I’m Chef Dillion Cappello, a Los Angeles–based private chef with over 15 years of experience leading some of Southern California’s most dynamic kitchens. My career has taken me through Michelin-recognized restaurants, large-scale country club events, and high-end private catering — experiences that shaped my precision, leadership, and deep respect for hospitality.I specialize in seafood, French technique, Italian cuisine, and bold Mexican flavors. My time working as both an Executive Chef and Fish Monger has given me a hands-on understanding of sourcing, butchery and attention to detail.

For me, cooking is...

For me cooking is the balance between structure and creativity — where technique, timing, and precision all come together as one.

I learned to cook at...

I learned to cook at Wilshire Restaurant with Chef Nyesha Arrington and at Tacos Punta Cabras with Chef Josh Gil & Chef Daniel Snukel.

A cooking secret...

My secret in the kitchen is balance — balancing flavors, technique, and timing to create dishes that feel effortless yet precise.

My menus

California Seasonal Chef’s Special

STARTER

Choose 1 dish

-Heirloom Tomato Carcapico,-Thinly sliced heirloom tomatoes layered with extra virgin olive oil, flaky sea salt, fresh basil, and shaved Parmesan. balsamic and seasonal garnishes

-Scallop Crudo,- East coast Scallops sliced and served chive olive oil, sea salt, and seasonal accompaniments

-Grilled Calamari with Calabrian Chili Butter-Tender grilled calamari finished with Calabrian chili butter, fresh herbs, and charred lemon. Smoky, buttery, and lightly spicy

FIRST COURSE

Choose 1 dish

-Arancini di Riso Golden- crispy saffron risotto croquettes with a molten mozzarella center, served with warm marinara and finished with Parmesan and fresh herbs

-Burrata and Heirloom Tomato- Creamy burrata paired with heirloom tomatoes, finished with chive oil, aged balsamic, flaky sea salt, and fresh basil

-Camarón al Diablo Spicy chile-glazed shrimp served with coconut rice and avocado crème brûlée, spicy sweet and cooling

-Elote Street Corn Salad- Charred sweet corn tossed with cotija cheese, lime crema, tajín, and smoked chili butter

MAIN COURSE

Choose 1 dish

-Herb-Crusted Whole Branzino- Whole branzino roasted until tender and flaky, coated in a herb crust of parsley, garlic, and lemon zest, finished with extra virgin olive oil and served with charred lemon

-Mahi Mahi Pan-seared mahi mahi served over vegetable couscous, pineapple pico de gallo with seasonal vegetables and fresh herbs

-Lemon Oregano Chicken- Juicy roasted chicken marinated in fresh lemon, garlic, and fragrant oregano, finished with extra virgin olive oil and served with charred citrus and pan juices

-Surf and Turf- Tender filet mignon, Australian King Prawn, served with creamy truffle mashed potatoes and roasted asparagus

-Spicy Crab & Shrimp Linguine -Linguine tossed with sweet crab, sautéed shrimp, asparagus, blistered cherry tomatoes, fresh basil, garlic, and a spicy white wine sauce

DESSERT

Choose 1 dish

-Greek Yogurt Panna Cotta- Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, and a drizzle of wildflower honey

-Affogato Creamy- vanilla gelato gently “drowned” in a hot espresso pour, finished with a crisp biscotti crumble, warmth in every bite

-Key Lime Pie- Creamy, tangy key lime custard in a buttery graham cracker crust, finished with a light whipped cream

Mediterranean Dining Experience

STARTER

Choose 2 dishes

Watermelon & Halloumi Salad Juicy chilled watermelon paired with golden-seared halloumi, fresh mint, cucumber, and baby greens, finished with a bright citrus-lime dressing and a touch of flaky salt

Heirloom Tomato & Burrata Vine-ripened heirloom tomatoes layered with creamy burrata, fresh basil, extra virgin olive oil, and flaky sea salt, finished with aged balsamic and toasted sourdough

Whipped Feta Crostini Silky whipped feta spread over toasted crostini, topped with honey, extra virgin olive oil, cracked pepper, and fresh herbs for a salty-sweet Mediterranean bite

Warm Pita Trio Freshly warmed pita served with velvety hummus, smoky roasted eggplant baba ghanoush, and briny olive tapenade, finished with extra virgin olive oil and fresh herbs

FIRST COURSE

Choose 1 dish

Wild Mushroom Risotto Creamy arborio rice slowly cooked to perfection with a rich mushroom broth, folded with a medley of wild mushrooms, finished with Parmesan, butter, fresh herbs, and a touch of truffle oil

Mediterranean White Wine Mussels Fresh mussels steamed in a fragrant broth of white wine, garlic, shallots, cherry tomatoes, and fresh herbs, finished with extra virgin olive oil and served with warm crusty bread for dipping

Grilled Octopus Salad Tender char-grilled octopus served over crisp baby greens, shaved fennel, cherry tomatoes, and fingerling potatoes, dressed in a bright lemon-oregano vinaigrette and finished with extra virgin olive oil and flaky sea salt

MAIN COURSE

Choose 1 dish

Herb-Crusted Whole Branzino Whole branzino roasted until tender and flaky, coated in a fragrant herb crust of parsley, dill, garlic, and lemon zest, finished with extra virgin olive oil and served with charred lemon

Lemon Oregano Chicken Juicy roasted chicken marinated in fresh lemon, garlic, and fragrant oregano, finished with extra virgin olive oil and served with charred citrus and pan juices

Cioppino A rich seafood stew of mussels, clams, shrimp, and white fish simmered in a tomato–white wine broth with garlic, fennel, chili flakes, and fresh herbs, finished with extra virgin olive oil and served with grilled sourdough for dipping

Seared Halibut with Romesco Crispy-skinned halibut served over smoky red pepper romesco, with charred broccolini and a drizzle of bright lemon oil

Eggplant & Zucchini Moussaka (Vegetarian) Layers of slow-roasted eggplant and zucchini with a rich spiced tomato ragù, topped with creamy béchamel and baked until golden, finished with fresh herbs and a drizzle of extra virgin olive oil

DESSERT

Choose 1 dish

Baklava Mille-Feuille Flaky layers of crisp phyllo pastry and delicate cream, infused with honey and orange blossom, layered with toasted pistachios and walnuts, finished with a warm honey syrup and crushed nuts

Pistachio Olive Oil Cake Moist, tender olive oil cake infused with ground pistachios and citrus zest, lightly sweetened and finished with a dusting of powdered sugar, toasted pistachios, and a drizzle of honey

Greek Yogurt Panna Cotta Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, citrus zest, and a drizzle of wildflower honey

Summer Coastal Supper

STARTER

Choose 1 dish

Yellowtail Crudo Thinly sliced yellowtail with saffron crema, confit cherry tomatoes, citrus, and a touch of sea salt for a bright, delicate finish

Oysters on the Half Shell Fresh oysters served chilled with a chile-honey mignonette for a bright, sweet heat finish

FIRST COURSE

Choose 1 dish

Shrimp Ceviche Fresh shrimp cured in citrus, tossed with creamy avocado, pico de gallo, pickled red onion, and served with crispy prawn crackers

Heirloom Tomato Caprese Sliced heirloom tomatoes layered with fresh mozzarella, basil, extra virgin olive oil, and a balsamic reduction

Salmon Salad Seared salmon over spring mix greens with avocado, cucumber, and grape tomatoes, finished with a light citrus vinaigrette

MAIN COURSE

Choose 1 dish

Surf and Turf- Tender filet mignon, Australian King Prawn, served with creamy truffle mashed potatoes and roasted asparagus

Mahi Mahi Pan-seared mahi mahi served over vegetable couscous, pineapple pico de gallo with seasonal vegetables and fresh herbs

Spicy Crab & Shrimp Linguine Linguine tossed with sweet crab, sautéed shrimp, asparagus, blistered cherry tomatoes, fresh basil, garlic, and a spicy white wine sauce

DESSERT

Choose 1 dish

Orange Crème Brûlée Silky vanilla custard infused with fresh orange zest, topped with a crisp caramelized sugar crust

Key Lime Pie Creamy, tangy key lime custard in a buttery graham cracker crust, finished with a light whipped cream

South Of The Border Experience

STARTER

Choose 1 dish

Yellowtail Aguachile Lime-cured yellowtail with crisp cucumber, serrano chile, red onion, and cilantro oil

Elote Street Corn Salad Charred sweet corn tossed with cotija cheese, lime crema, tajín, and smoked chili butter

Tuna Tostadas Crispy tostada, spicy tuna, avocado, pickled onion, salsa macha

FIRST COURSE

Choose 1 dish

Camarón al Diablo Spicy chile-glazed shrimp served with coconut rice and avocado crème brûlée

Latin Chopped Salad Crisp romaine, heirloom tomatoes, cucumber, black beans, roasted corn, avocado, queso fresco, and tortilla crunch, tossed in a zesty lime-cilantro vinaigrette

Ceviche Verde Shrimp and scallop, green chili-lime marinade, cucumber, avocado, cilantro

Roasted Beet & Citrus Salad Blood orange, roasted beets, queso fresco, jalapeño vinaigrette, pistachio crumble

MAIN COURSE

Choose 1 dish

Chile-Rubbed Skirt Steak Grilled skirt steak with roasted salsa roja, street-style potatoes, and charred scallions

Mojo Roasted Chicken Citrus–garlic marinated chicken, roasted until juicy and golden, served with slow-simmered black beans, fragrant cilantro rice, and charred lime

Poblano & Wild Mushroom Enchiladas (Vegetarian) Roasted poblano peppers and earthy wild mushrooms folded into warm corn tortillas, topped with melted Oaxaca cheese and finished in a silky tomatillo cream sauce

Slow-Braised Carnitas slow-cooked until meltingly soft, then crisped to perfection and finished with its own rich juices. Served with warm corn tortillas, pickled red onions, fresh cilantro, salsa verde, and lime for a bright, balanced bite

DESSERT

Choose 1 dish

Churros & Mexican Chocolate Cinnamon sugar churros, spiced chocolate dipping sauce

Tres Leches Cake Vanilla sponge, three milk soak, whipped crema, fresh berries

Mango Lime Sorbet Fresh mango, lime zest, chili salt crumble

Esperienza Italiana

STARTER

Choose 1 dish

Burrata and Heirloom Tomato- Creamy burrata paired with heirloom tomatoes, finished with chive oil, aged balsamic, flaky sea salt, and fresh basil

Arancini di Riso Golden, crispy saffron risotto croquettes with a molten mozzarella center, served with warm marinara and finished with Parmesan and fresh herbs

Tuna Crudo Silky olive oil–cured tuna, delicately sliced and brightened with lemon zest, briny capers, shaved fennel, and a touch of chili flakes, finished with extra virgin olive oil and flaky sea salt

FIRST COURSE

Choose 1 dish

Wild Mushroom Risotto Creamy arborio rice slowly cooked with a rich mushroom broth and a medley of wild mushrooms, finished with Parmesan, fresh thyme, and a drizzle of truffle oil

Watermelon & Prosciutto Salad Sweet, juicy watermelon paired with delicate ribbons of prosciutto, fresh arugula, mint, and shaved fennel, finished with extra virgin olive oil, cracked black pepper, and a bright citrus glaze

Pappardelle Bolognese Wide ribbons of fresh pappardelle tossed in a slow-braised beef and pork ragù, rich with tomato, wine, and aromatics, finished with Parmesan and fresh herbs

Gnocchi al Pesto Soft, pillowy potato gnocchi tossed in vibrant basil pesto with toasted pine nuts, finished with Parmesan, extra virgin olive oil, and fresh basil

MAIN COURSE

Choose 1 dish

Linguine Frutti di Mare Linguine tossed with a luxurious medley of fresh seafood—mussels, clams, shrimp, and calamari—in a light white wine, garlic, and tomato broth, finished with chili flakes, fresh parsley, and extra virgin olive oil

Braised Short Rib with Creamy Polenta Slow-braised short rib until fork-tender, served over silky Parmesan polenta and finished with bright gremolata of lemon zest, garlic, and parsley

Grilled Ribeye Tagliata Sliced ribeye, arugula, shaved parmesan, balsamic glaze

Chicken Piccata Pan-seared chicken in a bright lemon-butter caper sauce, served with roasted potatoes and seasonal greens, finished with fresh parsley and a touch of extra virgin olive oil

Eggplant Parmigiana (Vegetarian) Layers of tender, lightly fried eggplant baked with rich San Marzano tomato sauce, melted mozzarella, Parmesan, and fresh basil, finished until bubbling and golden

DESSERT

Choose 1 dish

Panna Cotta Silky vanilla bean cream set to a delicate wobble, topped with vibrant berry compote and finished with fresh citrus zest for a bright, elegant finish

Tiramisu Classico Layers of espresso-soaked ladyfingers and velvety mascarpone cream, finished with a dusting of rich cocoa powder for a classic, indulgent finish

Affogato Creamy vanilla gelato gently “drowned” in a hot espresso pour, finished with a crisp biscotti crumble for texture and warmth in every bite

Chef’s Coastal Selection

STARTER

Choose 1 dish

Seasonal Sashimi Chef’s selection of pristine fish, delicately sliced and served with pickled onion, fresh ginger, wasabi, and bright lemon accents

Oysters on the Half Shell- Fresh oysters served chilled with a chile-honey mignonette for a bright, sweet heat finish

Shrimp Cocktail- Chilled jumbo shrimp served with house cocktail sauce, fresh lemon, and crisp garnishes

Crab Stuffed Avocado- Brined avocado filled with chilled crab salad, finished with cherry tomatoes, lemon zest, and fresh herbs

FIRST COURSE

Choose 1 dish

Salmon Salad- Seared salmon over spring mix greens with avocado, cucumber, and grape tomatoes, finished with a light citrus vinaigrette

Shrimp Ceviche- Fresh shrimp cured in citrus, tossed with creamy avocado, pico de gallo, pickled red onion, and served with crispy prawn crackers

Tuna poke tostada- Fresh ahi tuna lightly dressed and tossed with citrus soy, avocado, scallion, and sesame, layered over a crisp tostada and finished with crunchy seaweed, pickled accents, and a touch of spice

Grilled Octopus Salad- Tender char-grilled octopus served over crisp baby greens, shaved fennel, cherry tomatoes, and fingerling potatoes, dressed in a bright lemon-oregano vinaigrette and finished with extra virgin olive oil and flaky sea salt

Seared Scallops with Carrot Purée-scallops served over a silky sweet carrot purée, paired with smoky chorizo and sweet corn. Finished with a light pan jus and fresh herbs for brightness

MAIN COURSE

Choose 1 dish

Seared Ora King Salmon with Seasonal Vegetables- Ora King salmon, seared skin, served alongside a vibrant selection of seasonal vegetables

Spicy Crab & Shrimp Linguine- Linguine tossed with sweet crab, sautéed shrimp, asparagus, blistered cherry tomatoes, fresh basil, garlic, and a spicy white wine sauce

Mahi Mahi Pan-seared mahi mahi served over vegetable couscous, pineapple pico de gallo with seasonal vegetables and fresh herbs

Cioppino- A rich seafood stew of mussels, clams, shrimp, and white fish simmered in a tomato–white wine broth with garlic, fennel, chili flakes, and fresh herbs, finished with extra virgin olive oil and served with grilled sourdough for dipping

DESSERT

Choose 1 dish

Orange Crème Brûlée- Silky vanilla custard infused with fresh orange zest, topped with a crisp caramelized sugar crust

Key Lime Pie Creamy- tangy key lime custard in a buttery graham cracker crust, finished with a light whipped cream

Greek Yogurt Panna Cotta- Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, citrus zest, and a drizzle of wildflower honey

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Chef Chef's reviews

4.83

•

2 services

We hired Chef Dillion for our anniversary dinner, and he exceeded every expectation. He didn't just bring incredible food; he brought the entire restaurant atmosphere, providing a tablecloth, beautiful plates to highlight each course, and even candles to set the mood. The meal itself was flawless. The crudo was a hit, and the scallop dish with chorizo was a personal favorite. The filet mignon was perfectly cooked, followed by a stunning blood orange crème brûlée. Chef was responsive, meticulous, and easy-going, leaving our kitchen spotless at the end of the night. If you want a seamless, high-quality private dining experience, he is the one to call.