Private Chef Florencia Olguin Fernandez

Hi, I’m Flo, a passionate chef dedicated to creating elevated, flavour-forward dishes that leave a lasting impression. Baking at home is one of my favourite ways to experiment, refine techniques, and bring joy to others through food.

I’ve developed my culinary skills in fine dining at L’Abattoir and through crafting elevated everyday cuisine at A-Ok Commissary. These experiences have shaped my approach to cooking, blending precision, creativity, and genuine care into every plate I serve. My goal is to create thoughtful, memorable dishes that balance technique, flavour, and comfort.

For me, cooking is...

A way to challenge myself, bring people together, and turn high-quality ingredients into meals that leave a lasting impression.

I learned to cook at...

I honed my skills in the culinary program at VCC and professional kitchens, with a love for experimenting in the kitchen since I was young.

A cooking secret...

Attention to detail and trusting my instincts to turn simple ingredients into something memorable.

My menus

The Chef’s Selection

STARTER

All inclusive

Beet Carpaccio with Goat Cheese Crumble: Thinly sliced roasted beets, crumbled whipped goat cheese, microgreens, a drizzle of hazelnut oil, and crushed toasted hazelnuts

FIRST COURSE

All inclusive

Seared Scallops with Cauliflower Purée: Perfectly seared scallops served on a silky cauliflower purée with brown butter, crispy capers, and microgreens

MAIN COURSE

All inclusive

Wild Mushroom & Truffle Risotto with Herb-Roasted Chicken: Creamy risotto with a mix of wild mushrooms and a touch of black truffle, paired with tender herb-roasted chicken breast

DESSERT

All inclusive

Chocolate & Hazelnut Opera Slice: Layers of almond joconde sponge, chocolate ganache, hazelnut cream, and coffee syrup, plated elegantly with a tuile and edible gold accent

Parisian Elegance

STARTER

All inclusive

Gougères with Comté & Chive Cream: Light, airy cheese puffs filled with Comté and a touch of chive cream, served with a microgreen salad and a drizzle of truffle oil

FIRST COURSE

All inclusive

Seared Scallops with Champagne Beurre Blanc: Perfectly seared scallops served atop a silky champagne beurre blanc with baby vegetables and micro herbs, offering a light but luxurious start

MAIN COURSE

All inclusive

Coq au Vin “Gourmet edition”: Free-range chicken braised in red wine with pearl onions, wild mushrooms, and lardons, finished with fresh herbs and a touch of truffle oil for elegance

DESSERT

All inclusive

Crème Brûlée with Vanilla Bean & Gold Caramel: Classic French custard with a perfectly caramelized sugar crust, elevated with Madagascar vanilla beans and a subtle edible gold garnish

La Dolce Vita

STARTER

All inclusive

Burrata & Heirloom Tomato Tartare: Creamy burrata paired with heirloom tomatoes, lightly cured cherry tomatoes, fresh basil, and a drizzle of white truffle oil on grilled artisan bread, finished with aged balsamic pearls

FIRST COURSE

All inclusive

Handmade Agnolotti with Brown Butter & Sage: delicate pasta parcels filled with ricotta or seasonal vegetables, dressed lightly with brown butter, sage, and shaved Parmigiano

MAIN COURSE

All inclusive

Lasagna al Forno “Gourmet Edition”: Handmade fresh pasta layered with rich braised short rib Bolognese, silky béchamel, aged Parmigiano-Reggiano, and finished with a touch of black truffle and micro herbs

DESSERT

All inclusive

Tiramisu with Espresso Caramel & Gold Leaf: Classic mascarpone tiramisu with a luxurious espresso caramel sauce, a delicate chocolate tuile, and a touch of edible gold leaf for an unforgettable finish