Private Chef Clinton Fernandez

I’m a private dining chef with a background shaped across continents and fine-dining cultures. Originally from India and raised in Dubai, my classical training was completed at Le Cordon Bleu Istanbul, specializing in French cuisine and pastry.

I’ve worked in international kitchens across Europe, Middle East, Asia and the United States, before moving into private dining for discerning clients and VIP occasions. This global foundation informs a calm, precise cooking style rooted in modern European technique, clean flavours, deep reductions, controlled fire, and refined presentation.

Today, I design chef-led dining experiences that bring a restaurant-level feel into your home. Menus are structured, paced, and tailored to the occasion, whether an intimate celebration or a small group dinner with global influences incorporated thoughtfully when requested, never as gimmicks.

I handle the full experience end-to-end: menu design, ingredient sourcing, cooking, service, and a complete clean-down of the working area. Based in Newcastle, County Down, I serve clients across Northern Ireland.

For me, cooking is...

a disciplined craft — where technique, fire, and restraint come together to create calm, memorable experiences.

I learned to cook at...

a disciplined craft — where technique, fire, and restraint come together to create calm, memorable experiences.

A cooking secret...

precision, patience, and knowing when to stop — letting ingredients speak rather than overpowering them.

My menus

Fire & Ember — Malabar Ember

STARTER

Choose 1 dish

Spiced Tomato Consommé Clear, aromatic broth with curry leaf and black pepper

Seared Fish with Coconut & Lime Light coconut sauce, citrus, and herb oil

Vegetable Coconut Stew (v) Ginger, curry leaf, and delicate spice

FIRST COURSE

Choose 1 dish

SIDES: Fragrant Rice Tempered aromatics

SIDES: Ghee Rice Cashew, whole spices

MAIN COURSE

Choose 1 dish

Pepper Chicken Refined Kerala-style glaze, roasted roots, gentle heat

Slow-Cooked Beef with Coconut & Spice Aromatic sauce, controlled spice, deep flavour

Vegetable Moilee (v) Seasonal vegetables in coconut and turmeric broth

DESSERT

Choose 1 dish

Cardamom Panna Cotta Jaggery caramel, toasted coconut

Payasam-Inspired Dessert Jar Warm spice, milk, and caramelised notes

Fire & Ember — Aegean Flame

STARTER

Choose 1 dish

Tzatziki & Warm Pita (v) Greek yoghurt, cucumber, garlic, olive oil

Charred Aubergine (v) Tahini yoghurt, lemon, pine nuts

Horiatiki Salad (v) Tomato, cucumber, feta, olives, oregano

FIRST COURSE

Choose 1 dish

SIDES: Lemon Roasted Potatoes Olive oil, oregano

SIDES: Herbed Rice Fresh herbs, citrus

MAIN COURSE

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Chicken Souvlaki Marinated chicken skewers, garlic herbs, lemon

Lamb Kofta Spiced lamb, grilled, yoghurt sauce

Grilled Halloumi (v) Honey, thyme, roasted vegetables

DESSERT

Choose 1 dish

Greek Yoghurt & Honey Walnuts, orange zest

Baklava-Style Pastry Honey syrup, nuts

Fire & Ember — Kyoto Night

STARTER

Choose 1 dish

Salmon Tataki Lightly seared salmon, citrus ponzu, toasted sesame, spring onion

Sesame Cucumber Salad (v) Rice vinegar dressing, chilli oil, sesame

Miso Butter Corn (v) Sweetcorn, white miso, butter, lime

FIRST COURSE

Choose 1 dish

Chicken Karaage Ginger-soy marinated chicken, crisp coating, lemon, kewpie-style mayonnaise

Vegetable Tempura (v) Seasonal vegetables, light batter, tentsuyu dipping sauce

MAIN COURSE

Choose 1 dish

Miso-Glazed Cod or Hake Ginger rice, pak choi, light miso butter sauce

Teriyaki Chicken Thigh Sticky soy glaze, jasmine rice, sesame greens

Teriyaki Sirloin Steak (supplement may apply) Pan-seared sirloin, garlic rice, seasonal vegetables

DESSERT

Choose 1 dish

Matcha Tiramisu Jar Matcha mascarpone, espresso-soaked sponge, cocoa

Yuzu Posset Silky citrus cream, shortbread crumb

Fire & Ember — Série Signature

STARTER

Choose 1 dish

Pan-Seared Scallops Minted pea purée, lemon zest pangrattato

Wild Mushroom Tartlet (v) Forest mushrooms, truffle cream, micro herbs

Duck Liver Parfait Toasted brioche, fig chutney

FIRST COURSE

Choose 1 dish

Leek & Potato Velouté Chive oil, crisp garnish

Heritage Tomato & Burrata (v) Basil oil, aged balsamic

MAIN COURSE

Choose 1 dish

Chicken Supreme “Le Cordon Bleu” Truffle mousseline potato, buttered greens, thyme jus

Slow-Braised Beef Short Rib Parsnip purée, bone marrow reduction

Roasted Butternut Squash (v) Sage butter, toasted seeds, honey-whipped feta

DESSERT

Choose 1 dish

Signature Sticky Toffee Pudding Butterscotch reduction, vanilla bean cream

Dark Chocolate Fondant Warm centre, crème fraîche

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Book your experience with Chef Clinton

Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Clinton Fernandez

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Clinton

Take a Chef services in nearby cities

Cities where you can enjoy a Chef