On site, in front of your guests
Live fire for
upscale family events.
Imran brings the smokers, the coal trough, the karahi, the staff and the cleanup. You provide an address, a guest count and eight feet of clear, level ground. Everything else is his problem.
Three ways to book
Priced per guest,
quoted in writing.
These are the starting points, not a fixed catalogue. Every quote comes back itemised — food, staff, travel — with no service charge stacked on the end.
Tier 01
Coals
Minimum 24 guests
One live station, skewers and karahi, two hours of service.
- Live skewer trough cooked in front of guests
- Choice of karahi chicken or karahi beef
- One smoked protein prepped the day before
- Chef plus one runner on site
- Serviceware, chafers, coal disposal
Best for birthdays, aqiqahs and backyard dinners under thirty guests.
Enquire about CoalsTier 02
Ember
Minimum 40 guests
Two stations, the whole smoker menu, three and a half hours.
- Everything in Coals, plus a second live station
- Reverse-seared ribeye carved to order
- Dry-rubbed plate beef ribs, pulled off after eleven hours
- Salt-covered seabass cracked in front of guests
- Chef plus three staff, uniformed
- Menu tasting for two, four weeks out
The tier most engagement parties, walimas and milestone birthdays land on.
Enquire about EmberTier 03
Long Fire
Minimum 60 guests
Full live-fire build-out with a custom menu written for your family.
- Everything in Ember, with no set menu — we write it together
- Split lobster tails, two per guest
- Whole lamb or full brisket as a centrepiece cook
- Ribeye and beef ribs carved through the whole evening
- Chef plus five staff, front-of-house lead
- Two tastings, site visit, fire and permit coordination
- Late-night skewer service after the formal dinner
Booked six to ten weeks out. Weekends in May, June and September go first.
Enquire about Long Fire
Every tier is the same food and the same fire — the difference is how much of it
From first call to last coal
How a booking
actually runs.
- 01
The call
Twenty minutes on the phone. Guest count, the venue, whether there is gas or only a driveway, and who in the family cannot eat chili. That last question decides more of the menu than anything else.
- 02
The site walk
For anything over forty guests I come out and look at the space. Smokers need eight feet of clearance and a level surface, and some HOAs and venues need a fire permit filed two weeks ahead. I handle that paperwork.
- 03
The tasting
Four weeks out, at my place in Pasadena. You taste the actual cuts and rubs going on your menu, not a scaled-down version, and we adjust heat levels dish by dish.
- 04
The cook
Smoked items go on the night before. I arrive four hours ahead to set fire, and the live stations open the minute your guests do. Everything leaves clean — coals, grease, the lot.
The fine print, up front
What to know before you book
Halal
All beef, lamb and chicken sourced zabihah halal from a Chino supplier. Certificates available on request.
Dietary
Mild versions of every karahi and every skewer, and the smoked and seafood items carry no gluten. Tell him about an allergy on the enquiry and he cooks round it.
Travel
No travel fee inside 35 miles of Pasadena. Beyond that it is $2.40 a mile round trip, quoted up front.
Holding the date
A 30% deposit holds it. Balance is due the week of. Cancel more than 21 days out and the deposit rolls to another date.
Regular service area
- Pasadena
- San Marino
- Arcadia
- Glendale
- La Cañada
- Burbank
- Sherman Oaks
- Calabasas
- Claremont
- Diamond Bar
- Anaheim Hills
- Irvine
Not on the list? He still travels. Anywhere in Los Angeles, Orange or western San Bernardino county is a normal drive — send the address and the quote will include the mileage.
Check your date