Balearic Islands

Spain

Ibiza

Super expérience avec Rodrigo ! De bons plats, il sait s’adapter à ses invités. Il parle plusieurs langues et c’est très apprécié ! je le recommande vivement 

Super expérience avec Rodrigo ! De bons plats, il 

<p>Experienced Private Chef specializing in gourmet, seasonal cuisine for luxury villas, private households, and exclusive events. Skilled in Mediterranean, Asian, and modern fusion dishes, with expertise in tailoring menus to specific tastes and dietary requirements, including vegan, gluten-free, and allergen-free options.</p>

Hand-cut premium beef tartare, delicately seasoned with Dijon mustard, capers, shallots, and a touch of Worcestershire sauce, crowned with a silky egg yolk.

Served over a roasted T-bone for a bold, dramatic presentation that enhances the richness and depth of flavor.

Beef Tartar on Tetuan

Grilled Argentine chorizo served in a toasted artisanal bun, topped with vibrant chimichurri, caramelized onions, and roasted red peppers.

Finished with fresh herbs and a touch of smoked paprika aioli for added depth.

Choripan Deluxe

Tender sweetbreads marinated in olive oil, garlic, fresh herbs, and a touch of lemon zest, then grilled to achieve a crisp golden exterior and a creamy, delicate center.

Finished with flaky sea salt and a squeeze of fresh lemon for a clean, vibrant finish.

Grilled marinated sweetbreads

Tender boiled potatoes tossed with extra virgin olive oil, sherry vinegar, and smoked paprika, combined with red onions, roasted peppers, and fresh parsley.

Spanish Potato Salad

Wagyu A5

Picanha

A traditional Uruguayan caramel custard made with eggs, milk, and sugar, baked until silky smooth and topped with a rich golden caramel.

Uruguayan Pudin

Traditional Korean-style fermented napa cabbage, seasoned with chili flakes, garlic, ginger, and fish sauce, then slowly fermented to develop deep, tangy heat and complex umami flavors.

Homemade Kimchi

Delicate Korean dumplings filled with seasoned minced meat and vegetables, wrapped in thin dough and steamed or pan-fried until perfectly tender with a lightly crisp bottom.

Mandu (Korean Dumplings)

Chewy Korean rice cakes simmered in a rich, spicy gochujang sauce with garlic and a touch of sweetness, often paired with fish cakes and scallions.

Tteokbokki

Crisp cucumber and fresh sprouts tossed in a vibrant gochujang vinaigrette made with rice vinegar, sesame oil, and a hint of honey.

Sprouts and Cucumber Salad with Gochujang Vinaigrette

Thinly sliced beef marinated in soy sauce, garlic, ginger, sesame oil, and a touch of sweetness, then quickly grilled for a tender, caramelized finish.

Beef Bulgogi

Spicy marinated chicken stir-fried with gochujang, garlic, and ginger, tossed with cabbage, sweet potatoes, and scallions.

Dak Galbi

A vibrant bowl of steamed rice topped with assorted sautéed vegetables, fresh greens, and a perfectly cooked egg, finished with gochujang sauce and a drizzle of sesame oil.

Bibimbap with Egg and Vegetables

Korean sweet pancakes filled with brown sugar, cinnamon, and chopped nuts, pan-fried until golden and crisp outside with a warm, gooey center.

Hotteok

Finely diced fresh tuna delicately seasoned and paired with a bright citrus emulsion, enhancing its natural sweetness and silky texture.

Tuna Tartare with Citrus Emulsion

Perfectly seared scallop with a golden crust and tender center, served over silky cauliflower purée and finished with a drizzle of brown butter.

Seared Scallop with Cauliflower Purée

A light and airy soufflé infused with aromatic black truffle, baked to a delicate golden rise with a soft, creamy center.

Mini Black Truffle Soufflé

Fresh peppery arugula tossed with ripe sliced pear and crunchy caramelized walnuts, finished with shaved aged cheese and a light balsamic vinaigrette.

Arugula, Pear, and Caramelized Walnut Salad

Tender lamb loin cooked to perfection, served with a rich red wine reduction that enhances its natural depth and flavor.

Lamb Loin with Red Wine Reduction

Slow-cooked cod in aromatic olive oil, tender and flaky, served over a silky chickpea cream infused with garlic and lemon.

Confit Cod with Chickpea Cream

Creamy Arborio risotto infused with sautéed wild mushrooms and finished with a light Parmesan foam for an airy, savory touch.

Wild Mushroom Risotto with Parmesan Foam

A refined composition of chocolate presented in multiple textures — mousse, crumble, and ganache — paired with a delicate raspberry air for a light, aromatic contrast.

Chocolate in Textures with Raspberry Air

Crisp golden croquettes filled with a creamy béchamel and finely chopped cured ham, fried to perfection with a smooth, savory center.

Ham Croquettes

Succulent prawns sautéed in olive oil with fresh garlic and a touch of chili, finished with parsley and a squeeze of lemon.

Garlic Prawns

Blistered Padrón peppers sautéed in olive oil and finished with flaky sea salt.

Padrón Peppers

Ripe tomatoes and thinly sliced onions paired with high-quality tuna, dressed simply with extra virgin olive oil and a touch of vinegar.

Tomato, Onion, and Tuna Salad

Juicy, seasoned meatballs gently simmered in a rich, slow-cooked tomato sauce infused with garlic and herbs.

Meatballs in Tomato Sauce

Tender octopus sliced and served over warm potatoes, finished with extra virgin olive oil, smoked paprika, and flaky sea salt.

Galician-Style Octopus

A traditional Spanish rice dish cooked with saffron, combining tender chicken, fresh seafood, and seasonal vegetables.

Mixed Paella

A silky vanilla and citrus-infused custard topped with a thin layer of caramelized sugar, torched to a crisp golden finish.

Crema Catalana

Crispy roasted duck served in soft tacos with hoisin sauce, fresh cucumber, and scallions.

Peking-Style Duck Tacos

Fresh mango and creamy avocado tossed with lime juice, red onion, chili, and cilantro for a bright, tropical twist.

Mango and Avocado Ceviche

Fluffy steamed bao buns filled with tender Iberian pork, glazed to perfection and topped with pickled vegetables and fresh herbs.

Mini Iberian Pork Bao Bunsv

Light quinoa tossed with tender edamame, crisp vegetables, and a fragrant sesame dressing.

Quinoa, Edamame, and Sesame Salad

Succulent red shrimp simmered in a fragrant coconut red curry sauce, served over delicate fresh pasta to absorb every layer of spice and aroma.

Red Shrimp Curry with Fresh Pasta

Glazed teriyaki chicken, caramelized and tender, served over a smooth sweet potato purée.

Teriyaki Chicken with Sweet Potato Purée

Creamy matcha-infused cheesecake with a delicate earthy note, topped with fresh red berries for a bright, tangy contrast.

Matcha Tea Cheesecake with Red Berries

Toasted rustic bread topped with ripe tomatoes, fresh basil, and extra virgin olive oil.

Tomato and Basil Bruschetta

Thinly sliced raw beef drizzled with extra virgin olive oil and lemon, topped with shaved Parmesan and fresh arugula.

Beef Carpaccio with Parmesan

Fresh mozzarella and ripe tomatoes layered with vibrant basil pesto and a drizzle of extra virgin olive oil.

Caprese Salad with Basil Pesto

Creamy Arborio rice slowly cooked with aromatic porcini mushrooms, white wine, and Parmesan.

Risotto ai Funghi Porcini

Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder for a rich, velvety finish.

Classic Tiramisu

Crisp golden pastries filled with spiced potatoes, peas, and aromatic herbs, fried until perfectly crunchy.

Vegetable Samosas

Chunks of paneer marinated in yogurt and aromatic spices, then grilled until lightly charred and smoky.

Paneer Tikka

A refreshing mix of finely chopped cucumber, tomato, and red onion, tossed with lemon juice and fresh herbs.

Kachumber Salad

Tender grilled chicken pieces simmered in a rich, spiced tomato and cream sauce infused with garlic, ginger, and aromatic spices.

Chicken Tikka Masala

Fragrant basmati rice layered with spiced seasonal vegetables, saffron, and aromatic herbs, slow-cooked to perfection.

Vegetable Biryani

Soft milk-based dumplings gently fried until golden, then soaked in warm cardamom and rose-scented sugar syrup.

Gulab Jamun

Grilled skewers of marinated chicken, lightly charred and served with a rich, creamy peanut sauce infused with lime and spices.

Chicken Satay with Peanut Sauce

Delicate rice paper rolls filled with crisp vegetables, fresh herbs, and tender protein, served with a light dipping sauce.

Fresh Spring Rolls

Shredded green papaya tossed with lime juice, fish sauce, chili, and palm sugar, finished with cherry tomatoes and crushed peanuts.

Som Tam (Green Papaya Salad)

Stir-fried rice noodles with succulent shrimp, egg, bean sprouts, and scallions, tossed in a tangy tamarind sauce and finished with crushed peanuts and lime.

Shrimp Pad Thai

Tender chicken simmered in a fragrant green curry sauce with creamy coconut milk, fresh herbs, and crisp vegetables.

Green Chicken Curry with Coconut Milk

Fragrant long-grain rice steamed to a light, fluffy texture, with a delicate floral aroma.

Jasmine Rice

Sweet glutinous rice infused with creamy coconut milk, served with ripe sliced mango and a drizzle of coconut sauce.

Chef Rodrigo Pache's menus