Our second time having catering from mise en place. Four impeccable courses made by Dan. Last time we were a huge group, and it was just as good in all ways with our small group. Thank you Dan!!! read more

Avoid! We paid a deposit of $1500 and then he ghosted us. We have emailed/called/texted and received absolutely no response since he got our deposit. We have had to hire another chef and are now working with our credit card company for a refund of our deposit. Not sure what happened as he was nice at the beginning. But doubt means don't. Recommend you find someone who knows how to respond properly. Trusting Mise En Place was a big MisEnStake. read more

I had the same experience as Tina T on 1/25/21. Luckily, my event was a couple weeks out, so I could find an alternative. Initial conversations were enthusiastic and promising and then ghosted. Was active on their social media profile, so clearly no emergency of some sorts. If you don't want to work with a client, have the decency to let them know something's come up. If you're busy, still have the decency to update and reply. Your business relies on customers. Your attention to food should be just as good as your attention to customers. read more

Mise en Place catered a dinner for our board members in our board member's home. The next morning, nearly every member who attended approached me and raved about the food. They were very impressed, and said it was delicious and such a professional, stellar presentation. Many thanks to Mise en Place for making a delightful memory for our board members. read more

AVOID! Found Dan on Thumbtack -- very eager for the business / interested in working with us for our event. I saw that he had great experience (claimed to work at the French Laundry / Gary Danko) and worked with us for several hours dialing in the details of our menu. Very talkative and had lots to say about catering for private parties. We had a check-in the week before to go over last minute details -- everything seemed great! Picture day of the party..me driving to my event and I received an email (mind you this about 2 hours before the event) and HE cancelled due to an emergency with his dog. No back-up plan for us to pick-up the prepped food he supposedly bought ahead of time and no back-up Chef in place which he explained earlier Mise En Place works with a community of chefs -- was he even planning on coming at all? AND no decency for a phone call, just a really long detailed email about his dog. PLUS NO response to texting which was his preferred communication. The only response we received that day was an OOO...SO COWARDLY..it read...."if you have an event booked today with a chef other than me, it will not be affected." (seriously laughable) While our money was refunded, we will never get back the time wasted / mental stress caused -- we did pivot and threw a meal together .... the party was still fun, but WHOA we truly felt like we were scammed / taken for a ride! In hindsight, I looked more closely at the yelp reviews and not sure if some are even written by real people. It seems that if the review was positive it was the only review on YELP by the reviewer about Mise En Place OR if it was a terrible review it basically was saying BEWARE like mine. If you are planning a very SPECIAL EVENT with a private chef, and you are looking for a professional and reliable chef -- KEEP LOOKING! FYI: I can't give zero stars...so one it is! grrrrrr...... read more

Just had an amazing dinner. Chef was on time and cooked an incredible meal. Dan was able to organize it with very little notice. Well done & THANK YOU! read more

Phenomal is really all I can say! From planning to service to execution everything was perfect. We hired Mise en Place to cater my 35th birthday dinner and it was so so easy and seamless to work with them. We had an absolutely fabulous time. The food was not only 5 star quality, but the chefs were kind, safe and so easy to work with. Really couldn't have asked for a better birthday and we'll definitely be using them again! read more

I can't begin to express how disappointed I am with the service I received from Dan at Mise En Place. I was planning a 50th birthday for my husband and I was really excited about working with them especially after a very informative phone call I had with Dan. He mentioned that he had chefs that were available and I promptly reach out the next day since the event was within a week. He never gave me the impression that it would be an issue to book this and after emails and texts, he said he would send me a invoice link. After not receiving an email confirmation that he said he would send, I texted him only to receive a text saying he did not have a chef available!! After I told him how disappointed I was, he stated that he didn't want to work with anyone who gauged them?!?!? What?!?!?! I found them on Thumbtack and he gave an initial estimate of $105/person. When I heard back from Dan he informed me that the price was $140/person. I asked him if he had a different package, he asked what I was looking for. He said he could do it only and then he did not provide the service. Now I'm scrambling to get someone for the event. I can't speak to the quality of the food but I am very disappointed in the service!!! read more

Do not hire this company or Dan. Classic bait and switch. Dan told me he'll be the one coming to my wife's birthday party, then last minute told me he has a more important job so will be sending a sub. And then when I pushed back, canceled the event the night before. Had to scramble to figure out an alternate plan read more

Had the services of Mis En Place for a dear friends birthday and was extremely happy with the chef, presentation, meal , and even clean up. Did not disappoint!! Thank read more

We hired Mise en Place and Dan's team to do a birthday dinner in Mill Valley. Dan exceeded are expectations for what we wanted. I had to plan last minute and he was still very accommodating and flexible to what we wanted on our menu and dietary restrictions. The dinner itself was delicious, and for our group of 10 made more than enough food - highlights were definitely the ceviche, the marinated pork, and roast chicken. Also shoutout to the lemon herb green sauce was also ridiculously good we wanted to pour it on everything. Thanks Dan so much for such an amazing birthday dinner, we really enjoyed having you and will definitely hire you again. read more

Daniel was an amazing caterer. He was extremely prompt and came with most of the catering gear he needed (which is good because I have very few kitchen tools). Our entire group loved the food: cheese/meat course, tuna tartar, couscous, salmon, and tiramisu. It was delicious! And as a bonus, we did not need to clean up :) read more

Dan and his team exceeded every expectation. They were prompt, fun, and the food was out of this world. There wasn't a single dish that disappointed, and our group couldn't stop raving about what a fun experience it was. I will without a doubt keep Mise En Place in mind for any future culinary escapades! Thank you for such a fun and tasty night! read more

Dan is THE man when it comes to food and wine, period. The things I have learned from him are all that I use today. From seriously the best ceviche recipe on the planet made with any fish or Moroccan meatballs to home pickled beets and watermelon mint salads, he has something for every occasion and every season. As a French Laundry alumni the dishes definitely have an elegance to them but his wit and charm make for recipes that are also fun, delicious and easy for cheffy pant wannabes like me:) Not to mention his expertise in wine and how to pair it with dishes seamlessly leaves a parade of yummy explosions on your taste buds that you can reenact later to impress your friends with at your own dinner parties. For an exceptional time in good food, wine and company I would highly recommend a night with Mise en Place. Be sure to take notes as you will be wooing others with all that you learn for years to come! read more

Our academic department held a dinner for its faculty members and their partners to celebrate the tenure of a longtime chair. I was charged with assisting the new department chair, who hosted the dinner, and the senior faculty member who offered his home for the occasion. Upon calling Mise En Place early in the morning, I knew that we would be in good hands if we selected this caterer because, on the phone, Chef Dan Petrie (who was walking to work in San Francisco) answered all of my questions professionally, respectfully, and patiently. I had never helped to organize an event like this, and Dan explained to me all of the factors that I needed to consider. In retrospect the phone call functioned as an interview, with Dan remaining my top choice as I continued to obtain quotes from other caterers for my two faculty members. Then the department chair needed to attend a three-hour meeting, while the other faculty member left for the airport. Soon afterwards Dan emailed me to say that another party was interested in our date, but he was giving me the opportunity to secure the date because I had contacted him first. Other faculty members authorized the selection of Mise En Place, one of these faculty members who had had this caterer saying understatedly but without qualification, "The food is good." Immediately Dan began to work to ensure that our event would proceed seamlessly and spectacularly. He asked me to obtain the dietary restrictions of our guests, because this information was needed to determine the menu. On this first day of our interaction, he spoke for 40 minutes with our department chair about our menu --- my chair saying about Dan's online calendar, on which you can schedule a phone call with Dan and which sends invites, "He's so organized!" --- discussing and advising on which dishes were popular based on our dietary preferences. Our menu is shown below. Dan assisted crucially with wine, putting my department chair in contact with his wholesaler. After Dan suggested wines that would accompany our menu well and my chair selected from this list, I was able to arrange for the wine to be shipped to the site of the party. FIRST COURSES: Romaine, treviso and Baby kale salad, pomegranate, winter squash, asian pears, turmeric spiced almonds, goat cheese, green goddess avocado dressing; Roasted rainbow carrot salad, coriander, avocado, cara cara oranges, toasted pumpkin seeds, herbed lemon-tahni sauce MAIN COURSES: Black cod, cauliflower puree & florets, almonds, sultanas, brown butter; Eggplant "steak",preserved heirloom tomatoes, warm goat cheese, pine nuts, romesco sauce SIDES: Charred broccolini, calabrian chili paste, oregano, almonds, pecorino romano / Sauteed brussels sprouts, oyster mushrooms, shaved manchego cheese, sherry vinegar; Israeli couscous, saffron, marcona almonds, citrus oil DESSERTS: Mason jar panna cotta - chocolate & caramel Chef Calieb Jones headed a team of four chefs who served us on the day of the event. Our headcount increased slightly on the day before the dinner, a change which was no problem for Calieb. Based on the seating arrangements of our vegetarian and vegan eaters, Calieb planned appropriate Family Style Service (how many plates of which dishes would go where). Calieb listed for me down to the last detail all rental equipment that we would need. During my first phone call with him, Dan strongly encouraged Family Style Service, saying that it would best meet our needs. Family Style Service consisted of Calieb's team bringing dishes family style to our tables and clearing used plates. This service ended up being essential due to the limited mobility of our emeritus faculty members, who would have faced physical challenges with a buffet style dinner, and the constrained space of the private home. The staff delivered a four-course menu and clear plates quickly without our guests needing to repeatedly rise from their seats. Table Service by Mise En Place consisted of Calieb's team assembling and arranging tables and chairs in the room; setting up tables, chairs, linens, plates, silverware, and glassware; and rinsing off and putting away rental equipment. This service ended up being essential not only because of the large amount of physical labor involved with these tasks for a large dinner party, but also because the staff creatively solved unanticipated problems, such as the need to optimize the arrangement of tables and chairs from what we had originally envisioned. Our initial plan would have resulted in tables that were much too crowded. The fabulous dishes that Mise En Place prepared (our guests had extraordinarily high standards) and the flawless service that Calieb's team provided meant that everyone could relax, appreciate each other's company, and focus on simply enjoying one of the most memorable occasions of the department. Thank you, Dan, Calieb, and your team!!! read more

Amazing. Had a private lesson for the husband's Birthday. The communication to plan the menu was phenomenal, the lesson itself outstanding. I can't say enough positive things about our experience. read more

Chef Dan cooked a wonderful meal for my husband's birthday party. Would recommend highly to anyone looking to have a one of a kind experience in their home. read more

I've known Dan for years. He has cooked many a meals for myself and friends, both business and pleasure. He's fun, knows his stuff and takes into consideration things like allergies, light on the fat etc.... He's fun, he's knowledgeable and very creative. read more

As a special birthday present, I hired Dan from mise en place to give a cooking demonstration/dinner for my mother and a couple of her foodie friends. He was very charming, totally knowledgeable about both food and wine, and they had a fabulous time! read more

"'Mise en Place' is a gem of a find! My wife and I were looking to put together a dinner event for 20 of our friends. We were trying to come up with a more fun option than just cooking for everyone as it usually is the case. We heard of 'Mise en Place' through one of our friends who highly recommend it: a cooking lesson and dinner party service that comes to your home to teach you and your friends new skills while allowing you to interact and enjoy your guests. We contacted Dan, the owner of Mise en Place; not only was he very professional, but boy did he know his stuff. We described the kind of food we wanted, and he shortly thereafter sent us a sample menu that blew our minds (Did I mention he's worked at The French laundry and Gary Danko?). The dinner party was a huge success. Our guests loved the experience; they learned how to cook; we all did it as a team; and enjoyed the fruits of our labor over some beautifully chosen wines Dan had recommended (he's also worked int he wine industry!). Treat yourself to 'Mise en Place' to offer you and your friends a very special at home dinner experience: simply fantastic." read more