Germany

North Rhine – Westphalia

Düsseldorf

Table setting

Food was great, listened to all our needs and wants. Everything went smooth

Food was great, listened to all our needs and want

A private chef/caterer with Strong organizational and multitasking abilities to manage multiple events simultaneously. Excellent communication skills for interacting with clients, staff, and vendors.I provide a diverse range of culinary traditions and flavours. our key features : cultural significance use of fresh ingredients diverse Menu options I offer services for events such as weddings, parties, private catering , corporate gatherings, and community celebrations, providing guests with an authentic taste of culinary diversity. AVAILABLE TO TRAVEL

Creamy coconut pumpkin soup with green herb oil sourdough bread and toppings

soup

Pasta in meatballs with veggies canapes/ cucumber with cream cheese canapes

canapes

Oven grilled glazed chicken barbecue with creamy potato puree

Glazed barbeque

Double layered beef / bacon/ chicken barbecue burger served with french fries and grilled vegetables

Burger

With spinach/pesto and prawns topped with lemon and Parmesan crisp

Tagliatelle

Traditional Spanish dish made with saffron  infused rice schrimps mussels garnished with fresh parsley and lemon wedgesand lemon

Seafood paella

Spaghetti

Beef wellington served with roast potatoes and boiled greens

Beef wellington

Whipped cream in lady fingers and biscoff toppings

tiramisu

Vegan coffee and yuzu foam

Embark on a culinary adventure through a variety of rich and flavourful dishes. Each dish is thoughtfully crafted to showcase diverse tastes and texture of different cuisines

Fusion

catering

buffet

birthday

private-chef

chef

business

weddings-buffet

Savoury journeys

Soup

Str fried schrimps layered over Crispy fried plantain  served with a spicy mango sauce

Plantain chips & schrimps canapes

Deep fried fritters with conch meat herbs and spices

Conch fritters

Tender goat meat slow cooked in a rich curry sauce served with rice and peas

Curry goat

Barbecue glazed short ribs serve with mashed sauteed vegetables

Short ribs

Flaky roti pastry filled with seasoned vegetables and lentils

Vegetable roti

Fried/grilled fish topped with spicy vinegar based dressing served with dumplings and salad

Escovitch fish

Layers of phyllo dough filled with chopped nuts and sweetened honey syrup

Rum cake

A refreshing mix of seasonal tropical fruits

Tropical fruit salad

Coconut flan

Vibrant and diverse flavours from the mediterean region

caribbean

yachts

birthdays

Culinary experience

Warm soup

Traditional deviled eggs topped with crispy pancetta and microgreens

Truffle infused deviled eggs

Foie gras in creamy mushroom sauce and butternut squash

Foie gras

Side by side cauliflower puree and pan seared duck breast

Cauliflower puree duck breast

Sous vide cod

Roasted sprouts with crispy bacon and dizzled maple glazed

Charred brussel sprouts with bacon

Sea based filled served with jalapeno coulis

Ssea bass fillet

Seared beef wrapped in mushroom and dough

Infused lavender creme brulee with topped caramelized sugar crust

Crèmè brùlèe

Layers of coffee soaked lady fingers artfully arranged on a plate

tiramissu

Elevated dinning experience with classic dishes, innovative techniques ,unique flavours and high quality ingredients

european

barbecue

Gourmet twist

A combination of samosa and spring rolls with dip

Snacks

A blend of herbs and spices in tomato sauce infused with rice

Jollof rice and jerk chicken

Layers of fruits, granola, yoghurt,cream and maple topping

Parfait

Stir fried rice served with smoked salmon over pineapple

Stir fried rice

The highlight of flavours and aromas using undiluted traditional herbs and spices

afrofusion

bachelor-party

Taste of the season

Sweet and salty taste served with champagne sauce

Salty pumpkin panna

Sweet potatoes in salt crust served with mushroom demi glazed sauce

Sweet potatoes

Rice, lentils

Chocolate mousse

An approach to diverse and colourfularrays of foods promoting a more sustainable way of living

Chef Lois Omen's menus

Savoury journeys

Culinary experience

Gourmet twist

Taste of the season

Plant based fantasy