Chef Traci White

Chef At Home in Cave Creek

Chef Traci White is a private estate chef and culinary storyteller based in Cave Creek, Arizona, known for creating deeply intentional dining experiences that feel as emotionally nourishing as they are luxurious. Trained at Le Cordon Bleu in Paris - where she was awarded the Chef’s Coat for Excellence - with further refinement at the Culinary Institute of America in St. Helena, California, Chef Traci blends classical technique with the warmth and soul of her Louisiana Creole heritage. Through her boutique culinary practice, The Tiny Kitchen, she creates intimate gatherings rooted in atmosphere, flavor, pacing, and connection. Her signature style combines live-fire cooking, layered flavor dynamics, and relaxed elegance - transforming private dinners, bachelorette celebrations, wellness retreats, and estate gatherings into immersive experiences guests consistently describe as unforgettable. One evening may look like barefoot laughter around a long candlelit table with grilled peaches flambéed at sunset. Another may be a quiet wellness-focused dinner where nourishment, beauty, and ease are treated with the same importance as luxury itself. Chef Traci is known not only for her food, but for how people feel in her presence: relaxed, cared for, and fully able to exhale. Her philosophy is simple - in a world filled with noise, speed, and performance, hospitality should soften people. From botanical vegan dinners and elevated barbecue to Mediterranean feasts, Creole celebrations, and globally inspired tasting menus, every experience is designed with warmth, intentionality, and sensory balance at the center. Because great food should not only impress people. It should make them feel at home in themselves again.

For me, cooking is...

A way to nourish, connect, and create meaningful experiences that bring people together.

I learned to cook at...

Le Cordon Bleu Paris and the Culinary Institute of America, refined through heritage and years of private chef experience.

A cooking secret...

Balancing classical technique, bold flavor, and genuine hospitality so every guest feels cared for.

My menus

Fuego Mexicano - Bold Flavors, Live Fire

STARTER

Choose 1 dish

Spinach Empanadas Handcrafted pastry filled with seasoned spinach, roasted poblano, and queso fresco. Served with a smoky chipotle crema and fresh lime

Bacon-Wrapped Dates Medjool dates stuffed with herbed cream cheese, wrapped in applewood-smoked bacon, finished with a drizzle of honey-chipotle glaze. Sweet, smoky, and slightly addictive

FIRST COURSE

All inclusive

Tortilla Soup Fuego — Fire-roasted tomato broth, shredded chicken, pasilla chile, fried tortilla strips, crema, avocado, cotija

MAIN COURSE

All inclusive

Carne Asada & Adobo Chicken Duet - Grilled flank steak with chimichurri, adobo-marinated chicken thighs, Mexican street rice, black bean purée, roasted poblano, warm flour tortillas

DESSERT

All inclusive

Tableside Bananas Foster - Bananas caramelized in butter and brown sugar, ignited with aged dark rum and served over vanilla ice cream

Anjou Pear Flambé - Fresh Anjou pears gently caramelized in butter and brown sugar, finished tableside with a dramatic flambé and served with vanilla bean ice cream

Cucina Viva — A Live Italian Table

STARTER

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Burrata & Prosciutto Crudo - Creamy burrata, thinly sliced prosciutto, heirloom cherry tomatoes, fresh basil, aged balsamic reduction, grilled crostini

Caprese - Creamy mozzarella layered between fresh heirloom tomatoes and basil, drizzled with emerald oil and sprinkled with sea salt

FIRST COURSE

Choose 1 dish

Handmade Pappardelle al Ragù — Slow-braised short rib ragù, fresh pasta ribbons, Parmigiano-Reggiano, fresh herb oil. A tasters portion

Tuscan White Bean & Kale Soup — cannellini, lacinato kale, pancetta, rosemary, Parmesan crisp

MAIN COURSE

Choose 1 dish

Herb-Crusted Salmon al Forno — Wild salmon, lemon-caper brown butter, roasted fingerling potatoes, broccolini aglio e olio

Bistecca alla Fiorentina Style — Pan-seared ribeye, rosemary-garlic compound butter, roasted root vegetables, salsa verde

DESSERT

Choose 1 dish

Honey Ricotta Cheesecake - A light and creamy ricotta cheesecake sweetened with wildflower honey and finished with seasonal fruit or citrus accents

Tableside Bananas Foster - Bananas caramelized in butter and brown sugar, ignited with aged dark rum and served over vanilla ice cream

Mediterranean Coastal Table

STARTER

All inclusive

Whipped Feta & Roasted Tomato Crostini - Creamy whipped feta topped with slow-roasted tomatoes and fresh herbs, served atop crisp toasted crostini for a perfect balance of richness and brightness

FIRST COURSE

All inclusive

Mediterranean Cucumber Salad Persian cucumber, tomato, red onion, herbs, lemon, and olive oil. - Persian cucumbers, vine-ripened tomatoes, red onion, and fresh herbs tossed in a lemon and olive oil dressing. Light, refreshing, and vibrant

Lemon Herb Couscous - Fluffy pearl couscous tossed with fresh herbs, lemon zest, and extra virgin olive oil for a bright Mediterranean accompaniment

Charred seasonal vegetables - A rotating selection of market-fresh vegetables kissed by high heat to develop natural sweetness and depth, finished with herbs and extra virgin olive oil

Preserved lemon vinaigrette - A bright Mediterranean dressing featuring preserved lemon, extra virgin olive oil, fresh herbs, and a touch of garlic for balanced acidity and depth

MAIN COURSE

Choose 1 dish

Roasted Branzino Fillets

Herb-Crusted Cod

Lemon Garlic Salmon

Mediterranean Halibut

DESSERT

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Honey Ricotta Cheesecake - A light and creamy ricotta cheesecake sweetened with wildflower honey and finished with seasonal fruit or citrus accents

Anjou Pear Flambé - Fresh Anjou pears gently caramelized in butter and brown sugar, finished tableside with a dramatic flambé and served with vanilla bean ice cream

Spiced Rum Flambéed Arizona Peaches - Peak-season local peaches caramelized tableside in brown sugar and Bacardi Spiced Rum, served over organic vegan vanilla bean ice cream

Coastal Luxury Seafood Experience

STARTER

All inclusive

Grilled Prawns with Signature Cherise Sauce - Succulent grilled prawns finished with Chef Traci's signature Cherise sauce—a bright, layered blend of citrus, herbs, and subtle heat that enhances the natural sweetness of the seafood

FIRST COURSE

All inclusive

Crab & Sweet Corn Bisque - Sweet corn velouté finished with lump crab, fresh chives, and smoked paprika oil

Truffle cauliflower purée - Velvety cauliflower purée enriched with butter and cream, finished with aromatic black truffle for an elegant, luxurious finish

Haricots Verts Almondine - French green beans finished with toasted almonds and browned butter

MAIN COURSE

Choose 1 dish

Whole Roasted Branzino

Chilean Sea Bass

Halibut

Dover Sole

Swordfish

Wild Salmon

DESSERT

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Anjou Pear Flambé - Fresh Anjou pears gently caramelized in butter and brown sugar, finished tableside with a dramatic flambé and served with vanilla bean ice cream

Vanilla Bean Crème Brûlée - A silky vanilla bean custard baked to perfection and finished with a delicate caramelized sugar crust, cracked tableside for the perfect contrast of texture

Seasonal Berry Tart - A buttery pastry shell filled with vanilla pastry cream and topped with the season's freshest berries, finished with a delicate fruit glaze

Modern French Country Table

STARTER

All inclusive

Yukon Mille-Feuille - Paper-thin Yukon Gold potatoes layered with whipped garlic, thyme, and rosemary fromage, pressed and baked until delicately crisp with golden, shattering edges. Finished with fresh herbs and flaky sea salt

FIRST COURSE

Choose 1 dish

Adobo-Spiced Pork Tenderloin Medallions - Perfectly seared pork tenderloin medallions served over silky roasted cauliflower purée and finished with an aged balsamic reduction

Herb-Roasted Chicken Suprême - Air-chilled chicken breast roasted with fresh thyme, rosemary, and garlic butter, finished with a light white wine pan jus

MAIN COURSE

All inclusive

Haricots Verts Almondine - French green beans finished with toasted almonds and browned butter

Herb-Roasted Baby Carrots - Market carrots glazed with butter, thyme, and a touch of honey

Cauliflower Purée - Slow-roasted cauliflower blended into a velvety purée with cultured butter and cream

DESSERT

Choose 1 dish

Anjou Pear Flambé - Fresh Anjou pears gently caramelized in butter and brown sugar, finished tableside with a dramatic flambé and served with vanilla bean ice cream

Peach Tatin - Caramelized peaches baked beneath delicate pastry and inverted warm before service. Finished with vanilla bean ice cream and a light caramel drizzle

Botanical Inferno: A Plant-Based Culinary Performance

STARTER

All inclusive

Flaming King Oyster "Scallops" - Thick-cut king oyster mushrooms scored and seared in cast iron until richly caramelized. Finished tableside with an ouzo flambé, creating a delicate anise-scented glaze that amplifies the mushroom's natural umami

FIRST COURSE

All inclusive

Cast-Iron Grilled Cauliflower Steak - Deeply charred center-cut cauliflower finished with herbs and Beurre Blanc

MAIN COURSE

All inclusive

Rosemary & Thyme Smashed Black Truffle Infused Gold Potatoes - Crisp-edged gold potatoes infused with fresh garden herbs and truffle infused salt

Michelin-Style Baby Carrots - Slow-roasted and elegantly plated

Heirloom Tomato & Caper Beurre Blanc - A luxurious plant-based butter reduction brightened with heirloom tomatoes and capers

DESSERT

Choose 1 dish

Spiced Rum Flambéed Arizona Peaches - Peak-season local peaches caramelized tableside in brown sugar and Bacardi Spiced Rum, served over organic vegan vanilla bean ice cream

Tableside Bananas Foster - Bananas caramelized in butter and brown sugar, ignited with aged dark rum and served over vanilla ice cream

Modern NOLA & Southern Table Cuisine

STARTER

All inclusive

Creole Jambalaya - Seasoned rice simmered with tomatoes, aromatic vegetables, and Creole spices

FIRST COURSE

Choose 1 dish

Chicken & Andouille Gumbo - Rich mahogany roux, pulled chicken, smoked andouille, Creole holy trinity, served over long-grain rice

Blackened Catfish - Cajun-spiced catfish seared until deeply caramelized and served with Southern accompaniments

Shrimp Creole - Gulf shrimp simmered in a Creole tomato sauce layered with herbs, garlic, and Louisiana spice

MAIN COURSE

All inclusive

Braised Collard Greens - Slow-cooked Southern greens finished with apple cider vinegar and a touch of red pepper for balance and depth

Baked Sharp Cheddar Macaroni & Cheese - A rich cream-based macaroni baked until golden and finished with sharp cheddar. Comfort food elevated

Skillet Cornbread - Golden-crusted and tender-centered, served warm with butter

DESSERT

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Tableside Bananas Foster - Bananas caramelized in butter and brown sugar, ignited with aged dark rum and served over vanilla ice cream

Bread Pudding with Bourbon Sauce - Warm Southern bread pudding finished with a silky bourbon cream sauce

Sweet Potato Pie - A Southern classic featuring a silky spiced sweet potato filling nestled in a flaky butter crust and baked until perfectly set

A Japanese, Thai & Chinese Inspired Feast

STARTER

All inclusive

Edamame - Young soybeans lightly salted and served warm, a simple and satisfying Japanese classic designed for sharing and conversation

Ginger-Soy Potstickers - Crisp pan-seared dumplings filled with savory chicken and vegetables, served with a fragrant ginger-soy dipping sauce

FIRST COURSE

Choose 1 dish

Miso-Glazed Salmon - Wild-caught salmon lacquered in a house miso-honey-soy glaze and seared to a rich caramelized finish, finished with sesame seeds and fresh citrus

Miso-Glazed Chicken - Tender chicken marinated in a savory-sweet blend of white miso, soy, honey, and garlic, caramelized to a glossy finish and garnished with sesame and fresh herbs

MAIN COURSE

All inclusive

Pad Thai - Traditional rice noodles stir-fried with egg, bean sprouts, green onion, and a balanced tamarind sauce, finished with crushed peanuts and fresh lime

Wok-Fried Jasmine Rice - Fragrant jasmine rice wok-tossed with egg, garlic, ginger, scallions, and seasoned soy for a classic Asian comfort staple

Thai Basil Stir-Fry - Seasonal vegetables wok-fired with garlic, fresh Thai basil, chili, and a savory house sauce. Aromatic, vibrant, and deeply satisfying

DESSERT

All inclusive

Tableside Bananas Foster - Bananas caramelized in butter and brown sugar, ignited with aged dark rum and served over vanilla ice cream