Private Chef Allan Sales

I am an international chef with 14 years of experience in high-end restaurants, hotels, and gastronomic events around the world. I have worked at major sporting events such as the Tokyo 2020 Olympic Games and World Cups, working directly with Olympic athletes and elite football players.

I was responsible for managing multiple kitchens and large teams, including coordinating 9 kitchens and over 100 professionals at the Brazilian National Team's training centers, always maintaining high standards of quality, organization, and performance.

I have extensive experience in global cuisine, preparation methods, and professional kitchen operation. I worked as Executive Chef of a renowned steakhouse in Doha and as a gastronomic entrepreneur in Brazil, in addition to providing consulting services for restaurants and projects in Qatar, Brazil, Japan, and Portugal.

Today I work as a personal chef, creating personalized gastronomic experiences that are functional and aligned with each client's goals and lifestyle.

For me, cooking is...

For me, cooking is my language, my profession, and my way of impacting lives.

I learned to cook at...

I learned to cook amidst different cultures, people, and histories, both

A cooking secret...

My secret in the kitchen is adapting global techniques to each culture, objective, and palate.

My menus

Japanese

STARTER

Choose 1 dish

Agedashi Tofu Soft, lightly breaded tofu served in aromatic dashi broth with scallions, grated ginger, and dried bonito (katsuobushi)

FIRST COURSE

Choose 1 dish

Chicken Yakitori with Tare Sauce Grilled chicken skewers marinated in a tare sauce made with soy, mirin, and sake, accompanied by grilled vegetables and Japanese rice with toasted sesame seeds

Optional Side Dish Vegetable and Shrimp Tempura Seasonal vegetables and shrimp breaded in a light and crispy batter, served with tentsuyu sauce

MAIN COURSE

All inclusive

Breaded tenderloin, fried until crispy, served with Japanese tonkatsu sauce (made with vegetables and soy), sweet potato puree, and thinly sliced cabbage

DESSERT

All inclusive

Matcha Dorayaki with White Bean Cream Soft Japanese pancakes filled with matcha-flavored white bean cream, served with fresh fruit

Fusion Food

STARTER

Choose 1 dish

Tuna tartare with avocado and yuzu emulsion Hand-cut fresh tuna, served with creamy avocado cubes, chives, toasted sesame seeds, and a citrus touch from the yuzu emulsion

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Moroccan chicken with Sicilian lemon and herb risotto Succulent chicken breast, seasoned with Moroccan spices, served over creamy Sicilian lemon risotto and finished with microgreens

DESSERT

All inclusive

Chocolate brownie with matcha and mascarpone cream Soft dark chocolate brownie, sprinkled with matcha, accompanied by light mascarpone cream and fresh seasonal fruit

Mediterranean

STARTER

Choose 1 dish

Creamy Burrata with Confit Tomatoes Tomatoes slowly confit in olive oil, garlic, and thyme, fresh burrata, and finished with basil pesto

FIRST COURSE

All inclusive

Warm Mushroom Salad Sautéed mushrooms, mixed greens, aged Parmesan, and balsamic vinaigrette

MAIN COURSE

Choose 1 dish

Grilled Fish Fillet with Herb Crust Accompanied by velvety cauliflower purée and seasonal vegetables sautéed in extra virgin olive oil

DESSERT

All inclusive