Private Chef
I cook private dinners for eight to forty people, in homes, villas and holiday lets.
I shop, cook, serve and clear, and I plan every menu around your guests’ tastes and allergies.
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
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Our guests are still talking about it. He left the kitchen spotless.