Chef Jordan Isaac

Private Chef In Playa Del Carmen

My professional start within gastronomy was at the age of 20 in the area of

Mexican Pacific, Puerto Vallarta to be exact city in which I worked for 2 years in

hotels like "Melia" and "sheraton bugambilias" places where I acquired knowledge in seafood

and food on a grand scale.

The second part of my professional career was for the largest cruise company at the level

world "Royal Caribbean International" which was a great personal achievement, this part was what

I better train since I learned a new language and got to know new cultures and cuisines, the best at

world level (Italian, French, Indian, Thai, Mexican, etc.) starting as a cook I opened

I am on my way to finish my 3 years in that company as a chef de partie in restaurants of

specialty.

After 3 years abroad I return to Mexico, now to the Mexican Caribbean in the city of

Playa del Carmen in which I had the opportunity to be part of 2 restaurant openings in

the position of sous chef for almost 2 years, and now I have the opportunity to venture into a new

world of gastronomy as it is to be a private chef in the "sibarish" team.

For me, cooking is...

The kitchen is the center of what I am now thanks to it and learned another language, and traveled through the world and I have met wonderful people.

I learned to cook at...

My fist experience on the kitchen whas thanks to my mom but in the culinary school i learn about technique´s and gormet food.

A cooking secret...

Again ¨shut up and work¨nothing gives you better results than constant work.

My menus

SABOR ( modern mexican cuisine)

STARTER

All inclusive

Ceviche cítrico: red snaper marinated with lime juice,cilantro, and pink salt, served with roasted tomatos and corn, red onion, mango and cucumber, tortilla chips and citrus jalapeño sauce

FIRST COURSE

All inclusive

Poc – chuk octopus tostada: grill octopus marinated in “recaudo blanco” oregano, ajo, sour orange, salt and pepper, served in corn tostada with alioli, red molcajete sauce, guacamole, grill pineaple and red onion relish

MAIN COURSE

All inclusive

Green tikin – xic fish salmon: salmon fillet marinated and cook with mexican Green marinated (Green tomatillo, onion, garlic, parsley, sweet chili, and olive oil ) served with white rice, confit vegetables and beet root sprouds

DESSERT

All inclusive

Torta de elote: corn cake, dulce de leche ice cream, served with hot chocolate shot, and spicy caramel

LA VIE EST BELLE ( classic and traditional french food )

STARTER

All inclusive

Onion soup: the classic récipe made with yellow onion and White wine, served with chesse and baguette crutons

FIRST COURSE

All inclusive

Ratatouille: a vegan classic made with egg plant, green an yellow zuchini, bell peppers and tomatoes cooked in tomatoe and thyme sauce

MAIN COURSE

All inclusive

Beef bourguinon: beef stew made with srping onions, carrots, mushroms and bacon cooked in a butter red wine sacuce, served with truffa mash potato and fresh parsley

DESSERT

All inclusive

Classic creme brulee or eclair with chocolate and pastry cream

Littlel Italy ( the new versión of the classic italian food )

STARTER

All inclusive

Beef carpaccio: beef fillet marinated with fresh lime juice, salt, pepper and extra virgin oil, served with fresh leek, parmesan chese, fresh and fried capers, fresh arugula and garlic butter cruttons

FIRST COURSE

All inclusive

Shrimp ravioli: fresh hand made pasta, filling with shrimp, zuchini, red onion, garlic and fine herbs, served with spinach and goat chesse sauce, parmesab chesse and cherry tomatoes

MAIN COURSE

All inclusive

Picanha risotto: arborio rice cooked in meat and red wine juice, served with picanha beef, spring onions, grill brócoli, parmesan chesse and fres parsley

DESSERT

All inclusive

Passion fruit pannacota or traditional tiramisu

FRENCH MENU

STARTER

All inclusive

ONION SOUP WHITH CHEESE AND FRENCH FRESH BREAD

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

FILLET MIGNON WITH DEMIGLACE SAUCE, PARMENTIER AND ROASTED VEGETABLES. BREAD WITH NUTS

DESSERT

All inclusive

MI CUIT DESSERT WITH MEXICAN CHOCOLATE AND RED FRUIT ICE CREAM

MEXICAN SURPRICES

STARTER

All inclusive

TRADITIONAL FISH CEVICHE, WITH PURPLE ONION, CHERRY TOMATO, LIME JUICE A TOUCH OF HABANERO

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

LOBSTER MARINATED IN TIKINXIK SAUCE, FRESH SALAD, AND POTATOES

DESSERT

All inclusive

MANGO SORBETTE, WITH CHAMOY POWDER

JAPANESE MENU

STARTER

All inclusive

MEXICAN TUNA SASHIMI, A TOUCH OF LIME JUICE, AND HIMALAYA SALT

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

2- VARIETY OF SUSHI ( TUNA SPICY ROLL, AVOCADO ROLL, SHRIMP ROLL, NIGIRI SUSHI). TOPPINGS: PONZU AND SOY SAUCE, WASABI, CHIPOTLE MAYONAISE, JALAPEÑO PEPPER MARINATED IN SOY SAUCE AND TAMPICO

DESSERT

All inclusive

TARO ICE CREAM WITH RED FRUITS

MEXICAN FLAVORS

STARTER

All inclusive

MEXICAN QUESADILLAS,

FIRST COURSE

All inclusive

TLALPEÑO BROTH WITH CHICKPEAS AND CHICKEN , BIT OF CHIPOTLE PEPPER

MAIN COURSE

All inclusive

SHRIMP OR GROUPER FISH WITH AJILLO SAUCE, MEXICAN RICE AND SAUTED VEGETABLES. WITH TORTILLAS,RED SAUCE, GREEN SAUCE, GUACAMOLEAND PICO DE GALLO (TOMATO, ONION, CILANTRO, JALAPEÑO PEPPER, LEMON JUICE AND SALT)

DESSERT

All inclusive

THREE MILKS CAKE

ITALIAN MENU

STARTER

All inclusive

CUCUMBER INSALATA,WHITH PROSCIUTTO, OLIVE OIL, LEMON JUICE AND ROASTED LETTUCE

FIRST COURSE

All inclusive

GRILLED RED SNAPPER AND SPAGUETTI AMATRICIANA WITH RED SAUCE, PECORINO CHEESE

MAIN COURSE

All inclusive