Chef Cihan Erol Etlik
Personal Chef In Kirkland
Get to know me better
Cooking with a blend of passion, precision, and a relentless pursuit of excellence.
With over 15 years dedicated to mastering the culinary craft, I've had the privilege of refining my skills in renowned Michelin-starred restaurants and esteemed 5-star, 6-diamond hotels like St. Regis and Mandarin Oriental. My culinary journey has been enriched by invaluable mentorship under luminaries such as Thomas Keller of The French Laundry, Wolfgang Puck of Spago, and Jean-Georges Vongerichten. I've cultivated a deep understanding of gastronomy and an unwavering commitment to culinary excellence.
With my extensive culinary expertise and dedication to excellence, I guarantee impeccable service, meticulous cleanliness, and consistently exceptional cuisine that delights every palate.
I am creating original menus inspired by international dishes while researching my culinary trip worldwide.
Experience the luxury of having your own personal chef without the hassle of grocery shopping, cooking, plating, serving, or cleanup. Sit back, relax, and savor the culinary delights prepared exclusively for you.
Your satisfaction is my top priority, and I look forward to exceeding your expectations with every dish I serve.

More about me
For me, cooking is...
Happiness, Dedication, Patience, Practice, Perfection Focused on Details
I learned to cook at...
Culinary School, Hotels, Restaurants, and Teaching
A cooking secret...
Timing, Consistency, Cleanliness, Knives, Mise en place, Continuous research, Local and Seasonal Ingredients
My menus
Tuna Tataki, Ponzu, Crispy Garlic, Marinated Enoki Mushrooms
Oysters and Scallops, Golden Kiwi with Yuzu and Soy Dressing
Char Siu Icelandic Cod, Crispy Nori, Ikura, Pickled Daikon
Risotto Nero with Seared Turbot and Heirloom Tomatoes
Grand Marnier Raspberry Souffle with Raspberry Sorbet
Rhubarb, Custard and Orange Trifle
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Spiced Scottish Scallops with Cauliflower Puree, Cumin Veloute
Black Truffle Risotto with Cod, Pea Shoots, Basil Oil
Icelandic Cod Loin, Butternut Squash Veloute, Poached Apple and Almonds, Pea Shoots
Dry Aged Beef Tenderloin, Celeriac Puree, Maitake Mushrooms, Bordelaise Sauce
Chocolate Mousse Cake with Valrhona Chocolate Ganache and Sweet Cream
Ataulfo Mango Panna Cotta
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Sea Bass Tartare, Oyster Mayoinasse and Kiwi Granita
Salmon Kilaw with Crushed Avocados, Lemongrass and Coriander Pesto
Cuttlefish Salad with Plum Tomatoes and Snow Peas
Molasses Cured Salmon with Pickled Beetroots, Basil Oil
Chilean Seabass Fillet, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream
Olive Oil Poached Lobster Tail, Carrot Puree, Chicken Truffle Jus, Coriander Oil
Amedei Chocolate Tart with Lemon Sorbet
Pistachio Cheesecake with Raspberry Sauce, Chocolate-Pistachio Crumble
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Cuttlefish Salad with Plum Tomatoes and Snow Peas
Citrus Cured Salmon with Marinated Beetroots, Molasses Yogurt
Chilean Sea Bass Fillet, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream
Olive Oil Poached Lobster Tail, Carrot Puree, Chicken Truffle Jus, Coriander Oil
Amedei Chocolate Tart with Lemon Sorbet
Pistachio Cheesecake with Raspberry Sauce, Chocolate-Pistachio Crumble
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Tuna Tataki, Ponzu, Crispy Garlic, Marinated Enoki Mushrooms
Tartare of Lamb Loin, Soy-cured Egg Yolk, Kimchi and Pickled Daikon
Crab Katsu Curry, Wild Puffed Rice
Spiced Scottish Scallops with Cauliflower Puree, Cumin Veloute
Icelandic Cod Loin, Butternut Squash Veloute, Poached Apple and Almonds, Pea Shoots
American Wagyu Beef Tenderloin, Cauliflower Puree, King Oyster Mushroom, Madeira Sauce
Rhubarb, Custard and Orange Trifle
Mango and Passion Fruit Cheesecake, Mango Curd, Oat, and Honey Crumble
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Galician Octopus Salad with Avocado Cream and Picada
Escabeche of Yellowfin Tuna with Aubergine Puree, Fine Herb Salad
Cod Loin, Warm Golden Beetroots, Saffron-Orange Emulsion
Risotto Nero with Seared Turbot and Heirloom Tomatoes
Herb Crusted Loin of Lamb, Potato Confit, Celeriac purée, Pinot Noir Sauce
American Wagyu Beef Tenderloin, Caramelized Onion Jus, Confit King Trumpet Mushrooms, Parsnip Puree
Torta di nocciole – hazelnut cake Turkish Coffee Ice-Cream
Pistachio and Olive Oil Cake, Poached Apricots, Mango Sorbet
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Cuttlefish Salad with Plum Tomatoes and Snow Peas
Scallops with Pickled Blueberries and Lavender
Dungeness Crab and Truffle Fagottini with Sunchoke Cream
Risotto Nero with Seared Turbot and Heirloom Tomatoes
Alaskan Halibut Fillet, Golden Beet and Radish Salad, Orange-Saffron Cream, Watercress
Barbecued Loin of Lamb, Roasted Beetroot-Apple Salad, Lamb-Mint Jus,
Amedei Chocolate Tart with Lemon Sorbet
Poached Yakima Cherries with Frangipane, Tunisian Cinnamon Ice-Cream, Tunisian Almond Soup
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Bluefin Tuna and Dry Aged Steak Tartare , Soy Cured Egg Yolk, Kimchi Emulsion with Taro Chips
Crudo of Halibut, Smoked Cream, Heritage Radishes
Baked Scallop with Strawberry Sauce Vierge, Kumato Tomato Essence
Escabeche of Yellowfin Tuna with Aubergine Puree, Fine Herb Salad
Loin of Lamb, Celeriac Puree , Braised Potato and Tomato jam, Port Reduction
American Wagyu Beef Tenderloin with Potato Terrine, Roasted Maitake, Madeira Sauce
Pistachio Souffle with Pistachio Gelato, Pistachio-Almond Crumble
Amedei Chocolate Tart with Hazelnut Praline, Chocolate Ganache
View full menu
Tuna Tataki, Ponzu, Crispy Garlic, Marinated Enoki Mushrooms
Oysters and Scallops, Golden Kiwi with Yuzu and Soy Dressing
Char Siu Icelandic Cod, Crispy Nori, Ikura, Pickled Daikon
Risotto Nero with Seared Turbot and Heirloom Tomatoes
Grand Marnier Raspberry Souffle with Raspberry Sorbet
Rhubarb, Custard and Orange Trifle
View full menu
Spiced Scottish Scallops with Cauliflower Puree, Cumin Veloute
Black Truffle Risotto with Cod, Pea Shoots, Basil Oil
Icelandic Cod Loin, Butternut Squash Veloute, Poached Apple and Almonds, Pea Shoots
Dry Aged Beef Tenderloin, Celeriac Puree, Maitake Mushrooms, Bordelaise Sauce
Chocolate Mousse Cake with Valrhona Chocolate Ganache and Sweet Cream
Ataulfo Mango Panna Cotta
View full menu
Sea Bass Tartare, Oyster Mayoinasse and Kiwi Granita
Salmon Kilaw with Crushed Avocados, Lemongrass and Coriander Pesto
Cuttlefish Salad with Plum Tomatoes and Snow Peas
Molasses Cured Salmon with Pickled Beetroots, Basil Oil
Chilean Seabass Fillet, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream
Olive Oil Poached Lobster Tail, Carrot Puree, Chicken Truffle Jus, Coriander Oil
Amedei Chocolate Tart with Lemon Sorbet
Pistachio Cheesecake with Raspberry Sauce, Chocolate-Pistachio Crumble
View full menu
Cuttlefish Salad with Plum Tomatoes and Snow Peas
Citrus Cured Salmon with Marinated Beetroots, Molasses Yogurt
Chilean Sea Bass Fillet, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream
Olive Oil Poached Lobster Tail, Carrot Puree, Chicken Truffle Jus, Coriander Oil
Amedei Chocolate Tart with Lemon Sorbet
Pistachio Cheesecake with Raspberry Sauce, Chocolate-Pistachio Crumble
View full menu
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