Chef Julian Gonzalez Cruz
Private Chef In La Quinta![Chef Julian Gonzalez Cruz](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/chefs/chef_profile/chef-profile-header-hero-background_3.jpg)
I am a professional chef with over 19 years of experience and with work knowledge of different world cuisines.
I enjoy using seasonal and local ingredients to ensure the best quality and flavor possible. My food ranges from the classical to modern and contemporary.
My motto is: to serve the best and create a memorable experience for my guests
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More about me
For me, cooking is...
A passion that I work on every day to achieve excellence
I learned to cook at...
I studied French culinary arts in Mexico as well as two degrees in culinary arts and restaurant management in the US. My mentors have been French.
A cooking secret...
Use the freshest product available and cook it with respect and common sense to achieve the best flavor and texture
My menus
Bacon wrapped dates
Temecula tomato and red wine jam toasts with goat cheese
Beet and burrata salad with baby arugula, orange segments, local dates and balsamic vinaigrette
Grapefruit & avocado salad with endives, medjool dates, strawberries and honey lemon vinaigrette
Gnocchi with a light truffle cheese sauce
Asparagus & medjool date risotto with roasted salmon and red bell pepper coulis
Herb crusted rack of lamb served with potato au gratin, asparagus bundle and wine sauce sauce
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Feta-spinach stuffed chicken breast served with green pea puree, ricotta tortellini and sautéed cherry tomatoes
Chocolate molten lava cake with vanilla Ice cream and fresh berries
Local date platter of sweets
View full menu
Shrimp cocktail
Bacon wrapped dates
Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction
Gnocchi with a light truffle cheese sauce
Wedge Salad- with chipotle-blue. Cheese dressing, bacon bits, tomato, green onion
Surf and turf, sliced prime NY with Patagonia Pink prawns, sautéed asparagus and roasted baby potatoes
Asparagus risotto with roasted salmon and red bell pepper coulis
Feta-spinach stuffed chicken breast served with green pea puree, ricotta tortellini and sautéed cherry tomatoes
Shrimp and pineapple skewers served with lemon cous cous, roasted vegetables served avocado & tomato salsa
Chocolate molten lava cake with vanilla Ice cream
Napoleon- puff pastry, pastry cream and raspberries
Apple tart with vanilla ice cream and caramel sauce
View full menu
Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto with basil aioli
Butter lettuce with duck patè, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots and croutons
Braised beets with red beet foam, burrata cheese, baby spinach and balsamic-beet dressing
Avocado terrine with picked cherry tomatoes, croutons, smoked salmon, onion crisps and baby arugula
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus
Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans
Braised octopus with green mole, baby potatoes, asparagus and sweet and sour farro
Pan seared scallops with cauliflower puree, potato fondant and truffled baby carrots
Risotto Paella with seafood soirée and roasted red bell pepper sauce
Chocolate opera cake
Mexican corn bread with mezcal macerated berries and chocolate Ice Cream
White chocolate and avocado tarts
White chocolate cremeaux with fresh berries
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Black tomato Bruscheta
Ground beef stuffed mini bell peppers
Asparagus wrapped in prosciutto
Ahi tuna poke Bites
Salmon tartare mediterranean style with pita chips
Roasted red bell pepper hummus with crunchy garbanzo, crudite and pita chips
Gnocchi with truffle scented pomodoro sauce and finished with brussel sprouts leafs and roasted pistachios
Salmon picatta served with orzo pasta and snap peas finished with cauliflower puree
Herb crusted lamb chops served with roasted baby potatoes, almond green beans and red wine sauce
Short rib with creamy mash potatoes and asparagus (vegan butter and oat milk for the mash potato)
Angel cake with Raspberry sorbet and chocolate sauce
Flourless chocolate cake with wild berries sauce
Apple tart with caramel sauce
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Baked dates stuffed with vegan mozzarella drizzled with agave syrup
Tomato bruschetta on rice cracker
Baked mushrooms in pesto with tomato sauce
Broccoli tempura with soy sauce dipping sauce
Beet and avocado salad with baby greens, cherry tomatoes, balsamic dressing and rosemary GF crisps
Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes and pickled shallots with dried apricots
Avocado patè with roasted cherry tomatoes, crispy onions, and pickled strawberries with baby arugula in lemon vinaigrette
Beet tartare
Cauliflower steak with sun dried tomato-quinoa tabbuleh, and edamame hummus
Eggplant and english pea lasagna with vegan cheese
Impossible meatball in puttanesca linguini
Risotto a’lla primavera
Chocolate avocado mousse with graham cracker crust and wild California berries
Arroz con leche and fresh berries
Balsamic marinated roasted strawberries with almond based yogurt, pistachios and Edelflower honey
View full menu
Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto with basil aioli
Spiadini di gamberi (shrimp skewers in garlic and parsley)
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons
Gnocchi with a light truffle cheese sauce topped with brussels sprouts leafs and tossed pistachios
Burrata and heirloom tomato caprece with baby greens, Extra virgin Olive oil caviar, basil oil and balsamic reduction
Risotto Paella with seafood soirée and roasted red bell pepper sauce
Herb-crusted rack of lamb with potato roll, almond asparagus, and green pepper au jus
Carved Prime NY and Pink Patagonia prawns with steakhouse butter, truffled Hasselback potatoes, and green beans
Surf and Turf- merlot braised short rib and sauteed prawns. Served with creamy mashed potatoes, asparagus and roasted lemon
Chocolate opera cake
Mexican cornbread with mezcal-macerated berries and chocolate ice cream
Napoleon- puff pastry, pastry cream and raspberries
Chocolate molten lava cake with vanilla Ice cream and fresh berries
View full menu
Black tomato Bruscheta
Goat cheese wrapped in roasted eggplant
Spiadini di gamberi (shrimp skewers in garlic and parsley)
Melon wrapped in prosciutto
Salmon tartare mediterranean style with pita chips
Mozzarella arancini with tomato sauce
Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction
Gnocchi with a light truffle cheese sauce
Salmon picatta served with orzo pasta and snap peas
Lobster tail with saffron risotto with local dates and pecorino cheese
Chianti braised short ribs with creamy herbed polenta and almond green beans
Diver scallops cooked in garlic butter with spinach ricotta tortellini, cherry tomatoes, dates and corn coulis
Tiramisu cake with chocolate sauce
Torta di mela (apple tart) with caramel sauce and vanilla ice cream
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Gambas al ajillo (garlic shrimp skewers)
Ahi tuna poke Bites
Seafood bouillabaisse
Salmo tartare Mediterranean
Linguini alla marinara with herbed tomato sauce (shrimp, clams and whitefish)
Pan seared salmon with saffron risotto and goat cheese sauce
Cheesecake with raspberry sauce
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Bacon wrapped dates
Temecula tomato and red wine jam toasts with goat cheese
Beet and burrata salad with baby arugula, orange segments, local dates and balsamic vinaigrette
Grapefruit & avocado salad with endives, medjool dates, strawberries and honey lemon vinaigrette
Gnocchi with a light truffle cheese sauce
Asparagus & medjool date risotto with roasted salmon and red bell pepper coulis
Herb crusted rack of lamb served with potato au gratin, asparagus bundle and wine sauce sauce
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Feta-spinach stuffed chicken breast served with green pea puree, ricotta tortellini and sautéed cherry tomatoes
Chocolate molten lava cake with vanilla Ice cream and fresh berries
Local date platter of sweets
View full menu
Shrimp cocktail
Bacon wrapped dates
Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction
Gnocchi with a light truffle cheese sauce
Wedge Salad- with chipotle-blue. Cheese dressing, bacon bits, tomato, green onion
Surf and turf, sliced prime NY with Patagonia Pink prawns, sautéed asparagus and roasted baby potatoes
Asparagus risotto with roasted salmon and red bell pepper coulis
Feta-spinach stuffed chicken breast served with green pea puree, ricotta tortellini and sautéed cherry tomatoes
Shrimp and pineapple skewers served with lemon cous cous, roasted vegetables served avocado & tomato salsa
Chocolate molten lava cake with vanilla Ice cream
Napoleon- puff pastry, pastry cream and raspberries
Apple tart with vanilla ice cream and caramel sauce
View full menu
Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto with basil aioli
Butter lettuce with duck patè, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots and croutons
Braised beets with red beet foam, burrata cheese, baby spinach and balsamic-beet dressing
Avocado terrine with picked cherry tomatoes, croutons, smoked salmon, onion crisps and baby arugula
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus
Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans
Braised octopus with green mole, baby potatoes, asparagus and sweet and sour farro
Pan seared scallops with cauliflower puree, potato fondant and truffled baby carrots
Risotto Paella with seafood soirée and roasted red bell pepper sauce
Chocolate opera cake
Mexican corn bread with mezcal macerated berries and chocolate Ice Cream
White chocolate and avocado tarts
White chocolate cremeaux with fresh berries
View full menu
Black tomato Bruscheta
Ground beef stuffed mini bell peppers
Asparagus wrapped in prosciutto
Ahi tuna poke Bites
Salmon tartare mediterranean style with pita chips
Roasted red bell pepper hummus with crunchy garbanzo, crudite and pita chips
Gnocchi with truffle scented pomodoro sauce and finished with brussel sprouts leafs and roasted pistachios
Salmon picatta served with orzo pasta and snap peas finished with cauliflower puree
Herb crusted lamb chops served with roasted baby potatoes, almond green beans and red wine sauce
Short rib with creamy mash potatoes and asparagus (vegan butter and oat milk for the mash potato)
Angel cake with Raspberry sorbet and chocolate sauce
Flourless chocolate cake with wild berries sauce
Apple tart with caramel sauce
View full menu
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