“The Food is UNREAL, so stoked to be on the program”
“A food Ephiphany! Wow, Just WOW!”
“I was repeating phrases like ‘F*#@! YOU Chris that tasted INSANE’ inside my head.”
“Only Problem is that our kids will never know what it’s like to be satisfied by a restaurant’s food again after a regular onslaught of Chef Chris.”
“Your Food is PHENOMENAL”
“Excellent Salad Game and the Ahi Tuna was really fresh. I crushed both last night”
“This dude is INSANELY TALENTED”
“All my guests were RAVING about the food - super impressed!”
1k+
Gourmet Meals Delivered
Chef Chris provides gourmet meal prep to the world’s most discerning foodies.
100+
Epic PRIVATE EVENTS
Chef Chris does private events up and down the coast but specializes in the Los Angeles area - ideal for 10 to 100 guests.
30+
Countries Traveled To
Chef bring flavors, ingredients & inspiration from across the globe.
Mission to elevate your palate.
“I’m on the hunt for the greatest ingredients & tastes on Earth. And I want you to experience what’s possible when a chef dedicates himself to this discovery. I’ve smuggled chiles back from Oaxaca, shrimp paste from Cambodia, fermented shark from Iceland, and dried shiitakes from Japan. I cook with the best ingredients from all over the world, changing palates and the potential of food with each dish I create.”
- Chef Chris of Venice
Philosophy
“Cooking for me is a passionate, creative act, that when done well, tells a delicious and imaginative story of history and possibility. How that ingredient got to your plate and what inspired each dish I'm creating is loaded with cultural and personal narrative. It is an honor and privilege to get to cook for you, and I honor my craft as a sort of ephemeral homage to our ancestors, a return to the wild, and a wink towards the future. I go to untold lengths to source the absolute best, hyper-local, and organic ingredients available from southern California farms. My travel and curiosity have allowed me to cook a variety of cuisines from all over the globe, and when I cook, I am distilling this knowledge like a fine reduction, in the eternal present, allowing my creativity and love too be transformed into insanely delicious and inventive cuisine.”
Sourcing
I source the absolute best ingredients available in Southern California. All of my produce is 100% hyper-local and organic. All of my Seafood is Wild Caught and sustainable. And all of my meats are Prime/Local/Organic. I go to untold lengths to hand select everything I use in my kitchen.
Mission
I want to change the way you eat! I want you to see the possibility in plants, fungi and well raised animals. I want you to feel better about what you put in your body each day, and I constantly strive to enhance your palate with ever dish I serve. I’m seriously on a mission to change your palate and get you eating things you’ve never thought possible before.
Private Events
Longing for an amazing, dependable & fun chef to take the pressure off your next dinner party? We’ll work out a theme & customize a menu for your preferences so that you can sit back, relax and enjoy the night. I promise to take your baby shower, anniversary dinner, or group celebration to the next level. I’m talking flavor exploration at the limits of the known galaxy. Covid safe and prepared.
Chef Chris
I can literally do it ALL when it comes to food. From small intimate gatherings of 4-10 people up to larger parties of up to 50+ people. I promise that you’ll never eat healthier, more delicious or have as more fun in your kitchen.
Private dinner parties
Chef Chris is an experience you’ll never forget - smile, taste & party.
Chef Chris to your home
Best for 20 to 50 person
Develop menu in advance
Weekly Meals delivered
Get inspired, insanely fresh, 100% organic meals to your door weekly.
Lunch & dinner for 4 or 7 days
Delivery Mondays or Thursdays (4 to 6pm)
Lobster Bisque with Broken Rice + Claw Meat + Aged Sherry + Tarragon
Beef Short Rib with Whipped Plantain and Red Wine Reduction
Hamachi Crudo
Cara Cara Orange + Yuzu + Fresno Chile + Kumquat
Mushroom Walnut Bolognese
Cinnamon Cap Mushrooms + Walnuts and Marzano tomatoes. Topped with parmesan.
Seared Barramundi with Oregano Chimichurri
Chef Chris of Venice makes the best small bites in Los Angeles. Have him for your next party and Impress all of your guests.
King's Ransom Cocktail
Chef Chris of Venice does catering for up to 75 people
Vegan Smoked Eggplant "Cacio e Pepe"
Chef Chris of Venice continues his advance into Vegan cooking with this delicious Cashew cream based “Cacio e Pepe.” Smoked eggplant creates incredible flavor with the cashew as well as the earthiness of oyster and shitake mushrooms, buckwheat Soba noodle, and fried shallot. Chris is available to be your premiere Southern California Vegan party chef.
Tamari Pickled Soft Egg
Just a condiment to an incredible Wild Mushroom Congee.
Charcoal Fired Ricotta and Squash Blossom Pizza
Chef Chris of Venice now making the best pizza you’ve ever had from scratch.
Dungeness Turmeric Curry Crab Cakes w/ Harissa Aioli
The best Crab Cakes in Los Angeles.
Whole Roasted Branzino
Crispy skin. Roasted then fried potatoes. Oregano + lemon + garlic.
Wild Mushroom Congee
A Northern Thai- Vietnamese dish that uses Broken Rice and Mushroom stock to build an incredible Umami flavor.
Grilled Octopus
Braised Octopus finished on the grill for those wonderful charred bits.
Close Up of Deliciousness
Smoked Eggplant Cashew Cream sauce, Shitake and Oyster Mushroom, fried shallot
Sumer Gazpacho
Watermelon, beefsteak tomatoes, Anaheim pepper, Japanese cucumber all combined into a bowl that tastes like the end of summer!
Smoked Beef Rib with Plum Vinegar & Gojuchang
The best rib you’ve ever eaten.
Blue Oyster Mushroom Calamari
I may have invented this dish. But I’m not sure. Fresh Blue Oyster Mushrooms from the Farmer’s Market are peeled then dipped in a rice and almond flour slurry and seasoned with my special Szechuan rub. Add some lemon and you have a dish better than the seafaring original.
BBQ'd Branzino w/chimichurri and potato galette
Whole Branzino grilled on open flame with Argentinian chimichurri, blue potato galette, pickled celery
Fish Prep
Whole grilled branzino. Skin dried for a day on a metal rack inside the refrigerator.
Vegan Rice Noodle with Edamame + Mint
A wonderful summer pasta with Thai flavors of fresh tamarind paste, edamame, lime and mint.
Vegan Fava Bean and Maitake Burger, Shitake Bacon, Cashew Cheddar
This is a “BETTER than MEAT” burger. The patties are made from peas, fava beans, potato and maitake mushrooms , toasted fennel and coriander. Topped with a spicy cashew cheddar shitake “bacon” and pickled onions.
Carmelized Fennel and Sweet Potato, Goat Cheese, Dill
A wonderful warm winter dish. Carmelized fennel, raosted sweet potatoes, dill and goat cheese.
Fried Zucchini Penne with basil pesto gremolata, burrata, cherry tomato, dill
Burrata, herbs, raosted cherry tomatoes, basil and parsley gremolata
Molcajete and Turquoise
Sweet Corn Polenta with Eggplant Ratatouille
A fresh sweet corn with feta topped with a spicy eggplant and tomato ratatouille.
Braised Octopus with Chickpea and Tomato
A wonderfully filling winter dish. Hours long braised Octopus to make it super soft. Then finished on the grill.
King Crab Curry with Soba Noodle
A spicy Thai red curry with crab galore!
Vegan Cauliflower Kung Pao
The best Kung pao you’ve ever had. Cauiflower forms the base of this Szechuan favorite.
Lamb Meatballs in Spicy Red Pepper and Tomato Sauce
Great for parties. These are local raised Farmer’s market lamb meatballs in a Marzano tomato, harissa, and fire roasted red pepper sauce.
Broken Rice Porride
A Northern Thai breakfast that is out of this world. Broken rice porridge made with veggie stock, fried garlic, spicy shrimp, garlic chives, poached eggs and ginger.
Vegan Cobb Salad
Market Lettuces, Shiitake bacon, Cashew ranch
Fried Zucchini Farfalle
Fried Zucchini, basil pesto, burrata, capers, lemon zest
Seared Black Cod with Bok Choy
Crispy skin and delicate, moist Sable fish on top of a bed of bok choy reduced with capers, ghee and white wine.
Mae Hong Son Pork Noodle
A dish I learned while motorbiking in the north of Thailand. A smooth chicken and pork broth provides all the flavor for the delicate rice noodle and all the toppings.
Seared Barramundi with Oregano Chimichurri
Chef Chris of Venice makes incredible small bites for your next catering event in Los Angeles
Table Scape #4
Table Scape for 20 guests
Place Setting
