Private Chef Denise Denise

My culinary journey is a testament to passion, dedication, and the pursuit of excellence. My story begins at the prestigious Four Seasons Hotel, where I honed my skills under the tutelage of Master Butcher Marc Pauvert. This invaluable experience allowed me to master the intricacies of meat preparation, developing a keen eye for detail and an appreciation for the artistry involved in butchery. Concurrently, I immersed myself in the world of pastry under the guidance of Chef Dyan Ng, expanding my repertoire and gaining a comprehensive understanding of the delicate balance between flavor and presentation.

After three transformative years at the Four Seasons, I took on the role of Sous Chef at the Baltimore Country Club. Here, I embraced the opportunity to create my own menus, infusing each dish with my unique culinary perspective. My innovative approach to cuisine quickly garnered acclaim, and I found great joy in mentoring international interns, sharing my knowledge and fostering a collaborative learning environment.

Seeking new challenges and opportunities to showcase my culinary talents, I transitioned to working in various free-standing restaurants throughout the DMV area. These roles allowed me to experiment with different cuisines and techniques, consistently delivering beautiful, mouth-watering dishes that delighted my patrons. My versatility and creativity shone through in every plate, earning me a reputation as a dynamic and innovative chef.

My journey is characterized by a relentless pursuit of culinary perfection and a deep commitment to continuous learning. My diverse experiences have shaped me into a versatile chef with a broad skill set, capable of excelling in any kitchen. Whether crafting intricate pastries, designing inventive menus, or training the next generation of chefs, I approach each endeavor with passion, precision, and an unwavering dedication to my craft.

For me, cooking is...

For me, cooking is a deeply personal and creative journey that transcends mere sustenance. It's an art form that allows me to express my passion

I learned to cook at...

My time at Wit and Wisdom in the Four Seasons was a foundational period that shaped me into the chef I am today.

A cooking secret...

Allow the ingredients to tell their story. You can't rush the art of cooking. Embrace the process, and let the flavors guide you.

My menus

Dancin Latin

STARTER

All inclusive

Guacamole and Chips - Freshly made guacamole with ripe avocados, tomatoes, onions, cilantro, and lime, served with crispy tortilla chips

Tostones - Twice-fried plantains served with a garlic dipping sauce

FIRST COURSE

Choose 1 dish

Chicken Arepas - grilled chicken in an avocado cilantro sauce

Ceviche - Fresh fish marinated in lime juice, orange juice, mixed with red onions, cilantro, agave, and a touch of chili, served with plantain chips

MAIN COURSE

Choose 1 dish

Ropa Vieja - Shredded beef cooked with tomatoes, onions, and bell peppers, served with rice, black beans, and fried plantains

Camarones al Ajillo - Marinated Shrimp sautéed in garlic and olive oil, served with rice and sautéed vegetables

Pollo a la Brasa - Peruvian roasted chicken marinated with spices, served with a side of aji verde sauce, and cassava fries

DESSERT

Choose 1 dish

Dulce de Leche Cheesecake - Creamy cheesecake with a dulce de leche topping

Churros - Fried dough pastries dusted with cinnamon sugar, served with a side of chocolate dipping sauce

Japanese

STARTER

All inclusive

Gyoza - Pan-fried Japanese dumplings filled with minced (chicken,pork,veggie), cabbage, and garlic chives, served with a soy-vinegar dipping sauce

Tuna Tataki - Lightly seared tuna slices served with a citrus-soy dipping sauce and garnished with sliced scallions and sesame seeds

FIRST COURSE

Choose 1 dish

Agedashi Tofu - Deep-fried tofu cubes served in a flavorful dashi broth, garnished with grated daikon, green onions, and bonito flakes

Karaage - Japanese-style fried chicken, marinated in soy sauce, ginger, and garlic, served with a side of kewpie mayo

Tempura - Lightly battered and deep-fried vegetables and seafood, served with tentsuyu dipping sauce

MAIN COURSE

Choose 1 dish

Teriyaki Salmon - Grilled salmon fillet glazed with a homemade teriyaki sauce, served with steamed rice and sautéed vegetables

Katsu Curry - Breaded and deep-fried pork cutlet served with a rich and mildly spicy Japanese curry sauce over steamed rice

Vegetable Ramen - Noodle soup with a rich vegetable broth, topped with seasonal vegetables, soft-boiled egg, and nori (seaweed)

DESSERT

Choose 1 dish

Mochi Ice Cream - Soft and chewy mochi (rice cake) filled with various flavors of ice cream

The Yuzu - Yuzu delicate marange, lemon pastry cream, marcona almonds accompanied by a refreshing sorbet made from yuzu, a Japanese citrus fruit, served with a mint garnish

Matcha Green Tea Cake - A light and fluffy sponge cake infused with matcha green tea, served with a dollop of whipped cream

Italian Delight

STARTER

Choose 2 dishes

Arancini - Crispy rice balls stuffed with mozzarella cheese and peas, served with a side of marinara sauce

Calamari Fritti - Lightly breaded and fried calamari rings, served with lemon wedges and a spicy marinara dipping sauce

Garlic and Herb Stuffed Mushrooms - Button mushrooms stuffed with a mixture of garlic, parsley, breadcrumbs, and Parmesan cheese, baked to golden perfection

FIRST COURSE

Choose 1 dish

Bruschetta al Pomodoro - Toasted Italian bread topped with fresh diced tomatoes, basil, garlic, and a drizzle of balsamic reduction

Caprese Salad - Fresh mozzarella, vine-ripened tomatoes, and basil leaves drizzled with extra virgin olive oil and balsamic glaze

Prosciutto e Melone - Thinly sliced prosciutto wrapped around sweet, ripe cantaloupe melon, garnished with a sprinkle of black pepper and fresh mint

MAIN COURSE

All inclusive

Fish Option: Branzino al Limone - Oven-baked Mediterranean sea bass with lemon, rosemary, and garlic, served with a side of sautéed spinach

Vegetarian Option: Melanzane alla Parmigiana - Layered eggplant casserole with marinara sauce, fresh basil, and melted mozzarella and Parmesan cheese

Meat Option: Osso Buco - Slow-braised veal shanks in a rich tomato and herb sauce, served with saffron-infused risotto

Meat Option: Pollo alla Cacciatora - Chicken braised with tomatoes, bell peppers, onions, garlic, and a medley of Italian herbs, served with a side of creamy polenta

DESSERT

Choose 1 dish

Tiramisu - Classic Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder

Panna Cotta - Creamy caramel-flavored panna cotta topped with a mixed berry compote, salty caramel brioche croutons and fresh mint

Cannoli - Crisp pastry shells filled with sweet ricotta cheese, chocolate chips, and a hint of citrus zest, garnished with powdered sugar