Chef Kirill Grechin
Private Chef In PaamulI am a professional chef with more than 18 years of experience in different countries and with a different cuisines of the world (Mexico, Spain, Italy, Thailand, France, Greece, India, Philippines, Russia, Guatemala etc). In 2012 I opened my own catering company (more than 20,000 customers), in 2013 I opened a culinary school and trained more than 8,000 people. In 2015 I opened a restaurant "Personal Che’f", Philippines, which was the best in Bohol Province for 3 years. All of this allows me to cook any cuisine from the world, transform my favorite Mexican cuisine and create unique author's masterpieces. Since 2018 I’m returned to the Mexican paradise…)
More about me
For me, cooking is...
Its my life and a biggest part of my soul
I learned to cook at...
At different times I have studied and trained in Mexico, Spain, France, Russia, Italy, Philippines, Thailand and Guatemala.
A cooking secret...
To save the taste of the best ingredients and make an art on your plate!
My menus
Fresh scallop, macerated strawberry, marinated shallot, orange ponzu sauce
Signature tostada: lightly grilled yellow fin tuna, cherry tomatoes, caramelised onion, spicy mayo, sesame sauce
Red snapper (or mahi mahi) fish fillet, almond romesco sauce, lecso style baked & marinated bell pepper
Pork & shrimp dumplings, spicy soy sauce
Roasted local shrimp, tom yam coconut sauce, fresh herbs
Grilled local octopus, carrot mole, sumac, herbs
Frozen fresh mango cake, dried coconut, ruda
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Guacamole+frijoles+pico de gallo+nachos
Chicken quesadilla with shrimp or mushroom
Classic roasted bacon
Toast, butter, Assorted Jam and Honey
Jalapeño chili Poppers (with two types of cheese)
Assorted tropical Fruits Plate
Meat & cheese cold cuts platter
Avocado toast with cream cheese and caramelised cherry tomatoes
Classic French Toast with maple syrup
Ensalada fresco del Campo (fresh farm mix salad with avocado and corn)
Chicken Chilaquiles with green salsa and young cheese
Pan dulce with butter and artesanal (homemade) jam
"Huevos Rancheros" - Tradicional Mexican "sunny side up" with a baked vegetables salsa
Scrambled eggs with smocked turkey
Roasted potato (or hash browns) with spicy mayo
Breakfast burrito with egg and sausage
Shrimp or mushroom or vegetables omelette
Two types of cheese oven baked omelette
Shakshuka (Arabic style eggs with herbs and tomato sauce)
Huevos Motuleños: Yucatan style soft eggs with special tomato salsa, ham and green peas
Blueberry pancakes with maple syrup
Crepes with different toppings
Fruits Salad with honey-yogurt dressing
Indian style mango Parfait
Yogurt, granola, local honey, berries
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Roasted ribeye tacos with blue cheese avocado sauce
Tuna Tataki on a secret "20 ingredients marinade"
Beef Tar Tar
French style Chicken liver pate with quail egg salad & orange marmalade (good for sharing)
Ceviche mixta (tuna & shrimps)
Light vegetables & fruits salad with creamy roasted sesame dressing (recommend for vegetarians)
Tomato gazpacho with strawberry: cold Andalusian soup, served with croutons and herbs. (Recommended for vegetarians)
Warm salad with octopus sous-vide and grilled vegetables with white balsamic vinegar dressing
Local Pumpkin cream-soup with rosemary and roasted pumpkin seeds
Aguachile Verde: roasted tiger shrimps with Argentinian Chimichurry sauce on a bed of fresh cucumber and sumac
Grilled Fish (catch of the day) on cauliflower puree under white wine-capers sauce with turmeric rice
Grilled local Octopus with potato-parsley cream and savory tomato salsa
Grilled giant portobello mushroom with sweet potato, local cream cheese and chocolate "mole" sauce (Recommended for vegetarians)
Blue Cheese sauce Gnocchi with Parmesan cheese
Chef"s risotto with porchini mushrooms & shrimps
"Calabaza Yucateca rellena" (Mini local bush pumpkin stuffed with "Chili con carne")
Baked salmon with soy sauce-honey glaze
Beef (arachera) fajitas with wheat tortillas and guacamole sauce
Cold fresh mango tart with marinade coconut and chocolate sauce
Chocolate fondant with blueberry (fresh&sauce) and vanilla ice-cream
Leche flan with fresh berries & chocolate sauce
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Fantastic Grilled Tomato Soup
Light vegetables salad with creamy roasted sesame dressing
Beetroot Millefeuille with avocado Pesto and roasted almonds
"Som Tam": Spicy Thai salad with green mango, carrot, cherry-tomatoes, roasted peanuts and coriander leaves with sour-sweet tamarind dressing
Warm baked pumpkin salad with "pesto" & farm tomatoes
Vegetarian/Vegan tacos with fried tofu and mango "pico de gallo"
Two Bruschettas: artesan bread, black olive tapenade with parmesan cheese & farm tomatoes with greek feta cheese
Sicilian "Caponata" with pinenuts
Spring rolls with vegetables and tofu with peanut butter sauce
Classic Turkish lentil soup
Pumpkin cream-soup with rosemary and roasted pumpkin seeds
Tomato gazpacho with strawberry: cold Andalusian soup, served with croutons and herbs
Chef"s risotto with porchini mushrooms & broccoli
Middle East style Pilaf with dried fruits and cheakpeas
Stuffed eggplants with cous cous and vegetables
Grilled vegetables with red quinoa, fresh herbs and avocado musse
Fajitas with gaint portobello mushroom, "pico de gallo" and frijoles
Thai stile fried rice with three sauces (serve in fresh pineapple)
Indian style vegetables Curry with bell paper and mushrooms/or cauliflower in fresh orange juice and coconut milk
Eggplant Parmigiano Gratin coated with roasted tomato sauce and fresh herbs
Blue Cheese sauce Gnocchi with Parmesan cheese
Grilled portobello mushroom with sweet potato, smoked prunes, cream cheese and chocolate "mole" sauce
Cold fresh mango tart with marinade coconut and chocolate sauce
Baked apple with assorted nuts, cinnamon and honey-lemon sauce
Coconut "Panna Cotta" with passion fruit syrup
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Tuna Tataki on a secret marinade
Light vegetables salad with creamy sesame dressing
Kinilao (Philippine-style marinated fish (marlin or tuna) in coconut milk, vegetables and fresh chile pepper)
Japanese style Salmon or Tuna tartar with 5 dressings & roasted sesame seeds
Nobu style warm salmon carpaccio
"Som Tam": Spicy Thai salad with green mango, carrot, cherry-tomatoes, roasted peanuts and coriander leaves with sour-sweet tamarind dressing. (Recommended for vegetarians)
Shrimp & pork dumplings
Japanese taco with yellow fin tuna, avocado, dashi mayo and soy sauce gel
Yellow fin tuna crudo, mango purée, grilled corn and peanuts, fresh cucumber, ginger, cilantro, fresh chill & chili oil
Virgin Taco: beetroot leave, scorched fish, sushi rice, avocado, white cucumber, oyster sauce
Local tiger shrimp, tom yam sauce, herbs. Served in fresh coconut
Fried spring rolls with chicken or shrimp and vegetables
Wasabi cream fried shrimps
Salmon crudo with fresh tomato truffle oil topping and fresh aragula
Chicken & Pork Philippine Adobo with wild and parboiled rice
Grilled Salmon in soy sauce-honey glaze
Tonkatsu (breaded fried pork) with vegetables rice & teriyaki sauce
Asian style stir-fry chicken with vegetables and oyster sauce.. Served with rice mix or rice noodles
Baked white fish with glazed tomatoes, herbs, black mushrooms & miso-lemon sauce
Beef & broccoli stir fry with oyster sauce
Thai style fried rice with mahi mahi fish, roasted almond, aioli and wok vegetables
Chef’s risotto, sous vide chicken, shiitake demi glace, kimchi sesame seeds
Signature frozen fresh mango cake
Japanese cheesecake
Grilled Pineapple Carpaccio with fresh mint&basil and a scoop of strawberry sorbet
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Fresh melon with spanish serrano ham and balsamic sauce
Two large bruschettas: black olive tapenade with parmesan cheese & farm tomatoes with greek Feta cheese
Italian fresh mint Green peas cream soup
Fantastic Grilled Tomato Soup
Tuna tar tar with mango and tarragon
"Vitello Tonatto" - low temperature cooked veal under the tuna sauce
Local Mussels in white wine tomato sauce with herbs oil
"Caprese Salad" with real Buffalo mozzarella and avocado mix of fresh and sun-dried tomatoes, marinated artichokes with basil Pesto sauce & balsamic cream
Chef"s risotto with porchini mushrooms & wild shrimps
Eggplant Parmigiano Gratin coated with roasted tomato sauce and fresh herbs. Recommended for vegetarians
Blue Cheese Gnocchi with Parmesan cheese
Linguine with shrimp (or salmon), tomato pesto and cream sauce
Garlic shrimps with young peas grilled Romano salad and young goat cheese
Grilled local Octopus with cauliflower cream and glazed cherry tomatoes
Chicken a la “Parmigiana” with Pasta "a la vodka"
Frozen local mango cake with marinade coconut and chocolate sauce
Coconut "Panna Cotta" with passion fruit syrup
Burned cheese cake “San Sebastian” with guyaba compote
Chocolate fondant with blueberry (fresh&sauce) and vanilla ice-cream
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My Caribbean salad with local shrimps, cherry tomatoes, avocado, papaya and garlic-orange dressing
My signature South American shrimp ceviche
My signature yellow fin tuna tostada (spicy mayo, caramelised onion, sesame sauce)
Grilled skirt steak tacos with blue cheese avocado sauce
Vegetarian grill salad with young zucchini, corn, cherry tomatoes and quinoa
Sopa de Lima (Famous Yucatan grilled vegetables chicken lemon soup)
Jalapeño chilli Poppers (with two types of cheese and my “pico de gallo” with mango
Local Pumpkin cream soup with roasted shrimps and croutons
Oaxaca style farm tomato salad with baked beetroot and balsamic vinaigrette
Fish tacos Cabo style with light coleslaw salad
My signature Shrimp tostada: avocado, cream cheese, tomato jam, caviar
Vegetarian tacos with mushrooms al pastor, caramelised onion, avocado and herbs
Grilled giant portobello mushroom with sweet potato, local cream cheese and chocolate "mole" sauce (Recommended for vegetarians)
"Calabaza Yucateca rellena" (Mini local bush pumpkin stuffed with "Chili con carne")
Sopa de mariscos (Mexican seafood soup)
Pulpo con crema de coliflor (Octopus with cauliflower cream and herbs oil)
Tikinxic (My version of the Perfect Yucatan style fish dish under the baked vegetables with cawliflower cream)
Arrachera sobre hueso horneado (Mexican style steak with bone marrow, lemon gremolata, corn purée & grilled corn
Filete de pollo con mole de zanahoria y macadamia de Oaxaca, huitlacoche, (Grilled chicken meat, carrot & macadamia Mole sauce, corn with Mexican “truffle”)
Arroz frito con mariscos (Mexican style fried rice with mussels, shrimp and squid)
“Molcajete” (Beef, Cactus, chorizo, grilled panela cheese, burnt vegetables salsa)
Classic arrachera beef fajitas (or mushrooms for veg), guacamole and tortillas
Warm "Aguachile Verde": roasted tiger shrimps with Argentinian Chimichurry sauce on a bed of fresh cucumber and sumac
Flan de leche chocolate with fresh berries & chocolate sauce
Coconut "Panna Cotta" with fresh passion fruit compote
Chocolate tamal, glazed with 20 ingredients chocolate Mole. Vanilla ice cream
Signature frozen mango cake with marinade, chocolate sauce
Burnt Basque cheese cake “San Sebastian” with guyaba compote
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French style Chicken liver pate with quail egg salad & orange marmalade
Cream soup made of young green peas with smocked bacon, garlic and fresh mint
Grilled watermelon with cold roast beef in a secret marinade
Classic French Onion Soup
Beef Tar Tar
Tuna or Salmon tar tar with pineapple
Fresh melon with Spanish "Hamon serrano" ham and balsamic sauce
Local Mussels under white wine blue cheese cream sauce
Fillet Mignon with grilled vegetables & five herbs butter
Chef"s risotto with porchini mushrooms & wild shrimps
Grilled Fish (catch of the day) on cauliflower puree under white wine-capers sauce with turmeric rice
Garlic shrimps with young peas and Romano salad
Blue Cheese sauce Gnocchi with Parmesan cheese
Beef a-la Stroganoff: Tenderloin stewed in sour cream. Served with roasted potato, pickles and traditional dark bread
Grilled Salmon with cauliflower cream
Chocolate fondant with blueberry (fresh&sauce) and vanilla ice-cream
Classic Cream brûlée
Drunk cherry clafoutis with air cream cheese
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