A chef sending a column of flame off the teppanyaki grill at dusk while three guests watch from the table

4,200+ backyards · 5.0 stars · zero reservations

Big flame energy,
right in your backyard.

Your chef pulls up with the grill, the food, the table and chairs, and the whole show — onion volcano, shrimp toss, the works. Nobody books a table, nobody dresses up, and nobody’s driving home.

Check your date See the menu
  • From $99 per person
  • Three packages
  • $600 minimum
  • Chef, grill & ingredients included
  • Refundable $50 deposit
Steaks cooking over open flame with smoke rising around them
The Experience Dinner that happens
in front of you Onion volcanoes, flying shrimp, flaming pours and a full teppanyaki dinner cooked at your table — ninety minutes, start to finish. Explore
A thick cut of beef searing over an open flame
The Menu Choose your proteins Chicken, New York steak, jumbo shrimp, salmon or tofu — with filet, scallops and lobster available as upgrades. View menu
Tongs lifting a seared steak clear of the flames
Packages Classic, Premium
& Luxury Three levels of service from $99 per person, each including table and chair set-up. Luxury steps up to lobster tail and filet mignon. Compare
A back garden full of people talking around a fire after dark
Real Parties Somebody's backyard,
every Saturday Not staged. These are the driveways, patios and back gardens our chefs pulled into last season. See the gallery
A table laid with candles, flowers and glassware before guests arrive
Private Events Weddings &
corporate More than thirty guests, multi-chef service or something bespoke — handled by the concierge team, not the standard form. Talk to us

Serving Los Angeles & surrounding counties

Los Angeles Orange County Ventura County Riverside County San Bernardino Santa Clarita Long Beach Pasadena Malibu Santa Monica Anaheim Irvine
A long banquet table set end to end outdoors beneath hanging lights, before guests arrive
Saturday night · Austin, TX
Truly Unforgettable

The whole show, parked
in your driveway.

No venue to book, no reservation to fight for, no driving home afterwards. Your chef arrives thirty to forty-five minutes early with the teppanyaki grill, the propane and every ingredient — and leaves with the mess.

Learn more
4,200+
Parties served
14
Cities & growing
5.0
Average rating
How it works Start a booking

Four steps between
you and the party.

  1. 01

    Lock your date

    Pick a date, a time slot and your headcount. A refundable $50 deposit holds the chef — the balance is settled after the party.

  2. 02

    Build the menu

    Each guest picks their proteins — how many depends on your package. Upgrade to filet, scallops or lobster if you want. Allergies and dietary needs are handled per guest.

  3. 03

    We roll up and set up

    Your chef arrives 30–45 minutes early with the teppanyaki grill, propane and every ingredient. What you set out depends on your package.

  4. 04

    The show starts

    Onion volcanoes, flying shrimp, flaming pours and a full hibachi dinner cooked in front of your guests. Clean-up is on us.

The deal

We bring the fire.
You pick the package.

Rolls up with the chef

  • The teppanyaki grill, propane and every tool
  • All ingredients, shopped and prepped that morning
  • House dipping sauces, made fresh
  • The full performance — volcano, toss, flame pour
  • Setup before, and the whole cook-space cleaned after

You set out

  • Tables and chairs, if required by your package
  • Plates, cutlery and napkins, if required by your package
  • Drinks, as included in your package
  • Roughly 8 × 8 ft of flat outdoor space
  • Somewhere the chef can park within about 50 ft
Steak and vegetables cooking over flame, ready to be plated
Cooked to order, in front of your guests
Every plate

Three packages.
Everything else comes with it.

  • House salad, ginger dressing
  • Hibachi vegetables, garlic butter
  • Fried rice — swap to noodles at no charge
  • Two or three proteins per guest, depending on your package
  • House dipping sauces, refilled as often as you like
Pricing per guest
Classic$99 / person
Premium$129 / person
Luxury$159 / person
ChildrenReduced rate, by package
Party minimum$600
Deposit (refundable)$50

Upgrades per guest: filet mignon +$10 · scallops +$10 · lobster tail +$20

Check your date
Good excuses Something bigger?

Any excuse works.

A chef working a tall wall of flame under string lights
The fire show
Steak, chicken, shrimp and fried rice cooking on the teppanyaki flat-top
Cooked to order
Lobster tails, scallops and charred lemon halves searing on the flat-top
Lobster upgrade
A family leaning in to clink glasses while the chef cooks behind them
Everyone up
A long table laid with black plates and candles in a garden at dusk
Table for twenty
A long table of guests eating together under a canopy of string lights after dark
The long table
Guests gathered around a lit fire pit at dusk with lanterns strung overhead
After the plates
String lights hung above a table beside a house on an autumn evening
Lights go on
A cook turning food on the grill while someone passes across a cold drink
Someone hands you a drink
Sparks flying up from a charcoal grill being fanned in the dark
Getting it hot
A steak resting on the grill with smoke drifting across warm background lights
Rest before slicing

“Chef Beer was the life of our party — incredible with all the kids. He had them counting down the onion volcano and they talked about it for a week.”

Jeffrey LaMuraFamily birthday · Northeast Region

“An 80th birthday, ages three to eighty, and everyone had a blast. I did not have to cook, plate or wash a single thing all evening.”

Gina MroczkowskiParty of 20 · Southeast Region

“It felt like having a private luxury restaurant all to ourselves, except nobody had to drive home afterwards.”

Amanda & RobAnniversary dinner · West Coast

“We booked for twelve and ended up with nineteen. The chef took it completely in his stride and nobody went short.”

Danielle KimGraduation party · Texas
More reviews

The Journal

All stories
A stacked onion volcano throwing a jet of flame on the flat-top The Show

July 29, 2026

Anatomy of an onion volcano

Every chef builds it differently. We asked six of ours to explain the stack, the timing and why it still gets a gasp after four thousand parties.

Before you book

The stuff everyone asks.

A covered patio, carport or open garage works fine as long as air moves through it. If there is nowhere sheltered, reschedule free up to 48 hours before and we will find you another date.

Only in a room with high ceilings and genuine ventilation — the grill throws real flame and needs clearance overhead. Most indoor requests end up on a patio or in an open garage instead.

Your chef arrives 30 to 45 minutes early to set up. Dinner runs about 90 minutes from the first course to the last plate, then roughly 20 minutes to pack down.

About 8 by 8 feet of flat ground for the grill and room for the chef to work, with clearance overhead. Not under a low branch, an awning or a patio umbrella.

Yes. Every package includes table and chair set-up and a full clean-up of the cooking station. Your chef leaves the space as they found it.

No. Most hosts tip their chef 18 to 20 percent, in cash on the night or added to the final balance. It goes straight to the chef.

Yes, per guest — tell us at booking rather than on the night. Gluten-free soy, no sesame, no shellfish, vegetarian and tofu are all routine.

Travel is free within 20 miles of your chef’s base. Beyond 20 miles there is a flat $40 travel fee, added to your quote before you confirm, never afterwards.

Yes — free of charge more than 48 hours before your party, and your $50 deposit is refunded or moved to the new date in full. Inside 48 hours the deposit is non-refundable.

Classic at $99 covers three proteins, all the sides, the chef show and table and chair set-up. Premium at $129 moves you to three proteins and an extended performance over two hours. Luxury at $159 is lobster tail and filet mignon plus a third protein, and is fully all-inclusive down to utensils and clean-up. Every package includes table and chair set-up.

No. Lunch, late afternoon, evening and late-night all work — standard slots are 1pm, 4pm, 7pm and 10pm, and we will fit around your day if none of those suit.

The $50 deposit holds your date. The balance is settled on the day, after the party, by cash, card or bank transfer.

No. Tipping is entirely your call and goes straight to your chef.

Book your date

Pick a date,
book it.

Choose your date and time, tell us about your party, and we’ll confirm your chef. Your $50 deposit is fully refundable up to 48 hours before.

Check availability (949) 869-1888