Private Chef Scott Seese

Chef, builder, and hospitality consultant with 20+ years of experience creating memorable dining experiences—from chef-driven restaurants and distilleries to intimate private dinners. My cooking is rooted in Midwest seasons, local farms, open fire, and classic technique, blending refined execution with genuine comfort. Whether I'm designing a tasting menu, cooking a family feast, or creating a custom event, I focus on thoughtful food, warm hospitality, and experiences that people remember long after the last course.

For me, cooking is...

For me, cooking is taking what I’ve got, what I’ve learned, and what I feel—and turning it into something that feeds people, story and all.

I learned to cook at...

I learned to cook at home and in professional kitchens, trained through real service, repetition, and the discipline of live fire.

A cooking secret...

My secret in the kitchen is staying calm under pressure and trusting my instincts when things inevitably go off script.

My menus

Midwest Harvest

STARTER

Choose 2 dishes

Sweet Corn Bisque. Roasted sweet corn, smoked crème fraîche, chive oil, crispy shallots

Garden Greens Mixed lettuces, pickled vegetables, toasted sunflower seeds, herb vinaigrette

Roasted Beet Salad Whipped goat cheese, candied walnuts, arugula, local honey, balsamic

Charred Summer Squash Ricotta, mint, lemon, chili crunch, toasted breadcrumbs

FIRST COURSE

All inclusive

Summer Vegetable Garden Bowl. Roasted carrots, early beets, snap peas, green beans, and zucchini. Served over whipped herbed hummus. Topped with seeds, herbs, olive oil, and pickled onions

MAIN COURSE

Choose 1 dish

Herb-Crusted Pork Chop Apple cider gastrique, roasted fingerling potatoes, grilled green beans

Brick Chicken Half chicken with crispy skin, garlic whipped potatoes, roasted carrots, pan jus

Coffee-Rubbed Flat Iron Steak Charred onions, roasted mushrooms, herb butter, crispy potatoes

Braised Beef Short Rib Parmesan polenta, roasted root vegetables, red wine jus

Spring Pea Agnolotti. Handmade pasta stuffed with sweet pea, ricotta, lemon, brown butter, pea tendrils, asparagus tips, pecorino and cracked pepper

DESSERT

All inclusive

Strawberry Shortcake Sweet biscuits, macerated berries, whipped cream

Honey Panna Cotta. Local honey, roasted peaches, pistachios

Apple Crisp Brown. butter oat crumble, vanilla ice cream

Italian Dinner Experience

STARTER

Choose 2 dishes

Burrata & Roasted Tomatoes. Creamy burrata, blistered cherry tomatoes, basil pesto, aged balsamic, grilled ciabatta

Beef Carpaccio. Thinly sliced prime beef, arugula, shaved parmesan, capers, lemon, extra virgin olive oil

Arancini. Crispy saffron risotto, mozzarella, parmesan, roasted tomato sauce

Prosciutto & Melon. Prosciutto di Parma, cantaloupe, whipped ricotta, pistachio, basil oil

Caesar alla Romana. Little gem lettuce, anchovy dressing, parmesan crisps, garlic breadcrumbs

FIRST COURSE

Choose 1 dish

Cacio e Pepe. Fresh pasta, Pecorino Romano, cracked black pepper

Wild Mushroom Pappardelle. Roasted mushrooms, thyme, garlic, parmesan, truffle butter

Short Rib Pappardelle. Slow braised beef, red wine, tomato, parmesan

MAIN COURSE

Choose 1 dish

Osso Buco Milanese. Braised veal shank, saffron risotto, gremolata

Chicken Milanese. Crispy parmesan-crusted chicken cutlet, arugula salad, heirloom tomatoes, shaved Parmigiano Reggiano, charred lemon

Branzino alla Siciliana. Crispy skin Mediterranean sea bass, fennel, olives, capers, tomatoes, lemon olive oil

Mushroom & Truffle Risotto (Vegetarian). Arborio rice, wild mushrooms, mascarpone, Parmigiano Reggiano, black truffle butter

Filet of Beef Roasted. rosemary demi-glace, parmesan potatoes, seasonal vegetables

DESSERT

Choose 1 dish

Classic Tiramisu

Vanilla Bean Panna Cotta Seasonal berries and citrus

Olive Oil Cake Whipped mascarpone and honey

Jaleo at Home

STARTER

Choose 3 dishes

Pan con Tomate Charred rustic bread, vine-ripened tomato, garlic, extra virgin olive oil, and flaky sea salt

Jamón Serrano & Manchego Spanish cured ham, aged Manchego cheese, Marcona almonds, olives, quince paste, and grilled bread

Gambas al Ajillo Shrimp gently poached in garlic-infused olive oil with smoked paprika, white wine, parsley, and grilled bread

Patatas Bravas Crispy potatoes with smoky brava sauce and roasted garlic aioli

Croquetas de Jamón Creamy ham croquettes served with roasted piquillo pepper aioli

FIRST COURSE

Choose 2 dishes

Burrata & Heirloom Tomatoes Creamy burrata with heirloom tomatoes, basil, arbequina olive oil, aged sherry vinegar, flaky sea salt, and grilled sourdough

White Bean & Chorizo Stew Slow-cooked cannellini beans with Spanish chorizo, smoked paprika, rosemary, and grilled country bread

Spanish Caesar Little gems, anchovy dressing, manchego, marcona almonds, garlic breadcrumbs, and lemon

Charred Asparagus Grilled asparagus with romesco, toasted almonds, lemon zest, and shaved manchego

MAIN COURSE

Choose 1 dish

Seafood Paella. Shrimp, mussels, calamari, saffron rice, roasted peppers, and fresh herbs

Paella Valenciana. Saffron rice with chicken, chorizo, seasonal vegetables, peas, and lemon

Vegetarian Paella. Artichokes, mushrooms, roasted peppers, peas, tomatoes, and saffron rice

Grilled Skirt Steak. Served with romesco sauce, blistered shishito peppers, and roasted fingerling potatoes

Pollo a la Brasa. Paprika, garlic, and citrus-marinated half chicken, cooked until smoky and crisp, served with salsa verde, charred lemon, and roasted potatoes

DESSERT

Choose 2 dishes

Olive Oil Cake Citrus. olive oil cake with whipped mascarpone and honey

Crema Catalana. Silky vanilla custard finished with a crisp brûléed sugar crust

Basque Cheesecake Creamy, caramelized cheesecake served with seasonal fruit