I was born in Peru, and moved to Spain as a teenager. On the island of Majorca, in the beautiful Balearic Islands, I worked in a diverse range of hospitality businesses such Indigo Star Private Yacht, March Fosh’s Michelin starred Simply Fosh. When I moved to London, United Kingdom, I worked for chefs such as Jamie Oliver, in his very first restaurant FIFTEEN, and NOPI, part of the world-famous Ottolenghi group. Then life brought me to San Francisco where I worked at the Bay Area institution, Boulevard. I then decided to take the step of truly sharing my passion, skills and experience of cooking by starting my private chef business.
Are you looking for someone to provide the food at your next event?
We do it all! Get in touch to start planning the perfect meal for a business lunch, dinner, cocktail reception, and more. I can help you to develop your idea, creating a menu that's adjusted to your requirements and working to make your gathering an experience.
We are open from Monday to Sunday, from 9 am to 9pm.
You can contact me directly at 628 276 2828.
squid ink tapioca cracker, avocado, Tuna Tartar, cilantro cress, beetroot powder
Potato emulsion, peas, peas shoots, scallops, white sturgeon caviar, edible charcoal crips
slightly glazed beets in blood orange, champagne vinegar and orange dressing, Valencia orange segments, candied pecans, Garrotxa cheese, French goat cheese, baby arugula, pickled beets.
A very light but tasty pea puree, peeled peas, peas shoots, black risotto, baby squid, lime air
Confit chanterelles, slow cooked fillet, very crunchy outside but mashy inside potatoes dauphine and a very rich but elegant Merlot and bone marrow demiglace & Asparagus.
lamb chop sous vide and then pan fry in its own fat, mint and peas parmentier, mint sauce, potato croquettes.
prices to consult