Chef Kayla Utahna
Private Chef In Los AngelesGet to know me better
Internationally experienced, passionate about my craft, and ready to share my love for food with warmth, kindness, and quality.
I am a professional Chef with 10+ years of experience in both pastry and savory cooking. I have lived and worked in several countries and types of establishments, ranging from humble pubs to the private homes of royalty. I have extensive experience catering to dietary restrictions and preferences, and love to explore cultural cuisines.
More about me
For me, cooking is...
Connection! I always aim to bring people together around the table, and make a positive impact with my work.
I learned to cook at...
I went to the Art Institute for Pastry Arts, before moving around to work and gain hands-on experience and work my way up through the ranks.
A cooking secret...
Is care for each ingredient and component on the plate. Each plate is composed and comes from the heart.
My menus
Mimosas
Charcuterie board- cheeses, fruits, chutneys, breads
Brûlée’d French toast, warm maple syrup
Honey glazed tri-color spiced breakfast potatoes, onions, peppers
Juniper cardamom cured salmon, whipped goat cheese, shaved asparagus, poached egg
Mushroom and cauliflower steaks, sun dried tomato glaze
Sous vide ribeye, seared with white wine and herbs
Chocolate dipped strawberries
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Amuse buche- Chef's surprise (this is the introduction to the meal)
Fire grilled glazed oyster, marinated avocado, orange sake sauce, basil
Omakase Sushi selection- I will pick the finest ingredients and presentation, depending on what I can create with what is fresh!
Dark chocolate cake, sweet cream pot du creme, toasted sesame brittle, caramelized honey sauce
Burnt orange crème brûlée
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Amuse buche- sweetcorn hushpuppies with hot honey and peach
Fried green tomato, sautéed okra corn salad, pickled greens, hot honey vinaigrette
Seared cornbread, crispy bacon, butter seared lobster tails, buerre blanc sauce, micro arugula
Warm peach cobbler, cinnamon oat streusel crunch, fresh vanilla chantilly
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Amuse buche- Chef's surprise (this is the introduction to the meal)
French onion consommé, crystal clear soup packed with flavor
Composed salad: Red leaf, grilled peach, marinated artichoke heart, pomegranate seed, toasted pine nuts, goat cheese, sherry balsamic vinaigrette
Lamb lollipops sous vide in wine, roasted confit garlic cauliflower puree, dressed shaved brussels sprouts, dauphinois potatoes, cherry rosemary au jus
Grilled salmon, rich romesco sauce, curry pickled and fried cauliflower, honey paprika glazed baby purple potatoes, dressed micro arugula
Marsala Scaloppine- Thinly sliced chicken glazed with a Marsala wine and caramelized mushroom reduction, served over crispy pan-seared gnocchi with sage brown butter, bundled grilled asparagus, finished with micro basil
Burnt orange crème brûlée
Lemon posset, berry coulis, praline crunch
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Amuse buche- Chef's surprise (this is the introduction to the meal)
French onion consommé, crystal clear soup packed with flavor
Composed salad: Chopped frisee, bok choy, radish, scallion, peppers, candied ginger, toasted sesame, sake sesame dressing
Wagyu ribeye- cooked sous vide with a sake soy marinade and ginger scallion glaze, boulanger sweet potato, caramelized shiitake mushroom, micro shiso
Dark chocolate cake, sweet cream pot du creme, toasted sesame brittle, caramelized honey sauce
Burnt orange crème brûlée
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