Wild caught plank Salmon topped with Rissoto and baked Lobster.
Creamy vegetable Angel Hair Pasta with Baked Lobster.
Charcuterie Table Spread
Korean Avocado Salmon Tatar with Tuile chips.
Medallion de Bison embedded in vegetables.
As a nutritionist, my style is focused on offering a healthy alternatives to gourmet dining without sacrificing quality, care, or creativity. Chef Byll is also well versed in fusion cuisines for clients from diverse cultural backgrounds, and has worked with the Chicago Bears in the past.