Chef Igor Dudkin
Private Chef In CalgaryI'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
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
Forest mushrooms soup with sourdough croutons & smoked gouda
Citrus Quinoa salad 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
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
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Honey glazed chicken wings(oven baked)
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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Cucumber Rounds with Guacamole & Spicy Shrimp
Lobster Bisque with a Dollop of Crème Fraîche
Walnut-Rosemary Crusted Salmon with fingerling potatoes and crispy broccoli
Cake
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Beets Carpaccio with goat cheese mousse and crunchy walnuts
Forest mushrooms soup with sourdough croutons
Frenched rack of lamb topped with tzatziki with creamy polenta, caramelized shallots & zesty asparagus
Lemon tart: Almond & lemon cake, lemon cremeux with crushed lemon compote, soft lemon meringue on top
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Beets hummus with vegetable platter
Harissa Eggplant with lentils, pomegranate, feta, Pickled onion, roasted pistachios, mint&parsley dressed with honey vinaigrette
Lamb leg mint confit with roasted herb potatoes and beets, topped with fresh pomegranate
Raspberry rose pistachio cake
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Artichoke spinach courgettis (zucchini) bites
Salade Parisienne (mixed greens, chicken, boiled potatoes, hard-boiled eggs, olives) garnished with cornichons and dressed with a classic French vinaigrette
Duck breast under red wine sour cherry sauce, paired with grilled & roasted veg
Mango crème brûlée with white chocolate & meringue
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Bruschetta with eggplant and semi-dried tomatoes, topped with Salami
Burrata cheese with baked grapes, prosciutto di Parma 24M, glaze of balsamic and roasted pistachios
Creamy seafood Risotto with garlic butter Lobster tail
Tiramisu: Lady finger sponge cake, mascarpone cream & coffee jelly
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