I bring over 20 years of culinary mastery straight to your table. With a dedication to quality and an unwavering passion for feeding people, I’m set to redefine private dining in your home.
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Whole roasted chicken, drizzled with a balsamic glaze, punched up with fresh rosemary and thyme. Served with garlic-parmesan mashed potatoes, sautéed haricots verts topped with sliced almonds, and rustic bread.
Boldly seasoned mojo pork tenderloin, sliced and served over a bed of Spanish rice and black beans. Topped with zesty chimichurri and paired with crispy Cuban bread for a dish that’s full of swagger.
Perfectly pan-roasted King salmon or snapper perched on a creamy gulf shrimp and tasso ham risotto. Paired with a bright cucumber-tomato salad tossed in rice wine vinegar and spices, served with crusty bread.
Sear and slice—this New York Strip brings the heat, drizzled with a whiskey-soy glaze that packs a punch. Served with seasonal vegetable yaki soba for a hint of Japanese flair, and soft, pillowy shokupan.
Crisp, golden crab cake atop a bed of wilted greens, finished with the Chef’s own remoulade—a zesty kick that leaves you wanting more.
Buttery, poached lobster piled high with crisp greens and Roma tomatoes. Finished with roasted garlic-citrus aioli on a soft roll.
Raw Ahi tuna, chopped and blended with soy, togarashi, and spices. Crowned with a raw quail egg and served with toasted shokupan.
Filet mignon, raw, mixed with white balsamic and herbs and spices. Topped with a crisp white cheddar cheese tuile and served with toasted artisan bread.
Crisp, fresh greens with diced Roma tomatoes, shredded carrots, sliced cucumber, and red onion, all tossed together with crunchy artisan croutons. Finished with a punchy ginger-soy dressing.
Chopped romaine, bold and crunchy, dressed with the Chef’s own Caesar—creamy, garlicky, and full of flavor. Topped with artisan croutons and parmesan crumbles, this Caesar doesn’t hold back.
Fresh cucumber swirls and julienned tomatoes tossed in a tangy mix of rice wine vinegar, soy, and spices. This salad brings bold, refreshing flavors that cut through with just the right amount of bite.
A bold, single bite crafted by the Chef to jolt your taste buds into action and set the stage for what’s next. Designed specifically to complement your main course, this one’s at the Chef’s discretion—an exclusive preview of the bold flavors that are about to hit your plate.
An assortment of fresh, raw fish expertly prepared and served with a California roll, assorted maki, and nigiri. Accompanied by vegetable ramen to complete this raw, refined experience.
Pan-seared Arctic scallops atop fettuccine, tossed in a vibrant pesto with sundried tomatoes. Finished with a blend of Italian cheeses and served with a side of fresh, crusty baguette.
Pan-seared filet, tender to perfection, served with garlic-parmesan mashed potatoes and topped with shiitake mushroom bordelaise. Accompanied by warm ciabatta to round out the plate.
A seared New York Strip, served with applewood bacon and blue cheese mac, all brought together with a rich béarnaise sauce. Served with a hearty slice of toasted sourdough.
Pan-seared ribeye with a peppery crust, paired with herb-roasted potatoes and sautéed asparagus. Finished with a whiskey-soy glaze and served with soft, pillowy shokupan.
Oven-roasted boneless chicken breast, served on a bed of jasmine rice and topped with mild yellow curry, packed with seasonal vegetables. Served alongside the Chef’s famous naan, freshly baked and impossible to resist.
Pan-seared pork tenderloin glazed with a savory miso-soy reduction, served over ginger-scented jasmine rice. Paired with roasted Brussels sprouts tossed in sesame oil and finished with a side of charred shokupan.
Blackened King Salmon
or Snapper
Blackened King salmon or snapper, resting on dirty rice and crowned with a rich crab and crawfish cream sauce. Sautéed squash, zucchini, and sweet onions complete the dish, served alongside a fresh slice of baguette.
A twist on the classic key lime pie, this bright citrus creation is crafted with the Chef’s choice of fresh, seasonal citrus. Each slice is designed to perfectly complement your main course, delivering a sweet and tangy finale that lingers on the palate.
Layers of ginger-infused, Chef-made ladyfingers soaked in a creamy green tea custard. Topped with a delicate citrus-zest whipped cream, this dessert brings together the warmth of ginger and the smoothness of matcha.
A rich, buttery pound cake made from scratch and topped with the Chef’s handpicked fruit glaze, specially chosen to harmonize with the flavors of your meal. A simple yet indulgent dessert that finishes things on a high note.
Warm, melt-in-your-mouth bread pudding, baked fresh and infused with the Chef’s choice of seasonal fruits. Finished with a silky caramel sauce, tailored to complement the bold flavors of your main course. A comforting, decadent ending to any meal.
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