Private dining. Chicago.
Filipino roots, European technique. Seasonal tasting menus cooked in your home, for six to twenty people.
2 days
Every inquiry gets a reply with a draft menu written for your table.
6 to 20
Guests at the table. Three, five, or eight courses, plated in your kitchen.
$115
Per guest to start. Pricing published below, not quoted behind a form.
A Filipino word that encapsulates the feeling of gathering around a shared table, enjoying good company, and even better food.
My mother taught me how to cook. I learned growing up out of necessity. She was often sick but no matter what always made sure the dinner table was full for my family. She taught me that food is the universal language that everyone speaks. No matter the barrier, it brings people together.
That idea is known as Salu-Salo. It was that idea that became the foundation of my obsession for food. I never went to culinary school, but years of working in restaurants, endless nights studying in my kitchen, and many dinners shared with loved ones is the very soul of Salu Mesa I want to share with everyone.
Shaun Tupaz, chef and host
Plates, people, and the rooms we cook in. Photographs from recent tables, added as we go.
Past menus stay published here, season by season.
Coming soon
Five courses through the four nations, ending in the Spirit World.
Fall 2026 · Now serving
Eight courses for fall, from grandma's lumpia to the return home.
August 17, 2026
One night in August. Six courses, with Italian beef twice: a study, then resolved.
A new menu each season. Browse the full archive
Per guest. Wine pairings and travel quoted separately.
$165 / guest
The full arc of a season: two savoury builds, the main, something cold, something from childhood.
Plan on about three hours at the table.
$115 / guest
A focused dinner: starter, main, dessert.
$225 / guest
The whole menu, for a table that wants to make a night of it.
Every menu is drafted for your table before you commit to anything.
One email when a new season menu drops or a supperclub night opens. Nothing else, ever.
Tell me the date, the room, the people. I reply within two days with a draft menu, a price, and a few questions. From $115 per guest.