Koba grew up in the Republic of Georgia, where a table isn't set — it's built. Long boards, generous portions, recipes that have outlived three generations and every shortcut.
He brings that table to the Bay Area: marinating the night before, grilling over real coals, and plating every dish himself at your event.
Add at least five dishes, then tell us the date, time, and address. Koba confirms availability and your final quote within 24 hours.
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The Chef
Koba Lazarashvili
Born in the Republic of Georgia. Cooking the way his family has for generations — over fire, by hand, for a full table of people he's happy to feed.
From Georgia to the Bay
Koba grew up in the Republic of Georgia, a country whose entire culture is built around the supra — the feast. From a young age he learned that hospitality isn't a service, it's an identity: you feed people generously, you cook with your hands, and you never let a guest leave hungry.
He carried that with him to California, where friends and family kept asking him to cook for their gatherings. One event became ten, ten became a calling. Today Koba caters Georgian feasts across the Bay Area — marinating the night before, grilling over real coals, and plating every dish himself.
Cooked by hand, every time
No reheated trays, no heat lamps, no shortcuts. Whether it's mtsvadi turning over the fire or khachapuri pulled hot from the oven, every plate is made the way it would be at his own family's table. That's the whole idea — when Koba caters your event, you're not getting a catering company. You're getting a Georgian grandfather who happens to cook like a professional.
