Chef Gabriel Beszeditz

Chef At Home In Phoenix

Chef with over 19 years of culinary experience, ranging from casual to fine dining restaurants. Classical French trained with extensive knowledge using flavors found across Latin America. My cooking style is all about keeping the ingredients as the main focus and truly showcasing the flavour of each individual ingredient.

For me, cooking is...

My creative outlet that truly allows me to express myself.

I learned to cook at...

Many years of cooking with my grandmas and mother, followed by culinary school at the Art Institute and 18 years of restaurant experience.

A cooking secret...

Using every piece of all ingredients, minimizing waste and enhancing flavors.

My menus

Thanksgiving VIP

STARTER

All inclusive

Amuse - persimmon Pate de Fruit

Butternut Gratin - shiitake, butternut cream, brown butter, pickled golden raisin, pistachio

FIRST COURSE

Choose 1 dish

Stuffing Bread Pudding - chicken liver mousse, grilled apple jam, apple crisp

Crab "Pot Pie" - creamed chard, king crab, parker house roll

MAIN COURSE

Choose 1 dish

Cornish Hen - chicken demi glace, potato Robuchon, cranberry compote, chicken chicharron

Oxtail Gnocchi - glazed oxtail, sweet potato gnocchi, celery root

DESSERT

All inclusive

Zucchini Bread - butterscotch ganache, pear caramel, date, walnut

Italian

STARTER

Choose 1 dish

Roasted Zucchini - tomato vinaigrette, ricotta, shaved croutons, basil

Beet and Burrata - walnuts, black garlic vinaigrette, mustard greens

Cheese and Charcuterie - pickles, nuts, jams, crackers, baguette

FIRST COURSE

Choose 1 dish

Tuna Carpaccio - Sauce Tonatto, pickled mustard seed, arugula

Beef Tartare - brown butter aioli, torched pearl onion, chive oil, mushroom chips, lemon gel, brioche

MAIN COURSE

Choose 1 dish

Braised Short Rib - potato purée, red wine reduction, gremolata, crispy garlic

Arrabbiata Braised Chicken - creamy polenta, soft herbs, blistered cherry tomatoes, garlic chips

Caccio e Pepe Risotto - parmesan crisps, black pepper gastrique, wild mushrooms

Gnocchi Carbonara - pancetta, seasonal veg, parmesan, chili oil

DESSERT

Choose 1 dish

Tiramisu Parfait - amaretto pound cake, cocoa nibs, lemon mascarpone, coffee syrup

Vanilla Panna Cotta - macerated berries, streusel

Pavlova - citrus curd, chamomile, blueberry, pistachio

French

STARTER

Choose 1 dish

Rillettes - verbena oil, preserved shelling bean, mussel escabeche, brioche

Ratatouille - tomato butter, crispy eggplant pave, charred onion jam

Leek Confit - Charred asparagus relish, gribiche, lemon gel, crispy leeks

FIRST COURSE

Choose 1 dish

Crudo Meunière - beurre noisette, lemon gel, parsley oil, crispy shallot

“Coq au Vin” - chicken liver mousse, pickled chanterelles, red wine gastrique, torched pearl onions, brioche

MAIN COURSE

Choose 1 dish

Beef cheek Bourguignon - port wine braised, carrot purée, shaved carrots, charted pearl onions, pickled mustard seed

Duck Confit - pork belly cassoulet, chicharrón, duck rillettes

“Bouillabaisse” - saffron bouillabaisse cream, preserved mussels, seared scallops, shrimp mousseline

Beef Wellington - mushroom duxelles, prosciutto, puff pastry, beef tenderloin, beef Demi

DESSERT

Choose 1 dish

Tarte Tatin - cider braised apples, almond streusel, frangipane, vanilla crème anglaise

Chocolate Posset - hazelnut streusel, citrus marmalade

Spring

STARTER

Choose 1 dish

Turnip - kumquat/pernod beurre blanc, charred turnips, black trumpet mushrooms, fennel

Cabbage - chicken braised cabbage, macadamia cream, charred onion and date jam, chicken chicharron dukkah

FIRST COURSE

Choose 1 dish

Strawberry - raw beef, grilled stone fruits, smoked strawberry vinaigrette, puffed rice, beef fat naan, nasturtium

Pea - crab croquette, pea and spring onion relish, mint, pea puree, preserved mussels, bottarga

MAIN COURSE

Choose 1 dish

Fish - butter poached, sorrel cream, grilled greens, smoked clams, roe, crackling

Pork - crispy pork belly, dried chili glaze, apricot mostarda, cauliflower cream, demi, mustard frill

DESSERT

Choose 1 dish

Chocolate - caramelized banana mousse, fudge brownie, olive oil

Kumquat - kumquat ganache, vanilla sponge, basil, cardamom milk crumb

Brunch

STARTER

Choose 1 dish

Watermelon salad - Calabrian chili vinaigrette, heirloom tomatoes, pangrattato, roasted peppers, mint, basil, goat cheese

Citrus Possets "custards" - Almond streusel, kumquat, basil

FIRST COURSE

All inclusive

Market Frittata - Spring vegetables, arugula chimichurri, whipped ricotta

MAIN COURSE

All inclusive

Hot Chicken and Waffles - Buckwheat waffle, hot honey, compound butter, pickle jam

DESSERT

All inclusive

Sticky Buns - miso caramel, gingered cream cheese frosting, chamomile

Tray Pass (Fall/Winter)

STARTER

All inclusive

Beet Gazpacho - Grape, escabeche chili peppers, almond

Butternut “Tartar” - Brown butter, grilled butternut squash, mushroom jam, pistachio dukkah, golden raisin

FIRST COURSE

All inclusive

Passion Fruit Aguachile - Hamachi, coriander, shrimp chips

Smoked Fish Toast - Brioche, squash baba ganoush, preserved lemon, soft herbs

MAIN COURSE

All inclusive

Glazed Short Rib - Celery root puree, charred asparagus chimichurri, pangrattato

DESSERT

All inclusive

Summer

STARTER

Choose 1 dish

Grape - blue cheese posset, grape tartare, pickled mustard seed, chamomile oil

Asparagus - butter poached, chili oil, crab, grilled greens, saffron emulsion

FIRST COURSE

All inclusive

Short Rib - short rib bread pudding, cherry demi, brown butter aioli, kumquat, basil

MAIN COURSE

Choose 1 dish

Cornish Hen - roulade, squash fritter, fennel jam, chicken glace, squash blossom

Scallop - chorizo vinaigrette, corn veloute, charred baby corn, smoked tomato, crispy shallot

DESSERT

Choose 1 dish

Plum - pie crust, orange curd, plum compote, amaretto meringue

Mango - white chocolate blondie, mango gel, lime leaf anglaise, coconut macadamia crumb

Holiday

STARTER

Choose 1 dish

Parker House Rolls - cultured butter, hot honey

Cream of Butternut Squash - charred butternut squash, shiitake mushroom jam, coffee gastrique, fall spiced cream, candied walnuts

FIRST COURSE

Choose 1 dish

Salt Baked Parsnips - brown butter aioli, drunken sour cherries, sage, candied pecans

Roasted Acorn Squash - bourbon maple glaze, cranberries, spiced pepitas

MAIN COURSE

Choose 1 dish

Turkey Roulade - stuffed with boudin blanc farce and brioche stuffing, potato Roduchon, black garlic and turkey demi glace, cranberry gastrique, chicken skin crisps

Cider Braised Pork Belly - charred apple jam, buttered cider jus, apple chips, chicharron

Rosemary Crusted Prime Rib - Truffle Jus, horseradish cream

DESSERT

Choose 1 dish

"Pumpkin Pie" - candied pumpkin, burned cinnamon oil, macadamia streusel, vanilla creme anglaise

Cider Apples - pie crust crumble, "eggnog", apple chips