PERSONAL CHEF MENUS
Be inspired by my menus as a personal chef that are influenced by different cuisines around the world – ranging from Mediterranean to vegan, from Thai to vegetarian, always using the freshest ingredients.
This Mediterranean dish was prepared whilst on board of Royal Huisman 154′ “sea Eagle”.
I call it salmon love since every time I cook it my heart opens up.
It is a very balanced dish with lots of proteins and a fresh avocado salad. The salmon takes it to the next level featuring a marinade that I specifically created for this recipe.
SALMON, AVOCADO, TOMATO
This dish was created whilst on board of “Blue Ox” during an Atlantic crossing where the owner joined the crew.
It’s called “Atlantic Wave” as the owner and the crew loved it so much that it was even reported on the sea logbook.
Slightly spicy, this dish is very healty since all the ingredients are separately grilled and at the end blended together with a keffir lime curry.
PRAWNS, VEGGIES, KEFFIR LIME LEAVES
This is a dinner dish that I created for the venue “Under The Olive Tree” in Mallorca.
I call it “vegetarian intrigue” because I want to take you on a voyage to different countries, flavours and cultures on the same plate.
My vegetarian intrigue consists of three mini veggie burgers and a salad that has seasonal ingredients in it making the dish unique at all times.
CHICKPEAS, SPINACH, HERBS