Haute Chefs is a world class facilitator and manager of bold, modern and exquisite culinary arts.  We are nimble, acquiescent and highly adept at executing your culinary wishes.  Haute Chefs has worked with Hollywood royalty in both the private chef and event catering arenas. With pleasure we are pliable to constantly changing schedules, exacting requests and creating a breathtaking culinary affair.

Who We Are

Haute Chefs astute and carefully curated team is adept in handling every sort of catering event from titantic to intimate with Jeffrey Nimer at the helm. Each morsel is hand selected for exquisite quality, presentation and flavor. We grasp that each client's affair, whether a wedding or cozy dinner should leave guests an impression of luxury, enchantment and exclusivity.

Chef Jeffrey NimerChef Nimer

About Chef Nimer

“I have always felt it is critical to be a miles ahead of the latest trends, offer a diverse, inspired and scrumptious menu combined with exquisite service” - Jeffrey Nimer.

Nimer is a third generation culinarian.  Growing up he watched his grandfather serve up some of the best comfort food in Miami at his local eatery.  His father was a seasoned sommelier and prominent importer/exporter of wine.  He spent many precious childhood moments savoring his mother's sumptuous Lebanese dishes. His diverse and deeply personal connection with cuisine is inherent.

Classically French trained, Nimer quickly began working with many talented and renowned chefs including Douglas Rodriguez and Mark Miltello. He opened the Blue Door Restaurant at the Delano Hotel on South Beach with George Marrone. Continuing to work on fresh projects, Nimer soon joined the opening team of Red Fish Grill in Matheson Hammock Park.

After a stint at the famous Christy’s in Coral Gables, Nimer was named restaurant chef of Doc Dammers at the Omni Colonnade Hotel also in Coral Gables. Here he created the menu for the theme restaurant and also became a member of the Confrerie de la Chaine des Rotisseurs Balliage de Miami Beach, Florida. Nimer’s final move in Florida was becoming the executive chef at the new Baleen Restaurant at Grove Isle Hotel and Resort in Coconut Grove. During this time, his many culinary talents began receiving honors such as Miami Metro Magazine Critic’s Choice Award and other notice from Wine Spectator’s Millennium Issue.

In 2000 Nimer found himself heading west to take a position as chef for Lavande Restaurant at the Loews Santa Monica Beach Hotel. He was nominated for a James Beard Award for Best Hotel Chef in 2000-2001. After continuing to work on his French and Mediterranean styles of cooking, he then branched off into the role of private chef. This venture lead to another one and in 2005 Nimer created Haute Chefs.

Haute Chefs is a world class facilitator and manager of bold, modern and exquisite culinary arts.  We are nimble, acquiescent and highly adept at executing your culinary wishes.  Haute Chefs has worked with Hollywood royalty in both the private chef and event catering arenas. With pleasure we are pliable to constantly changing schedules, exacting requests and creating a breathtaking culinary affair.

What We Do

Entertainment Services

Haute Chefs offers personal chef services to Hollywood’s elite as well as full service catering on-set. Our entertainment division not only offers delicious fare and service, but a variety of choices everyday to keep the crew well-fed and working hard. The entertainment division is constantly changing the menu thus offering something fresh and new to the crew at all times. If need be, Haute Chefs will take care of any special requests whether vegan, vegetarian, kosher or various complex dietary restrictions.

Consulting Services

Utilizing his extensive experience launching restaurants, Jeffrey Nimer and Haute Chefs has the ability to consult on new and existing ventures. His expert skill set includes budgets, kitchen designs, menu choices and staff hirings.

Haute Chefs is also well equipped to troubleshoot a business if need be. We have experience in making sure that a kitchen works like a well-oiled machine and is prepared for any situation. We have diligent follow up and assure we will keep your business on the right track.

We will create a guide that works for your specific venture. Having consulted at Union Restaurant in Los Angeles and currently consulting at Hotel Le Petit, Haute Chefs has the experience to take on any challenge your business may be facing. We know what problems may arise and how to avoid them.

Fees for this service depend on your needs and the scope of the project. Please contact Haute Chefs for a free initial consultation.

Cooking Classes

Jeffrey Nimer and Haute Chefs would like to share the visceral pleasure of preparing a meal with you. We travel to your home, office or event location. We provide you a fun and delightful learning experience. 

Haute Chefs assures your classes will be personalized to suit your culinary wishes. We scout your kitchen during the free initial consultation, from there, we create a list of tools and ingredients needed. Our chefs will show you basic cooking skills and preparation of dishes from some of the hottest restaurants in Los Angeles. Haute Chefs will be taught by local “Haute” chefs, as well as bringing in bartenders from some of the chicest places in Los Angeles.

Classes are intimate and hands-on, but can be large enough to create an eclectic group who are all there to enjoy the fun of food.Prices for Haute Chefs cooking classes range, but begin at around sixty-five dollars and up. The price will include the food, service and clean up. Classes usually last at least a minimum of three hours.

Corporate Event, Social And Private Party Services

Haute Chef's provides an array of Corporate Event Services including: grand openings & ground breakings, cocktail & dinner receptions, product launches, sales meetings/trainings, company picnics & holiday parties, office celebrations & employee appreciation parties.

Our scope of expertise for Social and Private Party services includes: breakfast and brunch, lunch, dinner, casual supper & lounge food, weddings & showers, anniversaries & birthdays, holiday parties, cocktail parties, garden parties, afternoon tea and themed parties.

Our Clients

We've been fortunate enough to entertain many people over the years.  

Here is a short list of some of our clients.

Lenny & Corrine Sands
Jonathan D. Sokoloff
Katie Simone-Simone Collection
Pier59 West Studios
GQ Magazine
David Geffen
Alec & Hedi Gores
Christina Cage-Fulton
Adam Sandler
Jennifer Lopez
Ben Affleck
Wayne Brady
Tom Ford
Kevin James
Mary Kate & Ashley Olsen
Lindsay Lohan
Mayor Antonio Villaraigosa
Warren Buffet
Rupert Murdoch
Mike Nichols
Diane Sawyer
Arianna Huffington
Nicole Richie
Ray Romano
Toby Maguire

Get An Estimate

It is our pleasure to provide you an estimate for your event.

Please complete and submit the below information and we will respond promptly.


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News & Press

Jeffrey Nimer’s Haute Chefs L.A. Caters to JLo, Rupert Murdoch and You

From HauteLiving:

Classically French trained chef Jeffrey Nimer has spent the last 15+ years experimenting and creating scrumptious recipes and winning accolades in the world of food. With his signature French and California-Mediterranean specialties, Nimer has vast experience in the food realm- having opened the Blue Door Restaurant at the Delano Hotel on South Beach, served as head chef for Lavande Restaurant at the Loews Santa Monica Beach Hotel. In 2005 Nimer, branched off into the role of private chef and created his company Haute Chefs LA ( His Los Angeles based catering company is in high demand as well as his talents as a private chef.

For the last several years, Nimer has been the cooking go-to guy for for Hollywood's elite, catering on the set, on private jets, cruise ships, and various social and private events. (Take that, Gordon Ramsay.)

Basically he'll be at your beck and foodie call.

Chef Nimer's clientele has included: Jennifer Lopez, Adam Sandler, Ben Affleck, Warren Buffet, Rupert Murdoch, Ray Romano, Tobey Maguire, Wayne Brady, Kevin James, Lindsay Lohan, Diane Sawyer, Mary Kate and Ashley Olsen, (yes, they actually DO eat!)


Recipe: Creamy Mashed Potatoes

Yum Gloss featured Jeff's Creamy Mashed Potatoes recipe.

- 2 pounds Creamer or Yukon gold potatoes, peeled and sliced
- 1 pound butter, cubed
- 1/2 to 3/4 cup heavy cream
- salt and white pepper

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain.

Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy.

Season the potatoes with salt and pepper.

How to Shop Like a Celebrity Chef interviewed Jeff to get tips on shopping like a celebrity chef.

- Go top shelf: "Never cut corners, always buy the best products and know who you are buying from," Jeff tells me.

- Try online produce delivery services like and

- "Always buy organic," he states simply. Easy!

- "Find a local butcher and become friends with them," Jeff advises. "I prefer dry-aged steaks, which cost more but have a much more intense flavor."

- Buy local: "Always use the Farmers Market first before using your local markets," he suggests.

- "Only buy products that are seasonal and at the peak of the ripeness," he says, adding that since we're in the winter season to be on the lookout for: "Celery Root, Chayote Squash, Cherimoya, Coconuts, Cranberries, Diakon Radish, Garlic, Ginger, Pomegranate, Pumpkin, Quince, Rutabagas, Sweet Potatoes, Swish Chard, Turnips, Winter Squash, Yams, and Root Vegetables."

- "Use the best cooking equipment," he stresses. "In my home, I always use all Clad LTD2, Global Knives, or Korin Blades. I shop at Surfas or even William Sonoma as well."

- Don't try to reinvent the pancake. "Stick to classic technique, and the food will speak for itself," Jeff says.

- Must-have cookbooks: Larousse Gastronomique & Escoffier

Recipe: Romaine Wrapped & Grilled Mozzarella featured Jeff's Romaine Wrapped & Grilled Mozzarella recipe:

6 each romaine leaves (outer leaves if possible)
6 1/2 ounce balls each of mozzarella
6 each Beefsteak tomatoes
1 tablespoon fresh chopped thyme, basil, and parsley
3 + 1 tablespoons Extra Virgin Olive Oil
3 each sweet red peppers
1 tablespoon 25-Year-Old Balsamic Vinegar
Serves 6

- Bring a pot of salted water to a boil. In a mixing bowl, gather ice and water. Separately clean the outer leaves of the romaine and set them aside. When the water comes to the boil, blanch the romaine leaves for about one to two minutes and plunge into the ice bath. Lie the romaine leaves on top of some dry paper towels and remove excess water. Carefully remove the rib of the leaf with a sharp pairing knife and discard it. Lightly season the leaves and set aside.

- For the cheese, cut out ½ ounce piece for each leaf and season lightly. Use a pinch of the chopped herbs and the olive oil as well. Place the cheese at the end of the romaine leaf's rib and roll. Set a side on a platter to use later.

- Use some of the leftover olive oil to rub onto the peppers, lightly grill them over a direct flame. Place them into a sealed container and allow them to cool for twenty minutes. Clean the peppers by taking off the excess charred skin and discarding the seeds. Cut the sweet peppers into long thin strips.

- Take the romaine-stuffed mozzarella and lightly season. Grill the wrapped cheese for about one minute. Finish in the oven for another one or two minutes.

- To finish, slice out the beefsteak tomatoes and drizzle over with some of the olive oil, fresh herbs, salt, and pepper. Lay out the tomatoes and place the roasted sweet peppers on top, followed by the warm wrapped cheese. Garnish the platter with some fresh julienne of basil or opal basil and of course the twenty-five year old balsamic vinegar.


Celebrity Chef Tour - Tuesday, Sept. 28th

More information can be found here:

"Chances are very few of us will ever get the opportunity to dine at the The James Beard House. Forget the fact that it's three thousand miles away in New York's Greenwich Village; even if it was in your backyard the fact is that James Beard events are typically reserved for the crème de la crème of the culinary world. So mark your calendar for 7:00 p.m. on Tuesday, September 28, when you'll have a one-night chance to be part of the epicurean elite during the James Beard Foundation's Celebrity Chef Tour at The Penthouse Restaurant at Santa Monica's Huntley Hotel.

With a talent roster including chefs Seth Greenberg (The Penthouse), CJ Jacobson (The Yard), Jeffrey Nimer (Haute Chefs), Hosea Rosenberg (StrEAT Chefs, BRAVO's Top Chef) and pastry chef Shannon Swindle (Craft), the James Beard Foundation Celebrity Chef Tour was started in 2004 as way to take the experience of dining at the historic James Beard House nationwide. Similar to a dinner party at the Beard House, guests of the Celebrity Chef Tour get to interact with the chefs while tasting multiple courses and sipping on paired wines, cocktails and spirits.

Tickets are $150/person and are available through August 26 (that's today!) via the event's website. All proceeds benefit the James Beard Foundation's programming and educational initiatives."

From the LA Weekly article


Los Angeles Times Magazine featuring Jeff's Lobster Cappucino!

Lobster Cappucino

LA Direct magazine featured Haute Chefs LA!


The Creation of the Haute Chef

It's one thing to run a restaurant. It's another to be a personal chef, caterer, restaurant consultant and cooking teacher. But all this is nothing to Jeffrey Nimer, the founder of

HauteChefsLA focuses on creating a group of great chefs and supplying comprehensive and impeccable service to culinary clients. The service is a one-stop shop for all your culinary needs designed for homes or businesses. "People's needs are constantly changing," says Nimer. "Location, time preferences can be changed up until preparation time, but HauteChefsLA is designed to meet those needs."

As a Los Angeles chef, Nimer has plenty of experience with celebrity clients like Nicole Richie and David Geffen, and points out the importance of being able to gel with someone and understand their likes and dislikes. "Whether someone likes their toast slightly burnt or not is our responsibility to know, " says Nimer. The attention to detail can make the duties of a personal chef difficult, but Nimer relishes in the opportunity to keep his work evolving and improving.

Restaurant work often becomes mundane and repetitive. However, with personal service, Nimer is able to explore, excite and cater to his clients. "It's not just about the food," says Nimer. "It's also about how the food and service come together to make for a wonderful culinary experience time after time."

LA Direct Article by Molly Sullivan
PDF Download

Social Culinaire

Social Culinaire"As a Chef for over 15 years I have always found myself searching for celebrated restaurants, fresh trends, vanguard chefs, saporous wines and people who are like minded. This is a place where all ilks of food culture can banter, bluster, tantalize, swagger, brag, pontificate and partake on all things that can be drank, chewed, sucked, nibbled, crunched and consumed. Post a job, find a job, let us see your latest culinary creation, write a blog, share a recipe, discover a restaurant, recommend a wine, tell us about an event. We are hardcore industry pros that welcome tenderfoots."

Contact Us

Call to learn more about Haute Chefs and to begin planning your event.

Mr. Jeffrey Nimer
Owner and Executive Chef:

Haute Chefs Los Angeles
(323) 481-1750

(213) 361-1589

Corporate Office: 

6399 Wilshire Blvd. Suite #701

Los Angeles, Ca 90048


Or fill out our short contact form below.