Chef Igor Dudkin
Private Chef In Calgary
I'm customer focused and creative chef with more than a decade of diverse experience working in high end restaurant environments. Highly skilled in consistently producing and presenting well-prepared and flavourful food while keeping high sanitation standards in check.
Healthy & delicious is the way!
My best skill is to combine things that doesn't always seem obvious, using feeling for measuring.
I love experimenting with flavours and fusion style is the way to go.

More about me
For me, cooking is...
For me, cooking is the way to express myself: it could be very complicated or down to earth experience, but always made with love and passion!
I learned to cook at...
I learned to cook at the top restaurant in city, which helped me setting up the bar high.
A cooking secret...
My secret in the kitchen is to combine things in a unique and unexpected way, feeling the amount I should add without need for a recipe
My menus
Bruschetta with eggplant and semi-dried tomatoes, topped with Salami
Cannelloni with Mangalitsa pork and bison Bolognese, topped with Pecorino Romano, toasted pine nuts & basil oil served with peppered beef Tenderloin
Mango crème brûlée with white chocolate
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Caesars salad with sourdough croutons & farmed eggs
Charcoaled Rib eye steak with fingerling potatoes, maple carrots & roasted beets
Pumpkin Pie with Spiced Whipped Cream
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Figs & prosciutto Carpaccio
Dill Pickle & Cream Cheese Stuffed Eggplant Mini Rolls
Lobster Bisque with a Dollop of Crème Fraîche
Veal shanks with creamy oyster mushrooms on Cauliflower rice pillow
White chocolate Panna cotta with red currant compote
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Burrata cheese with baked grapes, prosciutto di Parma 24M, glaze of balsamic and roasted pistachios
Fettuccine with Langoustine in creamy Pinot Grigio Heirloom tomatoes sauce
Tiramisu: Lady finger sponge cake, mascarpone cream & coffee jelly
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Beets Carpaccio with goat cheese mousse & crunchy walnuts
Smoked duck breasts with onion jam on crostini
Bruschetta with eggplant and semi-dried tomatoes, topped with Salami
Wild salmon bites on cucumber rounds with dill cream cheese & lemon
Burrata cheese with baked grapes, prosciutto di Parma 24M, glaze of balsamic & roasted pistachios & grissini
Forest mushrooms soup with sourdough croutons & smoked gouda
Citrus Quinoa salad with grilled Argentina pink shrimps, overflows with clementine oranges, roasted pistachios, creamy avocado, feta cheese with honey lemon dressing
Duck breast under red wine sour cherry sauce, paired with pomme puree & French beans
Frenched rack of lamb topped with tzatziki with creamy polenta, caramelized shallots & zesty asparagus
Boneless chicken thighs with spiced Persimmon sauce, crispy potato wedges & French beans
Charcoaled Rib eye steak with fingerling potatoes, maple carrots & roasted beets
Creamy seafood Risotto with garlic butter Lobster tail
Herb salmon with roasted potatoes wedges & zesty lemon asparagus with arugula & lemon sauce
Bacon wrapped pork Tenderloins topped with onion jus with roasted fingerling potatoes & bell peppers
Veal shanks with creamy oyster mushrooms on Cauliflower rice pillow
Royal Valrhona dark chocolate & bavaroise hazelnut crunch cake
French hazelnut praline with hazelnut cream in a choux (cream puff) coated in chocolate with a macaron on top
Local haskap berries Crème brûlée with white chocolate
Silken Panna cotta with blackcurrant compote
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Smoked duck breast with beets crème fraîche on crackers
Tomatoes stuffed with Arborio rice and Pesto Genovese topped with mozzarella
Salmon tartar topped with cured egg yolk & baguette
Orange Roughy(white fish filet) with lemony sauce on top of creamy spinach Risotto
Royal Valrhona dark chocolate & bavaroise hazelnut crunch cake
Silken Panna cotta with blackcurrant compote (for nuts allergy person)
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Forest mushrooms Vol-au-Vents
Onion tart with shredded Gruyère
Citrus Quinoa salad with grilled Argentina pink shrimps, overflows with clementine oranges, roasted pistachios, creamy avocado, feta cheese with honey lemon dressing
Duck breast under red wine sour cherry sauce, paired with pomme purée & French beans
Strawberry crème brûlée with white chocolate
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Honey glazed chicken wings(oven baked) with spicy avocado aioli & crunchy celery
Artichoke spinach zucchini bites
Caesars salad with sourdough croutons & farmed eggs & bacon bits
Charcoaled Rib eye steak with fingerling potatoes, maple carrots & roasted beets
Spicy lion's mane steak with maple carrots & fingerling potatoes
Local haskap berries Crème brûlée with white chocolate
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Bruschetta with eggplant and semi-dried tomatoes, topped with Salami
Cannelloni with Mangalitsa pork and bison Bolognese, topped with Pecorino Romano, toasted pine nuts & basil oil served with peppered beef Tenderloin
Mango crème brûlée with white chocolate
View full menu
Caesars salad with sourdough croutons & farmed eggs
Charcoaled Rib eye steak with fingerling potatoes, maple carrots & roasted beets
Pumpkin Pie with Spiced Whipped Cream
View full menu
Figs & prosciutto Carpaccio
Dill Pickle & Cream Cheese Stuffed Eggplant Mini Rolls
Lobster Bisque with a Dollop of Crème Fraîche
Veal shanks with creamy oyster mushrooms on Cauliflower rice pillow
White chocolate Panna cotta with red currant compote
View full menu
Burrata cheese with baked grapes, prosciutto di Parma 24M, glaze of balsamic and roasted pistachios
Fettuccine with Langoustine in creamy Pinot Grigio Heirloom tomatoes sauce
Tiramisu: Lady finger sponge cake, mascarpone cream & coffee jelly
View full menu
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