Chef Arthur Whiting
Private Chef In Bogotá
I have been working in the culinary industry for the last 12 years of my life. I attended Johnson & Wales University to obtain my degree in Culinary Arts and Foodservice Management. Since my schooling I have primarily worked in American fine dining in various settings. I have also been lucky enough to travel a considerable amount around the world to gain inspiration and learn new cooking techniques. I have been working as a private chef for the last three years and I found it to be my passion. I love the ability to work closely with my clients to create a unique and satisfying dining experience. I am well versed in identifying dietary needs and food preferences and take my clients' needs very seriously. That being said, cooking is fun and I am passionate about creating warm and enjoyable experiences.
More about me
For me, cooking is...
Cooking is an opportunity to make the most essential parts of life effortless and unforgettable.
I learned to cook at...
I learned to cook at Johnson & Wales University as well as working in various high-end restaurants.
A cooking secret...
Proper preparation prevents poor performance
My menus
Smoked butternut bisque - agave, toasted pepitas, crème de coco
Winter salad with mixed greens, toasted pecan, crisp apple, puffed millet and a spiced cider vinaigrette
Spinach Gnocchi sautéed with guanciale, Calabrian chilis, garlic confit, and finished with a white wine pan sauce
1000 layer cake - Delicate layers of crepe drizzled with chai spice reduction and frosted with an orange blossom buttercream
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White miso broth with silken tofu and wakame
Chicken and scallion gyoza with tangy ponzu dipping sauce
Thai basil and chicken spring roll with sweet chili dipping sauce
Chive and shrimp spring roll with sweet chili dipping sauce
Spicy tuna roll - fresh diced tuna with spicy sriracha aioli
California roll - cucumber, crab and avocado
Unagi roll - roasted eel and fried garlic with fresh avocado and eel sauce
Spicy Crab roll - creamy and satisfying with a kick
Big Shrimpin Roll - fresh diced shrimp with cilantro and lemon aioli and tobiko
Powder Roll - tilapia and daikon radish with puffed millet
Custom Roll - request a favorite
Broiled mackerel - soy ginger glaze and fresh scallion served over rice
Seared scallop and king oyster mushroom with chive oil and sesame
Baby bok choy sautéed with garlic, ginger, and a sweet soy reduction
Pan fried udon with fiery chili sauce
Teriyaki glazed yam
Mochi ice cream assortment
Japanese cheesecake - light and fluffy cheesecake with citrus flavor
Red bean buns - sweet red bean paste inside a fluffy steam bun
Green tea 1000 layer cake - crepe cake layered with delicious matcha frosting
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Hummus - chickpea dip with sesame, olive oil, and lemon
Olive Tapenade
French onion dip
Assorted Crackers
Prepared Cesar salad with garlic croutons and shaved parmesan, homemade Cesar dressing on the side
Vegetable crudité platter - Carrot, cauliflower, celery, cherry tomato, jicama
Butternut squash soup
Tomato basil soup
Pesto chicken pasta salad - rotini pasta with grilled chicken, pine nuts, mozzarella cheese and pesto sauce
Southwestern chicken salad - Grilled chicken with caramelized onions, corn, celery, and barbecue aioli
Vegetarian pasta salad - cheese tortellini with sundried tomatos, roasted garlic, marinated artichoke hearts, fresh oregano and basil
Stuffed bell peppers - Sweet yellow peppers stuffed with blend of rice, cheese, and spicy sausage (Bake and serve)
Three cheese lasagna - Riccotta, mozzarella, and asiago with scratch marinara (Bake and serve)
Chicken Enchiladas - Succulent shredded chicken and cheese enchiladas smothered in salsa verde (Bake and serve)
Pumpkin pie tartelette with toasted marshmallow and cocoa nib
Mochi ice cream assortment
1000 layer cake - Delicate layers of crepe drizzled with chai spice reduction and frosted with an orange blossom buttercream
1000 layer cake - Delicate layers of crepe drizzled with limoncello reduction and frosted with an orange blossom buttercream
View full menu
Tortilla chips with home made pico de gallo, salsa verde, and salsa chipotle
Taco bar toppings: Shredded lettuce, diced onion, cilantro, pickled carrot, pickled jalapenos, cotija cheese, lime crema
Hard corn tortilla shells, soft corn and flour tortilla
Achiote Chicken
Carne Asada
Pork al Pastor
Chili and Lime Shrimp
Tres Leches Cake served with horchata ice cream
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Shrimp cocktail with homemade cocktail sauce
House salad - chopped iceberg lettuce with shredded carrots, cherry tomato, cucumber, and bacon bits
Boneless New York Strip served with sides of creamed spinach and parsnip casserole, gratin potatoes, and horseradish creme
Fresh baked chocolate chip cookies with vanilla ice cream and fudge drizzle
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Baked brie in a delicate puff pastry with orange cardamom reduction, served with an assortment of bread and fruit
Winter salad with mixed greens, roasted root vegetables, crisp apple and a spiced cider vinaigrette
Bourbon and maple candied yams
Southern dressing - cornbread stuffing with andouille saisage and smoked poblanos
Herb crusted rack of lamb with roasted cippolini, heirloom carrot, and mint chutney
Creme brulee infused with chai spice
View full menu
Smoked butternut bisque - agave, toasted pepitas, crème de coco
Winter salad with mixed greens, toasted pecan, crisp apple, puffed millet and a spiced cider vinaigrette
Spinach Gnocchi sautéed with guanciale, Calabrian chilis, garlic confit, and finished with a white wine pan sauce
1000 layer cake - Delicate layers of crepe drizzled with chai spice reduction and frosted with an orange blossom buttercream
View full menu
White miso broth with silken tofu and wakame
Chicken and scallion gyoza with tangy ponzu dipping sauce
Thai basil and chicken spring roll with sweet chili dipping sauce
Chive and shrimp spring roll with sweet chili dipping sauce
Spicy tuna roll - fresh diced tuna with spicy sriracha aioli
California roll - cucumber, crab and avocado
Unagi roll - roasted eel and fried garlic with fresh avocado and eel sauce
Spicy Crab roll - creamy and satisfying with a kick
Big Shrimpin Roll - fresh diced shrimp with cilantro and lemon aioli and tobiko
Powder Roll - tilapia and daikon radish with puffed millet
Custom Roll - request a favorite
Broiled mackerel - soy ginger glaze and fresh scallion served over rice
Seared scallop and king oyster mushroom with chive oil and sesame
Baby bok choy sautéed with garlic, ginger, and a sweet soy reduction
Pan fried udon with fiery chili sauce
Teriyaki glazed yam
Mochi ice cream assortment
Japanese cheesecake - light and fluffy cheesecake with citrus flavor
Red bean buns - sweet red bean paste inside a fluffy steam bun
Green tea 1000 layer cake - crepe cake layered with delicious matcha frosting
View full menu
Hummus - chickpea dip with sesame, olive oil, and lemon
Olive Tapenade
French onion dip
Assorted Crackers
Prepared Cesar salad with garlic croutons and shaved parmesan, homemade Cesar dressing on the side
Vegetable crudité platter - Carrot, cauliflower, celery, cherry tomato, jicama
Butternut squash soup
Tomato basil soup
Pesto chicken pasta salad - rotini pasta with grilled chicken, pine nuts, mozzarella cheese and pesto sauce
Southwestern chicken salad - Grilled chicken with caramelized onions, corn, celery, and barbecue aioli
Vegetarian pasta salad - cheese tortellini with sundried tomatos, roasted garlic, marinated artichoke hearts, fresh oregano and basil
Stuffed bell peppers - Sweet yellow peppers stuffed with blend of rice, cheese, and spicy sausage (Bake and serve)
Three cheese lasagna - Riccotta, mozzarella, and asiago with scratch marinara (Bake and serve)
Chicken Enchiladas - Succulent shredded chicken and cheese enchiladas smothered in salsa verde (Bake and serve)
Pumpkin pie tartelette with toasted marshmallow and cocoa nib
Mochi ice cream assortment
1000 layer cake - Delicate layers of crepe drizzled with chai spice reduction and frosted with an orange blossom buttercream
1000 layer cake - Delicate layers of crepe drizzled with limoncello reduction and frosted with an orange blossom buttercream
View full menu
Tortilla chips with home made pico de gallo, salsa verde, and salsa chipotle
Taco bar toppings: Shredded lettuce, diced onion, cilantro, pickled carrot, pickled jalapenos, cotija cheese, lime crema
Hard corn tortilla shells, soft corn and flour tortilla
Achiote Chicken
Carne Asada
Pork al Pastor
Chili and Lime Shrimp
Tres Leches Cake served with horchata ice cream
View full menu
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