From a young age, I discovered my deep love for the culinary arts. I began my journey in the kitchen early on, honing my skills and techniques. Over the years, I've gained extensive experience in renowned restaurants and prestigious hotels, crafting exquisite dishes that delight the senses.

I thrive on creating memorable dining experiences and cherish the joy of sharing convivial moments with my guests. I believe that food brings people together, and I take pride in preparing dishes that contribute to the happiness of those I serve. Each plate I create is a celebration of flavors and an expression of my passion for cooking.

For me, cooking is...

For me, cooking is an art that allows me to express my creativity while bringing people together for moments of sharing and joy.

I learned to cook at...

I started to develop an interest in cooking at a young age at home, but I later pursued my studies at Paul Bocuse.

A cooking secret...

My secret in the kitchen is using fresh, high-quality ingredients and infusing every dish with passion and creativity.

My menus

El Jefe’s Feast

STARTER

Choose 2 dishes

• Blue Corn Tostada with Wild Sea Bass Ceviche (Delicate sea bass ceviche atop a crispy blue corn tostada, garnished with fresh avocado and crunchy radish)

• Sea of Cortez Shrimp Taco (Grilled shrimp from the Sea of Cortez, served in a soft taco with zesty mango salsa and fresh cilantro)

FIRST COURSE

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• Red Tuna Tiradito (Sliced red tuna dressed with a smoky chipotle vinaigrette and served with creamy eggplant caviar)

MAIN COURSE

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• Pan-Seared Snapper with Veracruz Sauce (Crispy snapper filet topped with a classic Veracruz sauce of tomatoes, olives, and capers, served over sautéed chayote)

DESSERT

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• Corn Sope with Sautéed Wild Beef (Crispy corn sope topped with sautéed beef, drizzled with ancho chili cream, and sprinkled with Cotija cheese)

Flavors of Kyoto

STARTER

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• Sashimi Bites (Fresh, delicate slices of salmon or tuna, served with soy sauce, wasabi, and pickled ginger)

• Mini Okonomiyaki (Savory Japanese pancakes with cabbage, topped with your choice of shrimp or pork, finished with okonomiyaki sauce and Japanese mayo)

FIRST COURSE

Choose 3 dishes

• Miso Soup (Classic dashi broth blended with fermented soybean paste, garnished with silky tofu, seaweed, and green onions)

• Gyoza Dumplings (Pan-seared or steamed pork and vegetable dumplings, served with a tangy soy dipping sauce)

• Tuna Tataki (Seared tuna, raw in the center, dressed with ponzu sauce and garnished with green onions)

MAIN COURSE

Choose 2 dishes

• Sukiyaki Hot Pot (Thinly sliced beef, tofu, and seasonal vegetables simmered in a sweet soy broth, served with udon noodles)

DESSERT

All inclusive

Tiramisu (A Japanese twist on the classic, with layers of mascarpone cream and rich matcha green tea powder)

Essenza Italiana

STARTER

Choose 3 dishes

• Carpaccio de Bœuf Angus, Crostini de Sourdough, Crème au Raifort (Tranches fines de bœuf Angus servies sur un pain croustillant avec une crème légère au raifort)

• Arancini à la Truffe et Parmesan (Boulettes de risotto croustillantes, parfumées à la truffe et au parmesan, accompagnées d’une sauce maison au basilic)

• Salade de Burrata et Tomates Anciennes (Burrata fraîche, tomates anciennes marinées, grissini croquants, et pesto de basilic)

FIRST COURSE

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• Risotto au Safran et Homard (Riz crémeux infusé au safran, accompagné de morceaux de homard poêlé et de moules brunoisées)

MAIN COURSE

Choose 1 dish

• Filet de Bœuf, Gratin Dauphinois et Légumes de Saison (Filet de bœuf grillé servi avec un gratin dauphinois crémeux et des légumes de saison glacés au beurre, choix de sauce : vin rouge, Roquefort ou poivre vert)

DESSERT

All inclusive

• Tiramisu Maison (Crème mascarpone légère, cacao à l’Amaro et zestes d’orange confits, le tout monté en couches aérées)

Festin du Rivage

STARTER

Choose 3 dishes

• Mediterranean Mezze Platter (Hummus, Baba Ganoush, Marinated Olives, Grilled Vegetables, and Flatbread)

Roasted Red Pepper and Feta Bruschetta (Toasted ciabatta with roasted red peppers, crumbled feta, and a drizzle of balsamic glaze)

• Salmon Tartare with Dill, Capers, and Lemon Zest (Served with thin cucumber slices and a citrus-mustard dressing)

FIRST COURSE

Choose 1 dish

• Herb-Crusted Goat Cheese Arancini (Infused with oregano, thyme, and a hint of lemon, served with a tomato and basil dip)

MAIN COURSE

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• Grilled Lamb Chops with Rosemary and Mint Yogurt Sauce (Served with Mediterranean ratatouille and roasted new potatoes)

• Sea Bass with Lemon and Herb Risotto (Accompanied by roasted Mediterranean vegetables and a saffron-laced risotto)

DESSERT

Choose 2 dishes

• Dark Chocolate Lava Cake with Pistachio Gelato (Served with a tangy berry coulis)

• Citrus Tart with Honey Yogurt and Fresh Berries (Lemon and orange tart, garnished with whipped honey yogurt and a selection of berries)

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Chef Sam's reviews

4.42

•

12 services

Our chef and his assistant were incredible. We highly recommend them. The food was exactly what we expected & then some. They were discreet & would be perfect for any occasion. They also left our kitchen spotless. A lovely experience! Can’t wait to do it again!

The whole experience was fantastic. Chef Sam produced a perfect menu, even showing great flexibility for the guests who had allergies.were The team was professional and very attentive. The food was incredible and we will definitely find another occasion to repeat the chef at home experience. Thank you for everything.