I spent 20 years training under great chefs around North America. I have worked as a chef on the Holland America line in its fine dining restaurant,as well as a 5 diamond resort in Ponte Vedra , Florida and in some of the best restaurants in Canada. For the last 7 years I have been focused on bringing the restaurant experience into client's homes. When i am not working as a private chef I spend my summers running fishing resorts and running heli ski resorts in the winter. I love canning and preserving food in the summer when its best in season and storing it for use in the fall/winter when its not freshly available. I also love bread making and fermentation. My true love is curating experiences for clients and going above and beyond their expectations.

For me, cooking is...

a lifestyle. My father was a butcher from Switzerland and I grew up watching my mom cook in the kitchen and later I got the addiction myself.

I learned to cook at...

Professionally I learned to cook in Vancouver, BC at various golf and country clubs before going to chef school and then onto fine dining restaurants.

A cooking secret...

I have experience in food and wine pairing through working at world class wineries and i was trained in Singapore in the art of tea gastronomy.

My menus

The parisienne experience

STARTER

All inclusive

NICOISE SALAD - ALBACORE TUNA/ HARICOT VERT/ CONFIT POTATOES/ SPICED MARINATED OLIVES/6 MINUTE EGG/ LEMON HERB DRESSING

FIRST COURSE

All inclusive

PARISIENNE GNOCCHI - PORK BELLY/WILD MUSHROOM FRICASSE/ ROASTED SHALLOTS,/WILTED GREENS/ SEAWEED BROTH

MAIN COURSE

All inclusive

BEEF SHORT RIB / 63* EGG/ CAULIFLOWER PUREE/ WILD MUSHROOM DUXELLE / WATERCRESS/ CHARRED BRUSSELS SPROUTS /ARTISAN PICKLES

DESSERT

All inclusive

PISTACHIO MILLE FIEUILLE - CRISPY PUFF PASTRY LAYERS / PISTACHIO DIPLOMAT CREAM / FRESH RASPBERRIES/ PISTACHIO SOIL

Eating through the americas

STARTER

All inclusive

SEA SCALLOP/BLACK BEAN CAKE/MOLÉ/POACHED GOOSEBERRIES

FIRST COURSE

All inclusive

POZOLE SOUP/ PORK CARNITAS/ CUMIN CREMA/

MAIN COURSE

All inclusive

AAA RIBEYE/CHIMICHURRI/CORN ELOTÉ/SPICED SWEET POTATO/ACHIOTE JUS

DESSERT

All inclusive

CHOCOFLAN - MILK CHOCOLATE TORTE/PASSIONFRUIT FLAN/RASPBERRY GEL/BRULEED BLOOD ORANGE/PATRON TEQUILA BERRIES

The kaiseki experience

STARTER

All inclusive

OKONOMIYAKI topped with kewpie mayo, charred onion sweet soy reduction, katsuobushi, and miso braised pork belly

FIRST COURSE

All inclusive

Charashi don with an assortment of the freshest seafood and shellfish

MAIN COURSE

All inclusive

Miso, maple and yuzu kusho sablefish dashi with pak choi, braised shitake mushrooms and okazu( miso chili oil)

DESSERT

All inclusive

Matcha tiramisu, Matcha soaked lady fingers layered with mascarpone cream and sakura tea short bread

The italiano experience

STARTER

All inclusive

FIRST COURSE

All inclusive

Barolo braised pork cheek arrancini with taleggio cheese and served on a caponata sauce with a fresh fennel micro salad

Tuscan ricotta gnudi in a upper bench king cole brodo with preserved local heirloom tomatoes and a toasted pine nuts gremolata

MAIN COURSE

All inclusive

Codfather's seafood cacciucco, local seafood cooked in a spiced tomato and wine broth and served with garlic rubbed charred sourdough

DESSERT

All inclusive

Meyer lemon curd, italian meringue, burned white chocolate, pistachio sponge and sangiovese macerated sour cherries

The mediterranean experience

STARTER

All inclusive

Boquerones(spanish white anchovies), burrata and Caponata with flaxseed crackers

FIRST COURSE

All inclusive

Local Albacore tuna, olive emulsion, micro salad of blood orange ,french breakfast radish and fennel espelette rice crackers

MAIN COURSE

All inclusive

Duck confit with a n'duja and sorrel bean cassoulet, swiss chard and blistered heirloom tomatoes

DESSERT

All inclusive

Meyer lemon curd, italian meringue, burned white chocolate, pistachio sponge and port macerated sour cherries

The global experience

STARTER

All inclusive

Braised Octopus, burrata and Caponata with sourdough bread

FIRST COURSE

All inclusive

Morrocan carrot soup with pickled carrots and preserved lemon creme fraiche and sorrel emulsion

MAIN COURSE

All inclusive

DESSERT

All inclusive

Passion fruit lemon curd with burnt meringue, macerated berries and a amaretti cookie

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Chef Cliff's reviews

5

•

19 services

Chef Cliff was absolutely fantastic. I would have him for another event in the future no questions asked…even would have the same menu it was so fantastic.

Having Chef Cliff over to our home was an amazing experience. I would highly recommend for conversation and a unique take on a dinner with a chef that if fully engaged and truly loves creating and plating high level food. Highly recommend his service !