Private Chef Natalia José Fernández Ruiz

I am a chef, graduated in Gastronomy seven years ago. I completed my professional internship at a hotel in Guadalajara, Mexico. Later, I decided to continue studying and beca e a marketer specializing in innovation. As someone with celiac disease, I chose to focus on creating food for people with dietary restrictions, offering them a fine dining experience with dishes that are both sophisticated and completely safe.

For me, cooking is...

A language, an art, a true form of expression.

I learned to cook at...

I was honored to learn how to cook in my grandmother's kitchen, right beside her, uncovering all her culinary secrets.

A cooking secret...

"The delicate balance and the complexity of ingredients form the essence of a dish".

My menus

Simplicity

STARTER

All inclusive

Quinoa salad, Quinoa salad tossed with cherry tomatoes, carrots, golden berries, olives, and a balsamic reduction

FIRST COURSE

All inclusive

Sautéed Asparagus, Tender asparagus with baby potatoes, finished with extra virgen olive oil

MAIN COURSE

All inclusive

Succulent chicken breast roasted with paprika, offering a smoky and aromatic flavor

DESSERT

All inclusive

Oat Pancakes, Fluffy oat pancakes served with creamy peanut butter and homemade red berry jam

Pura Vida

STARTER

All inclusive

Quelites soup with poached egg and toasted squash blossom

FIRST COURSE

All inclusive

Crispy empanada filled with arracache picadillo, accompanied by fresh chayote salad, a roasted bell pepper sauce, and a touch of Panameño chili oil

MAIN COURSE

All inclusive

Entrecot served with creamy sweet potato purée, tender asparagus, and rosemary clarified butter sauce

DESSERT

All inclusive

Cas ice cream accompanied by macadamia tuile, blackberry sauce, and a mango - mint salad

Balance

STARTER

All inclusive

Sautéed butternut squash, a creamy thyme infused squash purée, served over smoky eggplant babaganush, topped with crispy chicken skin and toasted sunflower seeds

FIRST COURSE

All inclusive

Broccoli Cream Soup, A smooth broccoli purée enriched with sautéed shrimp, finished with crunchy chips

MAIN COURSE

All inclusive

Grilled Salmon, Fresh salmon served with creamy mashed potatoes, a balsamic peanut reduction, and crispy salmon skin

DESSERT

All inclusive

Deconstructed Lemon Pie, Thyme infused meringue over a tangy lemon curd, finished with almond crumble