I am a profesional chef with over 15 years of experience and culinary training. I specialize on dietary need. I have been working with dietary needs for over 10 years, from SIBO to Celiac , KETO and Paleo. However I love cooking regular yummy food as well. I love doing fine dinning and California fresh styles. Also I’m from Peru so I do very delicious Peruvian food . I named my catering company after my grandmother Mara because I learn to cook with her.

For me, cooking is...

I love cooking because it bring me peace and also I love the creativity when plating and creating dishes. Cooking makes me happy.

I learned to cook at...

I learn to cook with my grandmother, thats why I named my company after her. I also went to culinary school at the Art Institute and Le Cordón Bleu.

A cooking secret...

Cooking with Aloha. I lived in Oahu Hawaii for 6 years and learn to carry on the ‘Aloha’ from the islands. Meaning to cook with a welcoming attitude.

My menus

South Italian Menu

STARTER

Choose 2 dishes

Peruvian Fish Crudo -Pacific halibut , aji amarillo cream , toasted wontons, avocado cream

CARPACCIO DI TONNO Ahi Tuna, Citrus Soy Reduction, Jalapeno

Octopus Carpaccio (pulpo al olivo) - olive sauce , thinly sliced octopus cooked with panca chili and herbs

Calamari - celery root pure ,caviar, grapefruit supremes

FIRST COURSE

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Grilled Peaches & Burrata Salad - cucumbers, mixed greens, toasted nuts, mulberry-lemon vinaigrette

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

Heirloom Tomato Panzanella Salad - Bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette

Pear Carpaccio - Pears , sundry tomatoes, cambozola, walnuts , herb vinaigrette

MAIN COURSE

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Chicken Piccata - served over fresh pasta

Santa Maria Rub Tri-tip , Kabocha squash purée and roasted Brussels sprouts. Kimchi cream sauce

Bucatini Carbonara - Pancetta , eggs , butter, Parmesan

Seared Scallops with bell pepper sauce. Black Risotto, wild mushrooms

Clams & Linguine

DESSERT

Choose 1 dish

Chocolate Turrón A la Mode

Luscious Chocolate Cake

Pistachio Baklava

Lemon Meringue Tart

Homemade Tiramisu

Mexican Farm to Table

STARTER

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Aguachile de Res - Black and blue filet mignon , lemon, cucumber, herbs , jalapeños , serranos

Scallop Aguachile - Lemon marinated scallops , artisanal chiles , cucumber, tortilla crisp

Homemade Guacamole & Chips

Homemade Salsa Fresca & Chips

FIRST COURSE

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Santa Fe Local Tiger Shrimp Tostada - Avocado mouse , pickle radish , picked carrot, micro greens on corn tostada

Ceviche Tostada - Pacific halibut, lemon and lime marinade, avocado, onions, cilantro

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

MAIN COURSE

Choose 1 dish

Herb Chicken White Enchiladas - Tomatillo sauce, purple corn tortillas , herb chicken , house enchilada sauce, queso fresco, gouda cream sauce. Salsa Fresca

Chicken Mole - Mole sauce , shredded chicken, beans , rice

Herb crusted Salmon + roasted Peruvian blue potatoes + rocoto sweet bell pepper puree + cilantro mole

Short Rib & Polenta -Tamales Verdes - Grass fed locally source short rib , Polenta made tamales verdes, pickled onion, serrano cream sauce

DESSERT

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Churros & Ice Cream SunDay - Berry compote , dulce de leche, hot chocolate

Mexican Bread Pudding - chocolate sauce, chocolate ice cream

Fresas y Crema - Strawberry short bread cake, whipped cream

Tres Leches - Vanilla cake , sweet condensed milk, cream and dulce de leche. Berries

Crema Volteada - Creme caramel

FRENCH BISTRO NIGHT (to be served feasting-style on shared platters)

STARTER

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Seared Lamb Medallions Rosemary, cumin, eggplant tapenade, and mint yogurt

Crepe Florentine Spinach, caramelized onion, three cheeses in a crepe with balsamic reduction

Seafood Risotto Arborio rice, cream, and fresh seasonal seafood

Squash Ravioli AVEC POIRE Ambercup squash, shallot brown butter, and green with spiced pear chutney. and french baguette

FIRST COURSE

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SOUFFLE AU FROMAGE DE CHEVRE twice cooked goats cheese souffle, pickled radish, endive and candied walnuts

Moules Marinières -Sailor-Style Mussels Recipe. And french baguette

Sides POMMES SARLADAISE Crispy roast duck fat potatoes

SALADE VERTE green leaf salad, Dijon vinaigrette

Fennel Salade - Pamplemousse supremes, fennel, mix greens, chèvre , toasted almonds & a citrus vinaigrette

MAIN COURSE

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Beef Tenderloin Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa

COQ AU VIN traditional chicken in red wine with bacon and button mushroom. Haricot white beans

Coho Salmon Oven-roasted wild salmon with chervil kumquat pesto

New Orleans Bouillabaisse / 19 Petite prawns, Andouille sausage, mirepoix and Cajun cream sauce served over red rice

DESSERT

Choose 1 dish

ASSORTED MACARONS

PETIT CREME BRULEE

LEMON CURD BEIGNETS with cardamom sugar

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Chef Daniela's reviews

4.79

•

35 services

I had an incredible experience with Daniela Perez Reyes! The food was absolutely amazing—classic farm-to-table Mexican with a unique twist. She was able to accommodate a gluten-free menu for the bride-to-be, which was a huge plus. Daniela was kind, punctual, and cleaned up thoroughly after the meal. I would highly recommend her for any event!

Chef Daniella was absolutely amazing!! She is extremely professional and conversational. She was able to walk us through techniques she used while cooking. Each course was elegantly prepared and delicious. We had so much fun that night and ate like Kings and Queens!! We will use Chef Daniella again and may even take her on some trips with us!! Thank you Chef!! So much fun!!

Chef Daniella was wonderful!! As was her fantastic menu that she prepared for us. Her communication leading up to the birthday party for my Dad's 70th was excellent, we were able to talk about the menu so we knew exactly what to expect. She also recommended different wines for us to pair with the menu-- which we loved. During the family dinner party she was wonderful about humoring all of our conversation (it must have been exhausting, we talk too much). But we had so much fun talking with her! The food was fantastic, we were all so full by end of the evening. The scallops and the ceviche and shrimp were our top favorites, she made this crazy avocado mousse that we all loved. The Short ribs over polenta were so good and the churros as well. Highly recommend Chef Daniella. The house was left maybe cleaner than when she arrived-- and we were all very pleasantly surprised to find leftovers in the refrigerator!

Fantastic job. Highly Recommend!