Small Delicious Dinners takes a relaxed, but nice, approach to private dining—a concept our founder calls “finer dining.” You can expect beautiful plating, gorgeous place settings, and quietly luxurious or rare ingredients, but not pomp, arrogance, or foofiness. We believe that great food should be accessible, inclusive, and not intimidating, but joyful. Our inspiration comes from the places we cook—most predominantly the incredible wilderness and terroir of the Bay Area.

SDD is allergy- and food preference-friendly and will design every menu to ensure the health and safety of all diners.

Small Delicious Dinners also believe deeply that food is a human right and 15% of all profits are donated to the Proper Help Foundation or the food bank closest to where your event is being held.

Small Delicious Dinners, and Small Delicious Things, our brand of preserved and baked goods, was founded by Clair Kundel, a line cook-turned private-chef-turned-tech-exec-turned-private-chef. She moved from Ohio in 2008 to cook in the exploding culinary scene that was early-aughties San Francisco.

Clair has been cooking professionally since 17, running kitchens since 20, and has worked in several popular Bay Area restaurants. Her cuisine incorporates french technique (and a Midwesterner’s proclivity for butter) with “hyper-local” ingredients, from morel mushrooms gathered by hand to vinegar made from edibles from a specific hill near near the Temescal reservoir.