The "Chef Experience"

We will send you a custom menu based on information that you provide on a menu questionnaire, but you will always have an opportunity to discuss your menu with our Chef in person or on the telephone. We want you to explore all of the possibilities of your menu and to create ideas as a collaborative effort based on your taste and budget.


There is never a dull moment at the Très L.A. kitchen as we are constantly testing, compressing, dehydrating, evaporating and sometimes sphering. For the Très L.A. Kitchen team, it's about being playful with the classics and continuously creating new and adventurous menus. 

The "Service Experience"

Many of our servers and bartenders have worked for Très L.A. for five or more years. Clients love seeing familiar faces and they will regularly ask us for servers that they know personally. We don't use staffing agencies and all of our servers are required to go though service training before they step on the floor for us. We want to ensure that you will always have a knowledgeable, professional staff of ladies and gentlemen with positive attitudes.


The "Tiny Noticeable Touches"

We love the tiny touches. We make our own ice cream, roll butter with seasonal herbs, have nice sea salts on the tables, provide warm house made baskets of bread. We know that these small details have a large impact on the guests' overall experience. It doesn't matter if your guest count is 50 or 500, we won't overlook the "TNT".



Alan Dunn is the founder of Très L.A. and the Carondelet House. He brings over fifteen years of experience in the special events and food & beverage industry.

Alan grew up in Dallas, Texas and then moved to New York City to study theatre, working his way through school in the restaurant and hotel industry.

He later moved to Los Angeles where he helped develop multiple departments in several elite venues. In 1999, Alan opened the Food and Beverage department at The Standard Hotel in West Hollywood and in 2000 he became the Food & Beverage Director at the iconic Chateau Marmont Hotel.  In 2003 Alan launched his own exclusive L.A. based catering and event planning company, Très LA.

Since it’s creation, Très L.A. has been recognized for paring exceptional cuisine with hotel-caliber service and doing both with an unparalleled sense of style.

In 2011, Alan purchased what is now known as Carondelet House, one of Los Angeles’ most unique and sought after event venues.  The restoration and design of this property is a reflection of Alan’s personal style and his understanding of his client’s desire for elegance and warmth at their events.  

"The only way to do great work is to love what you do" - Steve Jobs