Chef Rudy Galindo
Personal Chef In SycamoreGet to know me better
Personal chef and cooking enthusiast. Menu creativity with passion for flavor and presentation.
Graduated culinary school in Chicago 2002 and been in the industry for over 20 plus years .My passion for catering and personal chef business has grown in the last 5 years. I stay true to the ingredients and very much Inspired by Mediterranean and French cooking with strong influence from my Latin roots.
More about me
For me, cooking is...
Is a creative and ongoing process that has made me grow professional and personally.
I learned to cook at...
Graduate of The Cooking Hospitality Institute of Chicago Class 2002.
A cooking secret...
Always be creative and learn from every experience. Always keep learning and trying new things.
My menus
Tuna crudo , baby greens, mango, strawberry salsa with Thai chili vinaigrette
Prosciutto wrapped scallops with warm melon baby greens and vanilla citrus sauce
Porkbelly , asparagus , shoshito peppers with pomagranate demi
Half roasted duck with tamarind and soy glaze chipotle roasted potatoes and carrots
Coffee stout chocolate pots de creme with carmel popcorn
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Baked Goat cheese with fire roasted toast and arugula greens and assorted olives
Linguine with cremini mushrooms, roasted poblano cream sauce and charred tomatoes
Pan seared barrumandi with fire roasted vegetables and mango citrus sauce
Coffee stout chocolate pots de creme with carmel popcorn
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Poached lobster tail over swiss chard with fennel citrus buerre blanc
Roasted golden beet, strawberries salad with peppadew peppers, pickled onions, sherry vinaigrette served with goat cheese toast
Short Ribs braised in red wine, saffron rice with roasted asparagus
Flourless chocolate torte and Creme brûlée dessert duo
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Ahi tuna tostada with avocado & mango salsa
Shrimp civiche tostada with mango salsa baby greens
Carne asada tacos, cilantro rice and grilled elote
Cilantro Lime flan with fresh fruit and chantily cream
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Sausage and peppers linguine with chicken
Pan seared prosciutto wrapped scallops with citrus sauce warm melon micro greens
Braised short ribs , mushroom pea risotto and braising ajus
Starwberry tiramisu
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Goat cheese appetizers, tuna crudi tostada with mango Thai chili vinaigrette
Prosciutto wrapped scallops with warm melon and vanilla lime sauce
Red wine short ribs with roasted potatoes and asparagus with braised angus reduction
Lemon basil pots de Creme garnished with fresh berries
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