Los Angeles

Dinner, at your table.

Crave-worthy plant-based food, from elevated elegance to rustic abundance. I cook in your kitchen, serve at your table, and leave it the way I found it.

Plated · Family style · Cocktail

Ask about a date

Jesse Brune in a black chef jacket, arms crossed, in a bright kitchen with a cook plating behind him.

What it is

Three courses, in your own home, cooked for the people at your table.

I've spent more than twenty years in professional kitchens. These days, I cook plants, and I cook them with the same technique, care, and expectation I bring to everything else: they should taste incredible.

Plated and elegant. Family-style and generous. Or the kind of food you eat standing up with a glass in your hand. Every menu is written for the table it's going to and the people who will gather around it.

I take care of every detail, so you can spend the evening with your guests instead of in the kitchen.

How it works

Three steps, and none of them are yours.

The planning session

We sit down and talk properly about your guests, any allergies, and what the evening is for. I'll send seasonal menus to start from. Those are templates, not a fixed list, and we build the right meal for your table out of them.

I shop and prep

I arrive roughly four hours ahead with everything, and we'll work out the timing to suit your evening. You don't need to be home for that part.

Dinner, then clean

Three courses served at the table: a first course, a main, and dessert. Afterwards I clean, pack out, and leave the kitchen the way I found it.

Jesse Brune and Chef Manifa Nazarian in chef jackets, heads together, in a kitchen.

Who's in the kitchen

I don't do this alone.

I work with a great team of chefs and servers, people I've cooked alongside for years, so the evening feels like a breeze from your side of the kitchen door.

A kitchen assistant is always included. If you'd like someone out front pouring wine and clearing plates, that's the server add-on below.

Pictured here with my friend and colleague Chef Manifa Nazarian.

What it costs

Three ways to do it.

Style	Guests	Per person
PlatedThree courses, served at the table	8 to 20	$195
Family styleThree courses, passed at the table	8 to 24	$165
CocktailPassed appetizers and spreads	15 to 40	$125

Every price includes the planning session, all ingredients, my kitchen assistant, cooking, plating, and leaving your kitchen the way we found it. Minimum booking $1,600.

A 22% planning and production fee is added to every booking.

It covers menu development, planning, insurance, and my team's wages. It is not a gratuity. Sales tax applies. If you'd like to tip on top of it, that's entirely up to you and always appreciated.

Add on

An additional course or an amuse-bouche$25 per person
A server for the evening$350
One signature cocktail$15 per person
Plates, cutlery, glassware and linens, arranged for youAt cost, plus $150
Trash removal$250
Events outside LA County$40 per team member

On drinks. A server can pour wine through the evening, but buying the wine and any other alcohol is up to you. I don't offer bar service. One signature cocktail is as far as I go, and you provide the spirits.

Booking. Half up front to hold the date, the balance the day of. Two weeks notice to cancel or reschedule.

Ask about a date

Tell me about your dinner.

Fill this in and I'll come back to you within a day or two. Nothing here is binding, and I'm happy to answer questions before you commit to anything.

Got it, thank you.

I'll come back to you within a day or two. If it's urgent, write to me at jesse@chefjessebrune.com.

Six oval cast iron dishes of ratatouille, sliced tomato, zucchini, squash and eggplant shingled in tight spirals with herbs.