Chef Chi Z-D

Personal Chef In New Westminster

I completed my Grand Diploma in Culinary and Baking & Pastry Arts at the Canada's Premier Culinary School Pacific Institute of Culinary Arts (PICA) in Vancouver, where I received multiple Awards. The experience at PICA have sharpened my technical skills and fostered my creativity in the kitchen.

I am currently pursuing a dual diploma program in holistic nutrition and herbal medicine.

In addition to my formal education, I have gained hands-on experience as a Chef at a Salt Spring Island Health and Meditation Retreat and as a Personal Chef for several families and businesses in Canada, France, Croatia and Montenegro. These roles have allowed me to develop strong leadership, organization, and time management skills.

Beyond my professional experience, my lifelong passion for culinary arts has driven me to continually seek knowledge and refine my skills. In my personal practice I am committed to using only the best organic ingredients and creating truly artisanal, wholesome meals from scratch. I believe in incorporating a holistic and nourishing approach to cooking and food preparation.

My dedication to excellence extends beyond the kitchen. I am multilingual, fluent in English, French, Croatian, and Montenegrin, with intermediate proficiency in Italian. I am also a member of Weston A Price Foundation, where I continue to expand my knowledge of holistic nutrition.

I have been fortunate enough to travel often and immerse myself in many different cultures. I spent considerable time throughout France, Italy, Croatia, Montenegro, and had visited various parts of the United States and Canada. This helped me further expand my appreciation for diverse cuisines, languages and cultures.

I am able to travel and work worldwide. I am passionate about my craft and enthusiastic about working on innovative culinary projects or collaborating on them. I firmly believe that my skills, education, and experience would be highly valued by potential clients.

For me, cooking is...

a passion where I can express my creativity, use the best organic ingredients, and create nourishing tasty, healthy and wholesome meals from scratch.

I learned to cook at...

Pacific Institute of Culinary Arts (PICA), in Vancouver, Canada where I completed my Grand Diploma in Culinary and Baking & Pastry Arts.

A cooking secret...

is using sincere love for the craft and the best holistic and nourishing ingredients to create artisanal, wholesome meals from scratch.

My menus

Local

STARTER

Choose 1 dish

Wild smoked salmon carpaccio with fried capers and fresh organic herbs

Thinly sliced wild Salmon lox rolls stuffed with Organic Fresh Fruit

Organic: Smoked Salmon Cucumber Bites

Charcuterie Board: Selection of premium quality preserved meats and cheeses with fresh organic veggies, fruit and premium nuts

Organic: Balsamic grilled zucchinis with garlic EVOO dressing

Organic: Pan-fried Green Beans topped with Mustard seeds, Tomato Sauce, garnished with roasted Sesame Seeds

FIRST COURSE

Choose 1 dish

Organic: Pacific NW salad - crunchy hazelnuts, sweet cranberries, kale, pear cubes, local cheese... all tossed together in EVOO/Apple cider/Honey Vinaigrette

Organic: Fresh Seasonal Leafy Greens and Radicchio Salad accented with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Organic: Thinly sliced local green cabbage tossed in extra virgin olive oil / apple cider vinaigrette, garnished with Vancouver Island flaky sea salt and roasted sesame seeds

Fall Caprese salad: Sliced Burrata, Organic Cherry Tomatoes and Sweet Basil topped with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Organic Rainbow Salad: Vibrantly colored veggies and edible flowers loaded with flavor and seasoned with raspberry / EVOO vinaigrette

Organic: Butternut Squash Soup garnished with Pine nuts and Pumpkin Seeds

Organic: Creamy potato leek soup garnished with fresh thyme

MAIN COURSE

Choose 1 dish

Organic Slow cooked Grass-fed Lamb with lentil stew or roasted seasonable root vegetables

Organic: Filet of Grass-fed Beef with Roasted potatoes, Brussels sprouts, shiitake mushrooms in port wine reduction

Organic: Crispy skin salmon fillet in beurre blanc sauce in a bed of fragrant jasmine rise with seasonal veggies

Organic: Crispy salmon slivers in spicy beurre blanc fennel sauce with roasted cauliflower and steamed bok choy

Organic: Garlic herb butter Roasted Chicken with Honey roasted carrots and cauliflower in a bed of fluffy quinoa

Organic: Thick Lentil / Veggie Stew with buffalo ground meet and warm spices

Organic: Wild Shrimp with Garlic, White Wine sesame sauce in a bed of buttered quinoa with a side of sautéed seasonal veggies

DESSERT

Choose 1 dish

Organic: Fudgy Cocoa Brownies with freshly whipped coconut cream and fresh fruit

Organic: Baked Apples with walnut-lavender topping

Organic Fresh Fruit Salad with honey lime dressing

Organic Desert Cheese/Fruit plate with balsamic vinegar dressing

Organic: Bourbon Vanilla cheese cake with fresh seasonal fruit, lush freshly whipped cream and garden mint

Organic: Berry twist on Tiramisu

Organic: Creamy Premium Coconut milk Chocolate chip /Mango/Strawberry Sago

Organic: Festive Crepes with Apricot Preserve, freshly whipped cream, chopped Walnuts and fresh Pomegranate seeds

Latin American: Gluten Free, Dairy Free

STARTER

Choose 1 dish

Wild local Chipotle Oysters

Organic: Wild Shrimp Avocado Cocktail

Organic: Huevos Diablos

FIRST COURSE

Choose 1 dish

Organic: Ensalada Rusa (potatoes, eggs, carrots, peas, corn with rosy-colored mayonnaise made mixing in beets juice to enhance the Valentine’s Day theme

Organic: Mexican Chopped Salad, vibrantly colored and loaded with flavor

Wild Seafood ceviche with fresh organic citrus juices and herbs

MAIN COURSE

Choose 1 dish

Organic: Spanish-style slow-cooked lamb shoulder & beans

Organic: Grass-fed Steaks with a baked potatoes with crispy skin topped with garlic, herbs and olive oil and a side of asparagus

Organic: Gallina en Pepián Dulce (Hen In Sweet Pepián Sauce) with a side of rice and fresh corn tortillas

Organic: Saffron-infused seafood paella

DESSERT

Choose 1 dish

Organic: Lemon Sorbet garnished with Fresh Mint

Organic: Coconut Raspberry Yogurt with the variety of diced Organic Fruit

Organic Fresh Fruit Salad with honey lime dressing

Organic: Vegan chocolate covered premium strawberries with the drizzle of maple syrup

Mediterranean Love

STARTER

Choose 1 dish

Italian 24 months aged Prosciutto with Organic Fresh Fruit

Organic: Fresh Seasonal Leafy Greens and Radicchio Salad accented with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Wild smoked salmon carpaccio with fried capers and herbs

Charcuterie Board: Selection of European preserved meats and cheeses with fresh organic veggies

Organic: Sourdough Breads with grass-fed butter

FIRST COURSE

Choose 1 dish

Fall Caprese salad: Organic Seasonal Leafy Greens with Sliced Burrata, Organic Cherry Tomatoes and Sweet Basil topped with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Organic: Butternut Squash Soup garnished with Pine nuts, Pumpkin Seeds and Parmigiano Reggiano slivers

Organic: Pan-fried Green Beans topped with Tomato-Garlic Sauce, garnished with nigella seeds and almond slivers

MAIN COURSE

Choose 1 dish

Wild Shrimp, Organic: Garlic, White Wine Linguine

Organic: Grass-fed Filet Mignon with mushroom beurre rouge sauce, with creamed potatoes, roasted asparagus and roasted cherry tomatoes

Organic: Filet of Grass-fed Beef with Roasted potatoes, Brussels sprouts, shiitake mushrooms in port wine reduction

Organic: Mushroom and Seafood Risotto with Cherry Tomatoes and Fresh Basil

Organic Slow cooked Grass-fed Lamb with roasted seasonable root vegetables

DESSERT

Choose 1 dish

Organic: Lemon Sorbet garnished with Fresh Mint

Organic: Festive Crepes with Apricot Preserve, chopped Walnuts and fresh Pomegranate seeds

Organic Fresh Fruit Salad with honey lime dressing

Organic Luscious Lemon Squares, with raspberry compote and pine nuts

Organic: Berry twist on Tiramisu

Organic: Desert Cheese/Fruit plate with balsamic vinegar dressing

Organic: Chocolate covered premium strawberries with lemon zest sprinkle

Organic: Luscious Lemon Squares, with raspberry compote and pine nuts

Gourmet Vegan

STARTER

Choose 1 dish

Organic: Pan-fried Green Beans topped with Tomato-Garlic Sauce, garnished with nigella seeds and almond slivers

Organic: Thinly sliced local green cabbage tossed in extra virgin olive oil / apple cider vinaigrette, garnished with Vancouver Island flaky sea salt and roasted sesame seeds

Organic: Fresh Seasonal Leafy Greens and Radicchio Salad accented with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

FIRST COURSE

Choose 1 dish

Organic: Authentic slow oven roasted Ratatouille, garnished with fresh Chives

Organic: Honey roasted carrots and cauliflower in a bed of fluffy quinoa

Organic: Butternut Squash Soup garnished with Pine nuts and Pumpkin Seeds

MAIN COURSE

Choose 1 dish

Organic: Mild, Cauliflower Coconut/Turmeric/Coriander Indian Curry with Cashew nuts, garnished with fresh parsley

Organic: Basil/Pine nuts Pesto pasta

Organic: Baked Sweet Potatoes stuffed with mushrooms, corn, avocado and coconut cream

Organic: Vegan Lentil Stew loaded with seasonable vegetables and warm spices

DESSERT

Choose 1 dish

Organic: Coconut Raspberry Yogurt with the variety of diced Organic Fruit

Organic: Creamy Premium Mango Sago

Organic: Fresh Fruit Salad with maple syrup/lime dressing

French

STARTER

All inclusive

Charcuterie Board

FIRST COURSE

Choose 1 dish

Organic Sourdough Breads with Organic grass-fed butter

Organic: Fresh Seasonal Leafy Green Salad with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Organic: Butternut Squash Soup garnished with Pumpkin Seeds and Parmigiano Reggiano slivers

Garlic Sauce topped Organic Pan-fried Green Beans, garnished with roasted Sesame Seeds

MAIN COURSE

Choose 1 dish

Filet of Grass-fed Beef with Roasted potatoes, Brussels sprouts, shiitake mushrooms in port wine reduction

Grass-fed Filet Mignon with mushroom beurre rouge sauce, with organic creamed potatoes, roasted organic asparagus and roasted organic cherry tomatoes

Slow cooked Grass-fed Beef brisket bourguignon with assorted seasonal vegetables

DESSERT

Choose 1 dish

Organic Fresh Fruit Salad with honey lime dressing

Organic Luscious Lemon Squares, with raspberry compote

Organic Fudgy Cocoa Brownies with freshly whipped cream and fresh fruit

Organic: Festive Crepes with Apricot Preserve, chopped Walnuts and fresh Pomegranate seeds

Classic

STARTER

Choose 1 dish

Wild smoked salmon carpaccio with fried capers and herbs

Organic: Sourdough Breads with grass-fed butter

Organic: Bacon and Cheese Deviled Eggs

FIRST COURSE

Choose 1 dish

Organic: Butternut Squash Soup garnished with Pumpkin Seeds and Parmigiano Reggiano slivers

Organic: Thinly sliced local green cabbage tossed in extra virgin olive oil / apple cider vinaigrette, garnished with Vancouver Island flaky sea salt and roasted sesame seeds

Organic: Fresh Seasonal Leafy Greens and Radicchio Salad accented with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

MAIN COURSE

Choose 1 dish

Organic: Grass-fed Filet Mignon with mushroom beurre rouge sauce, with creamed potatoes, roasted asparagus and roasted cherry tomatoes

Slow cooked Grass-fed Beef brisket bourguignon with assorted seasonal vegetables

Organic: Filet of Grass-fed Beef with Roasted potatoes, Brussels sprouts, shiitake mushrooms in port wine reduction

Organic Slow cooked Grass-fed Lamb with roasted seasonable root vegetables

DESSERT

Choose 1 dish

Organic: Coconut Raspberry Yogurt with diced Organic Fruit

Organic Luscious Lemon Squares, with raspberry compote

Organic Fudgy Cocoa Brownies with freshly whipped cream and fresh fruit

Organic Fresh Fruit Salad with honey lime dressing

Organic Desert Cheese/Fruit plate with balsamic vinegar dressing

Organic Creamy Mango Sago

Asian Party Menu

STARTER

All inclusive

Organic Sourdough Breads

Asian-Inspired Charcuterie Boards

FIRST COURSE

All inclusive

Organic: Butternut Squash Soup garnished with Pumpkin Seeds

Garlic Sauce topped Organic Pan-fried Green Beans, garnished with roasted Sesame Seeds

MAIN COURSE

All inclusive

Assorted Sushi Platers

DESSERT

All inclusive

Organic Luscious Lemon Squares, with raspberry compote and pine nuts

Organic: Fresh Fruit Salad with honey lime dressing

Organic: Creamy Premium Mango Sago

Organic: Coconut Raspberry Yogurt with the variety of diced Organic Fruit

Organic: Vegan chocolate covered premium strawberries with the drizzle of maple syrup

Italian

STARTER

Choose 1 dish

Italian 24 months aged Prosciutto with Organic Fresh Fruit

Wild Salmon lox with Organic Fresh Fruit

Charcuterie Board: Selection of European preserved meats and cheeses with fresh organic veggies

Organic: Sourdough Breads with grass-fed butter

FIRST COURSE

Choose 1 dish

Organic: Fresh Seasonal Leafy Greens and Radicchio Salad accented with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Fall Caprese salad: Organic Seasonal Leafy Greens with Sliced Burrata, Organic Cherry Tomatoes and Sweet Basil topped with Cherry Barrel aged Balsamic Vinegar and Extra Virgin Olive Oil

Organic: Pan-fried Green Beans topped with Tomato-Garlic Sauce, garnished with nigella seeds and almond slivers

MAIN COURSE

Choose 1 dish

Organic: Mushroom White Wine Risotto garnished with Cherry Tomatoes and Fresh Basil

Wild Shrimp, Organic: Garlic, White Wine Linguine

Organic Slow cooked Grass-fed Lamb with roasted seasonable root vegetables

Organic: Risotto nero - Black Seafood & Veggie Risotto

Organic: Garlic herb butter Roasted Chicken with Honey roasted seasonable vegetables

DESSERT

Choose 1 dish

Organic: Lemon Sorbet garnished with Fresh Mint

Organic: Festive Crepes with Apricot Preserve, chopped Walnuts and fresh Pomegranate seeds