Chef Ian Mcconehea

Private Chef In Sacramento

I am a professional chef of 16 years, I studied at Le Cordon Bleu here in Sacramento. I have worked in mostly higher end, bistro or gastro-pub food, like Tuli Bistro, Oak Park Brew Co and Clarks Corner, specializing in Fark To Fork menu development and implementation, as well as catering and being a personal chef. I love cooking Italian food, Bolognese is a passion of mine.

For me, cooking is...

What I am. I have tried to do other careers but always came back to cooking.

I learned to cook at...

Le Cordon Bleu, but held dishwasher and prep jobs in my teens and early 20's.

A cooking secret...

Take the time on the things that need it. Don't rush a ragù, don't make risotto on the fly, those things need time and patience.

My menus

American Faire

STARTER

Choose 2 dishes

Crostini with Whipped Honey Feta, Balsamic Glazed Strawberries

Pesto Salad with Roasted Peppers and Tomato

Mini Avocado Toast with Pickled Onion and Cotija

Beef Sliders with Mayo, Brown Mustard, Onion and Pickle

Deviled Eggs

FIRST COURSE

Choose 2 dishes

Chicken Salad Cups with Apple and Black Grapes

Ceaser Salad

Bacon Corn Chowder

Scalloped Potatoes with Smoked Cheddar

Hasselback Potatoes with Parmesan and Garlic

MAIN COURSE

Choose 1 dish

Huli Huli Chicken with Pineapple Salsa

Braised Beef Short Ribs over Creamy Polenta

Butter Herb Cornish Game Hen and Seasonal Sides

Fresh White Fish with Lemon and Caper White Wine Sauce

All Beef Burger with Dijionaise, Bleu Cheese, Roasted Red Onion and Arugula

Beef Stroganoff

DESSERT

All inclusive

Dulce De Leche Pudding

Pears in Red Wine Vanilla Sauce

Rustic Italian Dinner for 2

STARTER

Choose 2 dishes

Panzanella Salad

Mussels with N'duja and White Wine

Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil

Asparagus with Sesame Seeds and Lemon

FIRST COURSE

Choose 2 dishes

Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese

Basil Gnudi

Calabrian Style Stuffed Eggplant

Cioppino with Mussles, Clams, and Shrimp in Tomato Fennel Broth

MAIN COURSE

Choose 1 dish

Sweet Corn Risotto with Braised Beef Short Ribs

Seared Sea Scallops over Leek Risotto

Pasta Gambari (Spicy Tomato and Prawn Pasta)

Penne Arrabbiata (Spicy Pancetta Tomato Sauce)

DESSERT

Choose 1 dish

Panna Cotta

Pears in Red Wine Vanilla Sauce

Tour of Calabria

STARTER

Choose 2 dishes

Asparagus with Sesame Seeds and Lemon

Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil

Frittata with Roasted Onion and Pancetta

Mussels with N'duja and White Wine

FIRST COURSE

Choose 2 dishes

Flatbread with Seasonal Roasted Veg

Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese

White Bean with Sun Dried Tomato and Sage

Cioppino with Mussles, Clams, and Shrimp in Tomoto Fennel Broth

Calabrian Style Stuffed Eggplant

Italian Wedding Soup

MAIN COURSE

Choose 1 dish

Basil Gnudi

Fresh White Fish with Lemon and Caper White Wine Sauce

Fruta De Mar

Pasta Gambari (Spicy Tomato and Prawn Pasta)

Penne Arrabbiata (Spicy Pancetta Tomato Sauce)

Roasted Halibut over Risotto with Sundried Tomato and Roasted Red Onion

DESSERT

All inclusive

Panna Cotta

Pears in Red Wine Vanilla Sauce

Impress the Guests

STARTER

Choose 2 dishes

Crostini with Whipped Honey Feta, Balsamic Glazed Strawberries

Scallop Crudo with Ponzu and Micro Wasabi

Chicken Salad Cups with Apple and Black Grapes

Mussels with N'duja and White Wine

Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil

White Bean with Sun Dried Tomato and Sage

FIRST COURSE

Choose 2 dishes

Italian Wedding Soup

Tomato Bisque with Grilled Cheese Croutons

Fruta De Mar

Flatbread with Seasonal Roasted Veg

French Onion Soup

Potatoes Dauphinoise

Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese

MAIN COURSE

Choose 1 dish

Bolognese

Seared Sea Scallops over Leek Risotto

Persian Style Roasted Eggplant with Lemon Yogurt, Pomegranate, and Walnuts

Roasted Halibut over Risotto with Sundried Tomato and Roasted Red Onion

Potato Gnocci with Braised Beef Ragu and Fresh Herbs

Braised Beef Short Ribs over Creamy Polenta

DESSERT

Choose 1 dish

Panna Cotta

Dulce De Leche Pudding

Pears in Red Wine Vanilla Sauce

Dinner for 2

STARTER

Choose 2 dishes

Crostini with Whipped Honey Feta, Balsamic Glazed Strawberries

Scallop Crudo with Ponzu and Micro Wasabi

Crostini with White Bean Puree and Roasted Wild Mushrooms

Asparagus with Sesame Seeds and Lemon

FIRST COURSE

Choose 2 dishes

Roasted Peach, Goat Cheese and Mixed Green Salad

Tomato Bisque with Grilled Cheese Croutons

Chicken Salad Cups with Apple and Black Grapes

Flatbread with Seasonal Roasted Veg

Cioppino with Mussles, Clams, and Shrimp in Tomato Fennel Broth

MAIN COURSE

Choose 1 dish

Seared Sea Scallops over Leek Risotto

Persian Style Roasted Eggplant with Lemon Yogurt, Pomegranate, and Walnuts

Roasted Pork Loin with Apple Onion Jam

Roasted Halibut over Risotto with Sundried Tomato and Roasted Red Onion

Potato Gnocci with Braised Beef Ragu and Fresh Herbs

Braised Beef Short Ribs over Creamy Polenta

Seared Duck Breast with Cherry Peach Sauce and Seasonal Sides

Seared Rib Eyes with Compound Butter and Roasted Veg

DESSERT

Choose 1 dish

Panna Cotta

Dulce De Leche Pudding

Pears in Red Wine Vanilla Sauce

Summer Garden Party

STARTER

Choose 2 dishes

Panzanella Salad

Crostini with Whipped Honey Feta, Balsamic Glazed Strawberries

Scallop Crudo with Ponzu and Micro Wasabi

Chicken Salad Cups with Apple and Black Grapes

Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil

Elote Cups with Queso Fresco, Lime and Chili Powder

Al Pastor Pineapple Skewers

FIRST COURSE

Choose 3 dishes

Roasted Peach, Goat Cheese and Mixed Green Salad

Tomato Bisque with Grilled Cheese Croutons

Asparagus with Sesame Seeds and Lemon

Flatbread with Seasonal Roasted Veg

Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese

MAIN COURSE

Choose 1 dish

Sweet Corn Risotto with Braised Beef Short Ribs

Bolognese

Tri Tip with Chimichurri

Seared Sea Scallops over Leek Risotto

Barbacoa Tacos with Grilled Avocado Salsa Verde

Fruta Di Mare

DESSERT

Choose 1 dish

Panna Cotta

Dulce De Leche Pudding

Pears in Red Wine Vanilla Sauce

Taco Party

STARTER

All inclusive

Elote Cups with Queso Fresco, Lime and Chili Powder

Al Pastor Pineapple Skewers

FIRST COURSE

All inclusive

Pinto Beans

Cilantro Lime Rice

MAIN COURSE

Choose 1 dish

Barbacoa Tacos with Grilled Avocado Salsa Verde

Chicken Tacos with Fire Roasted Salsa and Lime

Carne Asada Tacos with Fire Roasted Salsa and Queso Fresco

DESSERT

All inclusive

Dulce De Leche Pudding

Taste of the Italian Coast

STARTER

Choose 2 dishes

Panzanella Salad

Mussels with N'duja and White Wine

Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil

FIRST COURSE

Choose 2 dishes

Italian Wedding Soup

Fruta De Mar

Flatbread with Seasonal Roasted Veg

Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese

MAIN COURSE

Choose 1 dish

Sweet Corn Risotto with Braised Beef Short Ribs

Bolognese

Seared Sea Scallops over Leek Risotto

Potato Gnocci with Braised Beef Ragu and Fresh Herbs

Braised Beef Short Ribs over Creamy Polenta

Calabrian Style Stuffed Eggplant

DESSERT

Choose 1 dish

Panna Cotta

Pears in Red Wine Vanilla Sauce

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Chef Ian Mcconehea

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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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