Privatköche in der Nähe für Walking dinner

I am passionate about gastronomy and eager to share unique culinary experiences. My background has allowed me to develop strong cooking skills, and I am excited about the opportunity to put them into practice within the Batchcookerz community. ### My Skills * Homemade dish creation: I place great importance on using quality ingredients to prepare flavorful meals. * Adaptability: Whether for an intimate dinner or a larger event, I adapt to my clients’ needs. * Sharing and learning: I enjoy exchanging recipes and techniques with other cooking enthusiasts. ### My Goals To offer private chef services: I aim to create warm, memorable moments for my clients by offering 100% homemade meals.

With over 20 years honing my craft in Michelin-starred kitchens across Europe and America—from Le Sud in Luxembourg to Chalet de la Forêt in Brussels, Didier de Courten in Switzerland, and Washington D.C.'s acclaimed "Et Voilà"—I've now come full circle. Based in Comines, Belgium, I bring that refined technique and creative flair directly to your table, transforming seasonal, local ingredients into sophisticated yet soulful dishes. From seared scallops with citrus and caramelized endive to signature stuffed quail with roasted cèpes, I create memorable experiences that blend innovation with the warmth of home.

I am a Le Cordon Bleu–trained private chef with over 10 years of professional experience, specializing in high-end sushi experiences designed for clients who appreciate precision, elegance, and exceptional flavor. My culinary identity is rooted in Japanese technique and discipline, elevated with Mediterranean finesse and subtle Caribbean warmth. This fusion allows me to create sushi that feels refined yet expressive — clean flavors, impeccable balance, and visually striking presentation. I focus on premium ingredients, meticulous knife work, and thoughtful composition, crafting menus that feel exclusive, personalized, and unforgettable. From delicate nigiri and creative rolls to seafood-forward tasting experiences, every detail is intentional. One of the dishes I’m most proud of is my signature sushi selection, where technique, creativity, and restraint come together — the kind of dish that defines luxury through simplicity and execution. My approach to private dining is discreet, polished, and client-centered. I believe true luxury is not excess, but precision, calm, and flawless execution. You enjoy the moment — I take care of everything else

I started cooking in 2012 out of nostalgia, missing my NYC dining experiences after having moved to Berlin. I then started a private Supper Club which quickly led me to cooking as a personal chef for Hollywood stars. I grew from cooking for 1 guest to 300 in a7 year period. I later also completed a Gastronomy & Nutrition certification at “Le Cordon Blue”. I now cook as both a personal chef as well as a caterer for business or gala events alike and often focus on fresh, nutritious food that bursts with flavours. As for my favorite dish?…might be one of my gourmet creations. A white truffle custard topped with shrimp ceviche. Need I say more?

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).