Most private chefs master one tradition. We built the house on six — each cooked from scratch, each rooted in its region, each held to fine-dining standards.
01
Emilia-Romagna to Sicily
Italian
Pasta rolled by hand the day of your dinner, slow braises, and desserts worth lingering over.
Handmade pasta · Osso buco · Risotto · Tiramisu
02
Luzon to Mindanao
Filipino
The cuisine American tables are only beginning to discover — soulful, vinegar-bright, and generous.
Chicken adobo · Kare-kare · Lumpia · Leche flan
03
Jalisco to Oaxaca
Mexican
Tortillas pressed to order, moles built over days, birria with consommé worth the wait.
Birria · Mole · Pozole · Fresh tortillas
04
Beijing to Sichuan
Chinese
Technique-driven classics — lacquered duck, delicate soup dumplings, and the numbing warmth of Sichuan.
Peking-style duck · Soup dumplings · Mapo tofu
05
The American South
Southern
Comfort elevated — brined fried chicken, low-and-slow ribs, cobbler still warm from the oven.
Fried chicken · Smoked ribs · Shrimp & grits · Peach cobbler
06
New Orleans & the Bayou
Creole & Cajun
Roux-dark gumbo, jambalaya that feeds a crowd, and Bananas Foster flambéed at your table.
Seafood gumbo · Jambalaya · Étouffée · Bananas Foster
