Chef Elia Muñoz Carulla

Private Chef In London

Elia Muñoz Carulla is an Alumni of Le Cordon Bleu London. She has been dedicated to the world of food industry for over 10 years with experience in catering, events as BBC GOOD FOOD SHOW and what she is more enthusiastic about: being a private chef.

Born in Madrid, she discovered her great passion in traditional home cooking as a child, always being the little helper to her mother and grandmother whom to this date, she considers the best cooks.

Spending summers in the seaside town of Valencia and working in the family restaurant, she decided to obtain her culinary school degree in Madrid, whilst gaining experience in catering and events.

Willing to discover the traditional Italian cuisine, she went to Vicenza (North Italy) and study at the University of Taste at which she met her fiancé, with whom she later together decided to pursue a professional career in London by working as a chef at restaurants and attending Cuisine at Le Cordon Bleu. She is also specialised in handmade fresh pasta at "La vecchia scuola bolognese" (the old Bolognese school in Bologna, Italy)

Here, Elia discovered her true passion for being private chef, focusing on traditional and modern Spanish, Italian and French food culture, using exquisite hand picked ingredients.

For me, cooking is...

my passion, I like to create every dish from scratch

I learned to cook at...

in my grandmother house with my mom, always around in the kitchen

A cooking secret...

Ingredients are the most important, organic and all the vegetables from my garden

My menus

Roast festive

STARTER

All inclusive

3 canapés to discuss with the chef

FIRST COURSE

Choose 1 dish

Gratinated prawns and scallops in a shallot sauce , asparagus and thyme

Celeriac veloute , wild mushrooms and white truffle oil

Handmade tortelli filled with pumpkin and ricotta, mint and peas velouté

MAIN COURSE

Choose 1 dish

Roast Chicken , filled with fricassee of aubergine and tomato with roasted chunky potatoes and mushroom sauce

Parmigiana di melanzane with baby roasted potatoes, caramelised carrots (oven baked aubergine, tomato and vegetarian cheese with tomato passata)

Roast meal (beef fillet /pork belly or chicken ) all the trimmings, Yorkshire pudding and gravy

Roast turkey breast filled with sage and onion. Duck fat roasted potatoes , caramelised carrots , honey glazed parsnips, chestnut and bacon Brussels sprouts. Bread sauce and cranberry sauce

Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables

DESSERT

Choose 1 dish

Apple and berries crumble , icecream

Sticky toffee pudding

Eton mess

Bakewell tart frangipane with cherry compote

Cheese board, biscuits and grapes

Chef favourite

STARTER

Choose 1 dish

3 canapés to discuss with the chef

FIRST COURSE

Choose 2 dishes

Salmon tartare, spring onion, beetroot and red chillies

Celeriac veloute , wild mushrooms and white truffle oil

Risotto Allo zafferano (saffron rissoto)

Beetroot risotto, burrata and hazelnuts

Handmade Black truffle tortelloni, wild mushroom , parmesan sauce and porcini

Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado

Handmade tortelli filled with pumpkin and ricotta, mint and peas velouté

Peruvian Sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce

Gratinated prawns and scallops in a shallot sauce , asparagus and thyme

Handmade ravioli , filled with spinach and ricotta , cherry tomato sauce And mozzarella pearls and burrata salad with pesto sauce to share

Gorgonzola and pear risotto

MAIN COURSE

Choose 1 dish

Slow cook beef , baby roasted potatoes , chargrilled asparagus and caramelised carrots

Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket and parmesan shavings

Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables

Chicken ballotine, filled with fricassee of aubergine and tomato with roasted chunky potatoes and mushroom sauce

Scottish beef fillet, chunky roasted potatoes, green pepper sauce and seasonal vegetables

Fish to discuss with the chef , gratin dauphinois potatoes , caramelised carrots and beans

Pan fried lamb cutlets , roasted chunky potatoes , caramelised carrots and parsnips , green beans

Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies

DESSERT

Choose 1 dish

Chocolate mousse, berries, berry coulis, creme chantillí

Creme brûlée

Tiramisu

Pears in red wine

Crema catalana

Apple tart

Mango and passion fruit pannacotta

Almond tart with vanilla icecream

Lemon meringue pie

Vanilla pannacotta with raspberry coulis

Tarte au citron with rapsberries

Sticky toffee pudding

Chocolate and walnuts brownie with vanilla icecream

Vanilla cheesecake with warm blueberry coulis and icecream

Fruit salad with creme chantilly in a side

Apple and berries crumble , icecream or custard

Cheese board, biscuits and grapes

My favourite menu

STARTER

Choose 1 dish

3 canapés to discuss with the chef

Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado (Pescetarian/GF

Peruvian Sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce

Salmon tartare, spring onion, beetroot and red chillies

Gratinated scallops in a shallot sauce , asparagus and thyme

FIRST COURSE

Choose 1 dish

Beetroot risotto, burrata cream and hazelnuts

Handmade Black truffle tortelloni, wild mushroom , parmesan sauce and porcini

Handmade ravioli , filled with spinach and ricotta , cherry tomato sauce And mozzarella pearls

Baby leave salad, heritage tomatoes, burrata from Puglia, handmade pesto

Gorgonzola and pear risotto

Risotto Allo zafferano (saffron rissoto)

MAIN COURSE

Choose 1 dish

Slow cook beef , baby roasted potatoes , chargrilled asparagus and caramelised carrots

Beef fillet tagliata , baby potatoes, chimichurri sauce , wild rocket and parmesan shavings

Scottish beef fillet, chunky roasted potatoes, green pepper sauce and seasonal vegetables

Pan fried lamb cutlets , roasted chunky potatoes , caramelised carrots and parsnips , green beans

Welsh rack of lamb, gratin dauphinois potatoes, grain mustard gravy and seasonal vegetables

Fish to discuss with the chef , roated baby potatoes , caramelised carrots and beans

Chicken ballotine, filled with fricassee of aubergine and tomato

Chicken supreme , creamy mash potato and celeriac , spinach puree and veggies

Parmigiana di melanzane (oven baked aubergine, tomato and vegetarian cheese with tomato passata)

DESSERT

Choose 1 dish

Almond tart with vanilla icecream

Chocolate and walnuts brownie with vanilla icecream

Handmade tiramisu

Pears in red wine and vanilla icecream