My name is David "Aka" FroggieChef and I was born on the outskirts of Paris France.

To me, passion for food is all about culture and education, and my education, as cliché as it sounds, started at home watching my grandmother and mother spend hours creating delightful family meals.

I started my professional career in the best school there is working with Michelin starred chefs in their restaurants where I obtained a classical French food training.

“Chef” ing has given me the chance to work abroad in fantastic locations like New Caledonia, St. Martin & St. Barthelemy in the West Indies, and Germany. I always had a passion for discovering countries through their food, people, and culture and it has certainly influenced my cooking and orientated me towards a more modern, fusion, and diverse cooking. I love traveling so much so that my partner and I are planning to do a food review blog of all the great restaurants in all the beautiful places we've been lucky enough to visit around the globe.

Settled for some time now in the UK my last job before Covid was as an Executive Chef overseeing the kitchen and managing high-level food operations for 3 London catering brands.

I had the opportunity to cook for High society and UHNWI and have met politicians, celebrities, and Royalty. I’ve worked in wonderful places such as the Houses of Parliament, Westminster Cathedral, the Tate Gallery, and many other London monuments.

I have now earned the trust and loyalty of several personalities and have become their “Required” / “Go-To” Personal Head Chef” on a regular basis in their private homes and on their boats or running the kitchen of their off-site larger events.

After spending several months during the first wave of Covid last year cooking 55K + free meals for the NHS Meal Force I am now flying on my own with this new venture.

I am looking forward to designing your menus and being able to cook for you.

For me, cooking is...

PASSION AND LIVELYHOOD

I learned to cook at...

I know It may sounds cliché , but I started by whatching my Grand mother , then my mum and went to one of the two best catering's school in Paris

A cooking secret...

Put your heart in anything you do

My menus

Spanish

STARTER

All inclusive

Chef selection of tapas

FIRST COURSE

All inclusive

Spicy gaspacho

Pipirrana

Ensaladilla rusa

Huevos rotos con chorizo

Pork with melon ajo blanco

Bermonsey bomb

Octopus with baby potatoes, pimenton and olive oil

Gambas al ajillo - garlic prawns

MAIN COURSE

All inclusive

Bacalao a la riojana with crispy Garlic

Paella Valencienna ( surf & Turf)

Salted cod with crushed potatoes , chorizo, tomato and thyme vinaigrette

Pork filet with chimichurri and red pepper puree

Cod loin with pimenton, spinach, pine nuts and raisins

Vegetarian paella

DESSERT

All inclusive

Creme Catalan

Tocino de cielo

Platanos canario - Caramelised bananas with ice cream and toffee sauce

Churros with chocolate orange sauce

Thai

STARTER

All inclusive

Chef selection of 2 canapes depending on menu selection

FIRST COURSE

Choose 1 dish

Thai fish cake, sweet and sour cucumber pickled

Asian slaw, prawns and prik nam pla

Thai red curry mussels

Tom yum soup

Summer rolls

Thai chicken , peanut sauce

Ming poo pork

Thai corn cake with asian slaw

Thai crab cake ,asian slaw

MAIN COURSE

All inclusive

Salmon yellow curry

Vegan and vegetarian yellow curry

Thai fish green curry

Aubergine thai jungle curry

Prawn massaman curry

Sea bass rice noddle salad

Chicken red curry

DESSERT

All inclusive

Summer BBQ

STARTER

All inclusive

Selection of canapes or nibbles ( not included but available on request)

FIRST COURSE

Choose 3 dishes

Pickled baby beetroot, feta, semi dried tomatoes and lentille du Puys salad

Burnt cauliflower, zataar, quinoa, apricot and pistachio salad

Marinated courgette, crushed pea , mint and ricotta salad

Penne pasta , Chargrilled vegetable, mozarella and basil pesto salad

Chargrilled vegetable and torn basil salad

Chargrilled broccolis, red chilli, smoked garlic, and flaked almond salad

Basmati, wild rice, baby corn, leek, popee seed & feta

Chargrilled nectarine & proscuitto ham salad ( in season only)

Chargrilled marinated Tofu

Spinach, Watermelon and Feta Salad

New Potato and Spring Onion Salad

Moroccan couscous, harissa, almonds, mint, pomegranate and orange

Greek salad

Asian coleslaw

Waldorf salad

Grilled corn on the cobb

American coleslaw

Garlic Portobello Mushrooms

Za’atar Rubbed Baby Aubergines, Chive Oil

Chargrilled asparagus

Grilled Pineapple, Radicchio and Quinoa

Cajun spiced sweet potato

Mixed leave

Mange tout & green bean salad , parmesan shaving

Bespoke side dish or salad on request

MAIN COURSE

Choose 3 dishes

Home made beef burger

Surrey farmed pork sausages

Piri piri chicken Legs

Moroccan Merguez (hallal)

Chargrilled chicken Caesar Salad

Spiced chicken served with corn, avocado and lime

28 Day Aged Flat Iron Steak, Chimmicurri

American BBQ pull pork

Ash potaoes with sour cream and chive

Spatchcock Poussin, Spiced Peach Chutney

Peri Peri Butterflied Chicken Breast, Salsa Verde

Wild Boar sausage , Red Onion Jam

Lamb Cutlets, Garlic Yoghurt, Pickled Radish

Lamb kofta, cucumnber raita

Half Grilled Lobster ( with supplement depending on market)

Salmon , mango and avocado salsa

Blackened ,sardines,

Giant garlic and chilli Gambas ( with supplement depending on market)

Barley Miso and ginger pork belly

Seared tuna steak

Bespoke BBQ dish on request

Grass-fed flat iron style steak

Grilled boneless sea bass filet

Confit cauliflower steak

Sweet chilli halloumi and vegetable skewers

Lemon and herb smoked lamb shoulder

DESSERT

Choose 2 dishes

Tarte au pomme normande

Lemon tart, clotted cream

Classic amaretto tiramisu

Summer berries Eton mess with Italian Meringue

Chocolate a raspberry tart

New york cheesecake

Tarte tatin , creme fraiche

Blackcurrant cheesecake

Chocolate fudge brownie and summer berries

Frangipan tart

Victoria sponge cake

Banoffee pie

Carrot 1 orange cake

Nobu style

STARTER

Choose 1 dish

Bespoke canape on request

Tempura prawns , creamy spicy sauce

Sweet soy tuna, pickled ginger skewer

Salmon tartare , sesame cone , wasabi mayo

Hand dive Scallop ceviche, lotus crisp

Yakatori chicken

Asian Duck, vegetable rice roll

Tempura vegetable

Rice vegetable summer roll

Sashimi tacos

Gyozia selection

Tsukune (Chicken Meatballs)

Okonomiyaki

FIRST COURSE

Choose 1 dish

Bespoke first course on Request

Sesame & sweet soy , tuna, Muli salad

Crab and avocado roll

Snapper Ceviche, Chinese Watermelon, Tempura Asparagus and Avocado

Tuna sashimi salad , matsushisa dressing

Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu

Salmon and scallop ceviche

Beef fillet tataki with onion ponzu and garlic crisps

Tonkatsu pork

Baked panko-crumbed avocado fries with tahini miso sauce

Spice-crusted tofu with kumquat radish salad

Black Rice, Ginger Tempeh, Goji Berries, Rocket, Coriander, Avocado

MAIN COURSE

Choose 1 dish

Kohitsuji yaki – chargrilled teriyaki lamb chops

Miso broth with glass noodles, nori, tofu and red onion

Gyudon beef and noddles

Barley Miso and ginger braised pork belly

Pork tenderloin with terriaki sauce

Wagyu beef (with supplement upon availability ) asparagus, oyster mushroom anticucho sauce or wasabi pepper sauce

Salmon katsu curry

Charred Cod, dashi , clams and pak choi and enoki

Cod with Champagne and yuzu miso sauce

Skate wings poached in miso and ginger with chilli and coriander

Salmon with dashi braised salmon skin and deep fried aubergine puree

Vegan katsu curry

Swiss Chard and Tofu Stir-Fry

Terriaki chicken

Torrikatsu chicken

Miso black cod, charred hisppy cabbage, romano and cauliflower puree, tumbleweed potatoes, oyster leaf

DESSERT

Choose 1 dish

Fuit toban Yaki

Spiced Fuji apple crumble with vanilla and dulce de leche ice-cream

Chocolate Mousse with Matcha Ice Cream

So yang tiramisu

Mocchi icecream

Vegan Japanese Soufflé Pancakes, Matcha Ice Cream, Black Sesame Syrup

Show me more

Chef David Jean's reviews

4.89

•

6 services

I found from the appetisers to the desert and beyond David was polite,engaging when required and not overwhelming. The food was excellent, just enough and David never once tried to push the next course Over both my partner and myself felt the private Chef was a perfect evening and never had to worry. Also David produced food we wanted outside his normal range Cannot flaw Chef Geoff & Suzi

Chef David and ourselves kept a respectable distance at all times, following Covid restrictions, but this did not spoil our evening with exquisite food. He was polite, efficient and above all, an excellent chef. There was complete silence when we first tucked into our meals as we appreciated all the gorgeous flavours coming together.

Very impressed with our Chef David Jean Chaoring who cooked a fantastic authentic French menu in my home. Very accommodating and tidied and cleaned everything too. Would recommend