Chef Chef Kami

Chef At Home in Los Angeles

I’m Chef Kami, Co-Founder of Plant Culture, a vegan restaurant and brand based out of Oakland, CA. I am a bilingual private chef specializing in plant based cuisine, with an extensive repertoire of seafood and meat based menus. My culinary journey began in a French American classroom, where curiosity, culture, and flavor were part of every lesson.

Since then, I’ve cooked for private clients, athletes, and tastemakers who value vibrant, nourishing meals crafted with intention. My restaurant was rated 4.7 stars on YELP and I was recruited to become a private chef for a high profile individual which led me to close my restaurant and focus on selling products in grocery stores and being a well renowed private chef. While I am a plant based chef at heart, I firmly believe that flavor comes first, and my menus reflect a thoughtful balance of creativity, technique, and bold taste across all styles of cooking.

With a background in agriculture and sustainability, I bring a mindful, ingredient driven approach to every dish, rooted in freshness, culture, and respect for the product. I also understand the importance of confidentiality and discretion, ensuring that every client experience is seamless, professional, and private.

For me, cooking is...

For me, cooking is an expression of care and creativity, it’s how I connect with people, cultures, and ingredients. Every meal is a story!

I learned to cook at...

I learned to cook through my experiences traveling, being a nanny for high valued executives, and by taking specific culinary technique classes.

A cooking secret...

My secret in the kitchen is simple: I treat every dish as if I’m making it for myself no shortcuts, just intention and love in every bite.

My menus

4-Course Pompano-Forward Dinner

STARTER

All inclusive

Citrus-Cured Pompano Crudo Thin-sliced pompano, grapefruit & lemon segments, fennel, pink peppercorn, good olive oil, flaky salt. Bright, clean, sets the tone without overpowering

FIRST COURSE

All inclusive

Crispy Pompano Cakes Lightly pan-seared pompano cakes with herbs, scallion, and lemon zest. Served with a silky saffron-lemon aioli or yuzu-style citrus sauce

MAIN COURSE

All inclusive

Butter-Poached Pompano Gently poached pompano filet with baby vegetables (carrots, snap peas, zucchini). Finished with a white wine, caper, and preserved lemon beurre blanc

DESSERT

All inclusive

Olive Oil Citrus Cake Lemon-orange olive oil cake, lightly sweet, served with macerated citrus and a touch of sea salt

3 course plated meal

STARTER

All inclusive

Caramelized Leek & Kale Dip with Cashew Crema, served with Charred Sourdough

Mini Plantain Cups filled with Jerk-Spiced “Crab” (or vegan Krab), topped with Mango Salsa

Herbed Cashew Brie with Fig Compote and Crostini

FIRST COURSE

All inclusive

Wild Mushroom Pasta with Truffle Essence (option to add protein), Roasted Garlic Asparagus, and a drizzle of Aged Balsamic Reduction

Grilled Jerk Cauliflower Steak or Caribbean Citrus Salmon, served with Red Rice, Coconut-Lime Sauce, and a side of Spiced Cabbage Slaw

MAIN COURSE

All inclusive

Coq au Vin (classic or vegan “chicken”) with Wild Mushrooms and Garlic Mashed Potatoes

DESSERT

All inclusive

Pear & Cardamom Tart with Vanilla Bean Coconut Cream

Pineapple Rum Cake with Toasted Coconut Cream

Crème Brûlée with a hint of Orange Zest

Japanese/Korean

STARTER

All inclusive

Seasonal Vegetable Banchan Trio Sesame cucumber • Pickled radish • Marinated spinach

Kalbi-Style Short Ribs (or marinated mushrooms/tofu for veg) Sweet-savory soy, garlic, pear, sesame glaze

FIRST COURSE

All inclusive

Chilled Soba Noodles Buckwheat soba with scallions, nori, sesame, and a light dipping broth Optional add-on: soft tofu or marinated mushrooms

Bibimbap Station Steamed rice topped with seasonal vegetables, crispy tofu or beef, fried egg, gochujang on the side

MAIN COURSE

All inclusive

Handroll Bar (Temaki-Style) Nori sheets, sushi rice, avocado, cucumber, scallions, sesame Fillings (choose based on preference):

Fresh sashimi-grade fish (salmon, tuna)

Marinated tofu or mushroom “unagi” (vegetarian option)

Bossam-Inspired Plate (optional) Slow-braised pork or mushroom alternative with lettuce wraps, rice, and ssam sauces

Soon Tofu–Style Stew Comforting, gently spiced broth with tofu, vegetables, and scallions

DESSERT

All inclusive

Korean-Inspired Sweet Finish Honey sesame cookies or matcha pound cake Seasonal fruit with whipped cream or vanilla ice cream

Japanese Menu

STARTER

All inclusive

Grilled chard-wrapped avocado stuffed with yuzu cream & sesame dust

FIRST COURSE

All inclusive

Robata-style skewers — king oyster mushroom, miso eggplant, or salmon belly

Clear miso broth with enoki and micro shiso

MAIN COURSE

All inclusive

Sukiyaki with tofu, shungiku, and glass noodles (served tableside in a small donabe pot)

Seared salmon with ginger–daikon glaze and forbidden rice

Oyako Don reinterpretation — sous vide chicken, onsen egg, truffle dashi drizzle

DESSERT

All inclusive

Mochi trio

Sharing Style

STARTER

All inclusive

Falafel-Inspired Mediterranean Mezze Platter Herb-crusted chickpea fritters

FIRST COURSE

All inclusive

Savory Miso-Sesame Dumpling Lasagna Soup Light, umami-rich broth - [ ] Thin-sliced beef or chicken - [ ] Tofu - [ ] Mushrooms - [ ] Napa cabbage - [ ] Rich umami broth

Mediterranean Chopped Salad Cucumber, tomato, olives, feta, lemon vinaigrette

MAIN COURSE

All inclusive

Truffle Garlic Flatbread Rosemary, olive oil, parmesan

DESSERT

All inclusive

Yuzu Cheesecake  Bright citrus, almond crust

French

STARTER

All inclusive

Cheese Board

FIRST COURSE