Private Chef Raphael Lambert

I was born and raised in the South of France. My mother would always make home cooked meal and I became passionate about food at a very young age. I followed my passion and studied at the Paul Bocuse Institute in Lyon France. After graduating, I interned at the 3 star Michelin restaurant Paul Bocuse and then went to Paris to work at the 3 Michelin star restaurant Guy Savoy and 1 Michelin Star restaurant Le Jardin that was focused on seasonal farm to table fusion cuisine. After spending 3 years in Paris, I moved to Cannes and worked at The Palme D'Or, a 2 Michelin star Restaurant that had a lot of Provencal and Italian Influence. After the summer season, I went to restaurant Michel Bras in Laguiole, a 3 Michelin star restaurant. At the time, it was rated on of the top 10 restaurants in the world. I was an amazing experience and cuisine that was very influence by local vegetables, flowers and herbs. I then moved to Boston where I was Executive chef for the top rated French restaurant called La Voile for 9 years. I moved to Austin in 2018 and started my personal chef and small catering company but I've always dreamed of living in Brazil so in 2020, I took a chance with my family and moved to Floripa! I am excited to bring French cuisine to the Island and using its natural beauty to inspire my dishes. I also still spend time in Boston where I hold private events.

For me, cooking is...

A responsibility to bring happiness and meant to bring people together.

I learned to cook at...

I was lucky to work for great chefs such as Cristophe Pele, Michel Bras, Guy Savoy and Paul Bocuse.

A role model in the kitchen is...

My role model in the kitchen is Cristophe Pele

A cooking secret...

My secret in the kitchen is to use the best ingredients possible, using the techniques that I learned to cook them and create a well balanced dish.

My menus

Bellagio

STARTER

Choose 1 dish

Heirloom tomato salad with mozzarella and Proscuitto di parma, aged balsamic and basil

Italian Charcuterie board with olives, nuts and fresh fruits

Arancini (fried risotto balls) with marinara and baby arugula

Tuna carpaccio with capers, evoo, shallots, Parmesan and lemon zest

FIRST COURSE

Choose 1 dish

Grilled swordfish with artichokes, pesto and olive

Spaghetti a la vongole, clams, garlic white wine sauce

Raddichio and green leaf lettuce, Gorgonzola, toasted walnuts, fennel, sautéed pears and citrus vinaigrette

MAIN COURSE

Choose 1 dish

Choice of home made pizza( margarita, sausage and fennel, prosciutto and pear and more! )

Beef tenderloin with wild mushroom risotto, sangiovese reduction

Homemade Lasagna with side of green salad

DESSERT

Choose 1 dish

Homemade Tiramisu

Chocolate Fondant with raspberries , vanilla ice cream

Expresso creme brulee

Viva Mexico

STARTER

Choose 1 dish

Shrimp ceviche, lime, cilantro, jalapeno, scallions, guacamole

FIRST COURSE

All inclusive

Pan Seared Snapper with mango coulis and Mexican rice

MAIN COURSE

Choose 1 dish

Beef tenderloin with Chimichurri sauce and roasted vegetables

DESSERT

All inclusive

Tres leches cake

French flare

STARTER

Choose 1 dish

Lyonaise salad with poached egg, lardons, croutons, gruyere and Dijon vinaigrette

French onion soup with croutons and gruyere

Pan seared foi gras with grapes and toasted bread

Mushrooms Veloute with truffle crostini, Parmesan

FIRST COURSE

Choose 1 dish

Pan seared halibut with leeks, carrot puree and beurre blanc with chives sauce

Snapper with rosemary, artichokes, red bell pepper and tapenade

Seabass filet with mini ratatouille, basil and tomato coulis

Spring vegetable risotto with sautéed shrimps

MAIN COURSE

Choose 1 dish

Tenderloin with pomme purée, green beans and red wine sauce

Beef braised in red burgundy wine with baby carrots, young onions, mushrooms, tagliatelle

Duck breast with roasted fall vegetables, grapes and aged balsamic

Steak with fingerling potatoes in duck fat and garlic, spinach and garlic butter sauce

Chicken in creme tarragon sauce with rice pilaf

DESSERT

All inclusive

Chocolate Fondant with raspberry coulis, vanilla ice cream

Thin apple tart with vanilla ice cream

Vanilla Creme brûlée with fresh fruits

Dark chocolate mousse

Mediterranean essence

STARTER

Choose 1 dish

Homemade falafel, tzatziki sauce

FIRST COURSE

Choose 1 dish

Pan seared snapper with herbal taboule, red pepper confit coulis

MAIN COURSE

Choose 1 dish

Spiced grilled lamb chops with polenta, ratatouille and lamb sauce

DESSERT

Choose 1 dish

Homemade Tiramisu

Baklava

My calendar

Check my availability and book your next private chef experience.

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Chef Raphael's reviews

4.93

•

19 services

It was a super meal! So happy I booked Jerome the chef, so not Rafael! Would book him again.

Chef Jerome was amazing - excellent food, good conversation, really responsive to setting up a small surprise birthday dinner for us in our home. Overall just excellent and would highly recommend!

Great experience Would hire Chef Raphael again!

Chef Raphael made an incredible menu and a special evening. It was a wonderful event and would recommend anyone book it!

Such a lovely experience. The chef was professional, friendly, easy to talk to, attentive, and talented! We would absolutely hire him again.

Raphael was such a culinary treat! The cuisine he prepared offered authentic French flavors and presentation. I’m addition to his talent in the kitchen, Raphael was a delight to spend time with - he is kind, genuine and it is obvious that he strives to please his guests with his meals. We will definitely be using Raphael again and we will be passing his name along to others!

Raphael Lambert was amazing!! I have already recommended him and Take a Chef to so many of my friends and family! It was such an easy process, the chef was outstanding and accommodating, and it made our night so special! I will definitely be using again :) I am so thankful to have found this service- I could not have had a better experience! Thank you Raphael and thank you Take a Chef!!