Whether it’s an intimate dinner at home, a corporate gathering, or a retreat across the country, I’d love to hear about it. Share a few details and I’ll get back to you within 48 hours to start shaping your menu.

Let’s Plan Your Event

Persian inspired Ceviche created by chef piaz, private chef in Los Angeles. Saffron ceviche

Frequently Asked Questions

The Essentials

  • Share your details through the inquiry form, and I’ll reach out within 48 hours. We’ll talk through your occasion, guests, and tastes, and then I’ll send a custom menu and proposal. Once everything feels right, a deposit secures your date.

  • For private dinners, 2–4 weeks is ideal. For larger events and retreats, 1–3 months. Last-minute? Reach out anyway, and I’ll do my best.

  • Persian cuisine is my core, but I also cook Italian, French, Mexican, Mediterranean, and Asian-inspired dishes, often with a subtle Persian touches. I love to create new recipes that suits the occasion. I’m also happy to create a fully non-Persian menu if that’s what you’d love.

  • 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 cuisine inspired sauces.

  • Absolutely. And I love it more if we do. Every menu is created from scratch around your occasion, your favorite flavors, and how adventurous you’d like to be.

  • 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.

  • Every gathering is different ofcourse but typically the menu planning, grocery shopping, cooking, service, staffing as needed, and kitchen cleanup. You simply enjoy your guests.

  • I work with what I have and we will work together to ensrue I have what I need to execute my menu wihtout any hickups! A well working stove, oven, and some good counter space. I bring my own knives, tools, and specialty equipment. Agian every gathering and kitchen requires a good look and assesment.

  • Of course. For intimate dinners at home, your own dishes often make the experience feel even more personal.

  • Yes, from kid-friendly dishes to interactive experiences like a build-your-own pizza station and even full birthday or kids events.

  • I’d absolutly love to. Share the recipe or the story behind it, and I’ll do my best to bring it to your table.

  • Yes. I’m based in LA and cook for events nationwide & Canada. Travel and lodging are included in your custom proposal.

  • Every event is custom, so pricing depends on guest count, menu, service style, and location. You’ll receive a clear, all-inclusive proposal before anything is booked. (“ small private dinners typically start at $125 per guest.”)

  • A 50% non-refundable deposit secures your date. The remaining balance is due within 48 hours prior to the event.

  • Life happens so let’s talk when this comes up! Typically deposits are non-refundable. Cancellations made at least 10 days before the event may apply the deposit toward a future date. Nothing is set in stone for this and an honest conversation can always bring forward a solution that is suitable both sides.

The Advanced 

  • 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.

  • Grazing tables, passed bites, and family-style spreads work beautifully for big groups, keeping the food abundant and the flow relaxed. For more formal events, plated multi-course dinners are also available.

  • Yes. I plan full menus from breakfast through dinner, most recently multiple summits with family-style meals over four days in Montana.

  • My prefference is always to cook on-site! For private gatherings, I cook on-site. ( every event is different) For larger events, preparation is done in advance and finished on-site so everything is served fresh.

  • 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.

  • Absolutely. I’m happy to work directly with your planner, venue, or rental company.

  • Depending on the size and occasion I ask for a final guest count and dietary details minimum of 7 days before your event so I can source ingredients and confirm staffing.

  • 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.

  • Experienced kitchen and service professionals I trust and work with regularly. Every team member is briefed on the menu, your preferences, and any allergies before the event.

  • Clean, professional black attire. If your event has a dress code or theme, just let me know in advance.

  • From setup through service and cleanup. Your exact timeline is outlined in the proposal, and additional hours can be added.

  • Gratuity is not included and is always appreciated by the team.

  • Yes. I coordinate rentals through trusted partners, including plates, flatware, glassware, linens, platters, tables, and chairs. Rental costs are itemized separately in your proposal.

  • I manage delivery, setup, and pickup with the rental company. Any damage or loss charges from the rental company are the client’s responsibility.

  • Yes, especially grazing tables and family-style spreads. For full floral and décor design, I’m happy to work alongside your florist or designer.

  • Yes, such as a grill for live kabob cooking or a pizza oven for interactive pizza-making experiences.

  • Yes! I’m happy to suggest wine and drink pairings. We do create custom drink / cocktail menu as well. I can coordinate with a licensed bartender for full bar service.

  • Yes. PiazMiaz carries general liability insurance for all events.

  • Yes. I can provide a COI and name your venue as an additional insured if required. Please send the venue’s requirements atleast 7 days in advance.

  • Yes. I hold a California Food Handler card, and food safety guides every step, from sourcing and storage to cooking and service.

  • I collect all allergy details in advance, plan dishes to avoid cross-contact, and label items clearly on buffets and grazing tables.

  • I plan for the unexpected, with backup equipment, extra ingredients, and a clear timeline, so any surprises are handled quietly and your guests never notice.