Private Chef Michael Williamson

I am a private chef and hospitality professional with over 14 years of experience. I have experience in French, Italian, Spanish, New Mexican, Comfort, Farm to Table, Vegan, Gluten Free, Mediterranean, Indian, Lao & Thai cuisine. I believe in using fresh and seasonal ingredients and sourcing locally as much as possible.

For me, cooking is...

My passion, a connection to memories and loved ones as well as what motivates me in my day to day to create and inspire for myself and others.

I learned to cook at...

My grandmother's kitchen, a local culinary school, professional kitchens & catering in Oklahoma City, Taos & Santa Fe, NM, Sonoma, Napa & Los Angeles.

A cooking secret...

Not over complicating but creating complimentary and complex flavors that shine with one another to create memorable and possibly new experiences.

My menus

Backyard BBQ

STARTER

All inclusive

Deviled Eggs with Smoked Trout & Spicy Pepper Relish

Cornbread Muffins with Honey & Seasonal Fruit Butter

FIRST COURSE

All inclusive

Seasonal Green Salad with Cucumbers, Tomato, Shaved Shallot, Optional Choice of Cheese, Crouton Crumble with a Green Goddess Vinaigrette

MAIN COURSE

All inclusive

All Family Style: BBQ Pork Ribs, Grilled Italian Sausages, Beef Sliders with Cheese & Pickle: Toppings on the side

Sides of: Baked Mac & Cheese, Red Potato Salad, Grilled Zucchini & Squash and BBQ Baked Beans and Fried Okra

DESSERT

All inclusive

Classic Apple Pie a la Mode

Decadent Chocolate Cake with Berry Compote and Fresh Whipped Cream

Mediterannean

STARTER

All inclusive

Selection of marinated olives, pickled vegetables, a variety of house roasted and seasoned nuts with baked feta and multigrain crisps

FIRST COURSE

Choose 1 dish

Grain salad with citrus and herb vinaigrette, roasted vegetables, pistachios & crumbled goat cheese

Chilled avocado and cucumber soup

MAIN COURSE

Choose 1 dish

Market white fish over lentil salad with sauteed greens and seasonal vegetables finished with a fennel, citrus and mint vinaigrette

Braised lamb meatballs over orzo with petit carrots, baby cauliflower and sauteed greens finished with tzatziki

Chili and mandarin confited chicken over a warm vegetable and fresh herb driven cous cous with shaved ricotta salata

DESSERT

Choose 1 dish

Coconut & greek yogurt ice cream sundaes with salted caramel, tamarind roasted almonds finished with dried rose petals

Pistachio & cardamom spice cake finished with apple compote and fresh whipped cream finished with edible flowers

Traditional Steakhouse

STARTER

Choose 1 dish

Beef carpaccio with horseradish creme fraiche drizzle, fried capers, toasted hazelnuts & lightly dressed arugula

Cheese fondue with crudite & local sourdough

FIRST COURSE

Choose 1 dish

Wedge salad with bleu cheese dressing, tomatoes, red onion, cucumber, shaved egg & bacon

French onion soup with gruyere and sourdough top

Traditional lobster bisque

MAIN COURSE

Choose 1 dish

Grilled Ribeye with housemade rub, salt roasted hasselback potato with creme fraiche and minced chives with seasonal sauteed vegetables with demi glace

Grilled petit filet with boursin whipped potatoes, sauteed baby squash finished with compound butter

Surf & Turf of maple dijon glazed salmon with choice of steak, potato and vegetable prep with peppercorn brandy cream

DESSERT

Choose 1 dish

Layered decadent chocolate cake with berry compote and fresh whipped cream

Traditional creme brulee

Apple tart with caramel glaze

French Bistro

STARTER

All inclusive

Gnosh board of crudite, custard eggs, seasonal fruit, green goddess dip & apricot stilton with merlot bella vitano

FIRST COURSE