Private Chef Jose Valdez

Hello! I’m Jose Valdez, an Executive Chef with nine years of experience in the culinary world, dedicated to delivering exceptional food and genuine hospitality. I trained at the Culinary Institute of America in Hyde Park, NY, and have had the privilege of working alongside Michelin-starred chefs, as well as learning directly from Certified French Master Chef Bertrand Bouquin—experiences that have shaped my technical foundation and culinary perspective.

Throughout my career, I have worked in prestigious restaurants, hotels, and country clubs, refining my skills, developing balanced flavors, and cultivating a deep respect for high-quality ingredients. My approach combines precision, creativity, and a strong commitment to excellence in every dish I create.

I specialize in private chef and catering services, offering fully customized dining experiences tailored to each client’s vision. Whether it’s an intimate dinner, a large celebration, or a corporate event, I design bespoke menus that reflect seasonal ingredients and thoughtful execution, while ensuring a seamless and professional service.

For me, every meal is an opportunity to create something memorable. My goal is to craft experiences that bring people together through vibrant flavors, elegant presentation, and attentive hospitality—leaving a lasting impression long after the last bite.

For me, cooking is...

For me, cooking is the art of crafting sensory memories celebrating quality ingredients, refined techniques and heartfelt hospitality in every bite.

I learned to cook at...

I was lucky enough my high school had culinary as a class, then I refined my skills at CIA Hyde Park and under Michelin-starred chef Bertrand Bouquin.

A cooking secret...

Add ¼ tsp anchovy paste to your sauté pan when softening onions or garlic it dissolves into the oil, adding deep, savory umami without any fishy taste

My menus

La Tavola Privata

STARTER

Choose 2 dishes

Calamari Fritti - Fried Calamari, Tinkerbell Peppers, Spicy Tomato Sauce

Tomato Bruschetta - Fresh Tomatoes, Sundried Tomatoes, Basil, Shiso, Shallots, Garlic, Extra Virgin Olive Oil, Balsamic

Meatballs Alla Italiano - Caramelized Tomato Sauce, Roasted Garlic Bread

Cauliflower Tempura - Sweet Chili Sauce, Cilantro, Lime

FIRST COURSE

Choose 1 dish

Caesar Salad - Romaine, Croutons, Parmesan, Caesar Dressing

Farmers Market Salad - Shaved Carrots, Shaved Fennel, Mixed Greens, Baby Beets, Beet Puree, Lemon Vinaigrette, Watermelon Radish

Watermelon Panzanella - Tomato Relish, Cucumber, Lemon Cured Onions, Garlic Croutons, Burrata, Basil, Honey Vinaigrette

Peach & Burrata - Basil oil, Fried Prosciutto, Pistachios, Grilled Peaches, Micro Greens

MAIN COURSE

Choose 1 dish

Diver Scallops - Creamy Polenta, Green Peas, Crispy Leeks, Pickled Mango, Mango Gastrique,

10oz Fillet - Pomme Puree, Green Peas, Caramelized Shallots, Pea Shoots, Horseradish Crust, Port Wine Demi

Pistachio Pesto Pappardelle - Pappardelle, Pistachio Pest, Fresh Cherry Tomatoes, Peas, Spinach, Micro Greens

Roasted Branzino - Potato Fennel Puree, Pomegranate Beurre Blanc, Orange Herb Gremolata

Seared Scallops - Spinach Risotto, Lemon Vinaigrette, Seared Red Endives

Chicken Cacciatore - Roasted Cornish Hen, Cacciatore Sauce, Roasted Potatoes, Chives

Osso Buco - Veal Shank, Creamy Polenta, Braising Jus

Pork Chop Alla Vodka - Breaded pork Chop, Creamy Vodka Sauce, Shaved Fennel & Citrus Salad

DESSERT

Choose 1 dish

Panna Cotta - Citrus Cream, Berries, Espresso Caramel

Affogato Al Caffe - Vanilla Gelato Drowned in hot espresso, Biscotti

Tiramisu - Ladyfingers, Espresso, Mascarpone

Golden Dunes Supper

STARTER

Choose 1 dish

Bacon & Dates - Nueskes bacon, Cherry Smoked Bacon, Brandy Spiked Dates, Old Fashion Glaze

Mini Elote Cups - Roasted Corn, Lime Crema, Tajin Style Spice, Cotija Cheese

Spicy Tuna Stack - Avocado, Sriracha, Crispy Rice, Eel Sauce, Arugula, Sesame Seeds, Ponzu Sauce

Cauliflower Tempura - Sweet Chili Sauce, Cilantro, Lime

FIRST COURSE

Choose 1 dish

Avocado Chop Salad - House Lettuce Blend, Avocado, Smoked Applewood Bacon, Blue Cheese, Egg, Tomato Relish, Crispy Onions, Green Goddess Dressing

Caesar Salad - Romaine, Parmesan, Croutons, Classic Caesar Dressing

Farmers Market Salad - Shaved Carrots, Shaved Fennel, Mixed Greens, Baby Beets, Beet Puree, Lemon Vinaigrette, Watermelon Radish

Wedge Salad - Iceberg Lettuce, Blue Cheese, Pork Belly Lardons, Heirloom Tomatoes, Egg, Pickled Onions, Chive Dressing, Candied Pecans

MAIN COURSE

Choose 1 dish

Umami Glazed Atlantic Salmon - Soy, Honey, Sesame, Ginger, Haricots Verts, Tri Color Carrots, Forbidden Rice

Filet Mignon - 7oz fillet, Port Demi Sauce, Mashed Potatoes, Tri Color Carrots, Haricots Verts

Braised Short Rib & Broccoli - Fish Sauce Gastrique, Braised Pearl Onions, Thai Chile Peanuts, & Sweet Potato Spirals

Diver Scallops - Creamy Polenta, Green Peas, Crispy Leeks, Pickled Mango, Mango Gastrique,

Herb Crusted Halibut - Charred Scallions, Peanut Relish, Miso Beurre Blanc, Micro Salad

Amish Chicken - Citrus Grilled Chicken, Brussels Sprouts, Frisee, Radish, Candied Jalapenos, Citrus Gastrique, Adobo Sauce, Cilantro

Lamb Rack - Spinach Mashed , Grilled Broccolini, Blackberry Demi

DESSERT

Choose 1 dish

Carrot Cake - Vanilla Bean, Cream Cheese Frosting

NY Cheesecake - Brown Butter Crust, Caramel Sauce, Berries

Bon Appétit Menu

STARTER

Choose 1 dish

Escargots - Oven Backed Escargots With Herb Butter

Dungeness Crab Cakes - Fennel Slaw, Remoulade Sauce

Beef Carpaccio - Anchovy Aioli, Capers, Cured Shallots, Hard Boiled Egg, Shaved Beef, Micro Greens

Beet Root Salad - Goat Cheese, Apples, Walnuts, Mixed Greens,

Tuna Tartare - Marinated Tuna, Cherry Tomatoes, Ponzu, Sesame Aioli, Wasabi Avocado Aioli, Sesame Seeds, Micro Greens

Beef Steak Tartare - Cherry Tomatoes, Mushroom Duxelle, Mushroom Aioli, Shallots, Cornichons, Chives, Egg Yolk, Dijon Mustard

FIRST COURSE

All inclusive

Pain Au Lait - Soft Buttery Pain Au Lait Bread, Honey Water, Honey Sea Salt Butter, Herb Butter

MAIN COURSE

Choose 1 dish

Lamb Persillade - Herb Crusted Lamb, Micro Green Salad, Red Wine Reduction

Duck Confit - Glazed Carrots, Mushroom Puree, Beet Root Chips, Micro Greens

Pan Seared Salmon - Yogurt Citrus Sauce, Quinoa, Peas, Baby Red Beets, Candied Stripped Beets, Carrot Tops

10oz Fillet - Pomme Puree, Green Peas, Caramelized Shallots, Pea Shoots, Horseradish Crust, Port Wine Demi

Liver & Onions - Nuskes Bacon, Caramelized Onions, Pomme Puree, Balsamic Gastrique

Herb Crusted Halibut - Charred Scallions, Peanut Relish, Miso Beurre Blanc, Micro Salad

Dover Sole - Mashed Potatoes, Sauteed Vegetables, Butter Sauce

DESSERT

Choose 1 dish

Creme Brulee (Many Flavors)

Chocolate Lava Cake

Lemon Tart

Escoffier's Souffle - Chocolate, Grand Marnier, Banana Foster, Raspberry

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Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Jose Valdez

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For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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