Private Chef Robert – Table at Home

Private Chef Robert New York incl CT and NJ

Asian
French
Fusion
Italian
Japanese
Mexican
Modern American
Southern
Spanish

Signature dish:

Slow braised pork stew

Eggplant gnocchi, tomato water, fried kale

Dover sole, curry butter sauce, couscous

Miso cauliflower, black bean mole, fried cauliflower stems

Raspberry ceviche, yuzu serrano water, mint

Black garlic cured bass tostada, salsa macha, hazelnut

Tuna belly, miso, pickled fresno chile, shirodashi

Fermented carrots root beer, toasted almonds

Guajillo marinated shrimp, apricot jam, toasted amaranth

Pickled ginger, grapefruit, salmon sashimi, ponzu

Spicy crab, nori, roasted garlic, kimchi aioli

Beet leaf tetelas, tuna belly, shirodashi, preserved lime crema

Black garlic ribeye, confit potatoes,

Passion fruit ceviche, crispy sweet potatoe, peruvian fried corn kernels, rocoto pepper, ginger

Miso soy cured egg

Fermented white asparagus, cured egg yolk, glazed duck breast

Saffron charred romesco

Duck fat veal meatballs, ramp and brioche

Roasted carrot salad, smoked coconut yogurt purée, cacahuate crumble

Sous vide and braised short rib, carrot risotto,

Cold smoked scallop, pomegranate, cara cara, habanero oil

Roasted cauliflower puree, picked fennel salad, halibut

Beet cured trout, spicy crema, pickled beet

Seared scallops w/ burnt leeks and mushroom cream

Pollo ala brasa, roasted squash mole, salsa cruda and brown butter papas bravas

Halibut ceviche, blood orange gooseberries aguachile, dragon fruit, crispy sweet potatoes

Homemade flatbread w/ buratta prosciutto and morrocan olives

Roasted corn with cherry tomatoes and black beans

Soy ginger glazed NY Strip w/ platian puree and roasted carrot

Rocoto and guajillo chili shrimp tacos

Flautas with burnt tomatillos chili sauce , pickled red onions and alfalfa sprouts

Duck breast with pomme purée sautéed mushrooms and duck jus

Burrata sitting on dehydratted roasted almonds with carmalyzed peaches and pickled grapes served with a cold ginger peach almond gazpachio

Beef tartare with shaved and pickled vegetables and quail egg

Slow poached lobster with confit cherry tomatoes and lobster foam

About Me

I started cooking at a young age learning how to make Peruvian dishes with my dad and I still till this day use Peruvian ingredients in my cooking. I also combine French, Asian, Italian and other countries in my dishes. I like to be creative and take chances but also execute and deliver great dishes. I learned a lot of techniques and I like to challenge myself every time and I’m still in the process of learning and perfecting my craft.

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Recent Menus

Reviews (3)

4+ Course Plated Meal for 6 - Maria (ID 691815)

What an unforgettable experience! Robert was extremely professional, knowledgable and so creative with a one-of-a-kind menu! Each course was incredible, I don't think I could pick a favorite. My friends absolutely loved everything about it and they will definitely be asking Robert to host future events. We all joke with the idea of making excuses to celebrate something and have him design a menu and cook for us at home!
- Worked on September 18, 2020
2-3 Course Plated Meal for 2 - Tiehise (ID 130343)

The chef was punctual and showed passion for is work!
- Worked on December 27, 2019
4+ Course Plated Meal for 2 - Lauren (ID 97435)

Chef Rob is amazing!! My husband and I had never used Table at Home and wanted to try it for a party we are throwing at our house soon. We were very interested in Chef Rob based on his innovative menu— it really spoke to the kind of event we were hoping to host: elevated and special— beyond anything we would be able to pull off on our own. We were nervous to dive right in a book the party having never used this service before, so we booked Chef Rob to come to our house and make us dinner a few weeks before the actual event. Now i wish he could make us dinner every night!! He prepared a 4 course plated tasting menu for us to get an idea of his style. The food was both beautiful and delicious— especially his pollo a la brasa and chocolate mole cake (YUM!). Needless to say, we’re excited to be working with Chef Rob for our upcoming dinner party— he has been very attentive to our messages back and forth through the site and has worked closely with us to edit the menu for our 14 guests. We highly recommend Chef Rob— especially if you are looking for a chef who is not only talented in the kitchen but also dedicated to providing you with the exact experience you’re looking for!
- Worked on July 10, 2019

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