Chef Joshua Williams

Private Chef In Danbury

Joshua Williams | Private Chef

Elevate your next event with an exclusive culinary experience. With over 17 years of experience building culinary teams and more than seven years as a Private Chef, I’ve successfully delivered hundreds of services across New England, New York, and New Jersey. My talented team and I specialize in creating bespoke dining experiences tailored to your unique vision.

Whether you’re hosting an upscale casual gathering, a milestone birthday, or a sophisticated fine dining celebration, we curate menus that cater to all dietary preferences, including vegetarian, vegan, gluten-free, and low-carb options. Our focus on expertly prepared steak and seafood, complemented by Mediterranean and Asian fusion influences, ensures each meal is not just exceptional but truly memorable.

Committed to farm-to-table freshness, we source the finest local ingredients to guarantee that every dish bursts with flavor and quality. Let’s collaborate to craft a personalized menu that will delight your guests and create lasting memories.

Contact me today to discuss how we can bring your culinary vision to life!

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Make your next event unforgettable with Joshua Williams and our dedicated culinary team.

For me, cooking is...

Not just my job but my passion. Everyone has different preferences on cuisine and I'm here to present a unique solution by finding what you truly want

I learned to cook at...

I went to the Culinary and Wine Institute at Carolina. I have also worked as a Chef and Manager for over 10 years.

A cooking secret...

My secret is fresh organic ingredients locally sourced when available along with timeless flavor combinations and plenty of technique.

My menus

Vegetarian/Vegan

STARTER

Choose 1 dish

Caramelized Onion and goat cheese crostini with balsamic reduction and thyme

Beetroot Salad with roasted and pickled beets, basil, and microgreens(GF, V, Veg, CF)

Cheese Board with local and specialty cheeses

Caramelized pear and Frisee Salad with gorgonzola, toasted walnuts and wild honey vinaigrette

FIRST COURSE

Choose 1 dish

Roasted Tomato Bisque with Parmesan Crisps

Vegetarian French Onion Soup with Aged Greyure

Roasted Butternut Squash Soup with Spiced Creme Fraiche

MAIN COURSE

Choose 1 dish

Tofu Tikka Masala with Spicy Tadka, White Basmati and Cilantro

Fried Chicken(mushroom) with a sweet and sour Vermouth reduction on buttery mash and roasted butternut squash

Black Garlic Seared Tofu with Crispy Rice, fried garlic chips and roasted chili puree

Thai Red Tofu Curry with basmati

Mushroom Diane with 2 different tree types of mushrooms on top of fragrant white basmati

DESSERT

Choose 1 dish

Banana bread pudding with Salted Caramel Drizzle

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Port Poached Pear with Cardamom Anglaise

Chocolate Ganache Cake with melted chocolate

Lemon cheesecake Mousse with poached Peaches and almond crumble

Wagyu Experience

STARTER

All inclusive

A5 Wagyu Beef Tartar on layered crispy fried potato topped with cured egg and osetra caviar

FIRST COURSE

Choose 1 dish

Bluefin Tuna Churro torched with sweet rice and fresh wasabi

Seaweed Salad

Miso Soup with soft tofu

MAIN COURSE

All inclusive

Flame Torched Wagyu Onigiri on Sushi Rice

Japanese A5 Ribeye Wagyu seared bites with garlic chips, soy sauce, and green onions on the side served with red pepper and brocolli and a side of rice

A5 Hokkaido Strip Wagyu seared and cut in cubes to your liking

DESSERT

Choose 1 dish

Banana bread pudding with Salted Caramel Drizzle

Chocolate Ganache Cake with melted chocolate

Port Poached Pear with Cardamom Creme Anglaise

Spring Menu 2025

STARTER

Choose 2 dishes

A5 Japanese Wagyu Beef seared on layered crispy fried potato and lime topped with caviar(upcharge)

Wagyu Sliders featuring caramelized onions, truffle infused pecorino cheese and lemon aioli on a homeade bun

Jumbo Shrimp Tempura with a handcrafted sweet and sour chili sauce

Seasonal Charcuterie with local artisanal cheeses, premium cured meats, mandarin chili olives and a medely of dried and fresh fruits

Vegetable Crudite with spicy orange olives, roasted hummus and organic veggies

Caramelized Onion and Goat Cheese Crostini with balsamic reduction with thyme

Sushi Grade Salmon on crispy rice with picked ginger and ripe avocado

Spicy Tuna Loin Crispy Rice with avocado, pickled radish and thai basil

FIRST COURSE

Choose 1 dish

Tuna Crudo sliced thin with capers, white balsamic reduction, superior evoo and bean sprouts

Tuna Tartare freshly prepared with a wakame edamame salad ripe avocado, pickled ginger and crispy wonton

Smoked Marrow Bone Filet Tartare, capers, dijon mustard, smoked paprika, and minced shallots on top of a smoked roasted marrow bone

Seared Large Bay Scallops adorned with a cilantro lime gremolata and picked ginger

Beetroot Salad with pickled beets, goat cheese mousse, balsamic reduction, and Peruvian Drop peppers

Seared Mahi with a smoky mango chili sauce topped with cilantro micros and picked radish

Truffle Pecorino hand made taglitelle pasta in a luxurious cream sauce (fresh truffles upcharge)

Jays Ricotta Ravioli with sweet caramelized onion and ricotta filling inside of tender ravioli and a sherry cream sauce

Roasted Tomato Bisque with Parmesan Crisp, basil and organic olive oil

Marinated Lime Tempei with a roasted red pepper puree and pickled radish

MAIN COURSE

Choose 2 dishes

Prime Ribeye with a black garlic truffle aioli, silky pomme puree and local Prospect, CT mushrooms

Premium Main Lobster and Japenese Wagyu drizzled with a brandy cream reduction, potato puree crowned with Osetra Caviar(upcharge applies)

Exquisite Australian Wagu complimented with a smoky and slighly spicy roasted red pepper romesco served with lemon garlic broccoli and parmesan risotto(upcharge applies)

Glacian Blond Spanish Ribeye seared to perfection seasoned simply with a butter basted paired with roasted spanish potatoes and lemon garlic asparagus

Crispy Duck Breast glazed with a sweet and sour honey sauce, served with pomme puree, lime infused garlic broccoli and crispy wonton

Maine Lobster Risotto with aged Parmesan(fresh truffles added for upcharge)

Hoisin Glazed Chilean Sea Bass with Thai Basil Gremolata and pickled radish with crispy rice

Salmis of French Duck Breast local mushrooms, a rich brandy red wine reduction served alongside side seared fois gras(upcharge)

Slow Braised Certified Angus Beef Short Ribs enveloped in a red wine beef reduction, buttery mash potatoes and lemon garlic asparagus

Rosemary Garlic Marinated Lamb chops, parmesan risotto and roasted sweet potato

Chicken Ballentine with sundried tomatoes and parmesan cheese with Parmesan risotto and parmesan crisps

Tofu Tikka Masala with a fragrant tomato-based masala sauce served with cilantro-lime basmati rice

Black Garlic Marinated Tofu with Thai Basil, picked red onion, all served on miniature crispy rice

Lions Maine Mushroom Vegan Risotto

DESSERT

Choose 1 dish

Chocolate Ganache Personal Cake with vanilla bean whipped cream and mini truffle

Lemon Cheesecake Mousse with Peach liquor Poached Peaches and almond crumble

Lemon Posset with a sweet vanilla wine syrup

Custard Ice Cream Parfait with layers of brown butter and salted caramel and Biscoff cookie crumbles

Vegan Dark Chocolate Brownies

Vegan Biscoff Cheescake Individual Cups

La Bete Noir(The Black Beast!) a luxurious flourless chocolate cake

Caramelized Croissant Banana Bread Pudding with bourbon salted caramel, crispy caramel tuille and vanilla bean whipped cream