Chef Suri Van Haēres

Private Chef In Fresno

I began my culinary journey quite accidentally - I was a picky eater as a child and my fathers solution to that was to cook my own food if I wanted something other than what my mom made. Being a bit of a willful only child I accepted his challenge at 8-years-old. I would love to pretend as though I had immediate success however that surely wasn't the case, I failed over and over again, yet I eventually figured out how to navigate my way around the kitchen. What began as necessity to muster through dinners transmuted into an insatiable passion that's embedded itself into my life ever since.

Another pivot point of my life was venturing into learning how to source the cleanest ingredients, which inherently changed my lifestyle into a plant-based one. I will admit when I started there was seldom any options that impressed me, so I've dedicated the past six and a half years to creating ethical dishes that don't sacrifice flavors or sustenance.

I am willing to travel further for work.

Though I specialize in plant-based foods and specialty dietary requirememnts I do work with animal proteins as well.

Please give enough time for specialty ingredients to be delivered or imported if on the menu.

For me, cooking is...

not an option... it's what I need, it's my creative outlet, how I destress after a bad day, how I show my love to my family, how I spoil myself

I learned to cook at...

my childhood home from age six onwards with the pleasure of working under a chef de patisserie and completing specialty courses while living in Europe

A cooking secret...

to try whatever combinations that peak my curiosity - what may not seem to fit usually becomes a catalyst for uncovering my own unique flavor profiles

My menus

Provençial Provisions

STARTER

All inclusive

Panisses (socca) served with tapenade and fromage blanc (pairs well w/ a white wine w/ notes of pear, apple, oak, hazelnut...)

Personal crudité plate w/ lemon vinaigrette & aioli

FIRST COURSE

All inclusive

V. scallops in a lightly browned garlic butter sauce on top of whipped potatoes w/ chives

MAIN COURSE

All inclusive

A traditional ratatouille

DESSERT

All inclusive

Jesuite - a flaky pastry w/ frangipane cream (almond based) with powdered sugar, slice almonds and fresh dark cherries

Californian Taco Tuesday (V.)

STARTER

All inclusive

Roasted poblano peppers stuffed with a roasted garlic crema, chorizo crumbles, fresh purple onion and cilantro

Margaritas: fresh passionfruit spiced with dried chilis (not too spicy); Prickly pear margarita with a sugar rim (separate charge for the alcohol)

FIRST COURSE

All inclusive

Snack plate of a personal sized guacamole, black bean refrito, fresh mango salsa served with choice of tortilla or plantain chips

MAIN COURSE

All inclusive

Birria tacos in homemade corn tortillas topped with fresh onion and cilantro, dipping sauce on the side

Al pastor tacos topped with grilled onions, charred pineapple and chili rojo (homemade tortillas)

DESSERT

All inclusive

Salted caramel dulce de leche cake (Everything on this menu is plant-based)

Bienvenido a mi cocina (V.)

STARTER

All inclusive

Agua de jamaica (hibiscus tea) or horchata

Young coconut ceviche served with plantain chips

FIRST COURSE

All inclusive

Chorizo tostada topped with fresh guacamole and mango salsa

MAIN COURSE

All inclusive

Al pastor tacos topped with grilled onions, charred pineapple and chili rojo (homemade tortillas)

DESSERT

All inclusive

Choice between a vanilla bean rum cake with a toasted coconut whipped cream (not too sweet) or freshly made churros with a salted coconut dulce de leche dipping sauce(Everything is plant-based on this menu)

Mediterranean Medley (V.)

STARTER

All inclusive

Sparkling mint tonic with juniper berries and thyme (even better if you add gin)

FIRST COURSE

All inclusive

Feta cigars drizzled with local organic (or vegan) honey with dried figs and toasted walnuts

Greek salad with artichokes, olives, cucumber, onions and heirloom tomato

Mezze plate of spring pea hummus, babaganoush and handmade pitas and crudité

MAIN COURSE

All inclusive

V. kofta with a pomegranate reduction, parsley, cilantro and a spritz of lemon juice

DESSERT

All inclusive

Olive oil cake with a dollop of lemon ricotta moose, lemon zest, pistachios and gold leaf (can alter for nut allergies)

Momentos from Dubai (V.)

STARTER

All inclusive

Mint tea made with fresh leaves with honey (plant-based)

Greek salad w/ cucumber. purple onions, parsley and a lemon vinaigrette

Snack plate of toasted pine nut hummus and babaganoush, served with handmade garlic pita

FIRST COURSE

All inclusive

Falafels on a bed of arugula with a pomegranate reduction sauce and toasted walnuts (can omit for nut allergy)

MAIN COURSE

All inclusive

Al kabsa (a warm, earthy rice dish, a bit sweet with chicken) with homemade plant-based chicken

DESSERT

All inclusive

Rose and pistachio baklava served with a scoop of sweet mascarpone ice cream (The entire menu is plant-based)

Brunch in Morocco (V.)

STARTER

All inclusive

Mint tea from fresh leaves, hand squeezed orange juice, coffee

Bowl of fresh fruits (whatever is in season)

FIRST COURSE

All inclusive

Fried eggs in olive oil (plant-based) served with a spread of black olives, khobz bread, olive oil, a soft cheese, dried fruits (figs, dates, apricots)

MAIN COURSE

All inclusive

Baghrir pancakes - semolina pancakes soaked in honey and butter, with gold leaf

Probiotic vanilla and rosewater yogurt with a honey swirl, pomegranate, chopped pistachios and dried rose petals (can omit for anyone with a nut allergy)

DESSERT

All inclusive

The entire menu is plant-based

Dinner in Roma (V.)

STARTER

All inclusive

Artichoke alla Romana (I suggest pairing this with a white wine)

Arugula salad with figs, toasted hazelnuts, a mini burrata (plant-based) with a balsamic reduction

FIRST COURSE

All inclusive

Prosciutto e melone (melon draped with prosciutto)

MAIN COURSE

All inclusive

A half portion of handmade trofie in a fresh pesto sauce

A half portion of fettuccini Alfredo with handmade pasta

DESSERT

All inclusive

Sicilian lemon granita as a palate cleaner

Pistachio gelato in a candied almond bowl (entire menu is plant-based)

An Evening in Montmatre (V.)

STARTER

All inclusive

Salade Lyonnaise with a plant-based egg, bacon and fresh cracked pepper garnished with edible flowers (can omit if you're not too keen on flowers)

FIRST COURSE

All inclusive

Plant-based escargot in a roasted garlic butter

Petit croque monsieur in a saffron brioche

MAIN COURSE

All inclusive

Coq au vin with hen-of-the-wood mushrooms (plant-based)

DESSERT

All inclusive

Dark forest mille-feuille - dark cherries a top an amaretto whipped cream encased in a chocolate dipped puff pastry with gold leaf (Entire menu is plant-based)

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Chef Suri's reviews

4.92

•

15 services

Chef Suri is highly professional, skilled, and provides a wonderful experience. our niece said “it’s 5 times!” We echo her words and recommend. We would definitely recommend and would do again!

Loved Chef Suri! She was fun and attentive and the food was great.

The dishes were very good! We are definitely going to book again. Thank you so much for an amazing experience!

She did an incredible job, and truly made the experience perfect for us in every way possible.