Private Chef Kurt – Table at Home

Private Chef Kurt Miami

Fusion
Modern American

Signature dish:

Rack of Lamb Mint Gastrique

Beef fillet fig marsala with brie and a fennel mascarpone ravioli

Hoisin lamb chops with goose berry and shiso hoisin dressing

Flour-less Chocolate Torte and strawberry triple sec

Warm poached pear salad with pear jus, fresh truffle and fresh herbs

Lamb Rack mint gastrique, potatoes dauphinios burre blanc

Half lobster, miran wine demi-gloss, fried wakame, mixed green salad with shiso leaf and black truffle dressing

Lobster filled black cod with tenkasu and shiso butter, and Lobster gyoza with shiso butter

Miso broth with wagyu gyoza and shredded black truffle

Half baby chicken, wagyu beef rice stuffing, sautéed mushrooms and beef tatakis sauce

Warm duck salad, shallot and oregano dressing with a red grape torte

Beef filet with lump crabmeat, shiso leaves and yuzu glaze

Brandy deglazed poached pear, sabayon, raspberry chocolate cake and pear jus

Portabella crab cake, arugula, parmesan, bloomed cranberries with lime basil dressing

Seared Lamb chop, sundried tomato risotto, bouguetiere vegetables with butternut squash bechamel, brie cheese and duxelle en croute and crostin bruschetta i

Individual cheese cake with strawberry sauce

Apricot and dates with glaze bread pudding

Gluten free coconut shrimp

Beef filet with lump crabmeat and beurre blanc

Butternut Squash Bisque with fresh black truffle

Bacon wrapped shrimp with a saffron vanilla dressing and sauteed red bell peppers with hoisin dipping sauce

Beef Fillet brandy mushroom dauphinios potatoes beurre blanc

Chicken Roulade saffron glaze on dauphinios potatoes with bouguetiere vegetables beurre blanc and its satellite the pistachio nut torte

Half Duck blueberry port wine and toasted hazel nut torte, bouguetiere vegetables beurre blanc and a duxelle and cheese en croute

Lamb chops, roasted vegetables with a sun-dried tomato roasted roma tomato and a rosemary lamb jus

Dauphinios potatoes, seared shrimp and scallop, champagne béchamel

Baked Mahi-mahi on polenta, chambord wine sauce, green grape risotto and goat cheese crape and brandy mango sauce

Grilled papaya, Mahi-Mahi with a terragon gastrique, Chopped sauteed eggplant with north African spices and chicken roulade covered with cream leeks

Halibut and seared scallop, cherry tomato and herb and fresh fruit balsamic reduction

Strawberry Duck

Dark cherry cheese cake, sabayon and pear jus

Salmon roulade with pico de gallo mousse

Bouguetiere vegetables beurre blanc

Introspect

Dauphinios potatoes beurre blanc and bouguetiere vegetables

Eggs Housard

Flour-less chocolate torte

Seared scallops with burned creme de cacao and puff pastry tears

Chef Kurt

Butternut squash Quinoa poached pears and kale

Eggs Sardou

Shrimp scampi, chicken and mushroom, tilapia and cranberry rice

Lamb shank with marchand de vin and sauteed eggplant, Persian spices quinoa

Grilled Quail sour cream and green onion mash potato

Grilled Quail and risotto

Orange Duck

Artists work bench

Chef Kurt

Chicken rolade on polenta with sauteed peppers and onions with pink guava puree and red bell pepper puree

Scallop and cucumber cilantro

Halibut artichoke bechamel on pomadoro

About Me

Chef Kurt works full time as a professional Chef. He has worked in several famouse, 4 star restaurants in Miami, including LPM, Zuma and on the opening team at Hells Kitchen working for Gordon Ramsey. His family owned restaurants, and he literally spent his childhood in a large restaurant kitchen. He has worked in every area of professional kitchens and has been the Head Chef in five restaurants. Kurt’s knowledge of High Cuisine comes from working in the finest, 4 star fine dining restaurants in Boston, New Orleans, Las Vegas and Miami.
“I like being a teacher, giving the instruction that allows someone to be creative. First I teach how to make a blank canvas that the artist paints on, what paints they use is the rabbit hole of creativity”.

Request this chef Invite to existing request

Recent Menus

Reviews - click review to see menu (4)

2-3 Course Plated Meal for 2 - Keith Mills (ID 773381)

Very helpful, communicative and the meal was delicious!
- Worked on April 23, 2021
2-3 Course Plated Meal for 4 - Sabina

Chef Kurt was fabulous! He created a very special experience for my family for my father's birthday. He had unique ideas, good quality ingredients, was on time, cleaned up well, and was very friendly. He was also very collaborative in planning ahead of time and was flexible to make adjustments to the menu to accommodate preferences. Great job, Chef Kurt!
- Worked on March 15, 2021
2-3 Course Plated Meal for 2 - Yosef (ID 758202)

The evening was perfect from beginning to end. Meals were delicious. Kurt was so kind and punctual. 10/10!!!!
- Worked on March 12, 2021
4+ Course Plated Meal for 2 - Lisbeth (ID 755436)

We had a great time! The food was delicious and my husband was very pleased with his birthday dinner. Thank you Chef Kurt. We throughly enjoyed having you cook for us and will definitely recommend you to any friends looking for a talented Chef such as yourself.
- Worked on February 27, 2021

Back

Beef fillet fig marsala with brie and a fennel mascarpone ravioli

Hoisin lamb chops with goose berry and shiso hoisin dressing

Flour-less Chocolate Torte and strawberry triple sec

Warm poached pear salad with pear jus, fresh truffle and fresh herbs

Lamb Rack mint gastrique, potatoes dauphinios burre blanc

Half lobster, miran wine demi-gloss, fried wakame, mixed green salad with shiso leaf and black truffle dressing

Lobster filled black cod with tenkasu and shiso butter, and Lobster gyoza with shiso butter

Miso broth with wagyu gyoza and shredded black truffle

Half baby chicken, wagyu beef rice stuffing, sautéed mushrooms and beef tatakis sauce

Warm duck salad, shallot and oregano dressing with a red grape torte

Beef filet with lump crabmeat, shiso leaves and yuzu glaze

Brandy deglazed poached pear, sabayon, raspberry chocolate cake and pear jus

Portabella crab cake, arugula, parmesan, bloomed cranberries with lime basil dressing

Seared Lamb chop, sundried tomato risotto, bouguetiere vegetables with butternut squash bechamel, brie cheese and duxelle en croute and crostin bruschetta i

Individual cheese cake with strawberry sauce

Apricot and dates with glaze bread pudding

Gluten free coconut shrimp

Beef filet with lump crabmeat and beurre blanc

Butternut Squash Bisque with fresh black truffle

Bacon wrapped shrimp with a saffron vanilla dressing and sauteed red bell peppers with hoisin dipping sauce

Beef Fillet brandy mushroom dauphinios potatoes beurre blanc

Chicken Roulade saffron glaze on dauphinios potatoes with bouguetiere vegetables beurre blanc and its satellite the pistachio nut torte

Half Duck blueberry port wine and toasted hazel nut torte, bouguetiere vegetables beurre blanc and a duxelle and cheese en croute

Lamb chops, roasted vegetables with a sun-dried tomato roasted roma tomato and a rosemary lamb jus

Dauphinios potatoes, seared shrimp and scallop, champagne béchamel

Baked Mahi-mahi on polenta, chambord wine sauce, green grape risotto and goat cheese crape and brandy mango sauce

Grilled papaya, Mahi-Mahi with a terragon gastrique, Chopped sauteed eggplant with north African spices and chicken roulade covered with cream leeks

Halibut and seared scallop, cherry tomato and herb and fresh fruit balsamic reduction

Strawberry Duck

Dark cherry cheese cake, sabayon and pear jus

Salmon roulade with pico de gallo mousse

Bouguetiere vegetables beurre blanc

Introspect

Dauphinios potatoes beurre blanc and bouguetiere vegetables

Eggs Housard

Flour-less chocolate torte

Seared scallops with burned creme de cacao and puff pastry tears

Chef Kurt

Butternut squash Quinoa poached pears and kale

Eggs Sardou

Shrimp scampi, chicken and mushroom, tilapia and cranberry rice

Lamb shank with marchand de vin and sauteed eggplant, Persian spices quinoa

Grilled Quail sour cream and green onion mash potato

Grilled Quail and risotto

Orange Duck

Artists work bench

Chef Kurt

Chicken rolade on polenta with sauteed peppers and onions with pink guava puree and red bell pepper puree

Scallop and cucumber cilantro

Halibut artichoke bechamel on pomadoro

About Me

Recent Menus

Reviews - click review to see menu (4)

2-3 Course Plated Meal for 2 - Keith Mills (ID 773381)

2-3 Course Plated Meal for 4 - Sabina

2-3 Course Plated Meal for 2 - Yosef (ID 758202)

4+ Course Plated Meal for 2 - Lisbeth (ID 755436)

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