The essentials
How does the process work?
Share your details through the inquiry form and I’ll reach out within 48 hours. We’ll talk through your occasion, guests and tastes, then I’ll send a custom menu and proposal. Once everything feels right, a deposit secures your date.
How far in advance should I book?
For private dinners, two to four weeks is ideal. For larger events and retreats, one to three months. Last-minute? Reach out anyway, and I’ll do my best.
Do you only cook Persian food?
Persian cuisine is my core, but I also cook Italian, French, Mexican, Mediterranean and Asian-inspired dishes, often with a subtle Persian touch. I’m also happy to create a fully non-Persian menu if that’s what you’d love.
Can you blend cuisines in one menu?
That’s one of my favorite things to do. Think braised lamb tacos with Persian flavors, or tahdig pasta in different shapes and forms with Iranian-inspired sauces.
Can I customize the menu?
Absolutely — and I love it when we do. Every menu is created from scratch around your occasion, your favorite flavors and how adventurous you’d like to be.
Do you accommodate dietary needs and allergies?
Always. Vegetarian, vegan, gluten-free, dairy-free, nut allergies and more. Share the details in your inquiry and I’ll plan every dish with care.
What’s included in your service?
Every gathering is different, but typically menu planning, grocery shopping, cooking, service, staffing as needed and kitchen cleanup. You simply enjoy your guests.
What do you need from my kitchen?
A working stove and oven, and some good counter space. I bring my own knives, tools and specialty equipment. We’ll take a look at your kitchen together beforehand so everything runs without a hiccup.
Can I use my own dinnerware?
Of course. For intimate dinners at home, your own dishes often make the experience feel even more personal.
Do you offer kids’ menus?
Yes — from kid-friendly dishes to interactive experiences like a build-your-own pizza station, and even full birthday or kids’ events.
Can you recreate a family recipe?
I’d absolutely love to. Share the recipe or the story behind it, and I’ll do my best to bring it to your table.
Do you travel outside Los Angeles?
Yes. I’m based in LA and cook for events nationwide and in Canada. Travel and lodging are included in your custom proposal.
How much does a private chef cost?
Every event is custom, so pricing depends on guest count, menu, service style and location. Small private dinners typically start at $125 per guest, and you’ll receive a clear, all-inclusive proposal before anything is booked.
How do I secure my date?
A 50% non-refundable deposit secures your date. The remaining balance is due 48 hours before the event.
What is your cancellation policy?
Life happens, so let’s talk when it comes up. Deposits are typically non-refundable, but cancellations made at least 10 days before the event may apply the deposit toward a future date. An honest conversation can always find a solution that works for both sides.
Larger events & logistics
What’s the largest event you’ve catered?
I’ve cooked for gatherings of more than 110 guests, including grazing-style corporate events and multi-day retreats with breakfast, lunch and dinner service.
What serving styles work best for large groups?
Grazing tables, passed bites and family-style spreads keep the food abundant and the flow relaxed. For more formal events, plated multi-course dinners are also available.
Can you cook for multi-day retreats?
Yes. I plan full menus from breakfast through dinner — most recently, multiple summits with family-style meals over four days in Montana.
Do you cook on-site or bring food prepared?
My preference is always to cook on-site. For larger events, preparation is done in advance and finished on-site, so everything is served fresh.
Can you work at venues without a full kitchen?
Yes, with planning. I can bring portable equipment and set up a temporary kitchen. We’ll plan the setup together on a call or walkthrough beforehand.
Do you coordinate with planners and venues?
Absolutely. I’m happy to work directly with your planner, venue or rental company.
When do you need the final guest count?
At least seven days before your event, along with dietary details, so I can source ingredients and confirm staffing.
How many staff will my event need?
It depends on your guest count and service style — a plated dinner needs more servers than a grazing table. I’ll recommend the right team size in your proposal.
Who are your staff, and what do they wear?
Experienced kitchen and service professionals I trust and work with regularly, each briefed on the menu, your preferences and any allergies. They wear clean, professional black attire — or let me know if your event has a dress code or theme.
How long will the team be on-site?
From setup through service and cleanup. Your exact timeline is outlined in the proposal, and additional hours can be added.
Is gratuity included?
Gratuity is not included, and is always appreciated by the team.
Do you provide rentals like plates, glassware and linens?
Yes. I coordinate plates, flatware, glassware, linens, platters, tables and chairs through trusted partners, and manage delivery, setup and pickup. Rental costs are itemized separately in your proposal; any damage or loss charges from the rental company are the client’s responsibility.
Can you style the food displays and table?
Yes, especially grazing tables and family-style spreads. For full floral and décor design, I’m happy to work alongside your florist or designer.
Do you bring specialty equipment?
Yes — such as a grill for live kabob cooking, or a pizza oven for interactive pizza-making.
Do you provide drinks or a bar?
Yes. I’m happy to suggest wine and drink pairings, create a custom cocktail menu, and coordinate a licensed bartender for full bar service.
Are you insured? Can you provide a COI?
Yes. PiazMiaz carries general liability insurance for all events. I can provide a Certificate of Insurance and name your venue as an additional insured — please send the venue’s requirements at least seven days in advance.
Are you food-safety certified?
Yes. I hold a California Food Handler card, and food safety guides every step, from sourcing and storage to cooking and service.
How do you handle allergies safely at large events?
I collect all allergy details in advance, plan dishes to avoid cross-contact, and label items clearly on buffets and grazing tables.
What happens if something goes wrong on the day?
I plan for the unexpected — backup equipment, extra ingredients and a clear timeline — so any surprises are handled quietly and your guests never notice.