About Us

Who we are

We’re a full service catering company focused on making outstanding food and providing excellent service. We’re interested in the important difference between good food and truly great food. Our clients often ask how something was made, or remark on the service provided. Their expectations had been met, or exceeded and it’s because we take things just a few steps further to provide something truly great.

The food is carefully prepared, and the menu items are based on the seasonal availability from local farms, ranches and fisheries. Our chefs have devoted their lives to the craft of cooking, and each has worked in one or more Michelin star restaurants.

We look forward to cooking for you.

Mise en place “meez ahn plahz” is a french culinary term that means to have everything in place.

Founder

In 2007, Dan Petrie started mise en place in San Francisco after working in some of the top restaurants in the area, including Gary Danko and The French Laundry.

In 2020, we expanded our catering services to include the Hudson Valley, NY, Saratoga Springs, NY, and the Berkshires in Western Massachusetts.

Food & Events

Pop-up alert - Sunday, May 29th ⠀ Chef Sean Regan - former Sous Chef of Octavia, is offering two 5-course tasting menus. Sean is joined by Chefs Henry Chen, Cat Wang and Victor Donado. ⠀ Together, they bring their experience from 7 different Michelin
Another successful pop-up in the books! ⠀ Thank you to everyone who came, and to those that enable these dinners to happen. We’re grateful. 🙏 👇 @southparkcafesf @fourstarseafood @flannerybeef @marinrootsfarm @dirtygirlproduce @mcginnisranch @
Pop-up alert - Monday, April 18th ⠀ Cat Wang with mise en place & Akiko’s is serving up 5 courses inspired by her time in top restaurants in LA, SF, Tokyo, Thailand and Hong Kong. ⠀ Prior to Akiko’s and mise en place, she was a Sous C
without Cambro, Joyce Chen ✂️ Sharpie, Marin Roots Farm, Four Star Seafood, Hedley & Bennett, deli’s + the blue & green tape, we’d have no mise en place ⠀ #cambro #joycechen #kitchentape #hedleyandbennett #polyscience #kitchentape
Couple more from the modern thai pop-up this past Sunday. So fortunate to have our team, and these 3 chefs 👨‍🍳 ⠀ caramelized coconut apple, fried shallots, smoked shoyu, cilantro ⠀ oro blanco smoked cod, toasted coconut, young ginger ⠀ dungenes
so grateful for everyone who came to the first @miseenplacesf pop-up on Sunday ⠀ chefs @henrychn & @wangstacat put out 9 beautifully executed courses while @jailos kept our foh together 🙏 ⠀ mt lassen trout, celery, pickled allium, fish sauce das
Pop-up alert - Sunday, February 20th ⠀ Henry Chen, former Chef de Cuisine of Kin Khao is plating up 9-10 elevated Thai inspired courses with Cat Wang - former Sous Chef of Kin Khao. 🔪👨‍🍳 ⠀ Both have worked across the globe in Michelin Starred
fortunate to work with so many items from hard working people who answer phones, emails, pack boxes, drive, ship, grow, raise, butcher, clean, and forage the many things we get to cook and serve. ⠀ 👨‍🍳’s @henrychn @wangstacat @instaswag
a pleasure cooking with @banksythechef while spending 5 days in the Bay Area. ⠀ as the owner, (but really the expediter), I’m moved by the effort and love of the craft that these chefs put into every single item they put their hands on. ⠀ liber
once in a while we stop to snap 📸‘s when prepping & cooking, and we finally got some from a dinner by @henrychn ⠀ hamachi crudo, watermelon radish, avocado, fresno chili, kiwi berry, meyer lemon, 2020 olive oil ⠀ almond flour cake, carrot,
thanks @hedleyandbennett for the custom aprons. excited to get to work and break em in 🙏 ⠀ also pumped to use the new @polyscience equipment. What to put in the the tank first,🤔 ⠀ everything is right outta the box, so there’s work to do! 🔪👨
Wild Maine Western Atlantic bluefin tuna is a magnificent creature. It’s also extremely valuable. This has caused countless people and fisheries to overfish bluefin and other species of tuna. ⠀ Before we serve bluefin, there’s a few thing

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