Chef Nathan Blake

Private Chef In New York

I am a professional chef with 16 years of experience in the culinary world.

I worked as a private chef in LA for 10 years. My clientele over the years was made of numerous families, celebrities, royalty, and billionaires.

I also worked in different restaurants and catered for large events such as the Grammy awards, Emmy awards, movie premieres, weddings, and other special occasions.

I am a graduate of Le Cordon Bleu program at the Cooking and Hospitality Institute of Chicago.

I am excited for the opportunity to share my love of food, and to offer beautiful, delicious, and refined culinary experiences.

Please feel free to share you desires and preferences with me, and please let me know of any allergies and food restrictions you may have.

For me, cooking is...

An art. It is beauty and delight.

I learned to cook at...

Le Cordon Bleu program at the Cooking and Hospitality Institute of Chicago.

A cooking secret...

Gathering the freshest organic ingredients and bringing them together for an elegant, creative, and delicious experience.

My menus

Asian fusion delight

STARTER

All inclusive

Lobster (or preferred fish/shellfish) ceviche, tobiko, sweet pickled onions, micro greens, nori flakes, on crispy wonton chips. (spicy or mild)

FIRST COURSE

Choose 1 dish

Crispy oyster salad (arugula, watercress, mango, avocado, cashew panko crumbs, in a citrus soy vinaigrette)

Sesame shiitake mushroom and avocado sushi roll, jalapeños, scallions, vegan mayo, ponzu, wasabi

MAIN COURSE

Choose 1 dish

Beef tenderloin with sake demi-glace, wasabi mashed potatoes, honey shiitake mushrooms, and butter bok choy

Baked salmon with a soy mirin glaze, quail egg fried rice, garlic sesame cauliflower, pickle golden raisins, crispy shallots

DESSERT

All inclusive

Ceremonial matcha green tea creme brulee with black sesame

White chocolate and ginger mousse with passion fruit

Italian simplicity

STARTER

Choose 1 dish

Burrata and tomato Bruschetta (tomato, onion, basil, olive oil, balsamic pearls) on seared garlic bread

FIRST COURSE

Choose 1 dish

Steamed and roasted artichokes, oregano, lemon juice, olive oil, anchovy aioli

Cauliflower soup (with olive tapenade, olive oil.)

MAIN COURSE

Choose 1 dish

Parmesan crusted chicken breast, fresh gnocchis, rosemary green beans, white wine and mushroom sauce

DESSERT

Choose 1 dish

Flourless chocolate raspberry cake, mascarpone, chocolate sauce

Italian fair

STARTER

All inclusive

Cheese and charcuterie platter (assorted cheeses, charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, with toasted brioche)

Lemon and Italian herb butter baked oysters topped with parmesan cheese, served with Italian bread

Caprese prosciutto skewer (tomatoes, mozzarella, prosciutto, basil, black truffle

FIRST COURSE

All inclusive

Cauliflower soup with olive tapenade, caramelized onions, olive oil, crème freche, thyme)

MAIN COURSE

All inclusive

Lobster linguini in pink sauce, salmon roe, toasted breadcrumbs, parsley)

Option1: Filet mignon, mushroom vegetable ratatouille, pesto purée, crispy onions. Option 2: Brown butter branzino, white wine oyster mushrooms asparagus medley, rosemary fluid lemon gel

DESSERT

All inclusive

Creme brulee, dark chocolate and hazelnut snow, fresh raspberry jam, mint infused mascarpone

Chef Blake’s French fusion

STARTER

All inclusive

Cheese and charcuterie platter (assorted cheeses, charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, with toasted brioche)

FIRST COURSE

All inclusive

Surf and turf fusion French onion soup: Lobster, beef bone broth, white wine, shiitake mushrooms, garlic, onion, parsley oil, lemon zest, aged sherry

MAIN COURSE

All inclusive

Halibut, parsnip puree, lemon butter sauce, salmon roe, black pepper seared beet, pickled grapes, asparagus, micro greens

DESSERT

All inclusive

Creme brulee, dark chocolate and hazelnut snow, fresh raspberry jam, mint infused mascarpone

Cocktail reception

STARTER

All inclusive

Lemon herb butter baked oysters topped with parmesan cheese

Fresh arugula watercress salad mini bowls with orange and cashew panko crumbs, in a citrus soy vinaigrette

Smoked salmon bagel bites (cream cheese, lemon, chives, capers, black pepper, dill)

FIRST COURSE

All inclusive

Cheese and charcuterie platter (assorted cheeses and charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, crackers)

Vegetable platter (hummus, tzatziki yogurt, carrots, celery, cucumbers, tomatoes, steamed green beans and asparagus)

MAIN COURSE

All inclusive

Chicken and shiitake mushroom skewers (sesame oil, honey, soy, lime, thai basil)

Beef sliders (mini brioche buns, caramelized onions, fresno chili, purple cabbage slaw, garlic aioli)

DESSERT

All inclusive

White chocolate and ginger mousse with passion fruit, served in mini bowls

Sushi Omakase

STARTER

All inclusive

Lobster (or preferred fish/shellfish) ceviche, tobiko, sweet pickled onions, micro greens, nori flakes, on crispy wonton chips. (spicy or mild)

FIRST COURSE

Choose 1 dish

Crispy oyster salad (arugula, watercress, mango, avocado, cashew panko crumbs, in a citrus soy vinaigrette)

Assorted sashimi salad (seaweed, mixed greens, shredded carrots, avocado mousse, sesame almond snow)

MAIN COURSE

All inclusive

Fish assortment options for platter above: salmon, tuna, yellowtail, uni, scallops, fish eggs, and quail eggs (feel free to offer other preferences)

Assorted surprise platter (nigiri, sashimi and surprise rolls), with soy sauce and fresh wasabi. (Fish assortment below, upon availability)

DESSERT

Choose 1 dish

Ceremonial matcha green tea creme brulee with black sesame

White chocolate and ginger mousse with passion fruit

Asian fusion delight

STARTER

All inclusive

Lobster (or preferred fish/shellfish) ceviche, tobiko, sweet pickled onions, micro greens, nori flakes, on crispy wonton chips. (spicy or mild)

FIRST COURSE

Choose 1 dish

Crispy oyster salad (arugula, watercress, mango, avocado, cashew panko crumbs, in a citrus soy vinaigrette)

Sesame shiitake mushroom and avocado sushi roll, jalapeños, scallions, vegan mayo, ponzu, wasabi

MAIN COURSE

Choose 1 dish

Beef tenderloin with sake demi-glace, wasabi mashed potatoes, honey shiitake mushrooms, and butter bok choy

Baked salmon with a soy mirin glaze, quail egg fried rice, garlic sesame cauliflower, pickle golden raisins, crispy shallots

DESSERT

All inclusive

Ceremonial matcha green tea creme brulee with black sesame

White chocolate and ginger mousse with passion fruit

Italian simplicity

STARTER

Choose 1 dish

Burrata and tomato Bruschetta (tomato, onion, basil, olive oil, balsamic pearls) on seared garlic bread

FIRST COURSE

Choose 1 dish

Steamed and roasted artichokes, oregano, lemon juice, olive oil, anchovy aioli

Cauliflower soup (with olive tapenade, olive oil.)

MAIN COURSE

Choose 1 dish

Parmesan crusted chicken breast, fresh gnocchis, rosemary green beans, white wine and mushroom sauce

DESSERT

Choose 1 dish

Flourless chocolate raspberry cake, mascarpone, chocolate sauce

Italian fair

STARTER

All inclusive

Cheese and charcuterie platter (assorted cheeses, charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, with toasted brioche)

Lemon and Italian herb butter baked oysters topped with parmesan cheese, served with Italian bread

Caprese prosciutto skewer (tomatoes, mozzarella, prosciutto, basil, black truffle

FIRST COURSE

All inclusive

Cauliflower soup with olive tapenade, caramelized onions, olive oil, crème freche, thyme)

MAIN COURSE

All inclusive

Lobster linguini in pink sauce, salmon roe, toasted breadcrumbs, parsley)

Option1: Filet mignon, mushroom vegetable ratatouille, pesto purée, crispy onions. Option 2: Brown butter branzino, white wine oyster mushrooms asparagus medley, rosemary fluid lemon gel

DESSERT

All inclusive

Creme brulee, dark chocolate and hazelnut snow, fresh raspberry jam, mint infused mascarpone

Chef Blake’s French fusion

STARTER

All inclusive

Cheese and charcuterie platter (assorted cheeses, charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, with toasted brioche)

FIRST COURSE

All inclusive

Surf and turf fusion French onion soup: Lobster, beef bone broth, white wine, shiitake mushrooms, garlic, onion, parsley oil, lemon zest, aged sherry

MAIN COURSE

All inclusive

Halibut, parsnip puree, lemon butter sauce, salmon roe, black pepper seared beet, pickled grapes, asparagus, micro greens

DESSERT

All inclusive

Creme brulee, dark chocolate and hazelnut snow, fresh raspberry jam, mint infused mascarpone

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Chef Nathan's reviews

4.58

•

4 services

Nathan prepared a delicious Asian fusion/sushi dinner. The meal was excellent with unique flavors built on quality ingredients. Nathan was engaging and made sure to explain his thinking behind each dish while also asking for our personal taste preferences. Was great meeting Nathan and would recommend him for sure!

We hired Chef Blake for my brother's 31st birthday. He put together an AMAZING menu with 4 delicious courses, and an incredible presentation. He was polite, engaging, and professional. The meal was unforgettable! If you're on the fence, I promise this will be worth every dollar. He's the man for the job. Thanks Nate!