Private Chef – Fine Dining with a Casual Atmosphere

I’m a Spanish private chef offering gourmet and fine-dining experiences in Denmark. I work solo, bringing restaurant-quality cooking to your home with a warm, precise, and relaxed approach.

My roots are in Mediterranean, Spanish, and French cuisine — from traditional paellas, tapas, and regional dishes to refined French-inspired creations. I also enjoy incorporating influences from global culinary traditions and new techniques.

Every menu is seasonal, thoughtfully designed, and tailored to make your evening effortless, elegant, and memorable.

Let’s create something truly special — honest food, crafted with passion and a Mediterranean soul.

For me, cooking is...

…about working with the seasons — selecting fresh, seasonal ingredients to highlight the best natural flavors in every dish.

I learned to cook at...

my parents’ restaurant, developing as a self-taught chef motivated by passion, curiosity, and the discipline to keep learning every day.

A cooking secret...

is approaching every dish as a journey, letting simple ingredients become something refined through passion and honest cooking.

My menus

Spanish Tapas Experience – Private Dinner at Home

STARTER

Choose 3 dishes

Toasted bread with tomato and extra virgin olive oil - WELCOME BITE

Classic Russian salad with pickles - COLD TAPAS

White anchovies in vinegar with homemade chips - COLD TAPAS

Light escabeche mackerel - COLD TAPAS

Burrata Stracciatella with tomato and basil (small shared portion) - COLD TAPAS

FIRST COURSE

Choose 3 dishes

Iberian ham croquettes (2 per person) - HOT TAPAS

Patatas bravas with alioli - HOT TAPAS

Roasted baby potatoes with garlic & oregano - HOT TAPAS

Galician mussels in mild curry (shared) - HOT TAPAS

Calamares a la romana (shared portion) - HOT TAPAS

MAIN COURSE

Choose 2 dishes

Meloso rice with cuttlefish & prawns (or vegetarian version)

Black rice with soft alioli

“A Banda” rice, Alicante style

Homemade Spanish-style meatballs in salsa

Free-range roasted chicken with lemon & rosemary

Mini beef tenderloin “al pan” (economical version)

DESSERT

All inclusive

Homemade flan with whipped cream

Light chocolate mousse

Homemade yogurt with blueberry jam

SOUL FOOD THANKSGIVING HALAL CHEF’S TABLE · DENMARK EDITION Private Chef Experience · By Sergi Isern

STARTER

Choose 1 dish

Smoked Chicken & Black-Eyed Pea Soup Halal smoked chicken · rich broth · soft vegetables

Nordic Greens Caesar Grilled kale & cabbage · rye croutons · roasted chickpeas · anchovy–garlic dressing

Seafood Gumbo (Halal) Shrimp · white fish · halal chicken · okra/zucchini · Danish roux

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Sage-Roasted Halal Turkey Breast Herb butter · garlic citrus infusion * No reference on the price can increase the menu

Halal Buttermilk Fried Chicken 24h yogurt marinade · crispy spiced coating · rapeseed oil

Braised Halal Oxtails Root vegetables · garlic-thyme reduction

Stuffed Turkey Legs (Two Versions) • With lobster mac & cheese • Without lobster (family-friendly) * No reference on the price can increase the menu

DESSERT

Choose 1 dish

Sweet Potato Pie Brown sugar whipped cream or oat whip

Peach Cobbler Bread Pudding Cardamom · brown butter caramel (no bourbon)

Red Velvet Mini Cakes Cream cheese glaze

Nut Tartlets (Pecan-Free) Danish hazelnut crust · sea salt (Optional: walnut version)

Vanilla Bean Ice Cream Local Skeeis or Oatly dairy-free

Med

STARTER

Choose 1 dish

•⁠ Thin slices of beef marinated in extra virgin olive oil and lemon, served on a bed of fresh rocket and garnished with parmesan cheese

•⁠ Fresh red tuna tartare marinated with diced avocado and toasted sesame seeds, dressed with a lemon and coriander vinaigrette

•⁠ Octopus carpaccio with lemon and smoked paprika vinaigrette, served with toasted artisanal bread

•⁠ Shellfish ceviche with scallops and wild sea bass, served with mango, avocado, and leche de tigre

•⁠ Grilled scallops with a mushroom and ham sauce, served on a bed of fresh spinach

FIRST COURSE

Choose 2 dishes

•⁠ ⁠Creamy rice (Risotto) prepared with wild mushrooms, chicken stock, white wine and a touch of grated white truffle

•⁠ ⁠Roasted beets in slices on a bed of canons, fetta cheese, strawberries, toasted walnuts and balsamic dressing

•⁠ Arugula salad with caramelized pears, crumbled goat cheese, and toasted walnuts, dressed with a balsamic vinaigrette

•⁠ Garden tomato and burrata salad with basil and olive oil

•⁠ Roasted Ratte potatoes sautéed in butter with fresh aromatics

•⁠ Steamed cauliflower cream with a drizzle of olive oil and salt, pickled vegetables, and smoked cod

•⁠ Potato salad with green asparagus and a truffle demi-glace sauce

MAIN COURSE

Choose 1 dish

•⁠ ⁠Chicken stuffed with spinach, mushrooms and goat cheese, roasted, and served with a delicate sauce. Accompanied by mashed potatoes and steamed asparagus

•⁠ Grilled salmon fillet with a butter, lemon, and caper sauce, accompanied by steamed asparagus, carrots, and zucchini

•⁠ Grilled beef tenderloin with a creamy mushroom and red wine sauce, served with roasted potatoes and grilled asparagus

•⁠ Baby goat shoulders with pears, prunes, and pine nuts

•⁠ Oven-roasted lamb rack with aromatic herbs, olive oil, salt, and pepper

•⁠ Scrambled eggs with green asparagus, spring garlic, Iberian ham, and fried potatoes

DESSERT

Choose 1 dish

•⁠ ⁠A dark and moist chocolate cake (Brownie) with fresh blueberries

•⁠ Catalan cream (Crème brûlée-style dessert with a caramelized sugar crust)

•⁠ Pear Tarte Tatin with caramelized pears on crisp puff pastry, served with cream or vanilla ice cream

•⁠ Ricotta and pear tartlet

Date Night Experience

STARTER

Choose 3 dishes

Crispy seaweed with diced bluefin tuna and caviar (Welcome Appetizer)

Brioche with slow-cooked egg yolk, caviar, and chives (Welcome Appetizer)

Ribeye tataki with creamy potato, truffle butter, soy, and crispy onions (Welcome Appetizer)

XL scallop with morel cream (Welcome Appetizer)

Foie gras and hazelnut bonbon (Welcome Appetizer)

Sardine flatbread with confit tomatoes (Warm cold Appetizer)

Pickled octopus in escabeche style whit vegetables (Warm cold Appetizer)

Blue fish ceviche with leche de tigre (citrus-chili marinade) (Warm cold Appetizer)

Endive leaves with cheese cream and blue cheese cubes (Warm cold Appetizer)

Foie gras toast with "escalivada" Catalan-style roasted vegetables (Warm cold Appetizer)

Creamy cauliflower with confit cod (Warm cold Appetizer)

Roasted beetroot with lamb’s lettuce and cheese espuma (Warm cold Appetizer)

Salmon tartare cubes with spicy sauce and microgreens (Warm cold Appetizer)

Spider crab bisque with fish garum, chives, and caviar (Hot Appetizer)

Artichoke cream with crispy artichoke chips, lemon, and prawns (Hot Appetizer)

Morel velouté with seared scallops (Hot Appetizer)

Fresh "pasta" ravioli made with rose petals and red prawn (Hot Appetizer)

Kefta skewer with yogurt sauce (Hot Appetizer)

Roasted scallops or queen scallops with leek and carrot (Hot Appetizer)

FIRST COURSE

Choose 2 dishes

Blue fish ceviche with leche de tigre (citrus-chili marinade) (Warm cold Appetizer) vis Large portion

Endive leaves with cheese cream and blue cheese cubes (Warm cold Appetizer) vis Large portion

Creamy cauliflower with confit cod with some pickles (Warm cold Appetizer) vis Large portion

Fresh "pasta" ravioli made with rose petals and red prawn (Hot Appetizer) vis Large portion

Roasted scallops or queen scallops with leek and carrot (Hot Appetizer) vis Large portion

Green asparagus with smoked gravlax salmon, poached egg, and hollandaise (Starter)

Cocochas & clams with green sauce (Starter)

Roasted vegetable flatbread with seared foie gras (Starter)

Mille-feuille with pears, walnuts, and goat cheese (Starter)

Carabinero prawn on creamy chlorophyll rice (Starter)

Grilled seasonal vegetables with romesco sauce (Starter)

Russian-style salad with bell pepper & saffron mayo, and tuna belly (Starter)

Half burrata with Genovese pesto and silky carrot cream (Starter)

Baked raclette / brie with honey and rosemary (Starter)

Cannelloni with spinach and ricotta or assorted fillings (Starter)

MAIN COURSE

Choose 1 dish

Turbot, Sea Bass, or Gilthead Bream – pan-seared to golden perfection, served with tomato pico de gallo, citrus segments, and fresh herb oil and more garnish(Fish)

Monkfish “Suquet” – slow-cooked in a rich Catalan seafood broth with almond picada and toasted bread (Fish)

Salmon Papillote – baked in parchment or grilled, accompanied by seasonal vegetables and a delicate citrus emulsion (Fish)

Catalan-style Lobster – roasted, lightly basted with aromatics, served with shellfish jus and microgreens (Fish)

Sturgeon Fillet – pan-seared or roasted, with a herb-forward butter sauce and fine vegetable medley (Fish)

Swordfish Steak – grilled or seared, with a light olive oil vinaigrette and confit cherry tomatoes (Fish)

Raw Selection: Hamachi, Salmon, or Tuna – sashimi-style, with yuzu dressing, microgreens, and pickled radish (Fish)

Duck Magret – pan-seared to render the fat perfectly, served with kumquat chutney, roasted ratte potatoes, and micro-herbs (Meat)

Beef Tournedos Rossini – seared beef tournedos topped with foie gras and black truffle, served with a rich truffle jus and pomme purée (Meat)

Kid Goat Shoulder – slow-braised with aromatic herbs, accompanied by roasted pears, toasted pine nuts, and a subtle raisin reduction (Meat)

Oven-Roasted Lamb Rack – herb-crusted and roasted to medium-rare, with rosemary-infused jus and seasonal baby vegetables (Meat)

Lamb Trilogy – three preparations, served with a trio of sour sauces, fine vegetables, and lamb jus (Meat)

Pistachio-Crusted Lamb – oven-roasted with a golden pistachio crust, accompanied by carrot purée, glazed baby vegetables, and red wine jus (Meat)

Quail – miso-marinated and roasted, served with Périgord sauce, truffle mashed potatoes, and sautéed seasonal vegetables (Meat)

Roast Beef – slow-roasted, served with rich jus, confit shallots, and herb-roasted fingerling potatoes (Meat)

Braised Oxtail Ossobuco Style – slow-braised in red wine and aromatics, served with saffron risotto and gremolata (Meat)

Sharing Ribeye Steak – charcoal-grilled to preference, served with roasted vegetables, compound butter, and jus de viande (Meat)

Italian-Style Porchetta – herb-stuffed and slow-roasted, with roasted seasonal vegetables and a light pan jus (Meat)

DESSERT

Choose 1 dish

Opera cake

Ricotta and pear tartlet

Fresh seasonal fruit

Forest berry soup with mascarpone ice cream

Chocolate mousse

Classic tiramisu

Crème brûlée

Seafood & Meat Gourmet Dinner

STARTER

Choose 2 dishes

Fresh oysters with (optional) grenn curry sauce

Fresh salmon tartare paired with creamy avocado and sweet, buttery Ataulfo mango

FIRST COURSE

Choose 1 dish

Lobster ravioli with bisque and crispy leek

MAIN COURSE

Choose 1 dish

Dry-aged entrecôte with truffle purée and port demi-glace

Braised duck with kumquat marmalade, spinach, and Robuchon-style mashed potatoes

DESSERT

Choose 1 dish

Warm pear tart with vanilla ice cream and salted caramel

•⁠ ⁠A dark and moist chocolate cake (Brownie) with fresh blueberries

Show me more

Chef Sergi's reviews

4.92

•

12 services

There are evenings, rare as comets and just as unbidden, when a table becomes more than wood and linen, when flame and hand conspire to lift a gathering into the realm of memory’s permanent light. And so it was tonight, beneath the warm hush of our Home Kitchen, where Chef Sergi Isern — steady in purpose, monastic in discipline — shaped a feast that seemed less cooked than summoned from some older, wiser place. He worked as the ancient craftsmen did, not merely preparing food but revealing the soul of it, coaxing truth from every root and grain. Each dish arrived not as a plate but as a page from some unwritten scripture of the South and the North intertwined — a scripture of smoke, thyme, honey, and prayer. The deviled eggs were small moons of memory, their spice telling the story of distant kitchens and inherited hands. The sweet-potato biscuits, warm as forgiveness, carried the soft hymn of pear and Danish butter. Greens braised into submission spoke of patience — the kind known only by those who understand that time itself is an ingredient. And when the turkey, sage-wreathed and solemn as a winter sermon, reached the table, there fell a reverent stillness — as though each of us recognized the quiet labor behind the roast, the hours folded into its breath. The oxtails came after, deep as midnight, tender as remembered sorrow, and carried with them the echo of a man who respects the weight of a long, slow flame. Even the mocktails — bright with elderflower and mint — tasted not of drink alone but of celebration, of the simple human triumph of gathering, surviving, loving. But it was the gumbo that broke us open. That bowl, dark as history and twice as forgiving, seemed to hold generations inside it — the ocean, the land, the smoke of old fires. It tasted of home and exile, of travel and belonging, of everything a wandering soul might hope to claim. We did not merely eat it; we were ushered through it. By dessert we understood: this was no meal. This was a pilgrimage laid out in courses — a journey through memory, through bloodlines, through the quiet dignity of craft. The sweet-potato pie tasted like something handed down rather than invented. The bread pudding felt like a benediction whispered over the weary. Ice cream melted into the closing hour like a small mercy granted before night’s descent. And so tonight, under soft lamplight, the chef gave us not food but inheritance. He fed not our bodies alone, but every story carried in them. This feast — wrought in gold, smoke, spice, and devotion — will not be forgotten. It will live, as of all things worth remembering, not merely in time, but beyond it. Thank you Chef.

Sergi's food was great, we had a lovely evening. Contact was fantastic and despite being fussy customers with a last-minute main course change, communication was just smooth and positive and professional. We particularly received positive comments on the appetiser (tomatoes and burrata) and dessert (pear tarte tatin). Sergi is organised, calm, and friendly, and a good chef. Also the kitchen ended up cleaber and better organised after, than it was before! Strong recommendation.