United States

New York

Queens County

As an energetic culinary professional, blended with creativity, I have a passion for food with strong cooking skills. Trained under classic French chefs at French Culinary Institute where traditional French cooking techniques were taught, I work well as a dynamic leader in high-pressure settings. I am a motivated Chef looking to bring my skills to any situation asked of me. With a great sense of creativity and plating skills that wow diner’s eyes and palate, I am a Chef with 15 years of experience cooking in high volume environments, including as a prep cook, brunch and lunch line cook, dinner service line cook, Sous Chef, Executive Sous Chef, Chef de Cuisine, Executive Chef, and Personal/Private Chef for both families and events. I have trained in Michelin Star kitchens, working for such world renowned Chefs as Paul Liebrandt, Ben Pollinger, Jody Williams, Rita Sodi, and Jesse Schenker. Each of these Chefs are talents in the culinary world, where I worked by their side, learning the necessary skills to succeed in the New York City culinary world. Under Chef Schenker, I began to grow my managerial skills in the role of Sous Chef, Executive Sous Chef, and eventually Chef de Cuisine. My experience includes not only restaurants, but also private dining experiences, in client’s homes and apartments. Though I am trained in French cuisine, I also have strong knowledge of Italian cooking, from growing up with my Sicilian grandmother (my main inspiration in becoming a Chef). Traveling to different countries among the continents has broadened my palate and culinary knowledge. I take all of this training and knowledge to provide you and your party with a high quality in home dining experience.

Citrus-marinated octopus grilled to perfection, paired with a vibrant fennel and herb salad.

Poulpe mariné au citron grillé à la perfection, accompagné d'une salade de fenouil et d'herbes vibrantes.

Citrus gemarineerde octopus, gegrild tot perfectie, geserveerd met een levendige venkel- en kruidensalade.

Grilled Citrus Marinated Octopus

Poulpe Mariné au Citron Grillé

Gegrilde Citroenmarinade Octopus

Pearl couscous served as a creamy risotto with wild mushrooms, lamb shank, and fresh pecorino.

Couscous perle servi comme un risotto crémeux avec des champignons sauvages, un jarret d'agneau et du pecorino frais.

Parelcouscous geserveerd als een romige risotto met wilde paddenstoelen, lamsschouder en verse pecorino.

Pearl Couscous Risotto

Risotto au Couscous Perle

Parelcouscous Risotto

Sumac-spiced Mediterranean sea bass, served with braised lentils, asparagus, and saffron aioli.

Bar méditerranéen épicé au sumac, servi avec des lentilles braisées, des asperges et une aïoli au safran.

Sumac gekruide Mediterrane zeebaars, geserveerd met gestoofde linzen, asperges en saffraan aioli.

Grilled Branzino

Branzino Grillé

Gegrilde Branzino

Almond olive oil cake with Meyer lemon curd, whipped cream, and fresh mint.

Gâteau à l'huile d'olive aux amandes avec crème au citron Meyer, chantilly et menthe fraîche.

Amandel olijfoliecake met Meyer citroenschuim, slagroom en verse munt.

Olive Oil Cake

Gâteau à l'Huile d'Olive

Olijfolie Cake

A menu that brings the Mediterranean sea to your plate, filled with vibrant, fresh flavors.

Un menu qui apporte la mer Méditerranée dans votre assiette, rempli de saveurs fraîches et vibrantes.

Een menu dat de Middellandse Zee naar je bord brengt, vol levendige, verse smaken.

fusion

mediterranean

french

private-chef

Mediterranean Delights

Délices Méditerranéens

Mediterrane Verwennerijen

Crispy croquette of pulled chicken confit with parmigiano reggiano mornay, spicy tomato ragu.

Croquette croustillante de poulet effiloché avec mornay de parmigiano reggiano, ragoût de tomate épicé.

Krokante kroket van gescheurd kippenconfit met parmigiano reggiano mornay, pittige tomatensaus.

Chicken Parm Fritter

Fritter au Poulet Parm

Kip Parm Fritter

Grilled citrus-marinated octopus with black garlic puree, fennel herb salad.

Poulpe grillé mariné au citron, purée d'ail noir, salade d'herbes au fenouil.

Gegrilde octopus gemarineerd in citrus, zwarte knoflookpuree, venkelsalade.

Octopus

Poulpe

Roasted lamb loin with fennel and lavender, new potatoes, spring onion, and lamb jus.

Filet d'agneau rôti avec fenouil et lavande, pommes de terre nouvelles, oignons de printemps et jus d'agneau.

Geroosterde lamslende met venkel en lavendel, nieuwe aardappelen, lente-ui en lamsjus.

Lamb

Agneau

Lamsvlees

Classic ricotta cheesecake with candied strawberry, strawberry compote.

Cheesecake classique à la ricotta avec fraises confites, compote de fraises.

Klassieke ricotta cheesecake met gekandideerde aardbeien, aardbeiencompote.

Strawberry Cheesecake

Cheesecake à la Fraise

Aardbeien Cheesecake

A fresh, vibrant menu celebrating the delicate flavors of spring with refined classics.

Un menu frais et vibrant célébrant les saveurs délicates du printemps avec des classiques raffinés.

Een fris en levendig menu dat de verfijnde smaken van de lente viert met klassieke gerechten.

modern

vegetarian

Spring Awakening

Réveil de Printemps

Lente Ontwaken

Fresh black bass crudo with lime sorbet, coconut foam, cucumber, and cilantro oil.

Crudo de barramundi frais avec sorbet de lime, mousse de noix de coco, concombre et huile de coriandre.

Verse zwarte baars crudo met limoensorbet, kokos schuim, komkommer en korianderolie.

Black Bass Crudo

Crudo de Barramundi

Zwarte Baars Crudo

Roasted beets, shaved ricotta salata, blood orange, pine nuts, and fresh mint.

Betteraves rôties, ricotta salata râpée, orange sanguine, pignons de pin et menthe fraîche.

Geroosterde bieten, geschaafde ricotta salata, bloedappelsien, pijnboompitten en verse munt.

Arugula and Beet Salad

Salade de Roquette et Betterave

Rucola en Bietensalade

Sous-vide swordfish with farro and fava beans, charred broccolini, and a vibrant ramp pesto.

Espadon sous-vide avec farro et fèves, broccolini grillé et un pesto de rampes vibrant.

Sous-vide zwaardvis met farro en tuinbonen, geroosterde broccolini en een levendige ramp pesto.

Swordfish

Espadon

Zwaardvis

Creamy panna cotta with a tropical twist, served with fresh mango, kiwi, and basil.

Panna cotta crémeuse avec une touche tropicale, servie avec de la mangue fraîche, du kiwi et du basilic.

Romige panna cotta met een tropische twist, geserveerd met verse mango, kiwi en basilicum.

Coconut and Mango Panna Cotta

Panna Cotta Coco et Mangue

Kokos en Mango Panna Cotta

A playful fusion of tropical flavors with an exotic twist, perfect for a vibrant dining experience.

Une fusion ludique de saveurs tropicales avec une touche exotique, parfaite pour une expérience culinaire vibrante.

Een speelse fusie van tropische smaken met een exotische twist, perfect voor een levendige eetervaring.

asian

Tropical Fusion

Fusion Tropicale

Tropische Fusie

A slice of foie gras terrine with toasted brioche, green grapes, spicy grape jam, and walnuts.

Une tranche de foie gras terrine avec du brioche grillé, des raisins verts, de la confiture de raisins épicée et des noix.

Een schijf foie gras terrine met geroosterd brioche, groene druiven, pittige druivenjam en walnoten.

Foie Gras

A raviolo stuffed with mascarpone and roasted cauliflower, served with a shellfish bisque and calamari.

Un raviolo farci de mascarpone et chou-fleur rôti, servi avec une bisque de crustacés et des calamars.

Een raviolo gevuld met mascarpone en geroosterde bloemkool, geserveerd met schelpdierenbisque en inktvis.

Raviolo with Mascarpone and Roasted Cauliflower

Raviolo au Mascarpone et Chou-Fleur Rôti

Raviolo met Mascarpone en Geroosterde Bloemkool

Pan-seared duck breast with a honey-balsamic glaze, served with roasted root vegetables.

Poitrine de canard saisie à la poêle avec un glaçage au miel-balsamique, servie avec des légumes racines rôtis.

In de pan gebakken eendenborst met een honing-balsamico glaze, geserveerd met geroosterde wortelgroenten.

Duck Breast

Poitrine de Canard

Eendenborst

Classic vanilla crème brûlée with a perfectly caramelized sugar top.

Crème brûlée à la vanille classique avec un dessus de sucre parfaitement caramélisé.

Klassieke vanille crème brûlée met een perfect gekarameliseerde suikerlaag.

Crème Brûlée

A timeless French menu filled with indulgent, rich flavors, perfect for an elegant dining experience.

Un menu français intemporel rempli de saveurs riches et indulgentes, parfait pour une expérience culinaire élégante.

Een tijdloos Frans menu gevuld met rijke, weelderige smaken, perfect voor een elegante eetervaring.

Classic French Indulgence

Indulgence Française Classique

Klassieke Franse Verwennerij

Chef surprise course using seasonal ingredients from the market or a signature dish of Chef. Gift from the Chef

Chef’s Surprise

crispy croquette of pulled chicken confit with parmigiano reggiano mornay, spicy tomato ragu

whole grain mustard, fried capers, garlic crostini, quail egg

Beef Tartare

shaved raw trumpet mushrooms, confit mushroom sherry vinaigrette, pickled currants, pine nuts, oregano

Trumpet Mushroom Carpaccio

dice Arctic char, pickled mustard seed, Dijon foam, chive, Char caviar, dehydrated char skin chip

Arctic Char Tartare

romaine heart leaves, charred radicchio, shallot and sherry vinaigrette, raisins, almonds, parsley

Romaine and Radicchio Salad

roasted beets, shaved ricotta salata, blood orange, pine nuts, mint

slice of foie gras (moulard duck liver) torchon, toasted brioche, green grapes, spicy grape jam, walnuts

raw diver scallop, “broken” parsley and Chardonnay vinaigrette, Chardonnay foam, truffle (Extra Charge for fresh truffle)

Scallop Crudo

sliced hamachi, “pesto”, harissa mousse, herb oil

Hamachi Crudo

sliced beets, Aleppo chili spiced labneh, mint foam, basil seeds

Beets and Labneh

roasted heirloom baby carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish

Carrots 3 Ways

sautéed white and green asparagus, mustard caper hollandaise, shaved asparagus, radish

Warm Asparagus “Salad”

classic hand cut spaghetti, black pepper, pecorino

Cacio E Pepe

Grilled citrus marinated octopus, black garlic puree, fennel herb salad

braised pork shoulder, tomato ragu, pecorino, basil

Fusilli

fresh potato gnocchi, morel mushrooms, mint and spinach salsa verde, almond

Gnocchi

fava beans, homemade fennel pork sausage, fava bean and walnut pesto, pecorino, spicy garlic and walnut “gremolata”

Orecchiette

charcoal blackened leeks, confit shallot and mustard sherry vinaigrette, feta, lamb sausage, pickled mustard seed

Charred Leeks

bottarga, Italian herbs, lemon, spicy breadcrumbs

Spaghetti

rigatoni, foie gras marsala sauce, black truffle peelings

Foie Gras Rigatoni

pearl couscous “risotto”, braised lamb shank, wild mushroom, english pea, pecorino

Pearl Couscous “Risotto”

raviolo stuffed with mascarpone and roasted cauliflower, shellfish bisque, calamari, guanciale, spicy breadcrumb

Raviolo

roasted duck breast, confit duck thigh terrine with pickled cherries and pistachio, hearts of palm, vanilla, wild arugula, cherry gastrique

Duck

sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, potato pave, parsley veloute

Chicken

slow roasted beef rib, savoy cabbage, seasonal mushroom, marrow bone broth

Beef Rib

sous vide strip steak, potato gratin, haricot verts, beef jus

NY Strip Steak

roasted lamb loin with fennel and lavender, new potatoes, spring onion, english pea, beet, lamb jus

sous vide swordfish farro and fava beans, charred broccolini, sauce verte, ramp pesto

pan seared salmon, charred leeks, snow peas, fried baby artichoke, hollandaise

Salmon

roasted diver scallop, parsnip puree and chip, swiss chard, maitake mushroom, dashi

Scallop

Sumac spiced Mediterranean sea bass, braised lentils, asparagus, saffron aioli

Branzino

grilled veal chop, truffle potato pave, morel mushroom, wild spinach, madeira veal jus

Veal Chop

a seasonal sorbet palate cleanser for every guest, gift from the Chef.

Pre Dessert Sorbet

classic ricotta cheesecake, candied strawberry, strawberry compote

chocolate ganache, cherry vanilla ice cream

Chocolate Mousse Cake

Moscato soaked berries and citrus segments, zabaione, biscotti

Berries and Zabaione

lemon curd, blueberry compote, whipped cream

Lemon Ricotta Cake

Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream

Ferrero Rocher Cake

almond olive oil cake, whipped cream, Meyer lemon curd, mint

pistachio mousse, hazelnut mousse and pistachio gel, rosewater ice cream

Pistachio Mousse Cake

4 Course Menu using as many local, seasonal products as possible

Tropical Fusion

Indication of Chef Curtis Beisser's skills and specialties

Black Bass Crudo

Arugula and Beet Salad

Swordfish

Coconut and Mango Panna Cotta

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Curtis Beisser

Other menus by Chef Curtis Beisser

Mediterranean Delights

Spring Awakening

Classic French Indulgence

Seasonal Spring Menu