Chef David Wood
Chef At Home In Troy
Get to know me better
My Cooking philosophy is rooted in the belief that food is not just sustenance but a medium for creating joy and connection. Its a pleasure to do this
My name is David Wood, born in England.
I am a Classically Trained Premier Private Boutique Chef with over 30 years of experience, having refined my skills in top restaurants, luxury hotels, and exclusive yacht dinner cruises.
My culinary expertise, influenced by French, European, and Asian traditions, enables me to create unique and unforgettable dishes.
I prioritize fresh, high-quality ingredients, often sourced locally, to ensure the best flavors and nutritional value. Understanding that every event is special,
I tailor my menus to meet the specific tastes and dietary needs of my clients, providing a personalized and exceptional dining experience.

More about me
For me, cooking is...
Cooking is a passion I delight in sharing with others. I believe that meals are an opportunity for people to come together, celebrate, and create
I learned to cook at...
Classically trained, I honed my culinary skills at prestigious culinary schools in London, UK, where I earned top qualifications.
A cooking secret...
Attention to Detail: From the artistry of dish presentation to the ambience of the dining environment, Chef David meticulously considers every element
My menus
Sushi Nigiri (Tuna) California roll (Sm. salmon)
Sushi Nigiri Wasbi Avocado Smoked Salmon
Avocado Fries with Tahini Miso Sauce
Udon Noodle Soup
Daikon Salad
Hirata Buns with Pork Chashu
Chicken Yakatori, Broccoli with Sesame oil, Edaname mixed rice
Teriyaki Salmon, Roast Bok Choy, Rice
Asian Sticky ribs, Jasmine rice, Broccoli with Sesame
Tofu with sweet and spicy sauce, Rice, Melange of Vegetable
Strawberry Mochi
Flambe Crepes Orange and Caramel Sauce
Japanese Red Bean Cake - Freshly Steamed
Steamed Egg custard Bun
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Oregano Marinaded Lamb, finished with Italian Crumb and Dijon Aioli
Hummus and Vegetable Spears
Chicken Souvlaki and Tzatziki yogurt
Crab Cakes with Citrus dressing
Palm Heart Salad Kale Artisan leaves Cherry Tomato Red Quinoa Red Onion Yellow Pepper Cilantro Vinaigrette
Quinoa Salad
Spiced Lentil Soup
Baked Halibut Provencal in a rich Heirloom tomato, Olive and wine sauce with Garlic Green Beans and Gnocchi accented with lemon
Garlic Crusted Rack of Lamb with Mint Gremolata, Blistered Tomatoes, Olives, Peppers and Crushed Potatoes
Filet mignon paired with Lobster tail, Dauphinoise potatoes and Roast Asparagus
Quinoa Stuffed eggplants with Cappellini Pasta
Apple Crisp Pie with Toffee and Vanilla Ice Cream
Baklava
Cheesecake with Balsamic Strawberries
Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream
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Seared Scallop Arugula Tomato Aioli
Large Shrimp and Cocktail sauce
Shrimp Ceviche - Marinated shrimp in lime juice with cilantro, jalapenos and tomatoes with creamy Avocado and Crispy tortilla shell
Crab Cakes with Citrus dressing
Arugula Spinach Strawberry Salad Poppy Seed Dressing
Salade de Chevre Chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey
Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction
Butter Poached lobster Tails, Lemon Risotto, Sundried tomato , Basil, Parmiagiana
Rack of Lamb marinaded in Olive oil, Garlic and Oregano, Roasted and served with Raspberry Jus and Salsa Verde (Herb OIl), Roasted Tuscan Style Potatoes, Garlic Green Bean's
Tuscan Salmon in a Creamy flavorful sauce with Spinach and sun dried tomatoes
Red Snapper Shrimp Cajun Cream Sauce Gritcake | Roast Asparagus | Cajun Cream Sauce
Brownies Smores Toffee Crunch Marshmallow Candies Bacon
Cheesecake with Balsamic Strawberries
Creme Brulee with berries and Pitachio Crumble
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Whipped Feta and Roasted red pepper Dip with grilled sourdough crostini and Vegetable Spears
Seared Halloumi with Fig jam and Prosciuttio
Lamb Cutlets off the grill , Marinaded in lemon, garlic and Oregano
Fattoush Salad (Lettuce, cucumber, Heirloom Tomatoes, creamy Burrata, lemon sumac vinaigrette and pomegranate reduction) with Grilled red shrimp
Beef tenderloin medallions with Smoked paprika Aioli and grilled Broccolini
Chilean sea bass marinated in citrus and Mediterranean herbs, grilled and served on a rice pilaff finished with a Zesty gremolata of parsley, lemon and garlic
Harissa rubbed Chicken Breast with Roast broccoli and Basmati rice
Rosewater Panna cotta with fresh berries and Pistachio Crumble
Flambeed stone fruit with Vanilla Ice Cream
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Spanakopita Pinwheel
Hummus and Pita Chips
Chicken Schwarma in Pita Pockets
Amogue Relish( Fragrant Tomato and Basil Relish) with Veggie Spears and Faccacia Bread
Village Greek Salad (Pita, feta, olives, red onion, tomatoes, cucumbers, peppers)
Fattoush Salad (Lettuce, cucumber, Roma, Radish, Green Onions. Parsley. Mint )
Mediterranean Bean Soup
Rack of Lamb marinaded in Olive oil, Garlic and Oregano, Roasted and served with Raspberry Jus and Salsa Verde (Herb OIl), Roasted Tuscan Style Potatoes, Garlic Green Bean's
Cod Steak with Coconut, Ginger and Orange Sauce, Creamy Boursin Potatoes, Melange of Vegetables
Fajita Steak Plate with Tortillas
Ratatouille Stack with Marinara sauce and Noodles
Creme Brulee with Baklava Topping
Greek Dessert Samosa Flaky envelopes filled with Honey, Walnuts, Cinnamon and feta cheese
Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream
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Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze
Lamb Lollipops with Dijon Mustard and Panko Crumb Dijon Aioli
Stuffed Dates with Blue cheese Bacon and Maple Syrup
Antipasto Bites Cheese Tortellini Mozzarella Balls Salami Roasted Red pepper Artichoke Olive
Spinach, Pear and Pomegranate Salad
Arugula, spinach and strawberry salad with feta, almonds and poppy seed dressing
Salade De Chevre Chaud Salad Leaves Tomatoes Pecans Red Onion Hot Goats cheese Points and Poppy Seed Dressing
Wild Mushroom Bisque
Bone in Chicken Supreme Chasseur Mushrooms white Wine Thyme Tomatoes with Caramelised Onion Creamed Potato Haricot Vertes
New York Strip Shrimp Cremosi(garlic Butter) Roast Shallot Puree Potatoes Grilled Vegetables
Marinated Tofu, General Tso Sauce, Braised Rice
Pan Seared Salmon with poached egg, Wilted Spinach and hollandaise sauce
Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream
Creme Brulee
Cheesecake with Balsamic Strawberries
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Guacamole and Bruschetta with Diced tomato
Fish Taco Shrimp Slaw Baja sauce
Mexican street Corn Elotes
Espagueti Verde - Green spaghetti with Poblano
Carne Asada - Fast cooked Steak with Tortillas and Salsas
Chicken Adobe Tacos - Fusion of Mexican and Fillipino Cuisine finished with Mango Salsa
Roast Poblano Peppers with Spanish Rice and Queso Sauce
Churros and Cinnamon Sugar with Vanilla Ice Cream
Tres Leches
Brownies Smores Toffee Crunch Marshmallow Candies Bacon
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Watermelon Dice with Burnt Sugar and Balsamic Glaze
Japanese Devilled eggs with Ginger and Furikake
Amogue Relish( Fragrant Tomato and Basil Relish) with Veggie Spears and Faccacia Bread
Guacamole & Chips
Hummus and Vegetable Spears
Cheese and Fruit Board
Mini Baked Loaded Potato
Mexican street Corn Elotes
American Potato Salad with Egg, celery , Onion
Memphis style Slaw with Apple cider Vinegar and Celery Seeds
Southern Style Salad
Steak fajita bowl, veggies, tortilla
Asian Sticky ribs
Grilled Barbecue Chicken
Grilled Marinaded Lamb Chops
Pulled pork Sliders
Half pound Sliders with onion Marmalade, Cheese , Lettuce, Tomato in a brioche Bun
Brownies Smores Toffee Crunch Marshmallow Candies Bacon
Cookie and Ice Cream Sandwich
Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream
Cheesecake with Balsamic Strawberries
View full menu
Sushi Nigiri (Tuna) California roll (Sm. salmon)
Sushi Nigiri Wasbi Avocado Smoked Salmon
Avocado Fries with Tahini Miso Sauce
Udon Noodle Soup
Daikon Salad
Hirata Buns with Pork Chashu
Chicken Yakatori, Broccoli with Sesame oil, Edaname mixed rice
Teriyaki Salmon, Roast Bok Choy, Rice
Asian Sticky ribs, Jasmine rice, Broccoli with Sesame
Tofu with sweet and spicy sauce, Rice, Melange of Vegetable
Strawberry Mochi
Flambe Crepes Orange and Caramel Sauce
Japanese Red Bean Cake - Freshly Steamed
Steamed Egg custard Bun
View full menu
Oregano Marinaded Lamb, finished with Italian Crumb and Dijon Aioli
Hummus and Vegetable Spears
Chicken Souvlaki and Tzatziki yogurt
Crab Cakes with Citrus dressing
Palm Heart Salad Kale Artisan leaves Cherry Tomato Red Quinoa Red Onion Yellow Pepper Cilantro Vinaigrette
Quinoa Salad
Spiced Lentil Soup
Baked Halibut Provencal in a rich Heirloom tomato, Olive and wine sauce with Garlic Green Beans and Gnocchi accented with lemon
Garlic Crusted Rack of Lamb with Mint Gremolata, Blistered Tomatoes, Olives, Peppers and Crushed Potatoes
Filet mignon paired with Lobster tail, Dauphinoise potatoes and Roast Asparagus
Quinoa Stuffed eggplants with Cappellini Pasta
Apple Crisp Pie with Toffee and Vanilla Ice Cream
Baklava
Cheesecake with Balsamic Strawberries
Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream
View full menu
Seared Scallop Arugula Tomato Aioli
Large Shrimp and Cocktail sauce
Shrimp Ceviche - Marinated shrimp in lime juice with cilantro, jalapenos and tomatoes with creamy Avocado and Crispy tortilla shell
Crab Cakes with Citrus dressing
Arugula Spinach Strawberry Salad Poppy Seed Dressing
Salade de Chevre Chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey
Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction
Butter Poached lobster Tails, Lemon Risotto, Sundried tomato , Basil, Parmiagiana
Rack of Lamb marinaded in Olive oil, Garlic and Oregano, Roasted and served with Raspberry Jus and Salsa Verde (Herb OIl), Roasted Tuscan Style Potatoes, Garlic Green Bean's
Tuscan Salmon in a Creamy flavorful sauce with Spinach and sun dried tomatoes
Red Snapper Shrimp Cajun Cream Sauce Gritcake | Roast Asparagus | Cajun Cream Sauce
Brownies Smores Toffee Crunch Marshmallow Candies Bacon
Cheesecake with Balsamic Strawberries
Creme Brulee with berries and Pitachio Crumble
View full menu
Whipped Feta and Roasted red pepper Dip with grilled sourdough crostini and Vegetable Spears
Seared Halloumi with Fig jam and Prosciuttio
Lamb Cutlets off the grill , Marinaded in lemon, garlic and Oregano
Fattoush Salad (Lettuce, cucumber, Heirloom Tomatoes, creamy Burrata, lemon sumac vinaigrette and pomegranate reduction) with Grilled red shrimp
Beef tenderloin medallions with Smoked paprika Aioli and grilled Broccolini
Chilean sea bass marinated in citrus and Mediterranean herbs, grilled and served on a rice pilaff finished with a Zesty gremolata of parsley, lemon and garlic
Harissa rubbed Chicken Breast with Roast broccoli and Basmati rice
Rosewater Panna cotta with fresh berries and Pistachio Crumble
Flambeed stone fruit with Vanilla Ice Cream
View full menu
Chef David's reviews
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