Chef Dylan Roston
Private Chef in Los Angeles
Get to know me better
I believe good food speak for itself, and my job is to enhance the life of my people, by providing them nourishment during life's brightest moments.
I’m a private chef based in the Greater Los Angeles area, specializing in private dinners, small event catering, and interactive cooking classes. With years of experience in Michelin-starred restaurants, fine dining, and high-end catering, I bring a refined approach to every experience I create.
My philosophy centers on quality over quantity — every dish is crafted with care, precision, and a deep respect for my clients’ unique preferences. I’m passionate about delivering luxury culinary experiences that elevate special moments through exceptional food, personalized service, and genuine hospitality.
I look forward to creating a warm, welcoming, and unforgettable dining experience for you and your guests — because your satisfaction is always my top priority.

More about me
For me, cooking is...
A combination of all five senses, nourishing the mind, body, soul, family, and friends.
I learned to cook at...
I was raised in the farm to table movement, I have a strong sense of connection with the food that I create, because of my connection to my roots.
A cooking secret...
Sounds corny, but it's love, and wanting you and your guests to have a combination of a great culinary experience, and a great friend.
My menus
Cucumber Citrus Salad with Pickled Watermelon Radish, Blood oranges, Micogreens and Citrus Herb Dressing
Hamachi Carpaccio with Palm Sugar and Lime Vinaigrette, with thai basil and roasted serrano peppers
A5 Wagyu on Parmesan Crispy Rice with Truffle Mustard and Black Garlic Aioli
Braised Pork belly, Okinawan Style, served with Sushi Rice, Pork Demiglace, Wakame Salad and Miso Pickled Carrots
White Chocolate Matcha Tiramisu
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Regalito De Torito (Fried Phylo pastry with braised beef with roasted red pepper, microgreens, balsamic glaze and Manchego Cheese
Arancini with Garlic Aioli and Pomodoro Sauce
Arugula Salad with Fried Goat Cheese, Prosciutto and Golden Rows Tomatoes with Pecorino Romano and Lemon Vinaigrette
Achiote Braised Short Rib with Roasted Tomatoes
Pistachio Herb Crusted Lamb with Roasted Citrus and Fennel Carrots
Black Garlic Seabass with Miso Risotto and Shiitake Mushrooms
Braised Beef belly, Okinawan Style, served with Sushi rice, Cucumber Salad
Choux Pastry Cream Puff with Strawberries and Dulce De Leche
Chocolate Molton Cake with Black Sesame Ice Cream and Pomegranate Molasses
Sticky Toffee Pudding
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Slivered Mango and Tomato Salad with Masala Lime Vinaigrette
Paneer Pasanda: Stuffed Paneer Cheese in a Saffron Coconut Curry with Chickpeas, Served with Basmati Rice and Garlic Naan
Potato Samosas with Mango Chutney
Hariyali: Lamb Chops Marinaded in Herbs and Spices with Bhaji (Indian Style Curried Green Beans) and Grilled Cucumber Yogurt Salad
Gulab Jamun: deep-fried dough balls soaked in a sweet rose and cardamom syrup
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Stuffed mushrooms
Mini shrimp cocktails
Wedge salad cups
Cheese ball and crackers
Mini beef wellingtons
Dutchess potatoes
Grasshopper pie bites
Rum balls
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Mini Tarts with Ricotta, Tomato Confit and Sundried Tomato Pistachio Pesto
Arugula and Fried Goat Cheese Salad with Fried Shallots, Golden Rows Tomatoes and Lemon Vinaigrette
Buccatini with Lemon Truffle Burr Blanc and Pecorino Romano
Chicken Milanesa with Creamy Tuscan tomato sauce and Saffron Orzo
Forest berry Tiramisu
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Regalito De Torito (Fried Phylo pastry with braised beef with roasted red pepper, microgreens, balsamic glaze and Manchego Cheese
Squash Harvest Bisque with Pumpkin Seed Pesto
• Beef Wellington with Mashed Potatoes, Brown Gravy and Heirloom Carrots
Sticky Toffee Pudding
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Watermelon Carpaccio
Shrimp Etouffee and Cajun Rice
Hush Puppies with Smoked Garlic Aioli
Barbeque Ribs with Bacon and Brown Sugar Agrodolce and Mac and Cheese
Banana Bread Pudding
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Baked Brie with Caramelized Onions, Fig Preserves and Crustinis
Endive Salad with Golden Beets, Candied Pecans, Golden Rows Tomatoes and Dijon Vinaigrette
Autumn Harvest Lobster Bisque
American Wagyu Short Ribs with White Wine Risotto, Roasted Carrots and Brown Gravy
Banana Bread Pudding
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