Chef Fabian Montoya.
Private Chef In MedellínGet to know me better
I'm a culinary storyteller, with a passion for turning ingredients into unforgettable experiences, one delicious dish at a time.
With more than 18 years of experience in the culinary world, I possess deep knowledge and exceptional cooking skills. My ability to experiment and create innovative dishes demonstrates the passion I have for gastronomy.
My ability to identify and feel ingredients just by tasting them is truly impressive and my unique connection to food is evident.
My versatility in cooking a wide variety of dishes demonstrates my mastery of different culinary styles.
More about me
For me, cooking is...
a joyful symphony of flavors, a creative escape, and a delicious way to share warmth and happiness with others.
I learned to cook at...
my grandmother's house, she was my only true inspiration.
A cooking secret...
lies in infusing every dish with a dash of love.
My menus
Chicharron ceviche
Patacones with wacamole (platains)
Mini empanadas
Bandeja paisa
Porcheta stuffed with mushrooms
Sudado de pollo o de cerdo
Tangerine and honey rings with cream cheese, red fruit panela and peaches
Fruits with cream, honey and grated cheese
Leche asada
Figs stuffed with arequipe
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Tomatoes confit with black olives and balsamic vinegar
Roasted eggplants with shrimps
Mediterranean soup
Fattoush
Beef tenderloin with white sauce and shrimps
Musaka
Paella Valenciana
Strawberry cheesecake
Catalan cream
Tiramisu
Brownie with ice cream
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Sushi rolls
Spring rolls
Salmon sashimi with rucula, soy or with balsamic vinegar
Green tea risottoGreen tea risotto with shiitake (a kind of zeta or champignon) and pork loin
Shrimp skewers
Ramen
Coffee jelly
Fried ice cream
Caramelized fruit rolls
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Onion Soup
Bean, potato and walnut salad with white dressing with coriander
Champignons stuffed with bechamel sauce and cheese, au gratin
Filet Mignon
Salmon with brandy au flambé
Ragoût de bœuf
Red fruits and crème brulee tartlet
Tarte Tatin (apple tart)
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Capressa salad with pesto
Brusquettes with Cream Cheese and Serrano Ham
Burrata salad with candied cherry tomatoes, rugula, pesto, balsamic vinegar reduction and brazil nuts
Tenderloin cartoccio with garlic bread or stuffed portobellos with cream cheese and parmesan cheese
Ravioli stuffed with cream cheese and basil, salmon or shrimp in pesto or napolitana sauce
Portobello risotto with beef, salmon or chicken tenderloin
Canoli with Italian cream or cream cheese and honey
Fruit cup with ice cream
Roasted fruits with brandy
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