Chef Ryan Nagby
Private Chef In Newport Beach
Get to know me better
I'm a creative chef specializing in various cuisines. Passionate about fresh local ingredients and crafting unforgettable dining in home experiences.
Chef Ryan Nagby - Private Chef
With over 25 years of culinary experience, Chef Ryan Nagby brings a wealth of expertise and passion to the art of cooking. A proud graduate of Le Cordon Bleu, Ryan has honed his culinary skills under the guidance of world-renowned chefs, gaining a diverse array of techniques and flavors from around the globe.
Born and raised in Southern California, Ryan’s love for the culinary arts was nurtured in his mother’s kitchen, where the aroma of freshly baked goods filled their home. He began his culinary journey at just 16 years old, working in local restaurants and quickly developing a deep appreciation for the craft. Over the years, he has had the privilege of working in some of the finest establishments in Southern California and Texas, where he refined his skills and developed a unique culinary style that celebrates fresh, seasonal ingredients.
Chef Ryan's approach to cooking emphasizes creativity, authenticity, and a commitment to quality. He believes that food is not just nourishment but a way to connect with others and create unforgettable experiences. As a private chef, Ryan is dedicated to crafting personalized menus that reflect the preferences and dietary needs of his clients, ensuring each meal is a memorable occasion.
Whether preparing an intimate dinner for two or catering a lavish event, Chef Ryan’s culinary artistry, attention to detail, and passion for exceptional service shine through in every dish. He is excited to bring his extensive experience and love for cooking to your table, creating delightful culinary experiences that will be cherished long after the last bite.

More about me
For me, cooking is...
Cooking is my passion, combing flavors and techniques to create memorable dishes. Cooking with fresh ingredients and sharing my joy through food!
I learned to cook at...
I learned from my great at some at world renowned restaurants where Chefs passed down amazing knowledge, traditions, and extraordinary work ethic!
A cooking secret...
In my kitchen I enhances all my dishes with a blend of exotic spices that adds depth and flavor making them extraordinary!
My menus
Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)
Fresh Shucked Local Oysters on the Half Shell with Minuet and Seaweed Caviar
Shrimp cocktail with horseradish and lemon
Sautéed Mussels with Garlic White Wine Butter
Citrus Glazed Sustainable Salmon, Wild Baby Arugula, Sun-dried Tomatoes, Roasted Fingerling Potaotes, Tangerine Gastric
Pan Roasted Halibut with Lemon Bur Blanc, Whipped Yukon Potatoes, Haricot Verts
Surf and Turf Filet Mignon with Port Wine Demi, Jumbo Shrimp with Garlic Butter, Whipped Yukons, Asparagus
Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream
Croissant bread, pudding with dark chocolate and vanilla cream
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Vanilla Bean Creme Brûlée
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
View full menu
Focaccia Flat Bread with Extra Virgin Olive Oil and Aged Balsamic Vinegar
Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)
Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil
Heirloom tomato caprese salad with roasted pistachios and balsamic glaze
Hearts of Romaine Caesar Salad with Focaccia Croutons
Burrata and Prosciutto with Sun Dried Tomatoes , Baby Arugula, Pear and Aged Balsamic
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Tomato Bisque with Croissant Croutons
Spinach Lasagna with Lemon Ricotta, Free Range Chicken Bolognese, Organic Tomato Basil Sauce
Rigatoni Bolognese
Fettuccini Pasta with Chicken and a Parmesan Cream Sauce
Penne with Spicy Vodka Sauce and Chicken and Baby spinach
Gemolata Salmon, Whipped Yukons and Chive, Roasted Brussels Sprouts
Braised Short Ribs, Parmesan Risotto, Asparagus, Demi Glacé
Traditional Italian Tiramisu-Lady Fingers Soaked in Espresso and Coffee Liquor with Mascarpone Cheese and Cocoa
Vanilla Bean Creme Brûlée
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
Jumbo Shrimp Cocktail with Horseradish Cocktail Sauce and Lemon
Fresh Shucked Local Oysters on the Half Shell with Minuet and Seaweed Caviar
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette
Fresh Mozzarella Caprese Ensalata with wild baby arugula and Sundried tomatoes
Citrus Glazed Sustainable Salmon, Wild Baby Arugula, Sun-dried Tomatoes, Roasted Fingerling Potaotes, Tangerine Gastric
Prime Beef Tenderloin with Brandy Peppercorn. Sauce, Whipped Yukons, Glacéd Asparagus
Surf and Turf Filet Mignon with Port Wine Demi, Jumbo Shrimp with Garlic Butter, Whipped Yukons, Asparagus
Miso Marinated Chilean Sea Bass , Baby Bok Choy, Coconut Rice, Sweet Soy Glaze
Vanilla Bean Creme Brûlée
Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Italian Cheesecake with Mascarpone
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
Cinnamon Croissant bread, pudding with dark chocolate and vanilla cream
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House Made Flatbread with Fresh Rosemary, Cracked Black Pepper and Pecorino Cheese
Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil
Arancini- Crispy Risotto with Pecorino Cheese, Spicy Pomodoro Sauce
Jumbo Lump Crab Cakes with Lemon Aioli
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette
Braised Beef Ragu over Campanelle Pasta with Pecorino Sheep's Cheese and Basil from Chef’s Garden
Pan Seared Salmon with Tomato Basil White Wine Sauce, Parmesan Whipped Potatoes, Haricot Verts
Spinach Lasagna with Lemon Ricotta, Free Range Chicken Bolognese, Organic Tomato Basil Sauce
Penne with Spicy Vodka Sauce and Chicken and Baby spinach
Campanelle Pasta with Shrimp and Tomato Basil Mascarpone White Wine Sauce
Braised Short Ribs, Parmesan Risotto, Asparagus, Demi Glacé
Vanilla Bean Creme Brûlée
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
Chocolate Molten Lava Cake with Vanilla Ice Cream
Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
Warm Edamame with Sea Salt
Miso Soup- Dashi Broth, Kombu, Bonito Flakes, Firm Tofu, Enoki Mushrooms, and Scallions
Wakami Seaweed Salad with Seaweed Caviar
Asian Inspired Salad- Organic Greens, Shredded Carrot, Japanese Cucumber, Pickled Ginger, Miso Vinaigrette
Orange Peel Chicken with Jasmine Rice and Sesame Carrots
Chicken Katsu, Fried Rice, Sesame Broccoli
Beef and Broccoli with Jasmine Rice
Miso Salmon , Baby Bok Choy, Coconut Rice, Sweet Soy Glaze
Ginger Chicken With Bok Choy, Red Peppers, Lemongrass Jasmine Rice
Matcha Tea Créme Brûlée
Assorted Mochi
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
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House Made Flatbread with Fresh Rosemary, Cracked Black Pepper and Pecorino Cheese
Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil
Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette
Hearts of Romaine Caesar Salad with Focaccia Croutons
Pan Seared Salmon with Tomato Basil White Wine Sauce, Parmesan Whipped Potatoes, Haricot Verts
Penne with Spicy Vodka Sauce and Chicken and Baby spinach
Campanelle Pasta with Shrimp and Tomato Basil Mascarpone White Wine Sauce
Beef Bourguignon over Whipped Yukon Potatoes
Vanilla Bean Creme Brûlée
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
Chocolate Molten Lava Cake with Vanilla Ice Cream
Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
Tomato Focaccia Flat Bread with Extra Virgin Olive Oil and Aged Balsamic Vinegar
Hearts of Romaine Caesar Salad with Focaccia Croutons
Napoleon wedge salad with beef, steak, tomatoes, Gorgonzola cheese, pickled shallots, and a white balsamic
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Citrus Glazed Sustainable Salmon, Wild Baby Arugula, Sun-dried Tomatoes, Roasted Fingerling Potaotes, Tangerine Gastric
Penne with Vodka Sauce and Chicken and Baby spinach
Campanelle Pasta with a Garlic Parmesan Cream Sauce, Asparagus, Sun Dried Tomato, Chicken
Vanilla Bean Creme Brûlée
Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
View full menu
Butter Lettuce Salad with Green Goddess Dressing, Shaved Carrot and Radish, Chive and Pomegranate, Feta
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Jumbo Shrimp Cocktail with Horseradish Cocktail Sauce and Lemon
New England Clam Chowder
Sautéed Mussels with Garlic White Wine Butter
Pan Roasted Cod with Tomato Caper White Sauce, Wilted Kale, Shallots, Cremini Mushrooms, Parsnips
Citrus Glazed Sustainable Salmon, Herb Jasmine Rice, Haricot Verts
Pan Roasted Mahi-Mahi with Mango Relish, Cilantro Lime Rice, Heirloom Carrots
Shrimp Scampi with Garlic Butter, Parmesan Risotto, Haricot Verts
Vanilla Bean Creme Brûlée
Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)
Fresh Shucked Local Oysters on the Half Shell with Minuet and Seaweed Caviar
Shrimp cocktail with horseradish and lemon
Sautéed Mussels with Garlic White Wine Butter
Citrus Glazed Sustainable Salmon, Wild Baby Arugula, Sun-dried Tomatoes, Roasted Fingerling Potaotes, Tangerine Gastric
Pan Roasted Halibut with Lemon Bur Blanc, Whipped Yukon Potatoes, Haricot Verts
Surf and Turf Filet Mignon with Port Wine Demi, Jumbo Shrimp with Garlic Butter, Whipped Yukons, Asparagus
Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream
Croissant bread, pudding with dark chocolate and vanilla cream
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Vanilla Bean Creme Brûlée
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
View full menu
Focaccia Flat Bread with Extra Virgin Olive Oil and Aged Balsamic Vinegar
Charcuterie Board with Assorted Imported Meats and Cheese, Seasonal Fruit and Flatbread Crackers (sheep, cheese, goat cheese, soft Brie)
Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil
Heirloom tomato caprese salad with roasted pistachios and balsamic glaze
Hearts of Romaine Caesar Salad with Focaccia Croutons
Burrata and Prosciutto with Sun Dried Tomatoes , Baby Arugula, Pear and Aged Balsamic
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Tomato Bisque with Croissant Croutons
Spinach Lasagna with Lemon Ricotta, Free Range Chicken Bolognese, Organic Tomato Basil Sauce
Rigatoni Bolognese
Fettuccini Pasta with Chicken and a Parmesan Cream Sauce
Penne with Spicy Vodka Sauce and Chicken and Baby spinach
Gemolata Salmon, Whipped Yukons and Chive, Roasted Brussels Sprouts
Braised Short Ribs, Parmesan Risotto, Asparagus, Demi Glacé
Traditional Italian Tiramisu-Lady Fingers Soaked in Espresso and Coffee Liquor with Mascarpone Cheese and Cocoa
Vanilla Bean Creme Brûlée
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
Jumbo Shrimp Cocktail with Horseradish Cocktail Sauce and Lemon
Fresh Shucked Local Oysters on the Half Shell with Minuet and Seaweed Caviar
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette
Fresh Mozzarella Caprese Ensalata with wild baby arugula and Sundried tomatoes
Citrus Glazed Sustainable Salmon, Wild Baby Arugula, Sun-dried Tomatoes, Roasted Fingerling Potaotes, Tangerine Gastric
Prime Beef Tenderloin with Brandy Peppercorn. Sauce, Whipped Yukons, Glacéd Asparagus
Surf and Turf Filet Mignon with Port Wine Demi, Jumbo Shrimp with Garlic Butter, Whipped Yukons, Asparagus
Miso Marinated Chilean Sea Bass , Baby Bok Choy, Coconut Rice, Sweet Soy Glaze
Vanilla Bean Creme Brûlée
Warm Apple Crisp with Salted Caramel and Vanilla Ice Cream
Flourless Chocolate Cake with Vanilla Chantilly Cream and Macerated Berries
Italian Cheesecake with Mascarpone
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
Cinnamon Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
House Made Flatbread with Fresh Rosemary, Cracked Black Pepper and Pecorino Cheese
Tomato Focaccia Bread with Aged Balsamic and Extra Virgin Olive Oil
Arancini- Crispy Risotto with Pecorino Cheese, Spicy Pomodoro Sauce
Jumbo Lump Crab Cakes with Lemon Aioli
Spinach and Gorgonzola Salad with Candied Pecans, Dried Cranberries and Balsamic Dressing
Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette
Braised Beef Ragu over Campanelle Pasta with Pecorino Sheep's Cheese and Basil from Chef’s Garden
Pan Seared Salmon with Tomato Basil White Wine Sauce, Parmesan Whipped Potatoes, Haricot Verts
Spinach Lasagna with Lemon Ricotta, Free Range Chicken Bolognese, Organic Tomato Basil Sauce
Penne with Spicy Vodka Sauce and Chicken and Baby spinach
Campanelle Pasta with Shrimp and Tomato Basil Mascarpone White Wine Sauce
Braised Short Ribs, Parmesan Risotto, Asparagus, Demi Glacé
Vanilla Bean Creme Brûlée
Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème
Chocolate Molten Lava Cake with Vanilla Ice Cream
Croissant bread, pudding with dark chocolate and vanilla cream
View full menu
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