A restaurant-level Persian fine-dining menu, cooked and served in your own home — for 2 to 6 guests.
One table, one party, one evening — a restaurant-level Persian fine-dining menu, cooked and served in your own kitchen by Chef Ari.
A private chef evening with Table Group’s Private Table brings the Imperial Menu to your home. Chef Ari cooks in your kitchen with his own knives and key tools, serves each course at your table, and leaves the kitchen clean. An evening usually runs about 3 hours, with dinner served between 4 and 10 p.m.
No driving, no waiting for a table, no rushing. You set the table; we do everything else. Each guest picks their own appetizer, main and dessert, and the menu is built around your answers to a short questionnaire about tastes, allergies and dietary needs.
The signature menu of our private chef evenings in Toronto and across the GTA — ten dishes composed for one table at a time, cooked and served by Chef Ari in your home. Made for anniversaries, birthdays, date nights and small dinner parties: a restaurant-level menu, without leaving home. For 2 to 6 guests · Served in your own home · Reserved in advance · $250 per guest for 2 guests · $200 per guest for 3–6
Wood-smoked eggplant, sun-ripened tomato, garlic, crispy fried garlic-egg, melted mozzarella
بادمجان دودی‌شده با هیزم، همراه با گوجه‌فرنگی و سیر، پوشانده‌شده با تخم‌مرغ طلایی معطر به سیر برشته و موزارلای ذوب‌شده‌ی مخملین
Chilled avocado and cucumber cream, Greek yogurt, dill, lime, toasted almond, olive oil
کرم خنک و ابریشمی از آووکادو و خیار تازه همراه با ماست یونانی، شوید و لیموترش؛ تزیین‌شده با خلال بادام برشته و روغن زیتون بکر
Velvety cream of roasted wild forest mushrooms, infused with garlic, thyme, and black truffle oil; finished with a dusting of charred mushroom powder and crispy croutons
سوپ قارچ جنگلی و روغن ترافل — کرم مخملین قارچ‌های جنگلی برشته، معطرشده با سیر، آویشن و روغن ترافل سیاه؛ کامل‌شده با پودر قارچ ذغالی و کروتان‌های ترد
Toasted ciabatta, creamy cheese, walnuts, basil & mint, avocado, sun-dried tomato, olives, lemon, homemade basil oil
Seedless watermelon, feta, walnuts, pistachio, almond, sunflower seeds, mint, basil, arugula, basil oil
Kashk-e bademjan on toasted ciabatta — eggplant, crispy onion, meat stock, lentils, dried mint, microgreens, garlic yogurt
Crispy rice paper bowl on avocado purée, beet yogurt, microgreens, walnuts, sunflower seeds, dried rose petals
Butter-seared lamb chops, saffron basmati, roasted pistachio, Persian garnish
دنده‌کباب بره‌ی مرینیت‌شده و برشته‌شده با کره، همراه با سس زرشک و خامه، برنج عطری زعفرانی با خلال پسته‌ی برشته و مخلفات اصیل ایرانی
Slow-braised chicken roll, saffron and citrus glaze, silky rice, rose-scented barberries
رول مرغ آرام‌پز در عصاره‌ی غلیظ زعفران و مرکبات، سروشده روی بستر برنج ابریشمی همراه با یاقوت‌های زرشک کاراملی و معطر به گلاب
Prime tenderloin, buttery northern kateh, saffron-garlic jus, toasted pistachio
فیله‌ی گوساله‌ی مرینیت‌شده و کباب‌شده، سروشده بر بستری از کته‌ی کره‌زعفرانی شمالی همراه با سس عصاره‌ی گوشت و سیر و خلال پسته‌ی برشته
Atlantic salmon, saffron and extra virgin olive oil, herb rice, caramelized citrus
فیله‌ی سالمون برشته‌شده با روغن زیتون بکر و زعفران اعلا، سروشده همراه با سبزی‌پلوی معطر و خلال پوست مرکبات کاراملی
Saffron-marinated chicken fillet, pan-seared, avocado purée, garden vegetables, saffron rice
فیله مرغ مرینیت‌شده با زعفران، تابه‌ای‌شده، پوره آووکادو، سبزیجات تازه باغی، برنج زعفرانی قالبی
Garden vegetables, linguine, soy-garlic sauce, boiled egg
سبزیجات رنگارنگ باغی، لینگوئینی، سس سویا و سیر، تخم‌مرغ آب‌پز
Julienne beef tenderloin, saffron-tomato glaze, barberry, green pea purée, saffron rice
فیله گوساله خلال‌شده با لعاب زعفران و گوجه، زرشک، پوره نخودفرنگی، برنج زعفرانی قالبی
Shell-off shrimp, spaghetti, garlic-butter parmesan cream, arugula salad
میگوی بدون پوست، اسپاگتی، سس خامه‌ای سیر و پارمزان، سالاد آرگولا
Seared chicken breast, garlic cream sauce, spinach, mushrooms, ciabatta, olive salad
سینه مرغ برشته‌شده با سس خامه‌ای سیر، اسفناج و قارچ، نان چاباتا، سالاد زیتون
Norwegian salmon, saffron marinade, avocado-spinach purée, asparagus, saffron rice
سالمون نروژی با مرینیت زعفران، پوره آووکادو و اسفناج، مارچوبه، برنج زعفرانی قالبی
Hand-formed beef luleh kebabs, yogurt-dill sauce, Shirazi salad, saffron rice
کباب تابه‌ای دست‌ساز گوشت به سبک لولی، سس ماست و شوید، سالاد شیرازی، برنج زعفرانی قالبی
Sliced beef tenderloin, mushroom pasta, cherry tomatoes, spinach, parmesan
فیله گوساله ورقه‌شده، پاستای قارچ، گوجه گیلاسی، اسفناج، پارمزان
Shredded saffron chicken, kateh rice, green peas, little gem salad cups
مرغ ریش‌شده زعفرانی، کته قالبی، نخودفرنگی، سالاد در کاسه‌های کاهوی لیتل جم
Tender beef tongue cubes seared in butter, creamy mushroom sauce, toasted ciabatta, shallot yogurt, arugula, baby spinach
زبان گوساله ترد سرخ‌شده در کره، سس خامه‌ای قارچ، نان چاباتای تست‌شده، ماست موسیر، آرگولا و بیبی اسفناج
Saffron rice pudding, rosewater, cardamom
اکسیر لطیف و ابریشمی برنج و زعفران اعلا، معطرشده با عصاره‌ی گلاب و هل کوبیده
Clotted-cream, honey and saffron ganache, biscuit base, rose petal, gold leaf
گناش غلیظ و فاخر از سرشیر، عسل طبیعی و زعفران با عطر هل و دارچین روی پایه‌ی بیسکویتی ترد؛ تزیین‌شده با گلبرگ‌های معطر گل‌محمدی و ورقه‌ی طلای ۲۴ عیار
Layers of rich hazelnut chocolate ganache, aromatic roasted pistachio butter, and crispy golden kunafa pastry, served in a crystal glass; infused with cardamom, rosewater, and 24k gold leaf
دسر ابریشمی پسته، نوتلا و شکلات تلخ — لایه‌هایی از گناش غنی شکلات و فندق، کره‌ی پسته‌ی برشته‌ی معطر و رشته‌ی کنافه‌ی طلایی و ترد، سروشده در گیلاس کریستال؛ معطرشده با هل، گلاب و ورقه‌ی طلای ۲۴ عیار
Every evening is priced per guest, with no minimum booking and no hidden fees. Ingredients, cooking, serving and cleanup are all included, with no travel charge inside the GTA.
A table of two is $500 in total.
A table of three to six guests, priced per guest.
Book for two guests or six — the price is per guest, with no minimum spend.
Evenings outside the GTA carry an extra travel charge. For longer stays, multi-day private chef service is $300/day, all-inclusive.
Send your date below — your reservation comes straight to us, and we reply within 24 hours.
To help us tailor your menu, please also complete our short Client Questionnaire — tastes, allergies, dietary needs, plus how you found us. (Required for multi-day bookings.)
Tell us your date and how many are at the table — then, below, each guest picks their own appetizer, main and dessert from the Imperial Menu. Hit send and your reservation comes straight to us — we reply within 24 hours.
We reply to every reservation request within 24 hours.
Client Questionnaire
Tell us about your tastes, allergies and kitchen — it takes a few minutes.
Message us with your date, guest count and occasion — by email at arashafshan@gmail.com or by phone at 647-463-8204. We confirm availability.
We send a short questionnaire about tastes, allergies and your kitchen. The menu is built around your answers.
Chef Ari arrives, cooks in your kitchen, serves each course, and cleans up — usually about 3 hours from arrival to the final wipe.
Anniversaries, birthdays, date nights, proposals, family celebrations and small dinner parties — any evening that deserves a restaurant-level menu without leaving home. A private chef evening also makes a gift: surprise birthday, anniversary and proposal dinners at home are among our most popular bookings.
Chef Ari cooks in homes across Toronto and the GTA — including North York, Richmond Hill, Thornhill, Vaughan, Markham and Newmarket — with no travel charge inside the GTA. He also travels to cottage country, up to 2 hours from Toronto, including Muskoka, the Kawarthas, Haliburton, Prince Edward County and the Blue Mountains. Halal options are available on request.
Meet Chef Ari — his story, training and certifications →
One chef, one team, one standard: food cooked like it matters — because at your event, it does.
Chef Ari built his career in professional kitchens and hospitality. His training is in hotel and restaurant management, and it shows in how an Ari’s Table event runs: the food is only half of it; timing, presentation and service carry the other half.
The menu is deliberately international, rooted in Persian technique — saffron, slow braises, live grilling — and finished with the polish of a fine-dining kitchen. Everything except the grill is prepared in advance and set at your venue; the grill station is cooked live, on site, so the centrepiece of the meal comes off the fire in front of your guests.
Today all of it lives under one name: Table Group — one kitchen, three tables. Ari’s Table is the catering table: a booked-events-only service with no restaurant overhead and no shortcuts — just a set menu done properly, for gatherings of 20 guests and up. Private Table is the private chef table: Chef Ari cooks the Imperial Menu in your own home, for 2 to 6 guests. And Shahan Table is the fine dining table — one table, one party, one evening — arriving soon.
Registered Ontario business — Ari’s Table — Caterers · Food Handler certified — Canadian Institute of Food Safety — to 2030 · Smart Serve certified — Ontario — to 2029
Arash (Ari) Afshan is a private chef and restaurant consultant, Smart Serve and Food Handler certified. He has helped launch dining concepts for hospitality brands in Toronto and abroad, and is based in Oshawa.
He helped launch them — and helped them grow.
As a launcher and consultant, Ari helped some of the best-known restaurants and hotels of Tehran, Kish Island and Toronto grow — the standards he now brings to your table.
Ajoudaniye Complex — Aghdasieh, Tehran · Mamounia — Velenjak, Tehran · Kanka Restaurant — Niavaran, Tehran · Westeak — Opal Complex, Tehran · Roomeroon — Jordan, Tehran · Cafe Tehroon — Iranshahr, Niavaran & Kish · am:pm — Niavaran, Tehran · Marina Restaurant — Kish Island · Ziafeh Restaurant — Niavaran, Tehran · Wisteria Hotel — Darband, Tehran · Royal Lounge — Esteghlal Hotel, Parkway, Tehran · Roses Senso Café — Yonge & 16th, Richmond Hill · Roses New York — Yonge & Steeles, Toronto
The evening is the same work either way — the shopping, the cooking, the serving and the cleanup — so the cost is shared across fewer guests at a table of two. A table of two is $500 in total, and a table of 3 to 6 guests is $200 per guest, with no minimum booking.
Yes — a private chef evening is one table, one party. All guests eat together at your table, and each guest picks their own appetizer, main and dessert from the Imperial Menu.
Message us — tell us your date and guest count, and we will check availability. Evenings are by appointment, and a same-day booking depends on whether the date is free.
The questionnaire asks about your fridge and freezer space, so tell us what you have — the chef plans the shopping and the storage around your kitchen.
No — there is no travel charge inside the GTA. Evenings outside the GTA carry an extra travel charge, so message us with your location when you book.
Yes — every guest chooses one appetizer, one main and one dessert from the Imperial Menu, so each plate is the guest's own choice. The menu is planned from a short questionnaire, so the chef knows each guest's tastes and dietary needs before the evening.
A short questionnaire about tastes, allergies and your kitchen — favourite foods, diets, allergies with their severity, and the equipment and space in your kitchen. The menu is built around your answers.
Chef Ari can bring his own tableware, so the table looks the same every time — including the Atlantic Blue stoneware sets and rose gold cutlery used for private chef evenings. Tell us when you book if you would like him to bring it.
Chef Ari arrives before the agreed serving time, so the kitchen is set up and the first course is ready on time. Dinner is usually served between 4 and 10 p.m., and we agree the exact arrival and serving times with you when you book.
Yes — the Imperial Menu dishes are photographed on our website at aristable.com, and on Instagram at @table.group. Each dish is photographed as it is served.
The menu is planned from the questionnaire before the evening, so choices are set in advance. If a guest changes their mind on the night, tell the chef — he will do his best with what is already prepared, though the planned menu is what he cooks.
Message us about the deposit and payment schedule when you book — we will confirm the details with you before your date is held.
Message us when you book and we will confirm how payment works for your evening.
Message us as soon as you know — we will do our best to move your evening to another date, depending on availability.
Yes — the questionnaire asks about spice and salt levels, so tell us how spicy your guests like their food and the menu will be seasoned to match.
Tell us in the questionnaire — each guest's likes and dislikes are part of the menu plan, so a guest who doesn't eat lamb will get a main they love instead.
Your own kitchen is enough — it does not need to be large or professional. Chef Ari cooks with his own knives and key tools, and uses your stove, oven and fridge. The questionnaire asks about your kitchen so he arrives prepared.
The chef cooks with your stove and oven, and his own knives and key tools. If your kitchen is missing something he needs, tell us in the questionnaire and he will bring what he can.
Set the table, clear the counters, and make sure the kitchen is tidy — the chef does the rest. The questionnaire asks about your kitchen, fridge space and tableware, so tell us what you have.
Yes — the chef cooks in your kitchen, so guests can watch, ask questions and enjoy the cooking as part of the evening. The kitchen is yours, and the evening runs at your pace.
Each course is served at your table, one course at a time, by Chef Ari. The evening usually runs about 3 hours from arrival to the final cleanup.
The Imperial Menu is the menu for a private chef evening — 10 dishes, three courses. Tell us your tastes in the questionnaire, and the chef will build your evening from the menu around what your guests love.
Northern kateh is a buttery northern Iranian rice, served with the saffron beef tenderloin on the Imperial Menu — cooked with saffron and garlic, and finished with toasted pistachio.
Private chef evenings are priced for 2 to 6 guests — $250 per guest for a table of two. If you would like an evening for one guest, message us and we will talk it through.
No — there is no minimum booking and no minimum spend. A table of two is $500 in total, and a table of 3 to 6 guests is $200 per guest.
Yes, evenings are by appointment — message us with your date, including holidays, and we will check availability.
Tell us in the questionnaire — it asks about health conditions and dietary needs, and the menu is built around your guests. For specific medical diets, message us when you book so we can plan together.
Tell the chef as soon as you know — the menu is planned per guest from the questionnaire, so a last-minute cancellation just means one fewer plate.
Message us if you would like to talk about a tasting — we will discuss what is possible for your date.
Message us about a regular booking — we will talk through the dates and the menu plan with you.
A private chef evening with Table Group's Private Table is priced per guest for the Imperial Menu: $250 per guest for a table of two ($500 total), and $200 per guest for tables of 3 to 6 guests — there is no minimum booking. There is no travel charge within the GTA; evenings outside the GTA carry an extra travel charge.
Private chef evenings serve 2 to 6 guests at your home — one table, one party, so every plate gets the chef's full attention. For larger gatherings, event catering is coming soon.
Anniversaries, birthdays, date nights, proposals, family celebrations and small dinner parties with friends — any evening that deserves a restaurant-level menu without leaving home. Each guest picks their own appetizer, main and dessert from the Imperial Menu.
Chef Ari cooks in homes across Toronto and the GTA — including North York, Richmond Hill, Thornhill, Vaughan, Markham and Newmarket — with no travel charge inside the GTA. Halal options are available on request, and dishes are adapted to allergies and dietary needs when you tell us at booking.
Evenings are booked in advance, by appointment only — the earlier you message us with your date, the better. If your date is soon, ask anyway and we'll check.
Yes — I cook in your kitchen and bring my own knives and key tools. I can also bring my own tableware, so the table looks the same every time.
A 3-course Persian fine-dining menu: 10 dishes to choose from — pick one appetizer, one main and one dessert. Cooked and served in your home.
Yes — up to 2 hours from Toronto, including Muskoka, the Kawarthas, Haliburton, Prince Edward County and the Blue Mountains. For longer stays, a daily meal service is $300/day, all-inclusive.
Not yet — event catering is coming soon. When it launches, it will bring the live grill station to weddings and large events. For now, private chef evenings serve 2 to 6 guests at home.
Everything: ingredients, cooking, serving and cleanup. There is no travel charge within the GTA, and no hidden fees.
A private chef evening is for 2 to 6 guests at your home — a 3-course Imperial Menu cooked and served by the chef. Event catering is coming soon — it will be for larger celebrations, with a set menu and a live grill station cooked on site.
Yes — one fresh, healthy, balanced meal a day, plus kitchen cleanup, for $300/day all-inclusive. Groceries and grocery shopping are included, and the chef does the shopping.
Yes — that is exactly what the holiday service is for. The chef cooks in the rental's kitchen, one fresh meal a day plus cleanup, $300/day all-inclusive, up to 2 hours from Toronto.
An Imperial Menu evening usually runs about 3 hours, from the chef's arrival to the final cleanup.
Evenings are usually served between 4 and 10 p.m. — we agree the exact time with you when you book.
Message us with your date, guest count and occasion — through the website, by email at arashafshan@gmail.com, or by phone at 647-463-8204. We confirm availability, then send you a short questionnaire about tastes, allergies and your kitchen.
Yes — the full Imperial Menu with all 10 dishes is on aristable.com.
Ari is a private chef and restaurant consultant. He holds Smart Serve and Food Handler certifications, and has helped launch dining concepts for hospitality brands in Toronto and abroad.
Yes — the questionnaire asks about each guest's allergies, their severity, and whether anyone carries an EpiPen. The menu is built around those answers.
Yes — tell us in the questionnaire and the menu is adapted around your diet, including vegetarian, gluten-free and low-sodium options.
The Imperial Menu is Persian fine dining, but menus are built around your tastes — tell us the cuisines you love in the questionnaire.
Yes — Ari speaks Persian (Farsi) and English.
We are based in Oshawa and serve Toronto and the GTA, with no travel charge inside the GTA.
Yes — surprise birthday, anniversary and proposal dinners at home are one of our most popular bookings. Message us with the plan and we will keep the secret.
We bring everything — ingredients are included in the price. For the daily meal service, the chef also does the grocery shopping.
Event catering is coming soon, and its pricing will be announced when it launches. For now, private chef evenings are $250 per guest for 2 guests and $200 per guest for 3 to 6 guests.
Event catering is coming soon. When it launches, it will be full-service: a set menu with a live grill station cooked on site.
Not yet — event catering, including corporate dinners and team celebrations, is coming soon. For now, private chef evenings serve 2 to 6 guests.
Private chef evenings are for 2 to 6 guests. For larger groups, event catering is coming soon — message us and we will help you pick the right format when it launches.
Event catering is coming soon — and when it launches, everything will be cooked fresh on site, at your home or venue, never delivered in trays.
Chef Ari has cooked for guests across the GTA, and their reviews are on the way — real words from real tables, coming soon.
Dined with us? Sign up in the app and share your review — it appears here once approved.
Tell us your date, guest count and occasion — we confirm availability and send a short questionnaire about tastes, allergies and your kitchen.
Email arashafshan@gmail.comCall 647-463-8204