one can forgive anybody, even one’s relatives.”
– Oscar Wilde

Mise En Place (meez ahn plahs) was born from an enthusiasm to cook outstanding food for our clients, their friends, family, and loved ones. We’re obsessed with careful preparation, and thoughtful execution in your home or venue of choice. We provide our chefs with meaningful work, and share a vision rooted in kindness. All of us have been fortunate to work among the top restaurants in the country, including The French Laundry, Atelier Crenn, Octavia, Gary Danko, Zuni Cafe, Park Tavern, Spruce, Nightbird, Eleven Madison Park, The Nomad, Bon Temps, Petit Trois, Trois Mec, Momofuku, and many others. To learn more, visit our Meet The Team page on our website.

How It Works

Personal Chefs – We come to your home or venue so your loved ones can enjoy a expertly cooked meal together

Special Event Catering – Wedding, wedding shower, birthday celebrations or a special gathering

Cooking Class or Demonstration Food lovers who want full instruction, partial instruction, or we can cook together! You’ll learn techniques used at the top restaurants in the world, then sit down for a meal together

2021 Spring-summer Menu

first course
main course
side dishes
starters are $15pp


$15 per-person

ahi tuna crudo, shaved fennel, taggiasca olives, crispy shallots, san marzano tomato conserva, calabrian chili, hudson vineyards olive oil

santa barbara uni, avocado, asian pear, lime, hudson vineyards olive oil, shimichi togarashi ($25pp)

wild prawns, smoked paprika, roasted garlic, parsley, chives

atlantic cod croquettes, yukon gold potato, roasted garlic, espelette pepper aïoli

cruditė, organic heirloom vegetables, whipped greek yogurt-herb-avocado spread.

beef tartare, toasted focaccia, shallot, castelvetrano olives, crispy mushrooms, olio nuovo, eureka lemon, parsley, parmesan

carrot-tahini hummus, baba ganoush, cucumber, marinated feta, warm pita

artisan cheese & charcuterie, cornichons, grain mustard, membrillo, local sourdough


hamachi, watermelon radish, avocado, roasted corn, red chili, shallot, micro basil, meyer lemon, olio nuovo  

“chopped salad” – romaine lettuce, radicchio, pepperoncini, croutons, provolone cheese, cerignola olives, soppressata, garbanzo beans, red onion, NY-style italian dressing

roasted rainbow carrots, avocado, grapefruit supreme, hazelnuts, green olive-parsley aioli

burrata, watermelon radishes, heirloom beets, carrot top pesto, pine nuts, mint, pickled shallots, olio nuovo


duck breast, pearl onions, bing cherries, blis maple syrup aigre doux

grass-fed NY strip, rosemary, bordelaise sauce (prime/dry aged/wagyu/kobe beef available at $15-$50pp)

berkshire pork loin chop, orange zest, mushroom duxelle, roasted apricots, natural jus

lamb sirloin, roasted piquillo pepper tapenade, sumac, cucumber-mint yogurt

black cod, cauliflower puree, roasted florets, toasted almonds, lemon-brown butter

ora king salmon, asparagus, charred leek beurre blanc

mt lassen trout, mango & green papaya, crushed peanuts, cilantro pesto, thai chili, ginger & green onion nuoc cham

bucatini carbonara, crispy pancetta

roasted delicata squash, king trumpet mushrooms, roasted frog hollow peaches, almond romesco sauce

cassoulet – butter and romano beans, leeks, sweet 100 tomatoes, chive-cashew tahini emulsion, dehydrated nicoise olives

Side dishes

slow cooked fingerling potatoes, duck fat, chives, flaky salt

baby marble potatoes, tomato conserva, cippolini onion, aleppo pepper, lemon, parsley

bhutanese red rice, cashews, shiitake mushrooms, lacinato kale, brown butter, medjool dates, shallots

seared eggplant, pine nuts, black garlic, labneh, mint, pomegranate molasses, harissa, lemon

roasted heirloom carrots, coriander, toasted pistachios, parsley, lemon brown butter

charred broccolini, calabrian chili, oregano, almonds, pecorino romano

sauteed brussels sprouts, oyster mushrooms, shaved manchego, sherry vinegar

quick sauteed young bok choy, butter, maldon salt


mason jar key lime pie

mason jar lemon panna cotta

tiramisu, lady fingers, espresso, mascarpone

pistachio baklava, vanilla bean ice cream, orange blossom honey

flourless dark chocolate cake, tahitian vanilla bean ice cream, crushed praline

almond flour olive oil cake, lemon creme fraiche, dried carrot, orange zest, pistachio crumble

coconut ice cream, roasted pineapple, caramel sauce, maldon salt



coursed family style – our standard method of serving. carefully served and beautifully presented. each course is brought to the dining table on one or more communal platters, one course at a time.

table service – available by special request. this includes the chef(s) individually plating each course, serving each course and clearing each course.

service staff – through our table service option, we often don’t need food servers. this decision has been working beautifully for years. it’s often more efficient, reduces costs, and some clients like talking to the chefs. however, some events require food servers due to the size of the group, and depending on the location of your event, we may be able to help you secure servers.

beverage service – if you’d like non-alcoholic beverage service, we’ll look to assist you in finding one or more people to provide for your beverage needs.

wine & wine services – our wine partners provide us, and our clients with access to wines which are selected by their sommeliers to pair with our food. the wines come in 3, 6 and 12 packs ,and ship overnight in california. if you’d like to discuss, let us know, and we’ll provide you a link to browse the selections. if you’d like wine served by a sommelier, or a wine professional, we’ve got you covered. if you have your own collection of fine and rare wine, our many colleagues work with, and handle these types of wines for a living.

serving & dining ware – we do not carry serving or dining ware. if additional items are needed, we recommend bright rentals. once your menu is chosen, we’ll tell you exactly what you’ll need right down to each utensil. some clients have everything needed, and some need additional items. if you’re renting a venue, you can send the host what’s needed, and determine if rental items are necessary.

table setting – $10 per person. some clients enjoy setting the dining table, and other times they’d like us to. whether it’s your home, or you are renting a venue or a house, we’re able to accommodate you so you can spend time with your company. we are not table decorators, but we know many, and we’re happy to connect you.

menu format & added courses – the mise en place menu format includes a first course, a main courses, a side dish, and a dessert. 
starters are separate from the core menu format.
added courses are for clients who may want to have more options due to preferences or aversions (not allergies).

$15 pp for one added starter
$25 pp for one added first course
$35 pp for one added second course
$40 pp for one added main course
$20 pp for one added side dish
$25 pp for one added dessert

custom menu – a flat rate of $75 for 3 courses + $25 for each additional course. this means we’re creating a menu, or menu items for you from scratch, which are not on the menu above. This flat rate is not a per person rate.

chef menus – this option is for those who would like a menu that’s composed by each individual chef. pricing begins at $150pp. visit the chef menus tab to see further options.

supplements – luxury ingredients may incur supplemental fees.

allergies – all chefs are legally certified and licensed to serve food in the state of california as shown on on the department of public health website.

san francisco bay area – events beyond 35 miles of 94103 may include a travel fee of $50.

los angeles area – events beyond 35 miles of 90004 may include a travel fee of $50.

cancellation policy

if the client cancels within 5 days before (120 hours) or before for reasons outside of their control (illness, natural disaster) mise en place keeps the full deposit unless you reschedule or plan to reschedule. if you reschedule or plan to reschedule, 100% of that deposit goes to your future event on the date of your choosing.

5 days before your event we require the final head count. at this point, mise en place chefs are booked for your event and have begun ordering products. once your head count is confirmed, mise en place will debit your card an additional 20% to cover expenses incurred.

if the client cancels the event entirely and is less than 5 days (120 hours) before the event, mise en place keeps the deposit and the 20%. if the client reschedules or plans to reschedule, then the original deposit amount will be put toward your future event on the date of your choosing.

if mise en place cancels for any reason, mise en place will offer you a full refund or you can elect to have that deposit put towards a future date of your choosing.