Privatköche in der Nähe für Walking dinner

I grew up with homegrown vegetables, deep-sea fishing, pasture-raised livestock and just about all the contact with God's creation that a young boy could desire. When my ten-year-old self discovered the power that great coffee had to bring people together in an upbuilding way, I started down a journey that took me to open air markets, a sourdough bakery, culinary school and dairying as a hobby. Working as a private chef has been a natural consequence of being active in the pursuit of culinary goodness and fervent hospitality. Now, with my private chef service, I hope to bring together the various aspects of the kitchen and share their delights with my neighbours in the northern part of my beloved lowlands.

My first experience as a chef came from watching my mother cater to a family of eight. The opportunity to learn from her formed the foundation of the chef I have become. It moulded my perception of cooking as a way of expressing love, care, liberty, and the pure essence of womanhood. Over the years, I have had the opportunity of perfecting my craft in Congo, Mauritius, and right here in South Africa, while also broadening my horizon and gaining rich experience during my travels to countries in Africa and Europe.

Let me be your guide on a journey into my realm of flavours, colours and aromas. I have shared my love of cooking with the world for over 40 years. I draw on Michelin-star training, inspiration from professional experiences in France and Japan, and my passion for cooking to bring you bespoke creations combining Eastern flavors with the classical French cuisine. My grandma’s kitchen in our little village in the Lorraine was always full of fresh produce, which she taught me to mix together and turn into little masterpieces full of love. I take that further by adding high-end ingredients and an oriental twist to my dishes to create a unique experience. From a private dinner through a reception to a cooking class, I will be thrilled to not only prepare an exquisite meal for you and your guests, but also to take you through it and make your experience memorable.

Born on February 11, 195... (the same day as Paul Bocuse), Chef Jean-Jacques Daluz grew up between a mother who was a true *cordon bleu* and a grandmother who worked as a cook in a château — where the kitchen was always filled with the aromas of garlic and olive oil, and the southern sun glistened on the copper pots hanging above the fireplace, where vine shoots crackled as they burned to feed the turning spit. In the beautiful land of Pagnol and Giono, he began his career at Restaurant Alexandre, as Sous-Chef under P. Alexandre — a colorful personality and an outstanding professional from whom he learned a great deal. This was followed by three years aboard cruise liners, traveling from Africa to North America, through the Middle East and South America, during which the Chef had the privilege of seeing the world while practicing his craft in exceptional conditions. He then stopped in Annemasse, where he began his career as Head Chef. His time at the two-Michelin-starred restaurant Le Chanteclerc, at the Hôtel Negresco in Nice, remains another unforgettable experience. Naturally, this journey led Chef Daluz to open his own restaurant in 1980 on the hills above Saint-Étienne, which he successfully ran for 15 wonderful years. Chef Daluz then turned to teaching, a new and enriching path that allowed him to host gastronomic weeks in Morocco with his friend G. Lassausaie (two Michelin stars), and later to serve as a jury member for “One of the Best Craftsmen of France” (MOF) in 2007. A semi-finalist in the 2011 MOF competition and a member of the “Disciples of Escoffier,” Chef Daluz continues to pass on his values through his daily teaching. --- ### Breads Each meal is accompanied by two types of homemade bread made with organic traditional flour T65, depending on the day’s production: * Olive bread * Bacon bread * Dried fruit bread * Sun-dried tomato & basil bread * Emmental & thyme bread * *Tourte auvergnate* with organic rye flour T130 * Orange or candied lemon bread with walnuts and Emmental, etc. --- ### Culinary Philosophy All dishes served are homemade, including sorbets, ice creams, and mignardises. The cheeses — of which the Chef is particularly proud, especially his blue cheese — may include: * Blue cow’s milk cheese with wild Voatsiperifery pepper, * Herb-crusted roasted goat cheese, * or Camembert, depending on the ripening period (for menus that include cheese). --- ### Notes Certain preparations may be modified according to seasonality, weather conditions, market availability, or product quality. --- ### The Service Includes: * All ingredients required for the service * Preparation in the Chef’s laboratory * Transport to the venue in insulated containers * On-site finishing and plating * Full table service throughout the event * Cleaning and restoring the kitchen area afterward A qualified service staff member is required for table service from 8 guests and above (optional, price depending on the number of guests and distance).

I am Chef John Gusmão, graduated in Gastronomy from Alain Ducasse Education RJ in 2017 and with a postgraduate degree in Food Science in 2024. I have 10 years of experience, I have been a hotel chef, worked in renowned restaurants and I am currently a Professor of Gastronomy at the Instituto Gastronomico das Americas. I master several areas of gastronomy with expertise, but I am passionate about seafood, pasta and the mixture of French techniques with native Brazilian ingredients, which strengthens my creative, authorial cuisine. For 2 years I have been providing personal chef services, where I seek to bring to the client a unique experience in both flavors and quality of service.