Kin & Cayenne
Louisiana soul. A world of flavor.
By Chef Dom Every
I’m a Black Cajun chef with Louisiana in my bones and plenty of places I still want to take you. Kin & Cayenne is my kitchen for doing just that.
Through intimate supper clubs, private chef’s tables, and catering, I cook food that lets me explore without losing where I come from. Expect bold seasoning, unexpected combinations, and something you’ll want another bite of.
Come hungry. I’ve got stories to tell.
Come For The Food. Stay For The Company.
Small plates with big personalities. Dinners that give you something to talk about. Celebrations where the food gets as much attention as the occasion. However you join us, pull up a chair—we like our company good and our seasoning generous.
KIN AFTER DARK — A Supper Club by
Kin & Cayenne
Fifteen guests. A new menu each month. An evening up close with Chef Dom. “Kin After Dark is where I get to stretch out as a chef: exploring my Black Cajun roots, following a new curiosity, and sharing the stories that connect one course to the next. Thoughtful food, a little surprise, and plenty of room to just enjoy yourself.” - Chef Dom
Our November debut is fully booked. Inquire below to hear about the next dinner.
PRIVATE DINNERS & CELEBRATIONS
An intimate chef’s table, a birthday supper, or a wedding with a menu worth remembering. Chef Dom plans the food around your tastes and the occasion, with thoughtful courses or generous platters made for passing.
CATERING FOR YOUR CREW
Feed the folks who make things happen. Office lunches, film crews, neighborhood gatherings, and community celebrations—with menus that travel well and keep their personality. Drop-off, individually packed, or served buffet-style.
YOUR WEEK, WELL FED
Chef-prepared meals for the days when cooking just isn’t happening. Built around your appetite, preferences, and dietary needs, with variety you’ll look forward to finding in the fridge.
THE COOK BEHIND THE CAYENNE
I’m Dom Every, a chef from Lottie, Louisiana, just outside Baton Rouge. Before culinary school, there was my grandpa Walker, my grandmother’s kitchen, and my mom and aunt letting me work alongside them. That’s where my appetite started.
I entered culinary school at sixteen. Chef Chris Wadsworth became my mentor, and his approach to Louisiana food still inspires me: familiar ingredients, thoughtful technique, and the freedom to make something unexpected. Watching what he built with IPO and Goûter helped me imagine a kitchen of my own.
The years since have taken me through food trucks, farm-to-table kitchens, tapas, and private dining. In Santa Monica, I helped oversee nine food concepts as a sous chef at SocialEats, and later cooked as a private chef for The Jane Club. Feeding film crews and caring for residents in assisted-living communities taught me just as much about listening as cooking.
Kin & Cayenne brings those experiences into food that feels like mine. I’m interested in what happens when the flavors I know by heart meet a technique or tradition I’m still learning. There’s history in that exchange, and I want to give it the attention it deserves.
Ali and I are building this one dinner, one pop-up, and one introduction at a time. I’m proud of the kitchens that helped me get here. Now I’m ready to let you taste what I’ve been working toward.
SOMETHING GOOD TO POUR
We also run Everyday Alchemy Coffee. I build our lattes around the Louisiana flavors I grew up with: pralines, my grandmother’s caramel cake, and the chicory coffee that belongs at a New Orleans table.
Bring that sweetness to your gathering with chilled bottled lattes, half gallons or full gallons to share, or a staffed coffee service. We’ll help you choose what pairs with the food, whether we’re pouring beside lunch or closing the evening with something sweet.
LET’S MAKE PLANS
Have an occasion in mind? Tell me a little about it, and we’ll talk food. For Kin After Dark, choose supper club updates below—we’ll let you know when the next seats open.
Have a question before submitting? Email us at contact@everydayalchemycoffee.com.