TeKo Karu
Private dining by Lucas Szaran. From Asunción to your table — bold food, no rules, no menus, no apologies.
Let's talk about your dinnerWhat we believe
I didn't go to culinary school. I grew up in a kitchen in Asunción, learned by doing, by tasting, by failing. I cook because feeding people is the most honest thing I know how to do. Every dish I make carries where I've been — Paraguay, South America, now the Pacific Northwest. I don't believe in polite food. I believe in food that grabs you, that tells a story, that makes you feel something. Your dinner isn't a service. It's something I'm building — for you, in your home, and it will never happen the same way twice.
— Lucas Szaran
How it works
01
You tell me about your people, your occasion, what you love and what you hate. I listen. There's no preset menu — we build this together.
02
I show up at your home with everything I need. Market-fresh, sourced that day when possible. You don't lift a finger. Your kitchen becomes mine.
03
Multiple courses, plated with intention, served at your table. Every dish tells a story. When it's over, your kitchen is spotless. Like it never happened.
Starting at $145 per person
3 to 7 courses · Medina & Greater Seattle
Right now
Ingredient
Peruvian yellow pepper. Fruity, sneaky heat, golden color that makes everything look like it's on fire. Putting it in everything right now.
Technique
Taking plated dishes and hitting them with a torch or open flame at the last second. Caramelization, smoke, a little bit of theater. Guests don't forget it.
Idea
A single ingredient, prepared three ways on one plate. Beet. Corn. Octopus. Showing someone everything a single thing can be. No hiding behind complexity.
The experiences
I'm coming to your house to do something that can't happen anywhere else tonight.