Chef Virginia Hodgins

Private Chef In Wellington

I am a qualified kiwi chef/pastry chef with over 10 years of experience I have been working for the past 7 years overseas on motor yachts as a privet chef in the Mediterranian and the US I believe the nutrition of the food is as important as the taste when cooking for families over a long time.

my style is clean fresh and colorful I love cooking all kinds of cuisines and dietary requirements Vegan, Vegetarian, Paleo, Glutenfree, Diary free, Pescatarian, Italian, American, Mediterranean, French, British, Asian, Vietnamese, Thai , Chinese, Japanese, Greek, Mexican, Moroccan Middle Easter.

For me, cooking is...

My passion I love to bring people together through food.

I learned to cook at...

culinary arts school in Christchurch (CPIT) for two years and have continued to learn since.

A cooking secret...

Loving the food I cook with and the nutritional value of the dish.

My menus

Italian

STARTER

Choose 1 dish

Melon and prosciutto salad

Fig, goats cheese salad wit honey comb

Grilled peaches, tomato and barrata salad

FIRST COURSE

Choose 1 dish

Penne arrabiata

Home made spinach and ricotta ravioli

Slow cooked beef ragu

MAIN COURSE

Choose 1 dish

Grilled lamb rack with parmesan roasted asparagus and salsa verde

Eye fillet steak with crispy potatoes and a pea and feta smash

Grilled white fish with eggplant, tomato and olives sauce

DESSERT

Choose 2 dishes

Tiramisu with coffee granita

Home made lemon sorbet

Vanilla panna cotta with raspberry compote

Tex mex

STARTER

All inclusive

Home made tortilla chips and gocamole and salsa fresca

FIRST COURSE

All inclusive

Quasadilla with black bean and beef

Spicy mexicon chicken with dipping sauce

Stuffed jalapeño peppers

MAIN COURSE

All inclusive

Fish tacos with peach salsa

Shredded enchiladas with mexican salsa verde

DESSERT

All inclusive

Fresh Churros with a trio of dippings sauce

Winter classic French

STARTER

Choose 2 dishes

Foie gras with cornichons, pickled red onions and fresh baguette

FIRST COURSE

All inclusive

Backed French Camembert served with a thyme apricot and almond praline

Moules Marinières (mussels cook in white wine)

Soupe à L'oignon (French onion soup)

MAIN COURSE

All inclusive

Bouillabaisse (saffron shellfish, fish broth)

Duck A L’ORANGE (duck with orange)

Boeuf Bourguignon (beef stew)

DESSERT

All inclusive

Apple tatin

Crème brûlée served with fresh fruit

Paris-Brest

DINNER PARTY

STARTER

Choose 2 dishes

Find mushrooms tartlets with red onion jam, goats curd and rocket salad

Roasted asparagus with wild garlic accompanied by white bean hummus and dukkah

Beetroot and gin salmon gravlax with dill wiped cream cheese and home made sourdough

FIRST COURSE

Choose 1 dish

Garlic roasted Crayfish with tomato and basil bruschetta

Rear roast beef served with heirloom tomatoes grilled onion and rocket

Pearl barley Risotto with fresh baby peas, beans and asparagus

MAIN COURSE

Choose 1 dish

Pan fried snapper with a warm Mediterranean tomato olive salad basil oil and parmesan crust

Crispy skinned pork Bally with a spiced apple pure served on smashed potatoes and roast broccolini

Pulled lamb shoulder on parsnip puree with roast potatoes and nut praline

DESSERT

Choose 1 dish

Red wine poached pear with home made mascarpone and caramelised pecan crumble

Creamy chocolate mousse with fresh raspberry

Parfait with fresh Berrys and a biscuit base

Asian fusion

STARTER

All inclusive

Soft shall crab boa buns

FIRST COURSE

All inclusive

Duck pancake with hoisin and picked cucumber

Sweet chilly garlic prawns with mango and cucumber salad

Fresh vietnamese rolls with peanut sauce

MAIN COURSE

All inclusive

Rear beef sir-fry with broccolini and black bean

Thai fish curry

Chicken satay

DESSERT

All inclusive

Black sesame pudding

Tempura apple with ice cream

Kifea lime curd tart

Italian

STARTER

Choose 1 dish

Melon and prosciutto salad

Fig, goats cheese salad wit honey comb

Grilled peaches, tomato and barrata salad

FIRST COURSE

Choose 1 dish

Penne arrabiata

Home made spinach and ricotta ravioli

Slow cooked beef ragu

MAIN COURSE

Choose 1 dish

Grilled lamb rack with parmesan roasted asparagus and salsa verde

Eye fillet steak with crispy potatoes and a pea and feta smash

Grilled white fish with eggplant, tomato and olives sauce

DESSERT

Choose 2 dishes

Tiramisu with coffee granita

Home made lemon sorbet

Vanilla panna cotta with raspberry compote

Tex mex

STARTER

All inclusive

Home made tortilla chips and gocamole and salsa fresca

FIRST COURSE

All inclusive

Quasadilla with black bean and beef

Spicy mexicon chicken with dipping sauce

Stuffed jalapeño peppers

MAIN COURSE

All inclusive

Fish tacos with peach salsa

Shredded enchiladas with mexican salsa verde

DESSERT

All inclusive

Fresh Churros with a trio of dippings sauce

Winter classic French

STARTER

Choose 2 dishes

Foie gras with cornichons, pickled red onions and fresh baguette

FIRST COURSE

All inclusive

Backed French Camembert served with a thyme apricot and almond praline

Moules Marinières (mussels cook in white wine)

Soupe à L'oignon (French onion soup)

MAIN COURSE

All inclusive

Bouillabaisse (saffron shellfish, fish broth)

Duck A L’ORANGE (duck with orange)

Boeuf Bourguignon (beef stew)

DESSERT

All inclusive

Apple tatin

Crème brûlée served with fresh fruit

Paris-Brest

DINNER PARTY

STARTER

Choose 2 dishes

Find mushrooms tartlets with red onion jam, goats curd and rocket salad

Roasted asparagus with wild garlic accompanied by white bean hummus and dukkah

Beetroot and gin salmon gravlax with dill wiped cream cheese and home made sourdough

FIRST COURSE

Choose 1 dish

Garlic roasted Crayfish with tomato and basil bruschetta

Rear roast beef served with heirloom tomatoes grilled onion and rocket

Pearl barley Risotto with fresh baby peas, beans and asparagus

MAIN COURSE

Choose 1 dish

Pan fried snapper with a warm Mediterranean tomato olive salad basil oil and parmesan crust

Crispy skinned pork Bally with a spiced apple pure served on smashed potatoes and roast broccolini

Pulled lamb shoulder on parsnip puree with roast potatoes and nut praline

DESSERT

Choose 1 dish

Red wine poached pear with home made mascarpone and caramelised pecan crumble

Creamy chocolate mousse with fresh raspberry

Parfait with fresh Berrys and a biscuit base

Show me more

Chef Virginia's reviews

4.94

•

8 services

Gin was so lovely, we had THE best experience and evening. The menu she presented to me sounded incredible and the food was beautifulll. She was so sweet and attentive to our 2 year old son and gave him extra food free of charge. I would book her again and use Take A Chef again in a heartbeat

Virginia was an absolute star. We really appreciated her chill and humble nature. Her food was amazing. Our guests are still talking about how good it was. Virginia surpassed all our expectations and we're looking forward to experiencing her cooking again next time.

Such a great experience, thank you so much, 10/10