Private chefs near you for Mealboxes

Growing up with her family that shared the same passion, Crystal fell in love with the kitchen at a very young age while watching her father; a pastry chef and her mother; a graphic artist. After graduating from Sir Sanford Fleming in Culinary Management while finishing a dual co-op chef apprenticeship. She earned her way to become the Sous Chef at Casa Loma in 2010 Upon completely her apprentice, working under and alongside varies chef for varies restaurants and caterers across the city. Her wealth of experience and management assets has earned her numerous praises from respectable clients recognized as a food stylist and private chef. Her passion for food, has created some of the most amazing work that foodies all over When she's not in the kitchen, her time is spent supporting local charities, close friends and family

We're Marco and Anna, a couple in life and in the kitchen. We create unique gastronomic experiences, designed for those who desire exclusive service, authentic flavors, and attention to detail. From intimate dinners to large-scale special events, we bring the taste of signature cuisine directly to your home.

I love creating new dishes that spark joy and connection, turning fresh ideas into memorable experiences for people to enjoy. **3 Courses – $120** (min 4 people per order) **Entree** * Seared scallop Pea puree, corn puree, and bacon jam **Main** * Sous vide eye fillet Onion puree, heirloom carrot, cos, bacon jam, and parsley crumb **Dessert** * Cheesecake on panna cotta Chocolate soil and berries --- **4 Courses – $130** (min 4 people per order) **Entree 1** * Seared scallop Pea puree, corn puree, and bacon jam **Entree 2** * Silken Japanese daikon Dark miso sauce **Main** * Sous vide eye fillet Onion puree, heirloom carrot, cos, bacon jam, and parsley crumb **Dessert** * Cheesecake on panna cotta Chocolate soil and berries --- **5 Courses – $140** (min 3 people per order) **Entree 1** * Seared scallop Pea puree, corn puree, and bacon jam **Entree 2** * Silken Japanese daikon Dark miso sauce **Entree 3** * Celeriac remoulade with bresaola Kewpie mayo, parsley **Main** * Miso marinated salmon Pea puree, onion, bacon jam, and sweet potato **Dessert** * Basque cheesecake Matcha cream and berries --- **7 Courses (Small Plates) – $140** (min 3 people per order) **Entree 1** * Silken Japanese daikon Dark miso sauce **Entree 2** * Seared scallop Pea puree, corn puree, and bacon jam **Entree 3** * Velvety pumpkin soup Candied walnut, parsley crumb **Entree 4** * Watermelon Prosciutto and feta **Main 1** * Chicken roulade wrapped with prosciutto Parsley salsa, bacon jam with carrot puree **Main 2** * Lamb cutlet with honey butter sauce Pea puree, fennel, orange, and black olive **Dessert** * Basque cheesecake Matcha cream and berries

I'm Vincenzo, an Italian chef and private chef: I bring the same care to my clients' homes that I would in a gourmet restaurant. I grew up surrounded by the aromas of family cooking, and over the years I've transformed that passion into a profession, working in professional teams and creating custom menus for intimate dinners, special events, and refined catering. I love contemporary Mediterranean cuisine: colorful dishes, seasonal ingredients, select ingredients, and pairings that surprise without ever being complicated. Each menu is created by listening to the guests' wishes—food intolerances, healthy needs, vegetarianism, or indulgence—to create an experience that tells their story, not just mine. In short: I don't just prepare dishes, I create memorable moments, where the service is discreet, the atmosphere is relaxed, and the table becomes the center of emotion. 🍽️ MENÙ 1 – CARNE D’AUTORE | LUXURY GOURMET ------------------------------------------- **Tipologia:** Degustazione di carne premium **Persone:** 2–20 **Focus:** Speciale dello Chef · Salute · Fusione **Antipasto** • Battuta di fassona piemontese, tuorlo marinato, nocciole tostate e olio al timo **Primo** • Ravioli ripieni di guancia brasata, crema al Parmigiano 36 mesi e riduzione al vino rosso **Secondo** • Filetto di manzo in crosta d’erbe, demi-glace al Marsala e purea di sedano rapa **Contorno** • Giardiniera gourmet di stagione in agrodolce fatta in casa **Dessert** • Mousse al cioccolato fondente, sale Maldon e streusel alla mandorla --- 🍽️ MENÙ 2 – TERRA & FUOCO | MEDITERRANEO GOURMET ------------------------------------------------ **Tipologia:** Carni, verdure e fuoco **Persone:** 2–20 **Focus:** Mediterraneo · Locale · Salute **Antipasto** • Caponatina siciliana rivisitata con mandorle, uvetta e capperi di Pantelleria **Primo** • Lasagnetta croccante di parmigiana di melanzane, stracciatella e basilico **Secondo** • Pancia di maiale glassata al miele e rosmarino, salsa allo yuzu e patate novelle al forno **Contorno** • Carote baby arrostite, yogurt greco al lime e granella di pistacchio **Dessert** • Tiramisù destrutturato con crumble al cacao e crema al mascarpone --- 🍽️ MENÙ 3 – CARNE & BOSCO | CONTEMPORARY FUSION ----------------------------------------------- **Tipologia:** Carni, funghi e radici **Persone:** 2–20 **Focus:** Fusione · Stagionalità · Signature **Antipasto** • Polpettine di selvaggina e tartufo, salsa al Porto e erbe di montagna **Primo** • Tagliatelle al ragù bianco di coniglio, funghi porcini e polvere di prezzemolo **Secondo** • Coscia d’anatra cotta a bassa temperatura, salsa al melograno e patate ratte arrosto **Contorno** • Finocchi arrostiti, scorza d’arancia e noci **Dessert** • Panna cotta alla vaniglia Bourbon con pera al vino rosso --- 🐟 MENÙ 4 – ORO BLU | FINE DINING DI MARE ---------------------------------------- **Tipologia:** Degustazione di mare **Persone:** 2–20 **Focus:** Frutti di mare e pesce · Fusione · Premium **Antipasto** • Carpaccio di ricciola, lime, zest di agrumi e pepe Timut **Primo** • Risotto allo zafferano con capasanta scottata e bisque al cognac **Secondo** • Trancio di ombrina al vapore aromatico, emulsione al prezzemolo e crumble ai capperi **Contorno** • Verdure al vapore con olio al basilico e semi di sesamo **Dessert** • Sorbetto al limone e zenzero, crumble di frolla e menta fresca --- 🐟 MENÙ 5 – ESSENZA VENETA MEDITERRANEA | MARE & TERRITORIO ---------------------------------------------------------- **Tipologia:** Mare e tradizione veneta contemporanea **Persone:** 2–20 **Focus:** Frutti di mare e pesce · Locale · Salute **Antipasto** • Alici marinate agli agrumi, cipolla di Tropea e olive Taggiasche **Primo** • Tagliolino al nero di seppia con gamberi, pomodorini confit e stracciatella **Secondo** • Filetto di branzino alla veneziana, salsa tiepida alle erbe e zucchine trifolate **Contorno** • Patate e pomodori al forno con origano selvatico **Dessert** • Crema al limoncello con biscotto friabile e frutti rossi

I am a chef shaped by culture, discipline, and an unwavering passion for gastronomy. French by culinary influence, of Pakistani origin, and deeply devoted to the art of sushi, my cuisine reflects a refined balance between tradition, precision, and creativity. My culinary journey is anything but conventional. Leaving school at 16, I chose experience over comfort and commitment over conformity. In 2016, I traveled to Thailand to train at a school specializing in sushi fusion, where I developed a modern understanding of flavor, technique, and innovation. This experience marked the beginning of my professional career and laid the foundation for my personal culinary style. Driven by a desire for excellence, I later immersed myself in French haute gastronomy in Courchevel under Chef Sylvestre Wahid, refining my technique, rigor, and sense of refinement. My pursuit of authenticity then led me to Kyoto, where I had the rare privilege of training under Master Samaguchi-san, an 80-year-old sushi master, who passed on to me the discipline, philosophy, and purity of traditional sushi. Today, based in Dubai, I continue to push the boundaries of sushi through bespoke private dining experiences. As a chef—and a father of two wonderful daughters, Ada and Lia—I am inspired by precision, generosity, and emotion in every dish I create. Through **ChefMaison**, I invite guests to experience sushi as I envision it: a dialogue between heritage and modernity, crafted with intention, respect, and elegance.