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.
More about me
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
Elote Cups with Queso Fresco, Lime and Chili Powder
Al Pastor Pineapple Skewers
Pinto Beans
Cilantro Lime Rice
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
Dulce De Leche Pudding
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Panzanella Salad
Mussels with N'duja and White Wine
Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil
Italian Wedding Soup
Fruta De Mar
Flatbread with Seasonal Roasted Veg
Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese
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
Panna Cotta
Pears in Red Wine Vanilla Sauce
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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
Chicken Salad Cups with Apple and Black Grapes
Ceaser Salad
Bacon Corn Chowder
Scalloped Potatoes with Smoked Cheddar
Hasselback Potatoes with Parmesan and Garlic
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
Dulce De Leche Pudding
Pears in Red Wine Vanilla Sauce
View full menu
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
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
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)
Panna Cotta
Pears in Red Wine Vanilla Sauce
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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
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
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
Panna Cotta
Pears in Red Wine Vanilla Sauce
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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
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
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
Panna Cotta
Dulce De Leche Pudding
Pears in Red Wine Vanilla Sauce
View full menu
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
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
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
Panna Cotta
Dulce De Leche Pudding
Pears in Red Wine Vanilla Sauce
View full menu
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
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
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
Panna Cotta
Dulce De Leche Pudding
Pears in Red Wine Vanilla Sauce
View full menu
Elote Cups with Queso Fresco, Lime and Chili Powder
Al Pastor Pineapple Skewers
Pinto Beans
Cilantro Lime Rice
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
Dulce De Leche Pudding
View full menu
Panzanella Salad
Mussels with N'duja and White Wine
Crostini with White Bean Puree and Roasted Wild Mushrooms and Truffle Oil
Italian Wedding Soup
Fruta De Mar
Flatbread with Seasonal Roasted Veg
Pesto Flatbread with Sunried Tomato, Roasted Pepper and Goat Cheese
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
Panna Cotta
Pears in Red Wine Vanilla Sauce
View full menu
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
Chicken Salad Cups with Apple and Black Grapes
Ceaser Salad
Bacon Corn Chowder
Scalloped Potatoes with Smoked Cheddar
Hasselback Potatoes with Parmesan and Garlic
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
Dulce De Leche Pudding
Pears in Red Wine Vanilla Sauce
View full menu
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
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
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)
Panna Cotta
Pears in Red Wine Vanilla Sauce
View full menu
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