Food and Service have been my passion for the past 20 years. I am an avid Outdoors-man, a husband and a happy father of 3 beautiful children, 2 ferrets and 2 very active dogs. I love to cook with my heart and plate with my imagination. I shop farmer's markets and small local stores where ever I'm at in the world, so I know I am using the freshest and most cared for products out there.

I have been at the helm of Fleur de Sel, Gilt @ The Palace Hotel & Flex Mussels NYC, The Ritz Carlton Boston & Boston Common, The Salish Lodge & Spa just outside of Seattle, Tramonto @ The River Rock,

Synergy Restaurant Group in Vancouver BC, and finally, The Ritz Carlton Residences, & The Exclusive Bryn Mawr Country Club in Chicago.

I am the Executive Chef/Proprietor of The Belfry House and Opus Restaurant in Delavan WI

For me, cooking is...

my heart and soul, my dreams and passion

I learned to cook at...

my parents side, they were both accomplished Chefs. I started my career at Le Cirque in NYC when I was 18.

A cooking secret...

is staying OCD organized.

My menus

The Spring Season

STARTER

All inclusive

Pickled Waygu & Peppercress

Spring Garden- Mache, Green Oak, Crystal Lettuce, Oyster Leaves, Radish & Cucumber & Sweet Chive Dressing

Oysters & Caviar- Tomato, Horseradish, Shallot

FIRST COURSE

All inclusive

Leek Veloute- Goat Cheese Agnolotti

Endive & Octopus- Chimichurri, Romanesco

MAIN COURSE

All inclusive

Smoked Wild Boar Presse- Pickled Mustard, Purslane, Spring Roots

Fruit de Mer- Striped Bass, Walleye, Halibut, Lobster, Sprouts, Shashouka, Fava Beans

Roasted Duck- Breast, Confit, Grapefruit, Risotto, Chard, Sweet Chilies

Roasted Venison- Baby Root Vegetables, Sweet Potato Puree, & Red Wine Syrup

Squab- Boudin Stuffed, Mire Poix, Savoy Cabbage, Bacon Butter

DESSERT

All inclusive

Chocolate Pave /toasted marshmallow, Sea Salt Gelato

Pistachio Flan & Dried Cherry Biscotti

Strawberries & Rhubarb- Frangipane Tart, Toasted Meringue, Compressed Strawberries, Pistachio

White Chocolate Risotto- Mint, Milk Chocolate & Blueberry Pearls, Vanilla

From Florence to Sorrento

STARTER

Choose 1 dish

FIRST COURSE

Choose 2 dishes

Market Oysters Compressed Cucumber, Lemon Granite, Tabasco “Caviar”

Pumpkin Soup - Butternut Squash Soup, Brown Butter, Pumpkin Seeds, Sage

Vellutata - Lobster Soup, Périgord Black Truffles, Tarragon

Plaice Crudo - Hamachi Crudo, American Sturgeon Caviar, Preserved Lime, Rosemary, Piquillo Pepper

Insalata di Astice- Nova Scotia Lobster, English Peas, Shaved Spring Vegetables, Grapefruit

Canestrelli- Pan Seared Nantucket Bay Scallops, Cauliflower, Apple, Herb Nage

Octopus - Grilled Octopus, Crispy Sunchokes, Capers, Radicchio, Pimente d' Espelette

Baccala- House-Made Salt Cod, Fennel, Garlic, Forbidden Rice

Spaghetti Blue Crab, Lemon, Bottarga, Chillies

Agnolotti Braised Veal Parcels, Crispy Sunchokes, Beech Mushrooms

Risotto Watercolor Rice, Bone Marrow, Swiss Chard, Weinkase Lagrein

MAIN COURSE

Choose 2 dishes

Cavatelli Duck Confit, Pine Nuts, Arugula, Ricotta

Torta di Ceci- Chickpea Panisse, Sweet Potato, Maitake Mushroom, Brussels Sprouts

Egg- Slow Poached Egg, Gnocchi, Mushrooms Parmesan

Capesante Pan-Seared Sea Scallops, Braised Romaine, White Bean Purée, Guanciale

Branzino-Mediterranean Sea Bass, Roasted Beets, Freekeh, Pears, Beurre Blanc

Ippoglosso- Butter Poached Halibut, Brussels Sprouts, Apple

Abbacchio- Roasted Lamb Saddle, Spelled, Squash, Salsa Verde

Tagliata- Dry-Aged Strip Loin, Mashed Potatoes, Chipollini Onions, Bordelaise

Vitello- Amish Veal Chop "Au Four" Root Vegetables, Blanquette

DESSERT

Choose 2 dishes

Semifreddo- Earl Grey, Passion Fruit, Raspberry Jam, White Chocolate

Chocolate- Chocolate Mousse, Hazelnut Praline, White Espresso Gelato

Tiramisu- Dark Chocolate, Mascarpone Crema, Lady Finger Cake, Chocolate Gelato

FORMAGGIO- St. Stephen Pasteurized Goat - Stephentown, New York Nuvola Di Pecora Pasteurized Sheep - Emilia Romagna, Italy Verano Shepard Raw Sheep - Westminster, Vermont Romano Pasteurized Cow - Friesland, Netherlands Caprotto Raw Goat - Cilento, Italy

Imagination, Discover, Tradition

STARTER

All inclusive

Fennel Veloute - Pickled apple, lemon, caviar

Hamachi Crudo- Citrus, radish, cucumber

FIRST COURSE

All inclusive

Sheep Echaudes- Piperade, herbs

Boudin Tart- Morel & ramp escabeche, candied chilies, lovage, pear

Rabbit- Thumbelina carrots, chickpea, cumin, thyme, green garlic gremolata

MAIN COURSE

All inclusive

Rouget- Asparagus, bacon, coriander brioche, piquillo pepper emulsion

Farmer's Poussin- Persillade mousseline, spring onion, English peas, fondant apple, truffle

Beef- Black kale, roasted cauliflower, shallot, aged Gouda, toasted farro

Lamb- Red pepper chutney, roasted turnip, chicory, polenta

DESSERT

All inclusive

Pomegranate/ Verbena - St. Germaine, honey comb

Strawberry Clafoutis- Buttermilk, rhubarb gelee

Chocolate Savarin- Malted Chantilly, Hazelnut tuile, spice

Velasquez Dinner

STARTER

All inclusive

Snapper Crudo- Lemon, red pepper, rosemary

FIRST COURSE

All inclusive

Braised pork belly- Fennel, farro, Moro orange, chili

MAIN COURSE

All inclusive

Striped Bass- Salsify, clams, chorizo, chanterelles, coriander sauce

Crépinette squab- Sofrito, Black trumpets, butter braise fingerlings, squab jus

Braised Beef Cheeks- Celery root, huckleberry jus, gnocchi, charred endive

DESSERT

All inclusive

Strawberry - vanilla Chantilly

Cranberry orange olive oil cake- hazelnut Foam

Chocolate Pave /toasted marshmallow, Sea Salt Gelato

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Chef Remi's reviews

4.83

•

1 services

Chef Geza was great. He worked with us to create a memorable and magical night with friends. He was very accommodating and professional and was a pleasure to work with. Would absolutely recommend Chef Geza