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253 Columbus Avenue
San Francisco, CA, 94133
United States


Solutions for private events of under 40 people: a downtown San Francisco venue, event services, and a sharp collection of rentals.

Nicolaus Balla

Chef Nick Balla (currently: Duna, formerly: Bar Tartine, Nombe, O Izakaya Lounge) is a nationally-esteemed chef and cookbook author available for private events at Cookhouse.


Chef Nicolaus Balla


About Chef Nick Balla

Nick appreciates the flavors and philosophies of peasant cooking, using everything that nature provides, cooking with generosity and creating food with bold flavors. He uses homemade products to develop these intense flavors, creating experiences that are as unique as the individual ingredients they are built from. Nick was the chef of Japanese restaurants Nombe and O Izakaya Lounge and later Bar Tartine and Duna. He developed these culinary programs with a focus on cooking with preservation and wrote a James Beard winning cookbook on the subject. He is currently planning to open a food waste focused business that creates products using all of nature's abundance.

Sample Menu

1st Course

Assorted Homemade Breads, Dips, and Spreads

liptauer paprika farmers cheese, sprouted chickpea dip, charred sausage with yogurt and dill, preserved squash with pumpkin seed tahini, homemade seed and almond bread, sourdough potato bread

2nd Course

Sofia Salad

feta cheese, olives, and pickled ramps

3rd Course

California Black Cod

mushrooms, kale, and green chili broth


Apple Butter & Sweet Potato Custard

almonds and ginger


Iced Tisane

aromatic herb-flavored tea

Menus Offered

Chef's curated family style feast

Japanese inspired celebration menu

Custom curated menu

mix of individually plated and family style

Nick is able to accommodate vegan, gluten, and dairy restrictions - and can prepare meals for other allergies - with prior notice.


Chef’s Fee: $4000

Cooks: $300 each; 2-3 required depending on menu

Menu: $800-1500; per ingredients