Chef Darius Knetsch
Private Chef In Croydon
Get to know me better
out going and love to meet people, I really enjoy working as a private chef more because you get to see your work being enjoyed by guest.
Darius Knetsch,
My Passion for cooking started at a very early age. I remember helping my mother on Sundays with the roast and making cake for families and guests who would visit.
I took up my first position as a Chef in the Park Lane Hotel "London" Where I started as a Commis "trainee" Chef. While at Park Lane I took up Catering College to improve my knowledge in the Catering Industry. I continued college for seven years covering basic cooking and then advance my skills in Buffet and Larder work. I work throughout the Industry Picking up skills and knowledge from the different establishments. Since I started at the Park Lane Hotel I have constantly worked my way up the career ladder.
My deepest passion is for Oriental Cooking after work at the Crockford Casino "London," I have always been interested to know much more about this style of cooking, so I brought books. But this was not enough so I took up classes and started visiting foreign countries on holiday.
I visit New Orleans where I first tasted Cajun food and California where I experienced Real Mexican cooking.
It was a great enrichment to visit all the different countries and tasting the vast range of ethnic dishes from around the world, I would then try a master all the dishes on my return home
After my long period working in five-star hotel and Michelin style restaurant, I really enjoy working as a private chef more because you get to see your work being enjoyed giving you that first hand feeling to do more for the host and guest,

More about me
For me, cooking is...
is my way of life, am proud of whatever I put on the plate because it not just food its part of myself
I learned to cook at...
I have always loved cooking from a very early age, took my first position at the Park Lane Hotel which was a 5* hotel
A cooking secret...
I love the new challenge that hospitality brings each and every day, it helps me to enjoy and love the things I do.
My menus
Chef 3 choice canapes
Bruschetta topped with mozzarella, and fresh basil, and garlic
Slices of ripe tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze
Antipasto Platter - A selection of Italian cured meats, cheeses, olives, and marinated vegetables
Tomato, mozzarella and fresh basil served with basil oil
Chill grilled asparagus wrap in courgette and feta cheese
Italian Scot Egg with spicy tomato and garlic mayonnise
Melon, Tomato and prosciutto top with fresh mint and honey Glazed
Sun-blush tomato Arancini and garlic mayo and rocket salad
Piri Piri Prawn and garlic
Ham and Cheese Frittata with rocket salad and olive oil
Salmon and Prawn with a honey and soya sauce glazzed
Salted Cod Fritters in spicy tomato and mayonnaise Sauce
Sardine of herb toast top with herb oil and rocket salad
Stuffed Squid with Prawns
(V) Baked red pepper with plum tomato and garlic served with basil oil
Classic Italian Minestrone soup
Spaghetti Pasta with Bolognese Sauce
Penne Pasta with Italian tomato Sauce
Chicken Thigh with all’arrabbiata Sauce with Asparagus and Potato Gnocchi
Classic Italian Sausage meatballs with Spaghetti
Salmon Top with fresh herb and cherry tomato on polenta Cake
Chicken Pomodoro with roasted new potato and Mediterranean mix vegetables
Italian style Steak with Herb Chimichurri Sauce with fondant Potato and Vegetable beans sauce
Roasted Stone bass top with artichoke and lemon butter dressing, Baby new and vegetables potato parisienne
(V)Aubergine Parmigiana with pearl couscous and broccoli
Vegetables Cianbotta, with Rice
Classic Italian Tiramisu
Amerian blueberry pie
Panna Cotta with a berry compote
Ricotta and orange pie top with Black cherry compote
Sicilian cheesecake with Mix Berries compote
Apple and almond sliced with creme Anglaise
Chocolate tart with ginger and walnut syrup
Baked Fruit with crème anglaise
Apple pie with creme anglaise
Polenta cake with mix berries compote
Olive oil cake with black cherries compote
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Chef 3 choice canapé
Shot Glass of cooked tomato Gazpacho
Prawn, Chilli and garlic with Crusty Bread
Smoked Sardines on tomato Toasted
Meat, chicken or vegetables Stuffed (Empanadillas Gallegas)
Vegetables Tortilla
3 Cheese stuffed pimientos wrap in Pancetta
King Mussels Spicy tomato sauce
Mushroom Stuffed Meat balls (albondigas with Mushroom)
Anchovies and herd on Puff pastry (pintxos matrimonio)
Chicken and Ham Croquettes
Baby Back Ribs with Sherry Glazed
Black Pudding with quail eggs and mix pepper
Ham and meat selection Antipasti
Roasted Padron Peppers
Chopped Plum tomato on wild Garlic bread
Spanish Tomato Bread (pan con tomate)
Salted Cod Fritters in spicy tomato sauce
Stuffed baby squid
Octopus on cannellini beans and chorizo sausage
Herb Roasted Chicken leg served with chimichurri Sauce
Sea Bass with roasted Fennal
Red mullet with capers and Almonds
Roasted Cod with tomato and courgette with Garlic and herbs
Hamemade Spanish meat Ball in tomato sauce
Crisy Belly Pork with a spicy Chimichurri Sauce
Slowly Cooked Red Wine Glazed Chorizo
Spanish Roasted Mix Peppers
Slow Roasted short Rib of Beef on polenta caked
Prawn and Salmon herb butter
Churros with chocolate sauce
Pantxineta (puff pastry filled with crème Pâtissière)
Burnt Manchego Cheesecake
Tarta de Santiago (Spanish almond Cake)
Crema Catalana (Spanish Crème brulee)
Caramel Flan (crème ceramel)
Baked Vanilla Cheesecake
Tiramisu
Spicy Panna Cotta
Caramel Pineapple with Grand Marnier glazed
Tocino de Cielo (dairy free crème caramel)
Rice Pudding top with cinnamon sugar
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Chef 3 choice canapé
Baked Goat cheese and red onion marmalade
Duo Gravadlax with celeriac & fennel salad (fresh salmon beetroot and dill gravadlax served with mix apple and celeriac)
Chinese Cured Salmon with Ponzu Dressing and micro cress salad
Salmon tartar served with avocado and micro cress
Seared Tuna served with Mango and Tomato Salsa and oriental Dressing
Fresh Seabass eviche cannellini bean salad
Sea- bass ceviche Served with red onion, avocado and Tomato top with Micro Cress and Lemon Dressing
Avocado and tomato bruschetta with crispy sticky rice cake
Wine Poach Fillet of Cod serve on spinach and cherry tomato and sliced new potatoes and lemon sauce
Pan fried Sea Bass with seasonal vegetables sautéed potatoes and lemon butter sauce
Pan Fried Fillet of Stonebass on Celeriac Puree and Ratatouille and Pommes Anna
Oriental glazed Salmon served on sticky rice stir fried vegetables and sticky honey sauce
Poached Salmon served wit seasonal vegetables saffron new potato and lemon and wine sauce
Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port sauce
Herb Crust Rack of Lamb served with Vegetable Timbale and Dauphinoise Potato and Rosemary Jus
Fillet steak with green peppercorn sauce mix vegetables and Dauphinoise potato
Crispy duck beast served with rich port and plum sauce beans and broccoli on sticky rice
Crispy Confit of duck leg served with puy lentils Ragout, spinach glazed carrots
Brioche and Banana Bread and Butter Pudding served with Crème Anglaise
Sticky Toffee Pudding with Toffee Sauce
Lemon Tart with Orange Compote
Creme Brulee with Shortbread Biscuit
Mexican Churros (Mexican style Doughnuts)
Baked cheese cake with orange compote
Chocolate fondant
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Chef Selection of 3 Canapes
Terrine of Ham Hock set in its own Juice with homemade piccalilli and Curly Endive
Smoked Chicken and apple timbale with creme fraiche served lemon dressing and micro cress
Parma Ham and melon served with micro cress
Smoked salmon and prawn served with micro cress and basil mayo dressing
Classic Prawn Cocktail
Duo Gravadlax with celeriac & fennel salad (fresh salmon beetroot and dill gravadlax served with mix apple and celeriac)
Cured meat and vegetable Antipasti
Smoked Duck breast with Orange and port marmalade served with micro cress salad
Chicken liver pate with toasted brioche and red onion marmalade
Please select two joint one vegetarian course
Roast Turkey
Roast beef with horseradish sauce
Honey glazed ham
Roast Leg of Lamb with Mint Sauce
Roast Chicken
Roast Salmon with comfit of mix pepper
All the above is con with roast potato, swede and carrot, roasted parsnips, sprouts and chestnut, braised red cabbage, pig in blanket, Stuffing and Gravy
Brioche and Banana Bread and Butter Pudding served with Crème Anglaise
Apple Pie and Crème Anglaise
Sticky Toffee Pudding with Toffee Sauce
Baked New York Cheese Cake
Traditional English Sherry trifle
Treacle tart with creme Anglaise
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Chef Selection of 3 Canapes
Traditional Prawn Cocktail
Parma Ham and melon served with micro cress
Tomato tart with rocket salad
Baked Goat cheese and red onion marmalade
Ham hock & pistachio terrine served homemade piccalilli
Duo Gravadlax with celeriac & fennel salad (beetroot and dill gravadlax served with mix apple and celeriac)
Pan fried mackerel served with pickle vegetable and beetroot with rice wine and vinaigrette
Smoked salmon with blini served with lemon cream fraîche
Smoked salmon and prawn parcel served with micro cress and basil mayo dressing
Fillet of sea bass served with baby vegetable saffron new and tomato and basil butter sauce
Braised beef short ribs served with carrot, swede, mushroom and baby onion, mash potato and beef jus
Braised lamb shank served with carrot, swede, mushroom, baby onion, mash potato and thyme jus
Fillet cod on Butter new potato seasonal vegetables served with a tomato and basil butter sauce
Duck Leg confit served with seasonal vegetables and rosti potato with port jus
Fillet of lemon sole served with a lemon cream sauce, Seasonal vegetables and butter new potatoes
Stuffed Fillet of pork with Mix herbs sausage meat, wrap in bacon served with potato cake and seasonal vegetables and thyme jus
Beef and onion pie served glazed vegetables cream mash potato and beef jus
Rump of Lamb served with Dauphinoise potatoes mixed vegetables and rosemary jus
Traditional Steak and ale steamed Pudding with roasted root Vegetables and creamy Mash and gravy
Traditional Chicken and Mushroom Pie with mixed Vegetables and creamy mash and chicken gravy
English Shepherd pie with mixed green vegetables New potatoes and lamb gravy
Traditional one piece Lancashire hotpot, with, Baby Onions, Carrot, sliced Potato, Swede, Mushroom
One Piece traditional French Beef Bourguignon with Diced Bacon, Baby Onion, Carrot, Mushroom, boiled potatoes and Fennel, in a Rich Red Wine sauce
Classic one piece Irish Lamb Stew, with Carrot, boiled potato, Turnips, swede, Baby Onion, Served with Lamb Stock and fresh thyme
Brioche and Banana Bread and Butter Pudding served with Crème Anglaise
Apple Pie and Custard
Profiterole Roll with Chocolate Sauce
Sticky Toffee Pudding with Toffee Sauce
Traditional English Sherry trifle
Treacle Sponge
Baked cheese cake with orange compote
Eton Mess
Dark Chocolate Fondant with Chocolate sauce
Mixed season fruit cobbler
Pear and Almond Sliced with Blue berry compote
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Chef Selection of 3 Canapes
Roasted red pepper and plum tomato served with rocket salad and basil oil
Pan fried tofu served with oriental salsa and rocket salad
Vegetable antipasta with rocket salad
Stuffed tomato with pearl couscous served with fresh basil and vegan cheese
Avocado and roast red beetroot served with a mix cress salad and basil oil
Timbale Apple and beetroot served with spicy tomato coulis and olive oil
Baked Tomato Galette with olive tapenade and micro cress
Mushroom and spinach wellington served with seasonal vegetable and herb oil new potato
Courgette and vegetable parcel served black rice and Ratatouille
Roasted tomato tart served with mix vegetable and potato rosti with onions
Mix vegetable and spinach spring roll served bean casserole and fondant potato
Pan Fried Polenta cake on a bed of puy lentils served with wild mushroom and glazed carrot and vegetable jus
Summer pudding with mix berries compote
Roasted pineapple served with a orange syrup
Apple crumble
Egg free chocolate fondant
Vegan baked cheesecake
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Chef Selection of 3 Canapes
Cured Seabass with Fennel Cole Slaw
Baby germ Caesar served with Boiled Egg and anchovies
Seared Tuna served with Mango and Tomato Salsa and Tonzu Dressing
Mexican Ceviche – Raw Fish Marinated in Lime Juice served tomato and avocado
Roasted red pepper and plum tomato served with rocket salad and basil oil
Grilled Vegetables Antipasti
Tomato bruschetta top with mozzarella and basil
Roasted asparagus with sun dried tomato and artichoke top with micro salad
Pan fried goats cheese with crispy bread served with mango and orange salad
Avocado and roast red beetroot served with a mix cress salad and basil oil
Baked Tomato Galette with olive tapenade and micro cress
Rump Of Lamb on a bed of Lentils and Wild Mushroom, Timbale of Tomato and Courgette served with a Thyme Jus
Oriental vegetable wrapped in rice paper served on a bed of spinach with roasted carrot, parsnips, and sliced buttered new potatoes
Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and black oriental rice with a light butter sauce
Pan Fried fillet of Stone-bass served in a bed of beans casserole with potato gnocchi
Mix vegetable and spinach spring roll served bean casserole and fondant potato
Mushroom and Vegetable Wellington served with seasonal vegetable and herb roasted new potato and a Light Vegetable Jus
Pan fried tofu wrap in sliced green courgette served with glazed vegetables and fondant potato
Crispy Glazed Apple with Ginger and Orange Syrup
Creme Brulee with Shortbread Biscuit
Apple crumble and Crème Anglaise
Roasted pineapple with orange syrup
Polenta cake with mix berries compote (vegan)
Summer eve pudding with mix berries compote
Eton Mess
Selection of Mini Dessert Banana and Brioche pudding and Chocolate Fondant
View full menu
Chef 3 choice canapes
Tomato, mozzarella and frssh basil served with basil oil
Chill grilled asparagus wrap in courgette and feta cheese
Antipasti for two
Bruschetta with parma ham and rocket salad
Mix fish Ceviche served with a lemon creme fraiche
Grilled Vegetable with basil oil and rocket salad (V)
Pan Fried Mozzarella in Bread tomato and basil served with a basil salsa
Stuffed red pepper with plum tomato served with rocket salad
Mix pepper and vegetable frittata on sliced tomato and mix cress salad with basil oil and balsamic glazed
Grilled Peaches with Prosciutto, Mozzarella and rocket salad top with Italian dressing
Italian Style Scotch Eggs with with a Garlic Mayo with Micro Salad
Grilled Mix Vegetable Antipasti with Goats Cheese and Italian dressing
Prosciutto Ham, Burrata cheese on Bruschetta
Fresh Fig and Pink Grapefruit top with Grana Padano creamy Fressing and rocket salad
Sun-blush tomato Arancini and garlic mayo and rocket salad
Oven roasted cherry tomato on toasted bread to with Mozzarella and parma ham with olive oil
Rump Of Lamb on a bed of Lentils and Wild Mushroom, Timbale of Tomato and Courgette served with a Thyme Jus
Mushroom and Vegetable Wellington with a Light Vegetable Jus served same vegetable and potato form main meal (vegetarian)
Pan Fried sea bass served roasted vegetable and Polenta and capes and olives salsa
Fillet of cod wrap in Pancetta served with Mediterranean vegetables and potato and onion rosti with tomato herb coulis
Roasted Beef Escolopes stuffed to parma ham and spinach served with Dauphinoise potato, mix vegetables and a herbs sauce
Pan roasted Chicken breast stuffed with sausage meat and herbs served with a light mustard sauce, fondant potato and seasonal vegetables
Roasted Mined pork Croquettes served with pearl couscous and mix vegetables and tomato sauce
Duck Leg confit served with mix beans casserole and rosti potato and port jus
Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus
Tuscan Fish Stew with basil garlic bread and mix vegetables
Linguine Tomato Pasta served with Parmesan Chicken
Butternut Squash Risotto served and pan fried Stone Bass with olive oil
Sirloin steak palermo with cherry tomato and aubergine and roasted potato top with olive oil
Brioche and Banana Bread and Butter Pudding served with Crème Anglaise
Tiramisu with Chocolate Sauce
Lime Panna cotta with mix berries
Polenta cake with mix berries compote
Apple and almond sliced with creme Anglaise
Dark Chocolate Fondant with Chocolate sauce
Ricotta and orange pie top with Black cherry compote
American blueberry pie
Baked Vanilla Cheesecake Orange compote
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