Private Chef Deniz Sezer

Chef Deniz Sezer: Culinary Expert and Owner of Bistro Ember

With over 15 years of experience in Michelin-starred restaurants and luxury hotels, I am the Chef and Owner of Bistro Ember in San Francisco. My culinary journey began with a dedication to gastronomy, leading to formal education in Gastronomy and Culinary Arts at Pamukkale University and a Master's degree in Gastronomy from Canakkale University in Turkey.

I offer personalized private chef services, creating bespoke menus tailored to individual tastes and dietary preferences. Whether it's an intimate dinner party, a celebratory event, or a corporate gathering, I strive to exceed expectations with dishes that tantalize the taste buds and evoke delight.

Inspired by California's diverse flavors and seasonal ingredients, I infuse each private dining experience with creativity and innovation. From sourcing the freshest produce to executing intricate cooking techniques, every dish is a masterpiece.

My commitment to excellence extends beyond the kitchen. I work tirelessly to create seamless and memorable experiences, from orchestrating the perfect menu to coordinating with event planners. Join me on a gastronomic journey where every bite tells a story and every meal leaves a lasting impression.

For me, cooking is...

Cooking is everything to me. I've been cooking professionally since I was a teenager, and I love being a chef. Who I am and my career are absolutely i

I learned to cook at...

I learned to cook from my mom and grandma on our farm, using fresh ingredients and traditional techniques. Their passion inspired my culinary journey.

A cooking secret...

Understanding the WHY of every technique. Not just the how, or the what, but the why… in every step. That, and balancing flavor.

My menus

MODERN ASIAN MENU

STARTER

Choose 1 dish

TUNA CRUDO: Tomato concasse, Kalamata olives, caper, basil oil, avacado puree

Avocado and Mango Salad: Creamy avocado and sweet mango tossed in lime vinaigrette, garnished with cilantro

Hamachi Crudo with Kaffir Lime and Passionfruit Gelée: Thinly sliced yellowtail dressed with kaffir lime-infused oil, passionfruit gelée, and shiso leaves, garnished with puffed wild rice for crunch

Heirloom Tomato and Shiso Gazpacho: A refreshing take on gazpacho with heirloom tomatoes, infused with shiso and ginger, served cold with a drizzle of sesame oil and cucumber ribbon

Chilled Prawns Salad with Wasabi Aioli: Butter-poached Prawns, served cold with wasabi aioli, avocado, and lightly pickled daikon ribbons

FIRST COURSE

All inclusive

Miso Glazed Eggplant with Honey and Sesame: Roasted Japanese eggplant brushed with a miso-honey glaze, garnished with toasted sesame seeds, scallions, and micro cilantro

Spicy Shrimp and Avocado Tempura Bites: Lightly battered shrimp and avocado tempura served with a spicy gochujang aioli and a drizzle of yuzu kosho

Charred Octopus with Soy-Ginger Butter: Tender octopus charred and glazed with soy-ginger butter, served with a side of grilled shishito peppers and pickled radish

Sesame-Crusted Scallops with Dashi Broth: Pan-seared scallops with a sesame crust, served over a warm, light dashi broth with enoki mushrooms and seaweed

Shrimp and Lemongrass Gyoza: Lime-coconut sauce with a hint of chili oil, clientro,

Spicy Pork and Kimchi Gyoza: kimchi, sasame soy souce,scallion

MAIN COURSE

All inclusive

Miso Black Cod with Sesame Spinach and Pickled Daikon: Buttery miso-marinated black cod served with sautéed sesame spinach, pickled daikon, and a drizzle of soy-mirin reduction

Teriyaki Glazed Halibut with Mango Salsa: Flaky teriyaki-glazed halibut topped with a bright mango salsa, served with ginger-infused quinoa and roasted broccolini

KING PRAWNS: Champagne Cream Sauce, Maitake Mushrooms, Urfa Chili oil, Parmesan

PISTACHIO CRUSTED LAMB CHOPS: Potato mille-feuille, lamb jus, kimchi, maitake mushroom

KOREAN BBQ RIBYE STEAK: smoky gochujang BBQ sauce, herbs cheese golden potato purée, Sautee Broccolini, Smoked Aleppo Pepper Oil, Beef Jus,

DESSERT

All inclusive

Yuzu Cheesecake with Almond Crust : A light yuzu-flavored cheesecake with a toasted almond crust, garnished with candied citrus peel and a yuzu caramel drizzle

BURNT RICE PUDDING: Mango Sorbet, Salted Caramel, Date, Rice Granola (DF, GF

CHOCOLATE LAVA CAKE: Cinnamon Ice Cream, Hazelnut, Tahini, Salted Carame

MISO CARAMEL CHOCOLATE LAVA CAKE: Sasame Ice Cream, Hazelnut, Tahini, Salted Carame

MODERN ITALIAN MENU

STARTER

All inclusive

TUNA CRUDO: Tomato concasse, Kalamata olives, caper, basil oil, avacado puree

BEETS CARPACCIO: Slow roasted beets, Goat cheese mousse, tabbouleh, pineapple, pickled golden raisin, walnut

RADICCIO CITRUS SALAD: Four citrus segment, shaved fennel, green apple, almo

FIRST COURSE

All inclusive

HOKKAIDO SCALLOP: Corn Polenta, Sundried Tomato, Brown Butter, Fried Sage

PARPARDELLE: Short rib ragu, burrata cheese, fresh basil oil

KING PRAWNS: Champagne Cream Sauce, Maitake Mushrooms, Urfa Chili oil, Parmesan

ITALIAN MEATBALLS: Creamy Ricotta, Tomato Sauce,Basil, Basil oil

RICOTTO SPINACH RAVIOLI: Ricotto cream, Fresh Basil, Pine nut, Brown Butter

GNOCHINI ARABIATTA: Spicy arabiatta sauce, kalamata olives, urfa chili, ricotta

MAIN COURSE

All inclusive

CRISPY SKIN SEA BASS: *Shaved Fennel Salad, Kalamati Olives, Sumac-Red Onion, Gremolata

FILET MIGNON: Creamy Polenta, Sungold Tomato, Trumpet Mushroom, Aleppo Pepper Oil, Beef Jus

PISTACHIO CRUSTED LAMB CHOPS: Potato mille-feuille, lamb jus, caramelized shallots, maitake mushroom

RIBYE STEAK: herbs cheese golden potato purée, Sautee Broccolini, Smoked Aleppo Pepper Oil, Beef Jus,

King Salmon: Beurre Blanc Sauce, Finger Potatoes, Sundried Pepper Paste, Watermelon Radish

DESSERT

All inclusive

Cotton Candy Cheesecake( cotton candy, Pistachio Crumble, berry souce)

BURNT RICE PUDDING: Mango Sorbet, Salted Caramel, Date, Rice Granola (DF, GF

CHOCOLATE LAVA CAKE: Cinnamon Ice Cream, Hazelnut, Tahini, Salted Carame

COFFEE MOUSSE CAKE: Chocolate sauce, Aleppo Pepper, coffee sauce, Berries Sorbet

MODERN MEDITERRANEAN MENU

STARTER

All inclusive

TUNA CRUDO: Tomato concasse, Kalamata olives, caper, basil oil, avacado puree

WINTER CITRUS SALAD: Four citrus segment, shaved fennel, green apple, almo

DREAM OF BEETS: Slow roasted beets, Goat cheese mousse, tabbouleh, pineapple, pickled golden raisin, walnut

CIRCASSIAN CHICKEN SALAD: Candied Walnut, Golden Raisin, Chicken Breast, Lettuce Hearth, Bread crumb, milk

FIRST COURSE

All inclusive

BAHARAT KEBAB: Basil-Tomato Sauce, Garlic Yoghurt, Urfa Chili, Parmesan

GOLDEN SPICY CALIFLOWER: Fried Caper, Coconut- Tahini Sauce, Toasted Almond, Golden Spicys

KING PRAWNS: Champagne Cream Sauce, Maitake Mushrooms, Urfa Chili oil, Parmesan

MANTI: Braised Short Rib Dumpling, Garlic Yoghurt, Tomato Sauce Smoked Mint Oıl

JAPANESE EGGPLANT KEBAB: roasted eggplant rolled with mozzarella and ground seasoned beef, Gochujang, Caramelized cherry tomato and shallots

HOKKAIDO SCALLOP: Corn Polenta, Sundried Tomato, Brown Butter, Fried Sage

MAIN COURSE

All inclusive

FILET MIGNON: Creamy Polenta, Sungold Tomato, Trumpet Mushroom, Aleppo Pepper Oil, Beef Jus

RIBYE STEAK: Eggplant kefalograviera cheese purée, Sautee Broccolini, Smoked Aleppo Pepper Oil, Beef Jus,

PISTACHIO CRUSTED LAMB CHOPS: Potato mille-feuille, lamb jus, caramelized shallots, maitake mushroom

CRISPY SKIN SEA BASS: *Shaved Fennel Salad, Kalamati Olives, Sumac-Red Onion, Gremolata

King Salmon: Beurre Blanc Sauce, Finger Potatoes, Sundried Pepper Paste, Watermelon Radish

DESSERT

All inclusive

Cotton Candy Cheesecake( cotton candy, Pistachio Crumble, berry souce)

BURNT RICE PUDDING: Mango Sorbet, Salted Caramel, Date, Rice Granola (DF, GF

TURKISH COFFEE CAKE: Chocolate sauce, Aleppo Pepper, Turkish coffee sauce, Berries Sorbet

PEAR CANDY DESSERT: Yoghurt Mousse *Grape Molasse *yoghurt sorbet *Lime *Walnut Crumble (GF)

CHOCOLATE LAVA CAKE: Cinnamon Ice Cream, Hazelnut, Tahini, Salted Carame

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Chef Deniz Sezer

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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