Chef Val Hesse

Private Chef In New Orleans

I am a professional Culinarian with over 25 years of experience in the metro New Orleans area. I apprenticed in New Orleans through the American Culinary Federation's Education program at Delgado Community College - the training ground for many local chefs.

I fell in love with catering in the Banquet Kitchen of the Hotel Intercontinental in my 2nd year at Delgado. There was something new to make every day. Unlike the restaurant I had been at the year before, I could actually see guests and got to watch their responses to the food that I helped prepare.

While catering, I quickly realized that special requests didn't always get the careful attention that they deserved. No one wants to sit in front of a sad plate of green beans while everyone else tucks into a delicious bronzed redfish filet. I offered to take charge of special meals, and quickly made a niche for myself.

These days I'm delighted to see an increase in awareness about dietary restrictions. I always ask clients if there are any food allergies or restrictions that I need to accommodate. If I know in advance, I can ensure that everyone at the table can enjoy the same experience without looking at a sad plate.

I've also developed my Chefs Seasoning Blends - all without any added salt, sugar, or cayenne pepper. The bold flavors in my NOLA, Italian, and Southwestern blends welcome everyone to the table!

For me, cooking is...

Connection. New Orleans is a Live to Eat town. We talk about what we're going to have for dinner while we're eating lunch!

I learned to cook at...

Home. Delgado. Chef Randy! He taught me something new when I got all my prep done early. Cut steaks, clean a fryer, make butter. It was so fun!

A cooking secret...

I love to create an inclusive experience. If anyone has a dietary restriction, it's not an inconvenience, it's a challenge I rise to meet!

My menus

Thanksgiving

STARTER

Choose 1 dish

Baked Oysters Rockefeller

Baked Oysters with Garlic Butter

Boiled Jumbo Shrimp with Cocktail Sauce

Cajun Boudin Balls with Creole Mustard and Pickles

Crab Stuffed Mushrooms topped with Garlic Butter and Parmesan

Seared Duck Breast on Cornbread Waffle, Sugarcane Mustard, Spinach

Shrimp Remoulade with Pickled Okra and Tomatoes

Crabmeat Ravigote on Toast Points

FIRST COURSE

Choose 1 dish

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

Arugula, Pear, and Butternut Squash Salad

Cane Fields Salad (baby greens, toasted pecans, red onion, feta cheese, and seasonal fruit) with Sugarcane Vinaigrette

Green Salade with Creole Mustard Vinaigrette (baby greens, baby spinach, tomato, red onion, bleu cheese crumbles, toasted pecans)

Uptown Salad (baby greens, toasted pecans, blue cheese, fresh pear, balsamic vinaigrette)

Sweet Potato & Tasso Bisque

Oyster Artichoke Soup

Corn and Crab Bisque

Chicken & Andouille Gumbo

MAIN COURSE

Choose 1 dish

Glazed Ham served with Mashed Sweet Potatoes and Broccoli Florets

Roasted Turkey served with Herbed Stuffing, Cranberry Sauce, and Green Beans with Roasted Mushrooms

New York Strip with Mushroom Demi Glace, Whipped Potatoes, Green Beans

DESSERT

Choose 1 dish

Creme Brulee topped with a caramelized sugar crust and berries

New York Style Cheesecake with Raspberry Coulis

Sweet Potato Bread Pudding with Praline Pecans

Traditional New Orleans Bread Pudding

Traditional Pumpkin Pie

Vegan/Vegetarian in New Orleans

STARTER

Choose 1 dish

Gumbo Z'Herbes (Vegetarian / Vegan) with White Rice

Sweet Potato Bisque with Smoked Garlic

Creole Tomato Soup with Toasty Croutons

FIRST COURSE

Choose 1 dish

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

Cane Fields Salad (baby greens, toasted pecans, red onion, feta cheese, and seasonal fruit) with Sugarcane Vinaigrette

Green Salade with Creole Mustard Vinaigrette (baby greens, baby spinach, tomato, red onion, bleu cheese crumbles, toasted pecans)

MAIN COURSE

Choose 1 dish

Bronzed Eggplant, Corn Maque Choux, Slightly Smothered Green Beans

Vegan Grits and Grillades - Plant-based protein in a rich gravy served over Green Onion Grits

Portobello Diane with Cognac Cream Sauce, Roasted Fingerling Potatoes, Chef's Seasonal Vegetable

DESSERT

All inclusive

Bananas Foster over Vanilla Ice Cream

Traditional New Orleans Bread Pudding

Classic Celebration

STARTER

Choose 1 dish

Oyster Artichoke Bisque

Chicken and Andouille Gumbo with White Rice

Sweet Potato & Tasso Bisque

FIRST COURSE

Choose 1 dish

Cane Fields Salad (baby greens, toasted pecans, red onion, feta cheese, and seasonal fruit) with Sugarcane Vinaigrette

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

Green Salade with Creole Mustard Vinaigrette (baby greens, baby spinach, tomato, red onion, bleu cheese crumbles, toasted pecans)

MAIN COURSE

Choose 1 dish

Grits and Grillades - seasoned beef in a rich gravy served over creamy grits

Steak Diane with Mushroom Cognac Cream Sauce, Roasted Fingerling Potatoes, Chef's Seasonal Vegetable

Seared Ribeye, Garlic Mashed Potatoes, Sauteed Green Beans

DESSERT

Choose 1 dish

New York Style Cheesecake with Raspberry Coulis

Bananas Foster over Vanilla Ice Cream

Creme Brulee topped with a caramelized sugar crust and berries

New Orleans Extravagance

STARTER

All inclusive

Crabmeat Ravigote on Toast Points

Crawfish Cakes with Green Onion Remoulade

FIRST COURSE

All inclusive

Seafood Gumbo with Shrimp, Crab Claws, and Crawfish served with Steamed Rice

Cane Fields Salad with Sugarcane Vinaigrette: Baby greens, toasted pecans, feta cheese, red onion, and satsuma with our housemade Sugarcane Vinaigrette

MAIN COURSE

All inclusive

BBQ Shrimp & Cheese Grits, Smoked Garlic Greens

Steak Diane with Mushroom Cognac Cream Sauce, Roasted Fingerling Potatoes, Chef's Seasonal Vegetable

Portobello Diane with Cognac Cream Sauce, Roasted Fingerling Potatoes, Chef's Seasonal Vegetable (alternative entree)

DESSERT

Choose 1 dish

Creme Brulee with Seasonal Berries

Creole Italian Feast

STARTER

Choose 2 dishes

Antipasto Skewers

Jumbo Shrimp Cocktail Gambino with Pickled Okra

Marinated Jumbo Crab Claws with Chef Val's Italian Seasoning

Bruschetta with Grape Tomatoes, Fresh Basil, and Balsamic Drizzle

FIRST COURSE

Choose 1 dish

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

Chopped Salad - chopped romaine, celery, bell pepper, marinated artichoke hearts, green olives, gorgonzola cheese, tomatoes, and red wine vinaigrette

Muffaletta Salad - crisp greens topped with traditional olive salad mix, provolone, salami, tomato, italian vinaigrette, and croutons

MAIN COURSE

Choose 2 dishes

Sausage & Peppers in Marinara - Italian sausage, colorful bell peppers, and sweet onion in a housemade marinara sauce, served over polenta cakes

Shrimp Alfredo Linguine with Broccoli Florets

New York Strip with Mushroom Demi Glace, Whipped Potatoes, Green Beans

Bronzed Redfish - fresh gulf fish dusted with Creole seasoning and seared, served on a bed of mushroom risotto with a side of roasted cauliflower

DESSERT

Choose 1 dish

Bananas Foster over Vanilla Ice Cream

Creme Brulee with Seasonal Berries

Traditional New Orleans Bread Pudding

New Orleans Lunch

STARTER

Choose 1 dish

Cane Fields Salad (baby greens, toasted pecans, red onion, feta cheese, and seasonal fruit) with Sugarcane Vinaigrette

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

Green Salade with Creole Mustard Vinaigrette (baby greens, baby spinach, tomato, red onion, bleu cheese crumbles, toasted pecans)

FIRST COURSE

Choose 1 dish

Chicken and Andouille Gumbo with White Rice

Gumbo Z'Herbes (Vegetarian / Vegan) with White Rice

Oyster Artichoke Bisque

Sweet Potato & Tasso Bisque

MAIN COURSE

Choose 1 dish

Red Beans and Rice with Smoked Sausage Link, Cornbread with Butter

Bronzed Gulf Fish, Corn Maque Choux, Slightly Smothered Green Beans

BBQ Shrimp & Cheese Grits, Smoked Garlic Greens

Chicken & Sausage Jambalaya, Slightly Smothered Green Beans

DESSERT

Choose 1 dish

Bananas Foster over Vanilla Ice Cream

Creme Brulee with Seasonal Berries

Strawberry Shortcake with housemade cream biscuits, strawberries, lemon curd, and whipped cream

Sweet Potato Bread Pudding with Praline Pecans

A Celiac Friendly Menu

STARTER

Choose 1 dish

Antipasto Skewers

Crawfish Cakes with Green Onion Remoulade

Boiled Jumbo Shrimp with Cocktail Sauce

FIRST COURSE

Choose 1 dish

Cane Fields Salad (baby greens, toasted pecans, red onion, feta cheese, and seasonal fruit) with Sugarcane Vinaigrette

Sweet Potato & Tasso Bisque

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

MAIN COURSE

Choose 1 dish

Chicken Bonne Femme (chicken, potatoes, onions, garlic, herbs, bacon), Chef's Seasonal Vegetable

Shrimp & Grits - peeled shrimp in a classic New Orleans BBQ sauce, served with green onion grits

Bronzed Gulf Fish, Corn Maque Choux, Slightly Smothered Green Beans

Sausage & Peppers in Marinara - Italian sausage, colorful bell peppers, and sweet onion in a housemade marinara sauce, served over polenta cakes

DESSERT

Choose 1 dish

Bananas Foster over Vanilla Ice Cream

Creme Brulee topped with a caramelized sugar crust and berries

Creole Italian Dinner in New Orleans

STARTER

Choose 1 dish

Jumbo Shrimp Cocktail Gambino with Pickled Okra

Crab Stuffed Mushrooms topped with Garlic Butter and Parmesan

Marinated Jumbo Crab Claws with Chef Val's Italian Seasoning

FIRST COURSE

Choose 2 dishes

Muffaletta Salad - crisp greens topped with traditional olive salad mix, provolone, salami, tomato, italian vinaigrette, and croutons

Arugula Salad - with toasted almonds, red grapes, shaved parmesan, and lemon vinaigrette

Chopped Salad - chopped romaine, celery, bell pepper, marinated artichoke hearts, green olives, gorgonzola cheese, tomatoes, and red wine vinaigrette

MAIN COURSE

Choose 2 dishes

Bronzed Redfish - fresh gulf fish dusted with Creole seasoning and seared, served on a bed of mushroom risotto with a side of roasted cauliflower

Chicken Tortellini Rose - seared chicken, cheese tortellini, fresh spinach, and grape tomatoes in a creamy alfredo with a hint of tomato

Shrimp Alfredo Linguine with Broccoli Florets

DESSERT

Choose 1 dish

Creme Brulee topped with a caramelized sugar crust and berries

Classic Italian Tiramisu

Bananas Foster over Vanilla Ice Cream

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Chef Val's reviews

4.17

•

13 services

The food was phenomenal and the chefs were warm and kind. The menu was really eclectic and diverse. It was exciting to try new foods that were so delicious. I would recommend to anyone that wants and intimate, tasty dinner.

Chef Val in New Orleans was great!