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Chef Yossi

@cookingwithyossig

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Private chef · Los Angeles
In-home dinners and events
DM to inquire

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Hamachi crudo with fresh citrus, crispy shallots, chives, and a little heat. The opening course of a recent private dinner in Los Angeles.

A glimpse of what goes on in the kitchen before the first plate hits the table. One of my favorite parts of being a private chef.

Planning a dinner party or special occasion in LA? Let’s create something good. My DMs are open!

#LosAngelesPrivateChef #PrivateChefLA #PrivateDiningLA #HamachiCrudo #LADinnerParty by @cookingwithyossig

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6

a day ago

FRIDGE TO PLATE #03 🍝

Smoked salmon, pasta, butter, shallots, garlic, capers, dill, black pepper, lemon juice & zest.

Had an open pack of smoked salmon in the fridge, half a bag of pasta in the pantry, and no real plan. Somehow it turned into this.

Buttery, lemony, salty, smoky — basically everything I wanted in one bowl.

#FridgeToPlate #SmokedSalmonPasta #SalmonPasta #PastaRecipe Creamy smoked salmon pasta with capers, dill, black pepper and lemon zest, served in a white bowl. taken in Los Angeles, California by @cookingwithyossig

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3 days ago

FRIDGE TO PLATE #02 🐟

Round two. Same rule — no grocery run, no recipe. Just open the fridge and make something work.

Today started with smoked salmon.

I made a dressing with white miso, lemon juice, yuzu kosho and olive oil, then finished it with fried capers, preserved lemon, dill, black truffle chili crisp, black + pink peppercorns and a little lemon zest.

Smoky, salty, citrusy, spicy, crispy — with that little hit of black truffle somehow tying everything together.

Definitely one of those dishes that started as “let’s see what happens” and ended up being something I’d make again.

No plan. Just cook.

Fridge to Plate #02

#FridgeToPlate #PrivateChef #PrivateChefLA Plated smoked salmon with white miso yuzu kosho dressing, fried capers, preserved lemon, dill, black truffle chili crisp, and crushed pink and black peppercorns. by @cookingwithyossig

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5 days ago

FRIDGE TO PLATE #01 🍑

Thinking of starting a new little series.

The idea is simple — no grocery run, no recipe. Just open the fridge, see what I have, and make something out of it.

Today I had plums, labneh and pistachios.

Added good olive oil, sumac, flaky salt, black pepper and a few drops of hot honey… and somehow we ended up here.

Simple, took a few minutes, and honestly way better than I expected.

No plan. Just cook.

Should I keep this series going?

#FridgeToPlate #PrivateChef #MediterraneanFood #SeasonalCooking by @cookingwithyossig

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6 days ago

Had the pleasure of curating the food pairing for the six-bottle @aizuotokoyama sake lineup.

This was my first time creating a sake pairing, which made the challenge even more exciting. I took the menu in a Mediterranean direction, and seeing the brewer, Kobayashi-san genuinely excited about experiencing those flavors with his sake for the first time made the night incredibly rewarding!

Huge thank you to @siptglobal for trusting me with this one.

Such a fun night, an amazing experience, and hopefully the first of many more to come! Kanpai! 🍶

#supportsake #kanpaiwithsake #supportsakecontest by @cookingwithyossig

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13 days ago

That moment when the last plate is set, just before the table opens. Every detail matters — the angle, the placement, the order, even the space between each plate. Then the table is ready to welcome you.

Fall dates in Los Angeles are now open. Send a message to inquire.

#privatechef #lacatering #losangeleschef #eventcatering #privatechefLA taken in Calabasas, California by @cookingwithyossig

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16 days ago

Tomorrow’s menu starts here.
Citrus-fed Australian Wagyu outside skirt, tomahawk ribeyes, Australian Wagyu picanha — all prepped and ready for a private dinner tomorrow.

This is what a private chef haul looks like the night before.
How do you take your steak?

#PrivateChef #Wagyu #AustralianWagyu #TomahawkSteak PrivateDinining taken in Los Angeles, California by @cookingwithyossig

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2 months ago

Smoked salmon is one of my favorite ways to add a good amount of protein to a meal without feeling overly heavy.

It’s also naturally rich in omega-3 fatty acids, and both hot-smoked and cold-smoked salmon are easy options when you want something quick, flavorful, and satisfying.

I personally prefer wild-caught salmon, and wild sockeye is usually my go-to for its deeper flavor, firmer texture, and beautiful color.

This one was finished simply with capers, pickled shallots, fresh dill, olive oil, and cracked pepper.

Good food can be nourishing, simple, and full of flavor at the same time. Hot-smoked wild sockeye salmon served with capers, thinly sliced pickled shallots, fresh dill, olive oil, and cracked black pepper on a white ceramic plate. taken in Los Angeles, California by @cookingwithyossig

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3 months ago

Summer on a plate.

Za’atar whipped feta, heirloom tomatoes, cucumber, peaches, mint, olive oil and maldon salt.

What I love about cooking this way is that the ingredients do most of the work. My job is simply to create balance—creamy, sweet, acidic, fresh and a little crunchy.

Simple ingredients, treated with intention.

#SeasonalCooking #MediterraneanFood #LosAngelesChef #PrivateChefLA #SummerRecipe taken in Los Angeles, California by @cookingwithyossig

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3 months ago

The Ingredient File: Rainbow Carrots

Rainbow carrots are more than a colorful version of the same vegetable. Each color comes from different natural pigments: orange from beta-carotene, purple from anthocyanins, and red from lycopene.

The flavor differences are subtle, but they’re there. Purple carrots can taste slightly earthier, while yellow and white varieties are often a little milder.

My favorite way to cook them is simple: high heat, enough space to caramelize, then finish with acidity, fresh herbs and something creamy or nutty. Think labneh, tahini, citrus, pistachios or warm spices.

Good cooking often starts before the recipe—with understanding the ingredient in front of you.

How would you cook these?

#RainbowCarrots #SeasonalCooking #IngredientKnowledge #ChefTips #FarmToTableCooking A colorful bundle of purple, orange, yellow and red rainbow carrots with green tops resting on a kitchen counter beside fresh rosemary. by @cookingwithyossig

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3 months ago

Medium rare, bone in, the way it should be.
Butter, garlic, rosemary, patience. taken in Los Angeles, California by @cookingwithyossig

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3 months ago

Most people know me through the food.

So I figured it was time to introduce the person behind it.

Hi, I’m Yossi. 👋

I’m grateful that I get to do what I love—bringing people together around the table and creating experiences people will remember.

This page is becoming more than a portfolio. It’s where I’ll be sharing the moments behind the meals, lessons I’m learning, and everything I’m building along the way.

Welcome. 🤍

📍Los Angeles
📩 DM me to start planning your next private dining experience.

#PrivateChefLosAngeles
#LosAngelesPrivateChef
#Hospitality
#GatherAroundTheTable
#PrivateDining Private chef Yossi standing indoors in a white shirt, smiling at the camera. Personal branding portrait introducing the chef behind the food and luxury private dining experiences in Los Angeles. taken in Los Angeles, California by @cookingwithyossig

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3 months ago