Private Chef Jason Paul Walker

I am culinary enthusiast and Chef with 37 years of cooking under my apron trained at Johnson and Wales and throughout the kitchens of the most historic hotels and Americas most Classical resorts such as the Biltmore Estates Miami ,The Greenbrier White Sulphur Springs West Virginia and Caviler Hotel Virginia Beach Va, and later in the islands of Hawaii under James Beard Awarded Chef Alan Wong , then at the 5 Diamond Halekulani , then as a Chef at the W hotel Honolulu were I used Hawaii and that kitchen as my base to hone in on my craft to build diversified plates of foods beginning to define my style with innovation and preparing some off the best food in Honolulu, the first couple years of the 2000"s .It was then where I began my transition into being a Private Chef with dinners up in the penthouse of the W hotel for many celebrity and then being pulled under the wing of one Hawaiis most decorated American Chef Federation medaled Chef Patricia Salvador who began my career as a private chef at Fish and Poi Chefs private chef Company. Then now 20 years later and 32 total years total cooking. Then now my yearly trips all over the most Michelin Star country in the world Japan and then visiting the major food cities in the U. S. visiting friends and chefs of in NYC, CHICAGO, SAN FRAN pulling from their influences and continue to grow from my travels sampling and tasting the flavors the world has to offer. then bring these experience to my food and creations.

For me, cooking is...

my art and craft and life passion to prepare food for people that they enjoy so much it creates a memory

I learned to cook at...

Johnson & Wales and some of the US' most elite and historical resorts: The 5 diamond Halekulani , The Greenbrier (WV) and The Biltmore Estates (FL).

A cooking secret...

Seafood preparation anyone can cook a steak but it takes skill timing for foods from the sea and their preparation

My menus

ITALIAN NO. 1

STARTER

All inclusive

BEEF CROSTINI- THIN SLICED TENDER OF BEEF AND TOMATO SERVE ON A BASIL INFUSED TOAST POINT WITH A WHIPPED BOURSIN CHEESE AND A PORT WINE REDUCTION DRIZZLE

FIRST COURSE

All inclusive

CAESAR SALAD- FRESH BABY HEARTS OF ROMAINE LIGHTLY LATHERED WITH A PUREE OF LEMON, GARLIC, CRACKED PEPPER CORN, WHITE ANCHOVIES, CHAMPAGNE VINEGAR AND A RICH EXTRA VIRGIN OLIVE OIL DUSTED WITH ROMANO CHEESE GARNISHED WITH LEMON CROSTINI AND SEARED AHI

MAIN COURSE

All inclusive

GRILLED HAWAIIAN OPAH- GRILLED MOON FISH WITH A WARM TOMATO FONDUE AND WHOLE WHEAT PENNE PASTA TOSSED WITH FIRE ROASTED TOMATO SAUCE WITH SHAVED GOAT CHEESE FRESH OREGANO AIOLI

DESSERT

All inclusive

MIX BERRY CRUMBLE WITH PANNA COTTA-FRESH MIX OF BERRIES AND OATMEAL BROWN SUGAR DUTCH CRUMBLE BAKED TIL GOLDEN SERVE WITH FRENCH VANILLA PANNA COTTA

HAWAII FUSION

STARTER

All inclusive

COCONUT SHRIMP - KAHUKU PRAWNS LIGHTLY BREADED WITH SHAVED HAWAIIAN COCONUT AND SEASONED BREAD CRUMBS FRIED TO A GOLDEN BROWN WITH A PINEAPPLE SWEET AND SOUR SAUCE

FIRST COURSE

All inclusive

DRIED MANGO & BING CHERRY CHICKEN SALAD- GRILLED CHICKEN BREAST, DRIED MANGO & BING CHERRIES TOSSED WITH A MIX OF LEAF LETTUCES, TOASTED MACADAMIA NUTS, SHAVED DAIKON AND MAUI ONIONS SPLASHED WITH FRESH ORANGE JUICE AND RICE WINE VINAIGRETTE

MAIN COURSE

All inclusive

GRILLED NEW YORK STEAK- GRILLED WITH ROASTED BEET PUREE BEEF DEMI A SIDE OF GRILLED ASPARAGUS YELLOW SUMMER SQUASH, SNAP PEAS AND ROSEMARY YUKON SWEET BEET PUREE

DESSERT

All inclusive

CHOCOLATE LAVA CAKE- A DEVILISH AMOUNT OF CHOCOLATE WITH HAUPIA ICE CREAM KONA COFFEE CREAMED WARM CHOCOLATE FONDUE, ESPRESSO DUST AND MACADAMIAN NUT CARAMEL SAUCE

Chef Jason Pauls Summer Menu

STARTER

All inclusive

FIRST COURSE

All inclusive

EDAMAME & GARBANZO HUMMUS- STEAMED GARBANZOS AND SOY BEANS SESAME SCENTED THEN PUREED UNTIL SMOOTH CREAMY TEXTURE LIGHTLY SPICED WITH RED CHILLI SERVED WITH FLAT BREADS

DRIED MANGO & BING CHERRY CHICKEN SALAD- GRILLED CHICKEN BREAST, DRIED MANGO & BING CHERRIES TOSSED WITH A MIX OF LEAF LETTUCES, TOASTED MACADAMIA NUTS, SHAVED DAIKON AND MAUI ONIONS SPLASHED WITH FRESH ORANGE JUICE AND RICE WINE VINAIGRETTE

MAIN COURSE

All inclusive

GINGER CRUSTED MAHI MAH- A GINGER CILANTRO PESTO CRUSTED MAHI MAHI PLACED ON A BED OF WOK VEGETABLE STIR FRIED CURRY RICE AND SPLASHED WITH A SWEET SPICY SOY AND GREEN PEA PUREE

DESSERT

All inclusive

STRAWBERRY PINEAPPLE SHORT CAKE- FRESH SUMMER TIME STRAWBERRIES TOSSED WITH GOLDEN PINEAPPLE, MAUI BROWN SUGAR, MOSCATO WINE SERVED ON POUND CAKE AND WHIPPED CREAM