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Production

Luxury Event Catering

Presentation-forward menus built with culinary partners we actually use, designed to complement the event rather than compete with it.

We do not run a kitchen. What we do is know which kitchens in Los Angeles are excellent at which thing, and manage them properly — which in practice is worth more than a single in-house menu that has to stretch across every cuisine.

Menus span Italian, Japanese, Mediterranean, Middle Eastern, Latin, American and fully plant-based, and the showpiece formats people ask for by name: sushi boats, grazing tables, caviar service, gelato carts, dessert stations and late-night bites for the last hour. Dietary requirements are handled at the guest level, not with a single vegetarian option at the end of the buffet.

Service style changes the whole floor plan, so we settle it early: passed canapés, family style, plated courses, or stations. We build service timing into the run-of-show so food does not land during a toast or a performance.

Frequently asked

Do you cook the food yourselves?
No. We design the menu and manage culinary partners chosen for the specific cuisine — which is why the Japanese menu is as good as the Italian one.
Can you handle allergies and dietary requirements?
Yes, at the individual guest level. Send the list with the RSVP data and each guest is accounted for by name.

Often booked with catering

Tell us about the night.

Send the date, the venue and roughly what you have in mind. You get a tailored production plan back within 24 hours — no obligation, and a real person reads it.