Chef Darius Knetsch

Private Chef in Croydon

Darius Knetsch,

My Passion for cooking started at a very early age. I remember helping my mother on Sundays with the roast and making cake for families and guests who would visit.

I took up my first position as a Chef in the Park Lane Hotel "London" Where I started as a Commis "trainee" Chef. While at Park Lane I took up Catering College to improve my knowledge in the Catering Industry. I continued college for seven years covering basic cooking and then advance my skills in Buffet and Larder work. I work throughout the Industry Picking up skills and knowledge from the different establishments. Since I started at the Park Lane Hotel I have constantly worked my way up the career ladder.

My deepest passion is for Oriental Cooking after work at the Crockford Casino "London," I have always been interested to know much more about this style of cooking, so I brought books. But this was not enough so I took up classes and started visiting foreign countries on holiday.

I visit New Orleans where I first tasted Cajun food and California where I experienced Real Mexican cooking.

It was a great enrichment to visit all the different countries and tasting the vast range of ethnic dishes from around the world, I would then try a master all the dishes on my return home

After my long period working in five-star hotel and Michelin style restaurant, I really enjoy working as a private chef more because you get to see your work being enjoyed giving you that first hand feeling to do more for the host and guest,

For me, cooking is...

is my way of life, am proud of whatever I put on the plate because it not just food its part of myself

I learned to cook at...

I have always loved cooking from a very early age, took my first position at the Park Lane Hotel which was a 5* hotel

A cooking secret...

I love the new challenge that hospitality brings each and every day, it helps me to enjoy and love the things I do.

My menus

Seafood - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Sae bass and prawn Ceviche served with a lemon creme fraiche

King Scallop with Pea Purée one Black pudding with Soy Chilli Dressing

Goat Cheese and sun-dried tomato Frittata with rocket salad top with herb oil

Seared Tuna served with Mango and Tomato Salsa and oriental Dressing

(V) Avocado and Beetroot with Quinoa and a lemon dressing and rocket salad

(V) Arancini Risotto Cake on Asparagus Tips and Micro Cress

Crab and Avocado with Herb Cress and basil oil

Shrimp Sambal on toasted crouton with herb oil and rocket salad

(V) Baked red pepper with plum tomato and garlic served with basil oil

(V) Baked Tomato Galette with Olive Tapenade and Micro Cress

Italian style Baccalà, (salted cod) in a tomato and olive sauce and rocket salad

Boneless Quail served with wild mushroom and a rich port Jus and herb cress

Chilli and garlic prawn with light bisque sauce

Duo Gravadlax with celeriac & fennel salad (beetroot and dill gravadlax served with mix apple and celeriac)

Smoked salmon and prawn parcel served with micro cress and basil mayo dressing

Classic Prawn Cocktail with brown bread and butter

Confit of Duck Terrine Served with a Red Current and Orange Jelly

Baccala (salted cod) with mixed pepper salad top with rocket and olive oil

MAIN COURSE

Choose 1 dish

Fillet of Red Snapper with cannellini beans and gratin

(V) Pan Fried Tofu with Black Bean Sauce served with steam vegetable and boiled rice

V) Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable as main course

(V) Mushroom and Spinach Wellington with vegetable and potato from main dish

(V)Aubergine Parmigiana with pearl couscous and broccoli

Pan Fried Stone bas served on Butternut Squash Risotto, spinach and carrot served with olive oil

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and black oriental rice with a light butter sauce

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

Classic rib eye of beef served with baby vegetables and fondant potato with a green peppercorn sauce

Cod steak served on new potato and Mediterranean vegetable and basil oil dressing

Pan fried Stone bass on stir fried vegetable boiled rice Thai Glazed Dressing

English Shepherd pie with mixed green vegetables boiled potatoes and lamb gravy

Fillet of lemon sole served with a lemon cream sauce, Seasonal vegetables and butter new potatoes

Fillet of Red Snapper served on a cannellini beans with tomato, and new potato and stream vegetables

Fillet of sea bass served with baby vegetable saffron new and tomato and basil butter sauce

Fresh Salmon Wellington served with a light butter sauce, seasonal vegetable and saffron new potatoes

Halibut with Romesco Sauce with Mediterranean vegetable and polenta cake

Herb crusted Salmon with Baby Vegetable and Fondant Potato served with a Lemon Butter Sauce

Pan Fried Fillet of Stone bass on Celeriac Puree and Ratatouille and Pommes Anna with a lemon sauce

Pan Fried Cod Fillet with red Pepper sauce Slice new potato and mixed green beans

DESSERT

Choose 1 dish

Panna Cotta with a mixed berry compote

Sticky Toffee Pudding with Toffee Sauce

Dark Chocolate Fondant with Chocolate sauce

English Sherry Triffle

American blueberry pie with crème anglaise

Apple and almond sliced with creme Anglaise

Pear and almond tart with crème anglaise

Baked cheese cake with orange compote

Apple strudel with creme anglaise

Banoffee pie with crème anglaise

Creme Brulee with Shortbread Biscuit

Pecan Pie with Crème Anglaise

Old English treacle sponge Pudding with custard

Barbecue

STARTER

All inclusive

Cheese Garlic Bread

FIRST COURSE

All inclusive

Tandoori Chicken Thigh

Thai King Prawn

Texas Barbecue Baby Back Ribs

German Bratwurst Sausage

Veggie Kebab (vegetarian)

Grilled Courgette and Tofu Parcel (Vegetarian

MAIN COURSE

All inclusive

Cole Slaw Salad

Mix Cherry Tomato with Fresh Basil and olive oil

Roasted mix vegetables and mix herbs

Asparagus, French Bean and Red Onion

DESSERT

All inclusive

Tropical Fruit Salad

Apple Pie Slice

Italian/Mediterranean - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Aubergine parmigiana (vegetarian)

Bruschetta with Parma Ham and Rocket Salad

Antipasto platter

Filo parcel stuff with feta cheese, mushroom and spinach (vegetarian)

MAIN COURSE

Choose 1 dish

Linguine Tomato Pasta with Parmesan Chicken

Mediterranean Stuffed Mushrooms with herb potatoes (vegetarian)

Sea Bass with roasted fennel

Herb Crusted Salmon with Fondant Potato

DESSERT

Choose 1 dish

Sicilian cheesecake with Mix Berries compote

Limoncello Tiramisu

Polenta cake with mix berries compote

Panna Cotta with a berry compote

Caribbean Shared Table

STARTER

All inclusive

Cheese Garlic Bread

FIRST COURSE

All inclusive

Salted Cod Fritters

Jamaican Patties

Baby Back Ribs

Spicy Chicken Wings

MAIN COURSE

All inclusive

Curry Goat (with out bones)

Jerk Roast Chicken

Fried Salmon Escovitch (mix pepper and onions)

Caribbean Rice and peas

Mac and Cheese

Mix Vegetables

Caribbean Style Mix Salad

DESSERT

Choose 2 dishes

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Tropical Fruit Salad

Apple Pie Slice and Custard

Chocolate Brownie Slice

Butternut Squash pie

Orange cheesecake

Italian

STARTER

All inclusive

Chef 3 choice canapes

FIRST COURSE

Choose 1 dish

Tomato, mozzarella and frssh basil served with basil oil

Chill grilled asparagus wrap in courgette and feta cheese

Antipasti for two

Bruschetta with parma ham and rocket salad

Mix fish Ceviche served with a lemon creme fraiche

Grilled Vegetable with basil oil and rocket salad (V)

Pan Fried Mozzarella in Bread tomato and basil served with a basil salsa

Stuffed red pepper with plum tomato served with rocket salad

Mix pepper and vegetable frittata on sliced tomato and mix cress salad with basil oil and balsamic glazed

Grilled Peaches with Prosciutto, Mozzarella and rocket salad top with Italian dressing

Italian Style Scotch Eggs with with a Garlic Mayo with Micro Salad

Grilled Mix Vegetable Antipasti with Goats Cheese and Italian dressing

Prosciutto Ham, Burrata cheese on Bruschetta

Fresh Fig and Pink Grapefruit top with Grana Padano creamy Fressing and rocket salad

Sun-blush tomato Arancini and garlic mayo and rocket salad

Oven roasted cherry tomato on toasted bread to with Mozzarella and parma ham with olive oil

(V) Baked red pepper with plum tomato and garlic served with basil oiln

Nectarines with heritage cherry tomato with burrata cheese and pistachio honey dressing and basil

MAIN COURSE

Choose 1 dish

Rump Of Lamb on a bed of Lentils and Wild Mushroom, Timbale of Tomato and Courgette served with a Thyme Jus

Mushroom and Vegetable Wellington with a Light Vegetable Jus served same vegetable and potato form main meal (vegetarian)

Pan Fried sea bass served roasted vegetable and Polenta and capes and olives salsa

Fillet of cod wrap in Pancetta served with Mediterranean vegetables and potato and onion rosti with tomato herb coulis

Roasted Beef Escolopes stuffed to parma ham and spinach served with Dauphinoise potato, mix vegetables and a herbs sauce

Pan roasted Chicken breast stuffed with sausage meat and herbs served with a light mustard sauce, fondant potato and seasonal vegetables

Roasted Mined pork Croquettes served with pearl couscous and mix vegetables and tomato sauce

Duck Leg confit served with mix beans casserole and rosti potato and port jus

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

Tuscan Fish Stew with basil garlic bread and mix vegetables

Linguine Tomato Pasta served with Parmesan Chicken

Butternut Squash Risotto served and pan fried Stone Bass with olive oil

Sirloin steak palermo with cherry tomato and aubergine and roasted potato top with olive oil

DESSERT

Choose 1 dish

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Tiramisu with Chocolate Sauce

Lime Panna cotta with mix berries

Polenta cake with mix berries compote

Apple and almond sliced with creme Anglaise

Dark Chocolate Fondant with Chocolate sauce

Ricotta and orange pie top with Black cherry compote

American blueberry pie

Baked Vanilla Cheesecake Orange compote

French/Fusion - Basic

STARTER

Choose 1 dish

Chicken Liver Pâté with Toasted Brioche and Red Onion Marmalade

Falafel on Hummus with Micro Cress and Herb Oil (vegetarian)

Vietnamese Chicken and Prawn Roll with Soy Sauce and Chilli Oil Dip

Goat Cheese and Mango Salad with Orange Dressing (vegetarian)

Classic Prawn Cocktail with brown bread and butter

Tomato and Mozzarella top with Fresh Basil, Balsamic Glaze and Herb Oil Dressing

Timbale of Crab and Mango with Micro Cress and Red Pepper Coulis

Arancini with Chilli Garlic Dip

Goat Cheese and Mango Salad with Orange Dressing

(V) Baked red pepper with plum tomato and garlic served with basil oil

(v) Welsh Rabbit tart top with wild mushroom, Port Jus and micro Cress

Avocado and roast red beetroot served with a mix cress salad and basil oil

(V) Falafel with Tahini and Coriander Dip

Chicken Caesar served with Boiled Egg and anchovies

Baccalà, (salted cod) in a tomato and olive sauce

Boneless Quail on a Bed of Wild Mushroom served with a rich Devil Sauce

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Duck Leg Confit with Rosti Potato, Seasonal Vegetables and Port Jus

Pan Fried Tofu Wrapped in Courgette with Glazed Vegetables (vegetarian)

Ginger and Garlic Herbed Crusted Rack of Lamb with Spinach and Rice Cake

Fillet of Cod Wrapped in Pancetta with Mediterranean Vegetables and Tomato Herb Coulis

Atlantic Cod fillet with miso glazed served pak choi and stem Broccoli and Japanese Sticky rice

(V) Baked Wild Mushroom and Spinach Wellington (with same vegetable and potato as main dish)

Beef and ale pie with seasonal vegetable mash potato and gravy

Braised lamb shank with root vegetables and thyme jus

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

Classic Beef rib eye served with baby vegetables and fondant potato, peppercorn sauce

English Shepherd pie with mixed green vegetables boiled potatoes and lamb gravy

Moroccan style chicken pastilla filo pie with pearl couscous and Mediterranean vegetables and herb oil

Char siu duck Breast with special fry rice Steam Vegetables Char Siu glazed

Crispy Confit of duck leg served with puy lentils Ragout, spinach glazed carrots

Crisy Belly Pork with a spicy Chimichurri Sauce Mexican Rice and roasted vegetables

Pan fried stone bass with spicy sauce sambals, steam vegetable and boiled rice

Duck Leg confit served with mix beans casserole and rosti potato and port jus

Fillet of cod wrap in Pancetta served with Mediterranean vegetables and potato and onion rosti with tomato herb coulis

(V) Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable and potato from main course

(V) Grilled Courgette and Tofu Parcel with a tomato sauce and vegetable from the main dish

DESSERT

Choose 1 dish

Creme Brulee with Shortbread Biscuit

Apple crumble and Crème Anglaise

Coconut and Honey Panna Cotta with Lychee

Classic French Apple tarte tatin with caramel glazed

American blueberry pie with crème anglaise

Spicy Coconut Panna-Cotta with sweet cherry compote

Baked Vanilla Cheesecake with black cherry compote

Classic Italian Tiramisu

American Pecan Pie with crème Anglaise

Pear and almond tart with crème anglaise

Lemon Filled Profiterole with Chocolate Sauce

Lemon Tart with lemon Syrup crème chantilly

Baked New York CheeseCake with orange sauce

Classic fine dining

STARTER

Choose 1 dish

Chef Selection of 3 Canapes

FIRST COURSE

Choose 2 dishes

Terrine of Ham Hock set in its own Juice with homemade piccalilli and Curly Endive

Smoked Chicken and apple timbale with creme fraiche served lemon dressing and micro cress

Parma Ham and melon served with micro cress

Smoked salmon and prawn served with micro cress and basil mayo dressing

Classic Prawn Cocktail

Duo Gravadlax with celeriac & fennel salad (fresh salmon beetroot and dill gravadlax served with mix apple and celeriac)

Cured meat and vegetable Antipasti

Smoked Duck breast with Orange and port marmalade served with micro cress salad

Chicken liver pate with toasted brioche and red onion marmalade

MAIN COURSE

Choose 2 dishes

DESSERT

Choose 2 dishes

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Apple Pie and Crème Anglaise

Sticky Toffee Pudding with Toffee Sauce

Baked New York Cheese Cake

Traditional English Sherry trifle

Treacle tart with creme Anglaise

Local - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Baby germ Caesar served with Boiled Egg and anchovies top with parmigiano reggiano cheese

Confit duck spring roll with oriental coleslaw

Bang Bang Chicken with spice peanut sauce and micro cress

(V) Arancini, Stuffed risotto ball with mushroom and mozzarella with a garlic Mayo

Chicken and ham Croquettes served with a spicy garlic mayonnaise and micro cress

(V) Avocado and Beetroot with Quinoa and a lemon dressing and rocket salad

(V) Baked Goat Cheese with a Mango Salad and Orange salad top with orange Dressing

(V) Baked Tomato Galette with Goat Cheese herb oil and micro cress

Baccala (salted cod) with mixed pepper salad top with rocket and olive oil

Avocado, tomato and bruschetta cheese served with balsamic glazed and herb oil

Fried Chilli Prawn on breaded crouton with rocket salad

Welsh Rabbit tart top with wild mushroom, Port Jus and micro Cress

Chicken Caesar served with Boiled Egg and anchovies top with parmigiano reggiano cheese

Boneless Quail served with wild mushroom and a rich port Jus and herb cress

Classic Prawn Cocktail with brown bread and butter

Trio of Prawn Cocktail. (traditional on blini, Mexican with tomato in a glass and american in pickle vegetables and lemon dressing),

Seared Tuna served with Mango and Tomato Salsa and oriental Dressing

Tomato, mozzarella and fresh basil served with basil oil

MAIN COURSE

Choose 1 dish

Braised lamb shank with root vegetables and thyme jus

Pan Fried Fillet of Salmon with lemon butter sauce and vegetables

Mushroom and spinach Wellington with seasonal vegetables (vegetarian)

Chicken Pomodoro with roasted new potatoes and Mediterranean vegetables

Atlantic Cod fillet warp in lettuce with miso glazed served pak choi and stem Broccoli and Japanese Sticky rice

Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port jus

Beef and ale steam pudding with seasonal vegetable mash potato and gravy

Beef ox tail wellington with season vegetables and creamy mash and beef jus

Herb Crust Rump of Lamb served with Vegetable Timbale and Dauphinoise Potato and Rosemary Jus

Pan Fried Fillet of Stone bass on Celeriac Puree and Ratatouille and Pommes Anna with a lemon sauce

Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port sauce

Confit Duck Leg with Bean Casserole and Rosti Potato top with herb oil

Roast Fillet of Beef on seasonal vegetables and Fondant Potato and Green Pepper corn Sauce

DESSERT

Choose 1 dish

Dark Chocolate Fondant with Chocolate sauce and cream

Lemon Tart with Orange Compote

Blueberry Bread Pudding with vanilla custard and cream

English Sherry Triffle

Amirian blueberry pie

American Pecan Pie with Crème Anglaise

Apple crumble and Crème Anglaise

Apple strudel with crème Anglaise

Baked New York Cheese Cake with orange sauce

Dark French Chocolate Tart served with a Ginger and nuts Syrup

Banoffee in a glass with shortbread biscuit

Blueberry crumble tart with crème anglaise

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Classic Italian Tiramisu

English Treacle Tart with custard

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Chef Darius's reviews

4.77

•

173 services

Darius was brilliant. The food was fantastic, he was a lovely guy whose passion for food made the experience even better. 10/10

Simply amazing. Second time with darius and even better than the first time. Highly recommend.

Chef Darius made our evening very special with the production of great tasting food and stories about his journey as a chef. He clearly had a passion for what he does which came across in the food- he cooked with love! Thank you Chef!

We decided to scrap a big restaurant hire and have a smaller intimate meal for my mums 60th birthday surprise. The process of the take a chef website was very straightforward and gave me lots of options to choose a chef. We decided to go with Darius as his choose of menu was something we could all enjoy and his reviews seemed incredible. It seemed a bit daunting paying the website upfront but Darius put my mind at ease with his prompt messages. Darius and his daughter were both very approachable and professional throughout. The food was incredible!!! The portion sizes were generous and all the food was presented beautifully. The kitchen was left immaculate with no washing up which was a bonus! We will definitely be using Darius and his daughter at our next bigger family do.

Darius and his helper were amazingly engaging and efficient. Great service and lovely people accompanied by excellent food. I’d highly recommend him!

Chef Darius was superb! All the dishes were just lovely, and he was so thorough.

Darius is an incredible chef. Very knowledgeable and with vast experience. Our food was impeccable. I would highly recommend Darius

This was the first time we had a chef visit us. Darius was amazing and so was the food. We had a lovely evening and would highly recommend him.

Chef Darius was amazing! Didn’t know what to expect and I was very pleased. My husband and his friends loved his birthday surprise. The food was amazing, from the canapés to the starter: smoked duck breast with orange and port mamarlade to the mains: the duo of lamb, fantastic- we all loved it. He made the whole experience beautiful with the explanations he gave to the dishes, he was also accommodating and patient with my kids who had many questions for him!! Thank you for making the evening a beautiful and memorable experience.

Darius was phenomenal. His dishes were a delight and his calm presence and contribution to our dinner party was just as delightful. Thank you so much Darius for making our NYE so incredibly special!!

We had the absolute pleasure of hosting Darius for a private dinner, and the entire experience was exceptional from start to finish. Not only was the food delicious and beautifully presented, but he was genuinely lovely to have in our home. Friendly, thoughtful, and incredibly professional, Darius made the afternoon feel effortless and special. Every dish was crafted with care, and you could truly taste the passion and skill that went into the menu. Beyond the incredible food, what stood out most was the warm, welcoming energy Darius brought. It felt like having a talented friend cook for us. I can’t recommend Darius highly enough—if you’re looking for someone who delivers both amazing cuisine and a wonderful personal touch, look no further! We’ll definitely be booking again!

We had a wonderful experience with Darius K. He was professional, polite, and friendly. The food was outstanding and his attention to detail, alongside the serving and preparation help from hos daughter made the evening unforgettable. Many thanks!

So grateful for Darius’ exceptional service, dishes, and energy! He curated a personalised menu for our party and was a fantastic addition. Very much recommend his services!

Darius did a fabulous job helping to celebrate my mother’s birthday. The food was absolutely delicious and served exactly as we’d asked. Darius and his assistant left the kitchen spotless. Totally fantastic - don’t wait around just book!

Amazing experience having Darius cooking for us all week. Very friendly, very professional and loves his job. The food was extraordinary! Truly recommend

Darius cooked us an amazing meal for eight last night for my husband’s 60th birthday celebration with friends. Appetisers were served followed by an extremely high quality three course meal. Darius had provided an extensive menu from which we chose two options for each course. Everyone was very happy with their meal and whilst we all enjoyed every course we would highly recommend the Duo of lamb (one comment was “That’s the best lamb I’ve ever had”). Portion sizes were very generous. Darius and his assistant were both discreet and informative about the food and their experience, they were happy to prepare and serve dinner at the leisurely pace we wanted in a very calm and relaxed way. Everything was taken care of from laying the table to leaving the kitchen spotless. I wouldn’t hesitate to recommend Darius for a stress free amazing dinner party.

Darius and his assistant made it a great evening. The quality of the food was exceptional. Throughout the process Darius had been friendly, flexible, Easy to do business with, just all round excellence. Would totally recommend him ????????

Darius was incredible! He took over our kitchen with utter professionalism, produced beautiful, delicious food and served it to us with grace and efficiency. Could not have asked for more!

WOW....Chef Darius creations were ABSOLUTELY DELICIOUS. This was the highlight of my Birthday weekend London getaway. Highly recommend "Take a Chef" and more specifically Chef Darius!

This is the second time we have booked Darius and it won't be the last. Absolutely incredible evening and the food was amazing. Big thank you to Darius and his team.