Dillion Cappello
Based in Los Angeles
I’m a Los Angeles-based private chef who blends precision, creativity, and respect for ingredients to craft unforgettable dining experiences.
- 4.8 from 1 guest review
- Cooking for 15 years
- Speaks English
- Starting at $170 each for parties of 7–20
What Dillion can cook for you
Each price is what one guest pays, and it holds only for the party size beside it.
California Seasonal Chef’s Special
A refined California seasonal menu highlighting coastal ingredients and local produce, designed with Italian simplicity, French refinement, and subtle Mexican influence. Balanced, modern, and ingredient-driven — perfect for intimate private dining experiences.
- A party of 2USD$192 each
See the courses
- StarterChoose 1 dish
- -Heirloom Tomato Carcapico,-Thinly sliced heirloom tomatoes layered with extra virgin olive oil, flaky sea salt, fresh basil, and shaved Parmesan. balsamic and seasonal garnishes
- -Scallop Crudo,- East coast Scallops sliced and served chive olive oil, sea salt, and seasonal accompaniments
- -Grilled Calamari with Calabrian Chili Butter-Tender grilled calamari finished with Calabrian chili butter, fresh herbs, and charred lemon. Smoky, buttery, and lightly spicy
- First CourseChoose 1 dish
- Wild Mushroom Risotto Creamy arborio rice slowly cooked to perfection with a rich mushroom broth, folded with a medley of wild mushrooms, finished with Parmesan, butter, fresh herbs, and a touch of truffle oil
- -Burrata and Heirloom Tomato- Creamy burrata paired with heirloom tomatoes, finished with chive oil, aged balsamic, flaky sea salt, and fresh basil
- -Camarón al Diablo Spicy chile-glazed shrimp served with coconut rice and avocado crème brûlée, spicy sweet and cooling
- Baby Beets, Watermelon, Arugula Salad
- Main CourseChoose 1 dish
- Herb-Crusted Whole Branzino Whole branzino roasted until tender and flaky, coated in a fragrant herb crust of parsley, dill, garlic, and lemon zest, finished with extra virgin olive oil and served with charred lemon
- Seared Halibut with Romesco Crispy-skinned halibut served over smoky red pepper romesco, with charred broccolini and a drizzle of bright lemon oil
- -Lemon Oregano Chicken- Juicy roasted chicken marinated in fresh lemon, garlic, and fragrant oregano, finished with extra virgin olive oil and served with charred citrus and pan juices
- -Surf and Turf- Tender filet mignon, Australian King Prawn, served with creamy truffle mashed potatoes and roasted asparagus
- Poblano & Wild Mushroom Enchiladas (Vegetarian) Roasted poblano peppers and earthy wild mushrooms folded into warm corn tortillas, topped with melted Oaxaca cheese and finished in a silky tomatillo cream sauce
- DessertChoose 1 dish
- -Greek Yogurt Panna Cotta- Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, and a drizzle of wildflower honey
- Orange Crème Brûlée Silky vanilla custard infused with fresh orange zest, topped with a crisp caramelized sugar crust
- Greek Yogurt Panna Cotta- Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, citrus zest, and a drizzle of wildflower honey
Mediterranean Dining Experience
Transport your guests to the shores of the Mediterranean with a thoughtfully curated dining experience inspired by the vibrant flavors of Southern Europe and the Levant. This menu highlights seasonal produce, pristine seafood, aromatic herbs, and refined presentation designed to create an intimate and memorable evening.
- A party of 2USD$192 each
- Parties of 3–6USD$184 each
- Parties of 7–20USD$170 each
See the courses
- StarterChoose 2 dishes
- Watermelon & Halloumi Salad Juicy chilled watermelon paired with golden-seared halloumi, fresh mint, cucumber, and baby greens, finished with a bright citrus-lime dressing and a touch of flaky salt
- Heirloom Tomato & Burrata Vine-ripened heirloom tomatoes layered with creamy burrata, fresh basil, extra virgin olive oil, and flaky sea salt, finished with aged balsamic and toasted sourdough
- Whipped Feta Crostini Silky whipped feta spread over toasted crostini, topped with honey, extra virgin olive oil, cracked pepper, and fresh herbs for a salty-sweet Mediterranean bite
- Warm Pita Trio Freshly warmed pita served with velvety hummus, smoky roasted eggplant baba ghanoush, and briny olive tapenade, finished with extra virgin olive oil and fresh herbs
- First CourseChoose 1 dish
- Wild Mushroom Risotto Creamy arborio rice slowly cooked to perfection with a rich mushroom broth, folded with a medley of wild mushrooms, finished with Parmesan, butter, fresh herbs, and a touch of truffle oil
- Mediterranean White Wine Mussels Fresh mussels steamed in a fragrant broth of white wine, garlic, shallots, cherry tomatoes, and fresh herbs, finished with extra virgin olive oil and served with warm crusty bread for dipping
- Grilled Octopus Salad Tender char-grilled octopus served over crisp baby greens, shaved fennel, cherry tomatoes, and fingerling potatoes, dressed in a bright lemon-oregano vinaigrette and finished with extra virgin olive oil and flaky sea salt
- Main CourseChoose 1 dish
- Herb-Crusted Whole Branzino Whole branzino roasted until tender and flaky, coated in a fragrant herb crust of parsley, dill, garlic, and lemon zest, finished with extra virgin olive oil and served with charred lemon
- Lemon Oregano Chicken Juicy roasted chicken marinated in fresh lemon, garlic, and fragrant oregano, finished with extra virgin olive oil and served with charred citrus and pan juices
- Cioppino A rich seafood stew of mussels, clams, shrimp, and white fish simmered in a tomato–white wine broth with garlic, fennel, chili flakes, and fresh herbs, finished with extra virgin olive oil and served with grilled sourdough for dipping
- Seared Halibut with Romesco Crispy-skinned halibut served over smoky red pepper romesco, with charred broccolini and a drizzle of bright lemon oil
- Eggplant & Zucchini Moussaka (Vegetarian) Layers of slow-roasted eggplant and zucchini with a rich spiced tomato ragù, topped with creamy béchamel and baked until golden, finished with fresh herbs and a drizzle of extra virgin olive oil
- DessertChoose 1 dish
- Baklava Mille-Feuille Flaky layers of crisp phyllo pastry and delicate cream, infused with honey and orange blossom, layered with toasted pistachios and walnuts, finished with a warm honey syrup and crushed nuts
- Pistachio Olive Oil Cake Moist, tender olive oil cake infused with ground pistachios and citrus zest, lightly sweetened and finished with a dusting of powdered sugar, toasted pistachios, and a drizzle of honey
- Greek Yogurt Panna Cotta Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, citrus zest, and a drizzle of wildflower honey
Summer Coastal Supper
A curated multi-course dinner designed for an intimate evening, blending fresh coastal flavors with elevated comfort. Each course builds in depth and richness, finishing with a classic dessert to round out the experience.
- A party of 2USD$192 each
- Parties of 3–6USD$184 each
- Parties of 7–20USD$170 each
See the courses
- StarterChoose 1 dish
- Yellowtail Crudo Thinly sliced yellowtail with saffron crema, confit cherry tomatoes, citrus, and a touch of sea salt for a bright, delicate finish
- Oysters on the Half Shell Fresh oysters served chilled with a chile-honey mignonette for a bright, sweet heat finish
- First CourseChoose 1 dish
- Shrimp Ceviche Fresh shrimp cured in citrus, tossed with creamy avocado, pico de gallo, pickled red onion, and served with crispy prawn crackers
- Heirloom Tomato Caprese Sliced heirloom tomatoes layered with fresh mozzarella, basil, extra virgin olive oil, and a balsamic reduction
- Salmon Salad Seared salmon over spring mix greens with avocado, cucumber, and grape tomatoes, finished with a light citrus vinaigrette
- Main CourseChoose 1 dish
- Surf and Turf- Tender filet mignon, Australian King Prawn, served with creamy truffle mashed potatoes and roasted asparagus
- Mahi Mahi Pan-seared mahi mahi served over vegetable couscous, pineapple pico de gallo with seasonal vegetables and fresh herbs
- Spicy Crab & Shrimp Linguine Linguine tossed with sweet crab, sautéed shrimp, asparagus, blistered cherry tomatoes, fresh basil, garlic, and a spicy white wine sauce
- DessertChoose 1 dish
- Orange Crème Brûlée Silky vanilla custard infused with fresh orange zest, topped with a crisp caramelized sugar crust
- Key Lime Pie Creamy, tangy key lime custard in a buttery graham cracker crust, finished with a light whipped cream
South Of The Border Experience
Experience the vibrant flavors of Latin America with a full selection of dishes. Start with spicy beef empanadas, pork taquitos, and snapper ceviche. Enjoy first courses like Camaron al diablo with coconut rice, Latin chopped salad, and chile relleno. Main courses include Ropa Vieja, carnitas, and churrasco, followed by classic desserts such as flan, tres leches cake, and churros with chocolate.
- A party of 2USD$192 each
- Parties of 3–6USD$184 each
- Parties of 7–20USD$170 each
See the courses
- StarterChoose 1 dish
- Yellowtail Aguachile Lime-cured yellowtail with crisp cucumber, serrano chile, red onion, and cilantro oil
- Elote Street Corn Salad Charred sweet corn tossed with cotija cheese, lime crema, tajín, and smoked chili butter
- Tuna Tostadas Crispy tostada, spicy tuna, avocado, pickled onion, salsa macha
- First CourseChoose 1 dish
- Camarón al Diablo Spicy chile-glazed shrimp served with coconut rice and avocado crème brûlée
- Latin Chopped Salad Crisp romaine, heirloom tomatoes, cucumber, black beans, roasted corn, avocado, queso fresco, and tortilla crunch, tossed in a zesty lime-cilantro vinaigrette
- Ceviche Verde Shrimp and scallop, green chili-lime marinade, cucumber, avocado, cilantro
- Roasted Beet & Citrus Salad Blood orange, roasted beets, queso fresco, jalapeño vinaigrette, pistachio crumble
- Main CourseChoose 1 dish
- Chile-Rubbed Skirt Steak Grilled skirt steak with roasted salsa roja, street-style potatoes, and charred scallions
- Mojo Roasted Chicken Citrus–garlic marinated chicken, roasted until juicy and golden, served with slow-simmered black beans, fragrant cilantro rice, and charred lime
- Poblano & Wild Mushroom Enchiladas (Vegetarian) Roasted poblano peppers and earthy wild mushrooms folded into warm corn tortillas, topped with melted Oaxaca cheese and finished in a silky tomatillo cream sauce
- Slow-Braised Carnitas slow-cooked until meltingly soft, then crisped to perfection and finished with its own rich juices. Served with warm corn tortillas, pickled red onions, fresh cilantro, salsa verde, and lime for a bright, balanced bite
- DessertChoose 1 dish
- Churros & Mexican Chocolate Cinnamon sugar churros, spiced chocolate dipping sauce
- Tres Leches Cake Vanilla sponge, three milk soak, whipped crema, fresh berries
- Mango Lime Sorbet Fresh mango, lime zest, chili salt crumble
Esperienza Italiana
Experience the best of Italian cuisine with a curated selection: choose 3 appetizers like Arancini Marinara and Heirloom tomato Bruschetta, 3 first courses including Caprese Salad and Margarita Flat Bread, enjoy all main courses featuring Linguini Frutti di Mare and Short Rib with Polenta, and finish with 3 desserts such as Tiramisu and Pistachio Cannoli.
- A party of 2USD$192 each
- Parties of 3–6USD$184 each
- Parties of 7–20USD$170 each
See the courses
- StarterChoose 1 dish
- Burrata and Heirloom Tomato- Creamy burrata paired with heirloom tomatoes, finished with chive oil, aged balsamic, flaky sea salt, and fresh basil
- Arancini di Riso Golden, crispy saffron risotto croquettes with a molten mozzarella center, served with warm marinara and finished with Parmesan and fresh herbs
- Tuna Crudo Silky olive oil–cured tuna, delicately sliced and brightened with lemon zest, briny capers, shaved fennel, and a touch of chili flakes, finished with extra virgin olive oil and flaky sea salt
- First CourseChoose 1 dish
- Wild Mushroom Risotto Creamy arborio rice slowly cooked with a rich mushroom broth and a medley of wild mushrooms, finished with Parmesan, fresh thyme, and a drizzle of truffle oil
- Watermelon & Prosciutto Salad Sweet, juicy watermelon paired with delicate ribbons of prosciutto, fresh arugula, mint, and shaved fennel, finished with extra virgin olive oil, cracked black pepper, and a bright citrus glaze
- Pappardelle Bolognese Wide ribbons of fresh pappardelle tossed in a slow-braised beef and pork ragù, rich with tomato, wine, and aromatics, finished with Parmesan and fresh herbs
- Gnocchi al Pesto Soft, pillowy potato gnocchi tossed in vibrant basil pesto with toasted pine nuts, finished with Parmesan, extra virgin olive oil, and fresh basil
- Main CourseChoose 1 dish
- Linguine Frutti di Mare Linguine tossed with a luxurious medley of fresh seafood—mussels, clams, shrimp, and calamari—in a light white wine, garlic, and tomato broth, finished with chili flakes, fresh parsley, and extra virgin olive oil
- Braised Short Rib with Creamy Polenta Slow-braised short rib until fork-tender, served over silky Parmesan polenta and finished with bright gremolata of lemon zest, garlic, and parsley
- Grilled Ribeye Tagliata Sliced ribeye, arugula, shaved parmesan, balsamic glaze
- Chicken Piccata Pan-seared chicken in a bright lemon-butter caper sauce, served with roasted potatoes and seasonal greens, finished with fresh parsley and a touch of extra virgin olive oil
- Eggplant Parmigiana (Vegetarian) Layers of tender, lightly fried eggplant baked with rich San Marzano tomato sauce, melted mozzarella, Parmesan, and fresh basil, finished until bubbling and golden
- DessertChoose 1 dish
- Panna Cotta Silky vanilla bean cream set to a delicate wobble, topped with vibrant berry compote and finished with fresh citrus zest for a bright, elegant finish
- Tiramisu Classico Layers of espresso-soaked ladyfingers and velvety mascarpone cream, finished with a dusting of rich cocoa powder for a classic, indulgent finish
- Affogato Creamy vanilla gelato gently “drowned” in a hot espresso pour, finished with a crisp biscotti crumble for texture and warmth in every bite
Chef’s Coastal Selection
Experience the Chef’s Coastal Selection with a choice of three appetizers including Oyster and Champagne, Seasonal Sashimi, and Crudo. Follow with three fresh first courses like Salmon Salad, Shrimp Ceviche, or Tuna Poke Tostada. Enjoy all main courses featuring Seared Ora King Salmon, Spicy Shrimp Linguini, and Mahi Mahi with couscous. Finish with a dessert trio of Crème Brûlée, Fruit Tart, or Key Lime Pie.
- A party of 2USD$190 each
- Parties of 3–6USD$184 each
- Parties of 7–20USD$170 each
See the courses
- StarterChoose 1 dish
- Seasonal Sashimi Chef’s selection of pristine fish, delicately sliced and served with pickled onion, fresh ginger, wasabi, and bright lemon accents
- Oysters on the Half Shell- Fresh oysters served chilled with a chile-honey mignonette for a bright, sweet heat finish
- Shrimp Cocktail- Chilled jumbo shrimp served with house cocktail sauce, fresh lemon, and crisp garnishes
- Crab Stuffed Avocado- Brined avocado filled with chilled crab salad, finished with cherry tomatoes, lemon zest, and fresh herbs
- First CourseChoose 1 dish
- Salmon Salad- Seared salmon over spring mix greens with avocado, cucumber, and grape tomatoes, finished with a light citrus vinaigrette
- Shrimp Ceviche- Fresh shrimp cured in citrus, tossed with creamy avocado, pico de gallo, pickled red onion, and served with crispy prawn crackers
- Tuna poke tostada- Fresh ahi tuna lightly dressed and tossed with citrus soy, avocado, scallion, and sesame, layered over a crisp tostada and finished with crunchy seaweed, pickled accents, and a touch of spice
- Grilled Octopus Salad- Tender char-grilled octopus served over crisp baby greens, shaved fennel, cherry tomatoes, and fingerling potatoes, dressed in a bright lemon-oregano vinaigrette and finished with extra virgin olive oil and flaky sea salt
- Seared Scallops with Carrot Purée-scallops served over a silky sweet carrot purée, paired with smoky chorizo and sweet corn. Finished with a light pan jus and fresh herbs for brightness
- Main CourseChoose 1 dish
- Seared Ora King Salmon with Seasonal Vegetables- Ora King salmon, seared skin, served alongside a vibrant selection of seasonal vegetables
- Spicy Crab & Shrimp Linguine- Linguine tossed with sweet crab, sautéed shrimp, asparagus, blistered cherry tomatoes, fresh basil, garlic, and a spicy white wine sauce
- Mahi Mahi Pan-seared mahi mahi served over vegetable couscous, pineapple pico de gallo with seasonal vegetables and fresh herbs
- Cioppino- A rich seafood stew of mussels, clams, shrimp, and white fish simmered in a tomato–white wine broth with garlic, fennel, chili flakes, and fresh herbs, finished with extra virgin olive oil and served with grilled sourdough for dipping
- DessertChoose 1 dish
- Orange Crème Brûlée- Silky vanilla custard infused with fresh orange zest, topped with a crisp caramelized sugar crust
- Key Lime Pie Creamy- tangy key lime custard in a buttery graham cracker crust, finished with a light whipped cream
- Greek Yogurt Panna Cotta- Silky Greek yogurt panna cotta with a delicate vanilla and honey infusion, topped with macerated seasonal berries, citrus zest, and a drizzle of wildflower honey
Meet Dillion
I’m Chef Dillion Cappello, a Los Angeles–based private chef with over 15 years of experience leading some of Southern California’s most dynamic kitchens. My career has taken me through Michelin-recognized restaurants, large-scale country club events, and high-end private catering — experiences that shaped my precision, leadership, and deep respect for hospitality.I specialize in seafood, French technique, Italian cuisine, and bold Mexican flavors. My time working as both an Executive Chef and Fish Monger has given me a hands-on understanding of sourcing, butchery and attention to detail.
What hosts say about Dillion
“We hired Chef Dillion for our anniversary dinner, and he exceeded every expectation. He didn't just bring incredible food; he brought the entire restaurant atmosphere, providing a tablecloth, beautiful plates to highlight each course, and even candles to set the mood. The meal itself was flawless. The crudo was a hit, and the scallop dish with chorizo was a personal favorite. …”
Ready to dine with Dillion?
Tell Dillion about your evening and ask for a date.
