Chef Valentin Sorkin
Private Chef In Cannes
Get to know me better
A Michelin-trained chef blending classic techniques with modern trends and global flavors to create vibrant, seasonal, and unforgettable experience
Hello! I'm a passionate Chef de Cuisine with a love for crafting unforgettable dining experiences. My culinary journey began at two of Paris' most renowned schools-Ferrandi and Le Cordon Bleu— where I honed my skills and developed a deep appreciation for culinary art. Since then, l've worked in Michelin-starred kitchens, trendy modern concepts, and exclusive private events.
My cuisine is young, vibrant, and inspired by a fusion of cultures. I specialize in creating healthy, modern, and flavorful dishes with a strong focus on vegetarian cuisine, always prioritizing fresh, seasonal ingredients. Whether it's a special night, a vacation treat, or making everyday meals extraordinary, I'm here to bring beauty and ease to your table.
Let me transform your next meal into a memorable occasion.
Feel free to ask any questions or share your preferences—I’d love to tailor the perfect experience for you!

More about me
For me, cooking is...
Cooking brings me joy and allows me to share happiness through my work.
I learned to cook at...
From childhood to world-class kitchens, my journey includes time at Michelin-starred Ze Kitchen Gallery (1*) and the prestigious Hotel Le Bristol
A cooking secret...
I blend classical techniques with modern trends, infusing my dishes with global inspirations to create something truly unique.
My menus
Hamachi Crudo with Yuzu Kosho & Shiso Oil – Thinly sliced yellowtail drizzled with citrusy yuzu kosho, finished with shiso-infused oil and crispy shallots
Crudo dorade royal with ponzu and lemon caviar
Bluefin Tuna Tartare with Gochujang & Sesame Rice Crisps – Hand-cut fatty tuna mixed with fermented Korean chili, sesame oil, and crispy nori-seasoned rice crackers
Torched Ora King Salmon Sashimi with Miso-Caramel Glaze – Lightly flame-seared salmon drizzled with white miso caramel, served with micro cilantro and pink radish
Oysters on the Half Shell with Ponzu Granita & Finger Lime – Fresh oysters topped with a frozen ponzu granita and bursts of finger lime caviar
Scallops carpaccio with soy sauce exotic flavors and coconut mango emulsion
Prawns with Ginger-Scallion Oil – Jumbo tiger prawns, grilled over binchotan charcoal, brushed with fragrant ginger-scallion oil
Crispy Soft Shell Crab With wasabi mayo
Gyoza with Dashi Butter – House-made dumplings stuffed with miso-marinated kimchi pork , served with a silky dashi butter sauce
Eggplant with miso , mango , seasonal mushrooms
Octopus with red wine miso sauce, zesty broccolini
King Crab Fried Rice with XO Sauce & Duck Egg – Wok-tossed jasmine rice with Alaskan king crab, umami-packed XO sauce, and a rich duck egg yolk
Cod miso chimichurri, baby spinach truffle salad
Duck breast umami
Coconut pannacota with mango and passion fruit
Lemon yuzu tart, lemon shortbread, dry meringue
Vanilla Ice cream/dry meringue/ raspberry, passion fruit
Light chocolate mousse with seasonal berries and salted caramel
View full menu
Burrata with seasonal berries & Pistachio Gremolata – Creamy burrata paired with berries, fresh vanilla , toasted pistachios, and a drizzle of basil oil
Grilled Octopus with Harissa & Labneh – Tender octopus, lightly charred, served with smoked paprika oil and a cool, herbed yogurt sauce
Tuna Tartare with Avocado & Yuzu Kosho – A Mediterranean take on tartare, featuring hand-cut tuna, citrus zest, and a hint of Japanese yuzu spice
Roasted Red Pepper & Almond Gazpacho – A smooth, chilled Spanish soup with Marcona almonds, sherry vinegar, and a hint of smoked paprika
Salade Niçoise – A classic salad with tuna, haricots verts, boiled eggs, tomatoes, and anchovies
Escargots à la Provençale – Snails baked in garlic, parsley, and pastis butter
Salmon tataki /yuzu/Soja sauce/ honey cress
Cacio e Pepe with Aged Comté & Black Truffle – A luxurious take on the Roman classic
Za’atar Roasted Cauliflower with Tahini & Pomegranate – Crispy spiced cauliflower drizzled with lemon-tahini sauce and fresh herbs
Risotto aux Truffes – Creamy truffle risotto with aged Comté cheese
Loup de Mer en Croûte de Sel – Whole Mediterranean sea bass baked in a salt crust, served with fennel and saffron beurre blanc
Magret de Canard aux Figues – Seared duck breast with a fig and balsamic reduction, served with potato gratin
Australian Beef entrecôte with seasonal glazed vegetables
Iberico pork filet mignon stuffed with rocket and blueberries
Baby chicken/candied lemon/chilli/garlic
Lemon yuzu tart, lemon shortbread, dry meringue
Coconut pannacota with mango and passion fruit
Millefeuille With seasonal fruits and vanilla ice cream
Chocolate fondant Valhrona with vanilla ice cream
Selection of cheese from the farm with assortment of jems and bread
View full menu
Tomato collection with wild strawberries, buratta, arugula
Vitello tonato
Eggplant parmigiana
Creamy polenta with prosciutto
Veal Milanese
Lasagna
Linguine ale vongole
Octopus Mediterranean style
Dorade filet/olives/cappers/tomatoes
Tiramisu
Coconut pannacota with mango and passion fruit
Grilled pears with rosemary and mascarpone cream
Vanilla Ice cream/dry meringue/ raspberry, passion fruit
View full menu
Beef tartare Classic
Camembert grilled with hazelnuts ,berries
Bugrondy snails with parsley butter
Artichoke flower with classic venegret sauce and orange
Foi gras with selection of homemade c confitures
Beef entrecôte with seasonal glazed vegetables
Dorade filet/olives/cappers/tomatoes
Duck breast glazed with oranges
Summer truffle linguine
Risotto with cepes
Apple tart tatin with vanilla ice cream
Chocakate fondant with vanilla ice cream
Millefeuille With seasonal fruits and vanilla ice cream
Selection of cheese from the farm with assortment of jems and bread
View full menu
Huîtres Fine de Claire avec Mignonette au Champagne – Fresh oysters from Marennes-Oléron, served with a classic shallot-champagne vinegar mignonette
Tartare de Bar avec Citron Confit et Caviar – Delicate sea bass tartare with preserved lemon, crème fraîche, and a touch of caviar
Carpaccio de Saint-Jacques à l’Huile de Truffe – Thinly sliced scallops drizzled with white truffle oil, pink peppercorns, and fleur de sel
Saumon Gravlax à la Fleur de Sel et Aneth – House-cured salmon with dill, lemon zest, and a Dijon-honey dressing, served with blinis
Moules Marinières au Vin Blanc et Échalotes – Classic mussels steamed in white wine, shallots, and herbs, finished with Normandy butter
Ravioles de Homard à la Bisque – Delicate lobster ravioli in a rich, creamy bisque reduction
Salade Tiède de Poulpe à la Provençale – Warm octopus salad with cherry tomatoes, Niçoise olives, and herbes de Provence vinaigrette
Soupe de Poisson avec Rouille et Croûtons – Traditional Provençal fish soup, served with garlicky rouille and crispy baguette croûtons
Shrimp cocktail with garlic sauce
Loup de Mer en Croûte de Sel avec Sauce Vierge – Whole Mediterranean sea bass baked in a salt crust, served with a light tomato and basil
Octopus Mediterranean style
Dorade filet/olives/cappers/tomatoes
Zesty Salmon grilled with baby potatoes
Apple tart tatin with vanilla ice cream
Chocakate fondant with vanilla ice cream
Coconut pannacota with mango and passion fruit
Lemon yuzu tart, lemon shortbread, dry meringue
View full menu
Hamachi Crudo with Yuzu Kosho & Shiso Oil – Thinly sliced yellowtail drizzled with citrusy yuzu kosho, finished with shiso-infused oil and crispy shallots
Crudo dorade royal with ponzu and lemon caviar
Bluefin Tuna Tartare with Gochujang & Sesame Rice Crisps – Hand-cut fatty tuna mixed with fermented Korean chili, sesame oil, and crispy nori-seasoned rice crackers
Torched Ora King Salmon Sashimi with Miso-Caramel Glaze – Lightly flame-seared salmon drizzled with white miso caramel, served with micro cilantro and pink radish
Oysters on the Half Shell with Ponzu Granita & Finger Lime – Fresh oysters topped with a frozen ponzu granita and bursts of finger lime caviar
Scallops carpaccio with soy sauce exotic flavors and coconut mango emulsion
Prawns with Ginger-Scallion Oil – Jumbo tiger prawns, grilled over binchotan charcoal, brushed with fragrant ginger-scallion oil
Crispy Soft Shell Crab With wasabi mayo
Gyoza with Dashi Butter – House-made dumplings stuffed with miso-marinated kimchi pork , served with a silky dashi butter sauce
Eggplant with miso , mango , seasonal mushrooms
Octopus with red wine miso sauce, zesty broccolini
King Crab Fried Rice with XO Sauce & Duck Egg – Wok-tossed jasmine rice with Alaskan king crab, umami-packed XO sauce, and a rich duck egg yolk
Cod miso chimichurri, baby spinach truffle salad
Duck breast umami
Coconut pannacota with mango and passion fruit
Lemon yuzu tart, lemon shortbread, dry meringue
Vanilla Ice cream/dry meringue/ raspberry, passion fruit
Light chocolate mousse with seasonal berries and salted caramel
View full menu
Burrata with seasonal berries & Pistachio Gremolata – Creamy burrata paired with berries, fresh vanilla , toasted pistachios, and a drizzle of basil oil
Grilled Octopus with Harissa & Labneh – Tender octopus, lightly charred, served with smoked paprika oil and a cool, herbed yogurt sauce
Tuna Tartare with Avocado & Yuzu Kosho – A Mediterranean take on tartare, featuring hand-cut tuna, citrus zest, and a hint of Japanese yuzu spice
Roasted Red Pepper & Almond Gazpacho – A smooth, chilled Spanish soup with Marcona almonds, sherry vinegar, and a hint of smoked paprika
Salade Niçoise – A classic salad with tuna, haricots verts, boiled eggs, tomatoes, and anchovies
Escargots à la Provençale – Snails baked in garlic, parsley, and pastis butter
Salmon tataki /yuzu/Soja sauce/ honey cress
Cacio e Pepe with Aged Comté & Black Truffle – A luxurious take on the Roman classic
Za’atar Roasted Cauliflower with Tahini & Pomegranate – Crispy spiced cauliflower drizzled with lemon-tahini sauce and fresh herbs
Risotto aux Truffes – Creamy truffle risotto with aged Comté cheese
Loup de Mer en Croûte de Sel – Whole Mediterranean sea bass baked in a salt crust, served with fennel and saffron beurre blanc
Magret de Canard aux Figues – Seared duck breast with a fig and balsamic reduction, served with potato gratin
Australian Beef entrecôte with seasonal glazed vegetables
Iberico pork filet mignon stuffed with rocket and blueberries
Baby chicken/candied lemon/chilli/garlic
Lemon yuzu tart, lemon shortbread, dry meringue
Coconut pannacota with mango and passion fruit
Millefeuille With seasonal fruits and vanilla ice cream
Chocolate fondant Valhrona with vanilla ice cream
Selection of cheese from the farm with assortment of jems and bread
View full menu
Tomato collection with wild strawberries, buratta, arugula
Vitello tonato
Eggplant parmigiana
Creamy polenta with prosciutto
Veal Milanese
Lasagna
Linguine ale vongole
Octopus Mediterranean style
Dorade filet/olives/cappers/tomatoes
Tiramisu
Coconut pannacota with mango and passion fruit
Grilled pears with rosemary and mascarpone cream
Vanilla Ice cream/dry meringue/ raspberry, passion fruit
View full menu
Beef tartare Classic
Camembert grilled with hazelnuts ,berries
Bugrondy snails with parsley butter
Artichoke flower with classic venegret sauce and orange
Foi gras with selection of homemade c confitures
Beef entrecôte with seasonal glazed vegetables
Dorade filet/olives/cappers/tomatoes
Duck breast glazed with oranges
Summer truffle linguine
Risotto with cepes
Apple tart tatin with vanilla ice cream
Chocakate fondant with vanilla ice cream
Millefeuille With seasonal fruits and vanilla ice cream
Selection of cheese from the farm with assortment of jems and bread
View full menu







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