Chef John Brading

Private Chef In Dennis

I am a self taught chef who has been cooking for more than 40 years. My forte is Spanish cuisine, having lived in Spain for 10 years, although I now offer a broader range of offerings, including French, Italian, Middle Eastern and Indian.

I have cooked in numerous restaurants as line cook and sous chef, and more recently as head chef at a 150-seat restaurant on Cape Cod. I also own and run a catering business, which focuses on providing authentic Spanish cuisine on Cape Cod.

For me, cooking is...

All about giving pleasure to people through the unlimited combination of tastes, aromas and visual presentations that make up a dish.

I learned to cook at...

I learnt culinary basics from my mother when I was a toddler and through my teens.

A cooking secret...

Never be afraid to try new recipes and techniques. Learn from mistakes and share the successes.

My menus

Italian indulgence

STARTER

Choose 1 dish

Antipasto with Italian charcuterie, cheeses, and marinated vegetables

Lobster arancini with fra diavolo dipping sauce

Stuffed mushrooms

FIRST COURSE

Choose 1 dish

Mixed roasted vegetable bruschetta

Stuffed artichoke

Wild mushroom salad

Seafood salad, with lobster, octopus, mussles, tiger prawns, and clams

Melon and Parma ham soup

Eggplant rollatini

MAIN COURSE

Choose 1 dish

Chicken breast stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes and braised red cabbage

Lamb cutlets on a bed of polenta with a berry sauce, fingerling potatoes and braised greens

Flash fried wild venison with fresh gnocchi topped with a Swiss chard, ricotta and walnut sauce

Clams with sausagemeat and wilted spinach on a bed of linguine

DESSERT

Choose 1 dish

Butterscotch tiramisu

Cannoli, your choice of flavor, with ricotta filling

Caramel fudge brownies drizzled with whipped amaretto cream topping

Chocolate semifreddo drizzled with raspberry coulis and candied almonds

Spanish indulgence

STARTER

Choose 1 dish

Octopus with olive oil and pimenton

Grilled lamb lollipops with fresh mint vinaigrette

Spanish tortilla with Romesco sauce

Breaded oyster mushrooms with herb aioli

Spanish charcuterie with Serrano ham, chorizo and Manchego cheese, marinated olives, quince jelly and crostini

FIRST COURSE

Choose 1 dish

Red pepper, tomato and tuna salad

Tomato and watermelon gazpacho with croutons and pickled vegetables

Blood sausage with fried peppers and onions on grilled sourdough

Liver pate with toasted points and pickled vegetables

Piquillo peppers stuffed with crab

Beef and pork meatballs with roasted red pepper sauce

MAIN COURSE

Choose 1 dish

Decadent seafood paella with lobster, scallops, shrimp, squid and mussles

Local seabass with mussels in saffron sauce served on a bed of Jasmine rice with Andalusian-style vegetables

Pork tenderloin stuffed with Serrano ham, spinach, piquillo peppers, and Manchego cheese served with roasted fingerling potatoes

Squid stuffed with Spanish chorizo, salt cod and shrimp in a rich seafood tomato sauce on a bed of saffron rice

Seared scallops adorned with seaweed, pickled ginger and caviar with wild rice and grilled asparagus

Tenderloin steak in mushroom parfait and red wine reduction, fingerling potatoes and garlicky Swiss chard

Pan seared duck breast with blackberry balsamic reduction served with patatas bravas and honey glazed carrot and parsnip matchsticks

DESSERT

Choose 1 dish

Orange and almond mousse

Spanish flan. Baked creamy custard topped with caramel sauce

Cinamon and cardamom churros with hot dipping chocolate

Tarta de Santiago

Spanish

STARTER

Choose 1 dish

Chicken and Serrano ham croquettas with Romesco dipping sauce

Seafood empanadas with apricot chili sauce

A variety of tapas to suit dietary restrictions, to be discussed with you

FIRST COURSE

Choose 1 dish

Gazpacho soup with croutons and pickled vegetables

Piquillo peppers stuffed with rabe and Roquefort cheese

Spanish tortilla with Romesco sauce

Roasted Brussels sprouts with Spanish chorizo, maple syrup and toasted pecans

MAIN COURSE

Choose 1 dish

Choice of chicken, seafood or vegetarian paella

Local seabass with mussels in saffron sauce served on a bed of Jasmine rice with Andalusian-style vegetables

Pork tenderloin stuffed with Serrano ham, spinach, piquillo peppers, and Manchego cheese served with roasted fingerling potatoes

Squid stuffed with Spanish chorizo, salt cod and shrimp in a rich seafood marinara on a bed of buccatini

DESSERT

Choose 1 dish

Spanish flan. Baked creamy custard topped with caramel sauce

Orange and almond mousse

Sauteed peaches with whipped amaretto cream topping

Seafood

STARTER

Choose 1 dish

Seafood empanadas with apricot chili sauce

Curried shrimp with apricot chili dipping sauce

Sesame seed shrimp toasts

Local oysters prepared 3 ways: topped with caviar, ginger, and seaweed; baked Italian style with garlicky breadcrumb stuffing; and with champagne mignonette

FIRST COURSE

Choose 1 dish

Bouillabaisse Cape Cod style with local clams, mussles, squid and shrimp

Clam chowder

Local mussels in a zingy Pernod and tomato sauce

MAIN COURSE

Choose 1 dish

Fish fillets in spicy coconut sauce with basmati rice

Mixed seafood cioppino served on a bed of linguine

Seafood paella, fish sourced locally

Seared scallops on a bed of bucatini adorned with seaweed and caviar

DESSERT

Choose 1 dish

Raspberry mousse

Spanish flan. Baked creamy custard topped with caramel sauce

Lemon Tart with whipped raspberry cream

Local

STARTER

Choose 1 dish

Chicken and Serrano ham croquettas with Romesco dipping sauce

Curried shrimp with apricot chili dipping sauce

FIRST COURSE

Choose 1 dish

Clam chowder

Bouillabaisse Cape Cod style with local clams, mussles, squid and shrimp

MAIN COURSE

Choose 1 dish

Clambake with lobsters, steamers, littlenecks, mussels, kielbasa, red potatoes and corn on the cob

Seafood paella of shrimp, scallops, squid and mussels with artichoke hearts and a saffron garlic aioli

DESSERT

Choose 1 dish

Spanish flan. Baked creamy custard topped with caramel sauce

Sauteed peaches with whipped amaretto cream topping

Mediterranean

STARTER

Choose 1 dish

Antipasto with Italian charcuterie, cheeses, and marinated vegetables

Curried shrimp with apricot chili dipping sauce

Spanish tortilla with Romesco sauce

FIRST COURSE

Choose 1 dish

A blend of beef and pork meatballs coated with a rich marinara sauce

Nicoise salad

Tomato and watermelon gazpacho with croutons and pickled vegetables

MAIN COURSE

Choose 1 dish

Pork tenderloin stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes

Roasted chicken quarters served with baked fennel topped with parmesan and roasted saffron potatoes

Choice of chicken, seafood or vegetarian paella

DESSERT

Choose 1 dish

Sauteed peaches with whipped amaretto cream topping

Ricotta and lemon tart

Traditional coffee tiramisu

Indulgent

STARTER

Choose 1 dish

A variety of tapas to suit dietary restrictions, to be discussed with you

California rolls, vegetables of your choice

Chicken and Serrano ham croquettas with apricot chili dipping sauce

Curried shrimp with apricot chili dipping sauce

Sauteed cod cheeks with artichokes and basil

Local oysters prepared 3 ways: topped with caviar, ginger, and seaweed; baked Italian style with garlicky breadcrumb stuffing; and with champagne mignonette

FIRST COURSE

Choose 1 dish

Escargots, served with sourdough bread for dipping

Coquilles Saint Jacques. Scallops served in a creamy mushroom sauce

Mussels in a zingy Pernod and tomato sauce

Nicoise salad

Lobster bisque

Chanterelle omelet

MAIN COURSE

Choose 1 dish

Flash fried wild venison with fresh gnocchi topped with a Swiss chard, ricotta and walnut sauce

Pork tenderloin stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes

Lamb cutlets on a bed of polenta with a berry sauce, fingerling potatoes and braised greens

Pan seared duck breast with blackberry balsamic reduction served with rosemary polenta and honey glazed carrot and parsnip matchsticks

Roasted chicken quarters served with baked fennel topped with parmesan and roasted saffron potatoes

Decadent seafood paella with lobster, scallops, shrimp and mussles

Braised beef short ribs, served on corn and bacon mashed potato, with a side of roasted fennel

DESSERT

Choose 1 dish

Chocolate semifreddo drizzled with raspberry coulis and candied almonds

Peach pavlova drizzled with melted white chocolate

Sauteed peaches with whipped amaretto cream topping

Butterscotch tiramisu

Cranberry and apple pie and ice cream

Crepes Suzette

Italian

STARTER

Choose 1 dish

Wild mushroom arancini with roasted red pepper dipping sauce

Antipasto with Italian charcuterie, cheeses, and marinated vegetables

Roasted Brussels sprouts with prosciutto, maple syrup and toasted pecans

FIRST COURSE

Choose 1 dish

Eggplant rollatini

A blend of beef and pork meatballs coated with a rich marinara sauce

Stuffed mushrooms

MAIN COURSE

Choose 1 dish

Pork tenderloin stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes

Pan seared duck breast with blackberry balsamic reduction served with rosemary polenta and honey glazed carrot and parsnip matchsticks

Roasted chicken quarters served with baked fennel topped with parmesan and roasted saffron potatoes

Local mussels in a zingy Pernod and tomato sauce served on buccatini

DESSERT

Choose 1 dish

Sauteed peaches with whipped amaretto cream topping

Ricotta and lemon tart

Traditional coffee tiramisu

Italian indulgence

STARTER

Choose 1 dish

Antipasto with Italian charcuterie, cheeses, and marinated vegetables

Lobster arancini with fra diavolo dipping sauce

Stuffed mushrooms

FIRST COURSE

Choose 1 dish

Mixed roasted vegetable bruschetta

Stuffed artichoke

Wild mushroom salad

Seafood salad, with lobster, octopus, mussles, tiger prawns, and clams

Melon and Parma ham soup

Eggplant rollatini

MAIN COURSE

Choose 1 dish

Chicken breast stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes and braised red cabbage

Lamb cutlets on a bed of polenta with a berry sauce, fingerling potatoes and braised greens

Flash fried wild venison with fresh gnocchi topped with a Swiss chard, ricotta and walnut sauce

Clams with sausagemeat and wilted spinach on a bed of linguine

DESSERT

Choose 1 dish

Butterscotch tiramisu

Cannoli, your choice of flavor, with ricotta filling

Caramel fudge brownies drizzled with whipped amaretto cream topping

Chocolate semifreddo drizzled with raspberry coulis and candied almonds

Spanish indulgence

STARTER

Choose 1 dish

Octopus with olive oil and pimenton

Grilled lamb lollipops with fresh mint vinaigrette

Spanish tortilla with Romesco sauce

Breaded oyster mushrooms with herb aioli

Spanish charcuterie with Serrano ham, chorizo and Manchego cheese, marinated olives, quince jelly and crostini

FIRST COURSE

Choose 1 dish

Red pepper, tomato and tuna salad

Tomato and watermelon gazpacho with croutons and pickled vegetables

Blood sausage with fried peppers and onions on grilled sourdough

Liver pate with toasted points and pickled vegetables

Piquillo peppers stuffed with crab

Beef and pork meatballs with roasted red pepper sauce

MAIN COURSE

Choose 1 dish

Decadent seafood paella with lobster, scallops, shrimp, squid and mussles

Local seabass with mussels in saffron sauce served on a bed of Jasmine rice with Andalusian-style vegetables

Pork tenderloin stuffed with Serrano ham, spinach, piquillo peppers, and Manchego cheese served with roasted fingerling potatoes

Squid stuffed with Spanish chorizo, salt cod and shrimp in a rich seafood tomato sauce on a bed of saffron rice

Seared scallops adorned with seaweed, pickled ginger and caviar with wild rice and grilled asparagus

Tenderloin steak in mushroom parfait and red wine reduction, fingerling potatoes and garlicky Swiss chard

Pan seared duck breast with blackberry balsamic reduction served with patatas bravas and honey glazed carrot and parsnip matchsticks

DESSERT

Choose 1 dish

Orange and almond mousse

Spanish flan. Baked creamy custard topped with caramel sauce

Cinamon and cardamom churros with hot dipping chocolate

Tarta de Santiago

Spanish

STARTER

Choose 1 dish

Chicken and Serrano ham croquettas with Romesco dipping sauce

Seafood empanadas with apricot chili sauce

A variety of tapas to suit dietary restrictions, to be discussed with you

FIRST COURSE

Choose 1 dish

Gazpacho soup with croutons and pickled vegetables

Piquillo peppers stuffed with rabe and Roquefort cheese

Spanish tortilla with Romesco sauce

Roasted Brussels sprouts with Spanish chorizo, maple syrup and toasted pecans

MAIN COURSE

Choose 1 dish

Choice of chicken, seafood or vegetarian paella

Local seabass with mussels in saffron sauce served on a bed of Jasmine rice with Andalusian-style vegetables

Pork tenderloin stuffed with Serrano ham, spinach, piquillo peppers, and Manchego cheese served with roasted fingerling potatoes

Squid stuffed with Spanish chorizo, salt cod and shrimp in a rich seafood marinara on a bed of buccatini

DESSERT

Choose 1 dish

Spanish flan. Baked creamy custard topped with caramel sauce

Orange and almond mousse

Sauteed peaches with whipped amaretto cream topping

Seafood

STARTER

Choose 1 dish

Seafood empanadas with apricot chili sauce

Curried shrimp with apricot chili dipping sauce

Sesame seed shrimp toasts

Local oysters prepared 3 ways: topped with caviar, ginger, and seaweed; baked Italian style with garlicky breadcrumb stuffing; and with champagne mignonette

FIRST COURSE

Choose 1 dish

Bouillabaisse Cape Cod style with local clams, mussles, squid and shrimp

Clam chowder

Local mussels in a zingy Pernod and tomato sauce

MAIN COURSE

Choose 1 dish

Fish fillets in spicy coconut sauce with basmati rice

Mixed seafood cioppino served on a bed of linguine

Seafood paella, fish sourced locally

Seared scallops on a bed of bucatini adorned with seaweed and caviar

DESSERT

Choose 1 dish

Raspberry mousse

Spanish flan. Baked creamy custard topped with caramel sauce

Lemon Tart with whipped raspberry cream

Show me more

Chef John's reviews

4.63

•

14 services

Wonderful evening with Chef John

Chef John was great. Very quick to respond to questions and was able to accommodate all menu requests. Highly recommend Chef John!

Chef John was terrific in every way. We would hire him again and without hesitation we would recommend him to others.

John was pleasant and professional. Presentation was very nice and as well as the quality of the food!

Our chef was John. He did an incredible job of presenting the dishes and they tasted great! We very much appreciated that he offered to set the desserts aside as we were all very full after enjoying the previous dishes. John was friendly and did a great job of cleaning up and preparing the meals. Great work John!

Wonderful evening with Chef John

Chef John was great. Very quick to respond to questions and was able to accommodate all menu requests. Highly recommend Chef John!

Chef John was terrific in every way. We would hire him again and without hesitation we would recommend him to others.

John was pleasant and professional. Presentation was very nice and as well as the quality of the food!