1. Chicken satay with peanut sauce

OR

Slow-cooked beef dumpling (can be substituted for shrimp, chicken or pork) with broth and dadegi (Korean chilli sauce)

OR

Crispy Rice with Bluefin Tuna, Micro Cilantro and Soy

OR

Crispy duck spring rolls with barbecue sauce

OR

Thai turkey larb salad

OR

Butter and sake-steamed clams with coastal greens


Celiac Options : Chicken Satay, Tuna Tartare, Turkey Larb Salad, Clams


2. Chicken Katsu

OR

Black Miso Cod, Petit Pois and Koshikihari Truffled Rice

OR

Thai-style coconut curry with shrimp (or chicken)

OR

Wagyu Beef Sukiyaki with Vegetables

OR

Simple steak teriyaki and miso aubergine bento box

OR

Grilled duck with burnt soy and rhubarb ginger pickle

OR

Sake-marinated lamb rump, aubergine and miso purée and crispy noodles


Celiac Options : Miso Cod, Curry, Wagyu Beef, Teriyaki, Duck


3. Yuzu Creme Brûleé

OR

Meringue with yuzu curd and griddled persimmon

OR

Yuzu custard with sorrel granita and honeycomb

OR

Trio of chocolate dumplings with yuzu and ginger infusion

OR

Matcha and tahini gelato with sesame brittle and caramel drizzle

OR

Green tea meringue with tipsy prune ganache

OR

Chocolate Fondant, Matcha Ice-Cream
Other Infomation

Dear Client!

I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud and later moved to Paris, where I lived in Julia Child's apartment and learnt THE French way of living !!!!

Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I have spent every summer since my childhood on the coast of Italian Liguria and learned how to make fresh pastas. Last few years I have worked as the head chef at Belgian and Slovenian Embassies as well as hosted events at many galleries, so I am comfortable with both formal and informal cooking and service.
Additionally, I have 10 + years of private chef experience, collaborations and food styling. I offer private plated dinners, small/large gatherings.

I am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. I am fully vaccinated with a booster and safety is my number one priority. I focus on seasonal ingredients (farmers markets, trusted butchers like Eli's Zabar and fishmongers like Citarella, Chelsea Market and Dorian's Seafood). I will make sure that your event will be absolutely fabulous and work with you to ensure that everything goes absolutely perfect and according to your taste and preferences and that everything runs smoothly and professional.

Please feel free to ask to modify the menu or shoot me a message so we can work around it. I promise you a wonderful evening celebrating your friend Daniel. FYI - i am located in the same zip code, so we are neighbors! I am also more than happy to work out a menu for your friend thats celiac once we confirm the menu for the rest of the group so that everybody is happy!

I am looking forward to cooking for you!

Meal for 6 on 23 November 2024

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