A Taste of What We Create
Sample Menusbuilt for one table
Real dishes from real evenings across the mountains — chalet dinners, estate weddings, seven-course tastings. None of them will be repeated. Yours begins on a blank page, designed around your guests and the night you’re creating.
Every Service, One Chef
Whatever the occasion,
Whatever the occasion,
we cook for it.
01
Private ChefIn-home dinners cooked, plated, and served in your kitchen.
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02
CateringWeddings and celebrations, from passed bites to plated feasts.
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03
CorporateOffsites and leadership retreats, fed for one night or many.
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04
Meal PrepA week of chef-made meals stocked in your fridge, ready to heat.
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05
Brand ActivationsCulinary moments designed for launches, press, and partners.
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How A Custom Menu Comes Together
No fixed menu.
No fixed menu.
A conversation first.
i
We Talk
Your guests, the occasion, the feeling you want. Allergies, favorites, the wine you love.
ii
We Design
Chef Steve drafts a menu built only for your evening — seasonal, sourced, tuned to your table.
iii
We Prep
We shop the best ingredients, bring the equipment, and handle every detail of mise en place.
iv
We Serve
Cooked fresh in your space, plated course by course, served with care — then cleaned up.
Vail · multi-night chalet
01
Private Chef · Ski Chalet
Après the mountain, by the fire
Warm, generous plates after a day on the slopes — the kind of dinner that makes everyone forget the time and stay at the table.
Night One — Après Comfort
Butternut Bisquebrown butter, toasted pepitas
Beet & Burratapistachio, aged balsamic
Braised Short Ribtruffle mash, glazed roots
Chocolate Torteflourless, salted caramel
Night Three — Elevated Mountain
Salmon Blinihouse-cured, dill crème, roe
Lamb CarpaccioColorado lamb, capers, arugula
Elk Tenderloinjuniper, parsnip, blackberry
Valrhona Souffléserved the moment it rises
40 guests · tented estate
02
Catering · Wedding
A mountain estate summer wedding
Forty guests under the pines. Passed canapés at golden hour, a plated dinner with a dual main, and a dessert that earned its standing ovation.
Cocktail Hour — Passed
Peach & Prosciuttogrilled peach, burrata, basil
Tuna Tatakiseared ahi, ponzu, sesame
Cucumber Granitaa cool, bright reset
Dinner — Plated
Filet & Halibutbeef tenderloin, seared halibut
Seasonal Sidesfamily style, at their peak
Lemon Possetshortbread, summer berries
seven courses · Aspen
03
Private Chef · Tasting
Seven courses, an Aspen estate
A milestone that called for a true tasting menu — each course small, deliberate, and built to outdo the one before it.
Courses One — Four
Oyster Shotmignonette pearls, finger lime
Hokkaido Scallopbrown-butter dashi, citrus
Truffle Risottocarnaroli, shaved winter truffle
Duck Agnolottihouse pasta, confit duck, sage
Courses Five — Seven
Colorado Bisonsmoked potato, bordelaise
Local Cheesehoneycomb, preserves
Miso Panna Cottatoasted sesame brittle
three nights · Scottsdale
04
Corporate · Retreat
A leadership offsite in Scottsdale
Three nights for a leadership team — relaxed and family-style one evening, refined and plated the next, a celebration feast to close.
Night Two — Family Style
Grilled Vegetablesherb oils, whipped feta
Herb Tomahawkswood-grilled, chimichurri
Market Sidespassed and replenished
Night Three — Celebration
Watermelon & Fetacompressed melon, mint, chili
Surf & Turffilet, butter-poached lobster
Dessert Spreada table to close the trip
one week · Boulder
05
Meal Prep · Weekly
A week in Boulder, cooked on Sunday
Two eaters, one household, one Sunday cook in their own kitchen. Five lunches and four dinners in their own containers, built to reheat well and taste like the day they were made.
Lunches
Chicken Grain Bowlfarro, roasted squash, lemon tahini
Salmon Nicoisegreen beans, olives, soft egg
Turkey White Bean Chilicornbread crumb
Sesame Noodle Saladsnap peas, chili crisp
Chopped Greek Saladchickpeas, feta, oregano vinaigrette
Dinners
Herb Roasted Chickensmashed potatoes, charred broccolini
Shrimp & Tomato Orzobasil, parmesan
Pork Tenderloinapple mustard glaze, wild rice, roasted carrots
Miso Sheet Pan Salmonbok choy, jasmine rice
Extras
Overnight Oatstwo ways
Cut Fruitready for the week
House Dressing & Chimichurrifor whatever you add
date night · your kitchen
06
Cooking Class · Hands-On
Handmade pasta night, for two
About three hours in your own kitchen. You cook every step with Chef Steve beside you, then sit down to the meal you made. Nothing is demo. Nothing is pre-made.
First 20 Minutes — Knife Skills
Real Mise en Placeonion, garlic, herbs
The Griphow to hold it, how to not cut yourself
The Dough — By Hand
Egg Pastatwo ingredients, kneaded and rested
Tagliatellerolled and cut
Agnolottifolded and sealed
The Sauces — While It Rests
Brown Butter Sagewhen to stop
Slow Tomato & Basilwhen to salt
The Plate — Then You Eat
Finish in the Pannever the colander
Plate Itrestaurant-style, both dishes
Take Homethe recipe card, the ratio, dough for tomorrow
No Such Thing As Off-Menu
Any cuisine. Any diet. Any situation.
The menus above were built from scratch — and so is everything we cook. There is no fixed list to choose from and no request too specific. If you can imagine it for your table, Chef Steve can build it.
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A fully vegan seven-course tastingPlant-forward, every bit as refined as the original.
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Kosher-style for the whole weddingSourced, prepped, and served to your requirements.
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A gluten-free kids’ table beside the tomahawksTwo menus, one dinner, nobody left out.
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Breakfast for forty after a powder dayFrom a single chef dinner to a full lodge buffet.
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Sushi one night, Italian the nextMulti-night stays with a different cuisine each evening.
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Grandma’s recipe, done at restaurant levelBring us the dish that matters. We’ll honor it.
Build It Yourself
Start your menu, any way you like.
Pick a format and tap whatever sounds good — mix cuisines, courses, anything. There are no wrong combinations. When you’re happy, send it over and Chef Steve will turn it into a real proposal.
The Occasion
Cuisine — pick as many as you like
Courses
Anything we should know?
…and if it’s not listed, just tell us in the notes. Truly anything works.
Your Draft Menu
An Evening, Designed
Start tapping — your menu builds here.
From $150/pp all-inclusive · 4.9★ on 65+ reviews
A Note On These Menus
These are examples. Yours is different.
Every menu here was built for one specific evening — these guests, this season, this occasion. We don’t reuse them. When you book, Chef Steve starts from a blank page and designs around you. Consider these proof of what’s possible, never a list to order from.
Let’s design your menu
Tell us about your evening and we’ll begin. Custom menus, all-inclusive pricing, no travel fees across Colorado, Arizona, Utah, and Wyoming.