Aanbevolen privé chefs bij u in de buurt op ChefMaison

Ik ben Dante Montaño, oorspronkelijk afkomstig uit Peru met een achtergrond in de voedingsindustrie. In 2020 volgde ik mijn passie voor gastronomie naar het Culinary Institute of Barcelona, ​​waar ik in gerenommeerde restaurants werkte voordat ik in 2022 naar Nederland verhuisde. Met ervaring in privédiners, pop-upevenementen en high-wine-bijeenkomsten, breng ik creativiteit en toewijding in elke culinaire ervaring. Of het nu gaat om een ​​privédiner, evenement, bruiloft, feest of zakelijke lunch, ik ben hier om het onvergetelijk te maken.

"Koken dat doet denken aan onze grootmoeders: Tijdloos en vol liefde. Ervaar het heerlijke verschil dat het met zich meebrengt." Gegroet! Ik ben Pablo, afkomstig uit de bruisende stad Barcelona. Als je persoonlijke chef-kok ben ik toegewijd aan het creëren van onvergetelijke culinaire avonturen. Vriendelijk en vrolijk, ik vind plezier in zowel koken als sporten tijdens mijn vrije momenten.

Over 20 years experience as personal chef, catering designer and services. My goal is to bring the people the experience to trip around the world’ s flavors focus on the history and tradicional ingredients and cooking traditional techniques. Every place has incredible culinaries experiences that i try to share with the people… My profile: International and Regional Haute Cuisine with a healthy orientation. Also custom cuisine as Vegan, Vegetarian, Celiac... My proposal: Unforgettable trip around the world through the palate. MENU ITALY Starters (choose 3) -Italian “Bruschetta al Pesto”:  Italian bread with basil pesto sauce and mini tomatoes. -Caprese Salad: Mozzarella cheese, tomatoes and fresh basil with olive oil and balsamic aceto. -Sweet and sour sicilian eggplant caponata with tomatoes, olives, capers, pine nuts and fresh basil. -Endive wafers with gorgonzola blue cheese cream, smoked bacon and walnuts. -Zuckini Carpaccio: Fine leaves of zuckini and celery bars, marinated with Sorrento lemon. -Alpine salad with radicchio, pine nuts, crunchy smoked bacon, alp cheese cubes and walnut oil. -Arancini rise and parmesan saffron balls, stuffed with beef ragout and peas. First Course (choose 1) -Risotto creamy with delicious selection of Italian forest mushrooms. -Potato gnocchi stuffed with four Italian cheeses and walnuts, in sauce of Mascarpone cheese, fresh tomatoes and basil leaves. -Lasagne of bresaola ham, provolone cheese and fried eggplant with creamy pistachio sauce. -Bolognese Lasagne of ragout with creamy béchamel white sauce. -Minestrone Soup with pasta, beans and vegetables, with fresh basil pesto sauce. -Spaghetti with grill peppers cream sauce, and crunchy pistachios of Sicily. Main Course (choose 1) -Meatloaf of Pumpking and almonds amarettis cream, with beef ragu cooked in red wine. -Chicken Parmigiana with potatoes pure, toasted almonds, hazelnuts and green salad. -Tuscany beef meatballs in traditional italian tomatoes sauce. -Fish fritter balls “Fritto” in green capers mediterranean sauce, with potatoes and fresh herbs. -Spinach and potatoes meatballs with four cheeses sauce. -Eggplant Parmigiana pie with tomatoes sauce, parmesan cheese and mozzarella cheese. -Chicken strips and vegetables stew, with creamy tumeric sauce. Dessert (choose 1) -Brownies of dark chocolate and walnuts, with fresh red fruit sauce. -Classic Tiramisu. -Panna Cotta pudding (to select: Vanilla/Chocolate/Coffe/Saffron or Amaretto almonds), with fresh blueberry sauce.

I am Rebeca Corrionero, I am a Spanish passionate about gastronomy. My gastronomic project aims to introduce Spanish gastronomy and culinary techniques to the region. I have been living in Lyon for a year and I have extensive work experience in restaurants in Barcelona, Madrid, and the Basque Country, in Bilbao. I have worked as a chef and as a restaurant manager. See you soon!