Private Chef Vedhas Deshmukkh

15 years of professional cooking experience across fine dining, multi-site restaurant operations, and private catering. I'm organized, meticulous about sourcing and seasonality, and genuinely love cooking for people rather than just running a kitchen. Comfortable across cuisines, dietary restrictions, and group sizes, from intimate dinners to larger events. I bring the same discipline I'd apply to a professional kitchen to every home I cook in. Based in Dubai, available and flexible on scheduling.

For me, cooking is...

For me, cooking is sourcing thoughtfully, respecting seasonality, and cooking with the same discipline whether it's a family dinner or an event.

I learned to cook at...

At my grandmother's knee.

A cooking secret...

Plan ahead and execute flawlessly. Stay clean and sharp.

My menus

Terra Lombarda

STARTER

All inclusive

FIRST COURSE

All inclusive

Risotto alla Milanese — saffron risotto, bone marrow, gremolata

Tortelli di Zucca — pumpkin-stuffed pasta, lotus crumble, sage butter, parmesan

Vitello Tonnato — thin-sliced veal, tuna-caper sauce, crispy capers, arugula

MAIN COURSE

Choose 1 dish

Ossobuco alla Milanese — braised veal shank, saffron risotto, gremolata

Branzino al Forno — roasted branzino, brown butter, capers, crispy potato

Costoletta alla Milanese — breaded veal cutlet, arugula, cherry tomato, lemon

DESSERT

All inclusive

Tiramisù — espresso-soaked savoiardi, mascarpone cream, cocoa

La Mer

STARTER

All inclusive

FIRST COURSE

All inclusive

Ceviche Nikkei — snapper, leche de tigre, yuzu, aji amarillo, cancha, red onion

Tuna Tataki — seared tuna, ponzu-aji amarillo dressing, crispy garlic, scallion

Tiradito Verde — thin-sliced hamachi, cilantro-aji verde sauce, avocado, sesame

MAIN COURSE

Choose 1 dish

Seared Sea Bass — aji amarillo-passionfruit beurre blanc, choclo corn purée, crispy quinoa, salsa criolla

Pan-Seared Halibut — huacatay cream, purple potato purée, crispy chifle, pickled red onion, aji panca oil

Grilled Snapper — rocoto-brown butter, sweet potato purée, charred corn esquites, cilantro oil

DESSERT

All inclusive

Picarones — spiced squash-sweet potato doughnuts, chancaca syrup

Nikkei cuisine

STARTER

Choose 1 dish

Snapper Tiradito Verde: thin-sliced snapper sashimi, dressed with a green tiradito sauce built from cilantro, aji amarillo, lime and yuzu juice, a splash of soy, and a touch of olive oil blended smooth for a bright, herbaceous green

Hamachi Leche de Tigre: yellowtail sashimi cured briefly in a leche de tigre spiked with yuzu and a touch of soy, aji amarillo, red onion, cilantro, and crisp corn nuts (cancha) for crunch

Anticucho-style grilled chicken thigh, marinated in soy and aji panca, glazed and slightly charred, with a yuzu-huancaina dip on the side. Smoky, savory-sweet, Nikkei through and through

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Arroz de Hongos y Trufa — soy-dashi rice, wild mushrooms, shaved black truffle, scallion

Lomo Saltado — seared beef tenderloin, red onion, tomato, crispy potatoes, soy-vinegar glaze

Pollo a la Parrilla — grilled miso-marinated chicken breast, aji amarillo sauce, corn purée, truffle huacatay

Arroz con Pato Nikkei — crispy duck confit, soy-dashi rice, shiitake, scallion, sweet pepper jam

DESSERT

All inclusive

Picarones — spiced squash-sweet potato doughnuts, yuzu-chancaca syrup