Private Chef Jamil Selem

I am an extroverted, self-taught young man.

However, I was lucky to study a career, work in what I love most, take advantage of the opportunities that arise and share everything I have learned with others.

I am always grateful for each experience that has given me the development and professional growth that I need for each occasion, allowing me to feel comfortable in any area of gastronomy.

I would love to cook for you

For me, cooking is...

The most precious event where you can create unforgettable memories to share emotions, fill hearts and forge new friendships

I learned to cook at...

My mom, being single for most of her life, was always busy at work due to money necessities and I had to learn to cook my own food when she was absent

A cooking secret...

Less is more, Transmit a lot with little. make it unforgettable and simple. finish what you started

My menus

Navidad Rock

STARTER

Choose 2 dishes

Empanadas de espinacas y tofu: empanadas veganas rellenas de espinacas frescas, tofu sazonado y especias

Canapés de queso crema con salmon, rajas y elote sobre una posta de pan o galleta salada

Hummus de garbanzo: puré de garbanzos, tahini, ajo, limón y aceite de oliva. acompañado de pan pita

Figos: Higos rellenos de tapenade con chapiñones, jamon serrano, perejil y vinagre balsámico

FIRST COURSE

Choose 2 dishes

Puré de papa francés con floretes de brócoli y coliflor asados

Vegetales con gravy de pollo asado

Laminas de cebolla rellenas de cous cous, vegetales y carne molida de res

Bitterballen con lechuga y aderezos (Mostaza y alioli)

MAIN COURSE

Choose 1 dish

Blacked smoked Salmon with sikilpak, inside of baked local pumpkin + edible flowers

Lasagna de res con vegetales, bechamel y queso

Pastel de carne

Hamburguesa de 4 carnes (res, cerdo, pescasdo y pollo) acompañada con gajos de camote y ensalada con queso de cabra

DESSERT

Choose 1 dish

Caballeros Pobles con cacao de Grijalva y amaranto. Una fusión de texturas y sabores que culmina en un placer inigualable

Chocolate mousse. Un final perfecto para cualquier comida

Apple pie. Lo mejor de la fruta en la magia de un postre

BUÑUELOS CON MIEL DE LA REGION, ACOMPAÑADO DE HELADO DE VAINILLA

Mayab Tradicional

STARTER

All inclusive

Salbutes with chicken and toppings

Sikil pak + chips

Stuffed Kibbeh with edam cheese, garlic dressing on top + chopped habanero (optional)

FIRST COURSE

Choose 1 dish

Lima soup (may contain chicken)

Papadzules (traditional Yucatecan)

Empanadas filled with fried local pumpkin and vegetables + pico de gallo or tomato sauce

MAIN COURSE

Choose 1 dish

Cochinita pibil

Tikin Xic style fish. (seasonal fish fillet cooked in banana leaf, with local vegetables) garlic rice and guacamole on the side

Relleno negro

DESSERT

Choose 1 dish

Arroz con leche

Flan del cine de oro (50's)

Dulce de papaya verde + edam cheese

Yucatequísimo (author)

STARTER

All inclusive

Charded tomato sauce with pumpkin toasted seeds, cilantro + corn chips

Guacamole with castacan (chicharra) + chips

Baked and grilled baby bell peppers stuffed with ground pork meat and daysi cheese

FIRST COURSE

Choose 1 dish

Lima soup

Salbutes with chicken and grasshoppers(optional)

Papadzules (tradicional yucateco)

MAIN COURSE

Choose 1 dish

2 Ceviche toast. Made of octopus, shirmp, fish, cucumber, pico de gallo, pineapple(optional) and citrus supremes

Flank steak pibil style, grilled local vegetables and corn cream

Queso Relleno; Edam cheese with picadillo, tomato sauce, and white gravy

DESSERT

Choose 1 dish

Beetroot tamal stuffed with fruit compote + nogada sauce + cookie crumble and amaranth

Mexican Chocolate mousse

Yucatecan Buñuelos with vanilla ice cream + fruit

Bienvenidos a Casa (author)

STARTER

All inclusive

Esquite with oaxaca cheese, mushrooms, peanuts, black olives, chipotle dressing, lime juice, chili pounder + epazote and cilantro as garnish

Aguachile de pepino y palmitos

Lentils pure with black paste sauce, saur orange, chaya flavour tortilla chips

FIRST COURSE

Choose 1 dish

Ceviche perfecto: pico de gallo+ shreded jicama, diced beetroots, fresh fish and cooked shrimps

Green peas and truffle cream with baked baby carrots and garlic bread

Beetroot hummus with pita bread

MAIN COURSE

Choose 1 dish

Blacked smoked Salmon with sikilpak, inside of baked local pumpkin + edible flowers

Flank steak poc-chuc style with baked baby potatos and brocoli + spring rice

Tikin Xic style fish. (seasonal fish fillet cooked in banana leaf, with local vegetables) garlic rice and guacamole on the side

DESSERT

Choose 1 dish

Dulce de papaya verde con merengues horneados de fresa

Flan del cine de oro (50's)

Apple or peach or berries pie

Mexiterranean (author)

STARTER

Choose 2 dishes

Carrot fritters: Croquets made of garlic, onion, dill weed, carrots, peanuts, and capers. thousand Island sauce

Aguachile de pepino y palmitos

Pitzuki: pita bread with goat cheese sauce, prosciutto, arugula, and sesame seeds

Stuffed figs with black olives tapenade plus mushrooms, pecan nuts on top and blasamic vinegar dressing

FIRST COURSE

Choose 1 dish

Cous cous salad with lettuce mix, black olives, tomatos, red onion, citrus dressing,

Vegetables and shrimp cream with garlic bread

MAIN COURSE

Choose 1 dish

4 meat burger, pear salad with goat cheese sauce, pecan nuts, and mix lettuces

Paella Valenciana: Una paella tradicional hecha con arroz, pollo, conejo, judías verdes, pimiento rojo, tomate y azafrán. Una explosión de sabores y colores que te transportará directamente a la costa mediterránea

Putanesca pasta with octopus, homemade croutons, and cheese crusty

DESSERT

Choose 1 dish

Pavlovas

Apple pie

Berries foam