My personal chef service
I build memories and take part in the most intimate stories in the comfort of guests' homes. The hallmark of my dishes reflects my multicultural experience and sensitivity, emphasizing the quality of the ingredients, seasonality, and technique. I offer cuisine carefully planned down to the last detail, accompanied by attentive, discreet, punctual, and friendly service.
How does it work?
Choose your menu and I'll take care of the rest. I buy high-quality ingredients from my suppliers, prepare the food, set the table, provide service, and finally clean the kitchen
The menu
The following are reference menus for three types: meat, fish, and vegetarian. The proposals may vary depending on the seasonality of the ingredients.
Custom menu
I can reate a menu proposal upon request, tailored to your desires and needs.
Some inspiration
The following are reference menus that can be adjusted according to the clients' needs and seasonal availability.
Fish Menu
Welcome finger food
Choux pastry with whipped cod and candied lemon.
Starter
Ceviche with lime, avocado, and crispy canchitas corn.
Firts course
Buckwheat spaghetti with shrimp tartare, black garlic, and dill.
Main course
Amberjack fillet in a zucchini crust with lemongrass sauce and sun-dried tomatoes.
Dessert
Lime and mango semifreddo with pistachio and raspberry.
Meat Menu
Welcome finger food
Brioche bread with chicken liver pâté and caramelized onion.
Starter
Chianina beef tartare with Jerusalem artichoke and hazelnut mayonnaise.
First course
Cappelletti filled with guinea fowl, served in its reduced juices.
Main course
Braised beef cheek with mint mille-feuille, leek, and pumpkin seeds.
Dessert
Rosemary mousse with almond crumble and raspberry.
Vegetarian Menu
Welcome finger food
Caramelized carrot flan with black lentils, dill, and kefir.
Starter
Slow-cooked egg with crispy artichoke, lemon, and Parmesan foam.
First course
Striped ravioli with vegetable charcoal, Mantuan pumpkin, and porcini mushroom broth.
Main course
Cauliflower fillet with almond cream and licorice.
Dessert
Chocolate tart with salted caramel and passion fruit
Some private dinners and events
