Shieya Beth Evans

Based in Los Angeles

Creative and out of the box thinker! Not afraid of flavor! Experienced chef ready to wow you and your guests!

Speaks English
Starting at $165 each for parties of 7–20

A plate by Shieya Beth Evans, seafood private chef in Los Angeles

What Shieya can cook for you

Each price is what one guest pays, and it holds only for the party size beside it.

When in CDMX

Chef Shieya's childhood in Mexico City is at the forefront of her inspiration. Invite your guest to enjoy a flavorful exploration of spice & everything nice!

Parties of 4–6$175 each
Parties of 7–20$165 each

See the courses

StarterAll inclusive
- Braised Birria Mini Tacos- with Cilantro cream, pickled red onions, micro cilantro and served with shot of consume
First CourseAll inclusive
- Loaded Elote and Carnitas! - Roasted Sweet corn is loaded with slow braised carnitas with spicy aioli, cotija, micro cilantro and lime zest!
Main CourseAll inclusive
- Grilled Octopus - slow braised and grilled for perfect tenderness served with cilantro creme, charred poblano sauce and Fresno peppers on blue corn tostada
DessertAll inclusive
- Churros and Ice Cream - Chefs fresh made ice cream is topped with fresh curries dusted in espresso, chili and cinnamon sugar blend. Topped with salted caramel!

Ode to Nobu

From her time working at the famed Nobu in Malibu, Chef Shieya has crafted a Japanese and Peruvian inspired menu for you and your guests to enjoy without the hassle of making reservations.

Parties of 4–6$225 each
Parties of 7–20$200 each

See the courses

StarterAll inclusive
- Scallop Aguachile Tostones- Large Bay scallop cured in Calamansi Aguachile sauce is served with fried plantain and micro cilantro garnish
First CourseAll inclusive
- Blood Orange Hamachi Crudo - Fresh Hamachi, shaved fennel, dill and blood orange vinaigrette
Main CourseAll inclusive
- Seared Filet Mignon* - Our premium dry Aged 8 oz. Angus filet is sous vide and seared with Hot truffle Ponzu table side, black forbidden rice & maitake, enoki smoked and charred in creamy coconut broth
DessertAll inclusive
- Yuzu & Shizo sorbet!

See Food Differently

This menu calls on us to look at food through a different lens, question our perspective and awaken our senses! With fresh coastal Californian ingredients, Chef Shieya has crafted a delicious seafood exploration for you and your guests to marvel at!

Parties of 4–6$225 each
Parties of 7–20$195 each

See the courses

StarterAll inclusive
- Not an Ice Cream Cone - Black Sesame Pizelle cone with Ahi Tuna Poke and topped with creamy wasabi avocado and sesame ash
First CourseAll inclusive
- Ice Fishing - A mysterious fish bowl contains beet cured salmon hidden in a cloud of dill cotton candy. Guest pour their Szechuan fennel broth over top to reveal the fish surrounded in by a bed of fennel in different forms
Main CourseAll inclusive
- "Off-White" - in a curious exploration of food without color, this dish is creative take on classic seafood stew. A variety of seafood is present in a clarified tomato broth that will leave you wondering, how did she do that?
DessertAll inclusive
- Salty & Sweet what a treat! - Caviar & cheesecake top off this seafood exploration in a delightful surprise when guest discover how caviar is the perfect pairing to our delightful dark chocolate and anise cheesecake

The Levant

With ingredients as old as humanity itself... Chef Shieya reinvents the traditional with her modern gastronomic techniques and brings you all the freshness and flavor that we love about Mediterranean cuisine!

Parties of 4–6$175 each
Parties of 7–20$175 each

See the courses

StarterAll inclusive
- Lamb Tenderloin Skewers - tender grilled lamb loin with Mint Chimi Churri & Chili Pop Rocks! shhh don't tell anyone!
First CourseAll inclusive
- Mediterranean Salad - Baby arugula, feta cheese, pickled red onions, mint vinaigrette and toasted pistachios
Main CourseAll inclusive
- Charcoal Crusted Rack of LambWhole Branzino - slow smoked and baked with blistered tomato, over herby couscous, purple cauliflower purée. Can be served family style!
DessertAll inclusive
- Frozen Labne with espresso dust, pistachio pop rocks and cardamom spritz

Meet Shieya

Chef Shieya is a Food Network Winning Chef. She creates specialty dishes drawing from every part of her life's experiences. During her childhood in South Texas she learned traditional Latin American dishes from her father. As a young mother she was handed down West Indian recipes in New York City. In her Fine Dining career while working at Nobu in Los Angeles , Shieya gained invaluable knowledge of rare ingredients and discovered her love of creating sauces at Wolfgang Puck.

No ingredient is off limits and nothing is too crazy to try. She has crafted a worldly experience through her sauces, spice blends and pickled & preserved creations with her Pantry products. Come join Shieya and explore her curated dishes and wildly imaginative concepts.