Chef Darius Knetsch

Private Chef in Croydon

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,

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

Mediterranean

STARTER

All inclusive

Chef Selection of 3 Canapes

FIRST COURSE

Choose 2 dishes

Tomato and Mozzarella top with Fresh Basil, Balsamic Glaze and Herb Oil Dressing

Goat Cheese, Mango and Orange Salad

King Prawns and Avocado served with a Tomato and Caper Salsa and Rocket Salad

Roasted Beetroot and Avocado on a Quinoa with Micro Cress and Japanese Mayo Dressing

Boneless Quail on a Bed of Wild Mushroom served with a rich Devil Sauce

Baked Tomato Galette with olive tapenade, goat cheese, pine nuts and micro cress

Antipasti (meat and vegetables)

Trio of Prawn Cocktail. (traditional on blini, Mexican with tomato in a glass and american in pickle vegetables and lemon dressing),

Tofu and Asparagus served with teriyaki and honey dressing

Classic Chicken ceasar salad

Nectarines with heritage cherry tomato with burrata cheese and pistachio honey dressing and basil

MAIN COURSE

Choose 2 dishes

Stone Bass served with Saffron Risotto and Baby Vegetable with a Light Butter and Lemon Sauce

Lemon Corn-fed Chicken Breast served with Baby Spinach and Potato Cake with Chicken Jus

Classic duo of pork served with stuffed cabbage, baby carrot Dauphinoise potato and rich port and apple Jus

Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable and potato from main course

Baked Tofu and wild mushroom wellington served with turned vegetables and glazed potato and vegetable glazed

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

Stuffed chicken breast with basil and ricotta, baby vegetables fondant potato and red wine jus

Cod steak served on new potato and Mediterranean vegetable and basil oil dressing

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

DESSERT

Choose 2 dishes

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Molten Chocolate with Mint Fudge Sauce

Tiramisu with Chocolate Sauce

Lime Panna-Cotta with Pineapple Compote

Apple Pie and Crème Anglaise

Creme Brulee with Shortbread Biscuit

Cheesecake

Baked cheese cake with mix berries compote

Italian/Mediterranean - Basic

STARTER

Choose 1 dish

Tomato bruschetta with mozzarella and basil (vegetarian)

Antipasti (meat and vegetables)

Arancini with Chilli Garlic Dip

Burrata Cheese with heritage tomatoes and basil oil (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Penne Pasta with Italian tomato Sauce (vegetarian)

Chicken Pomodoro with roasted new potatoes

Beef lasagne

Grilled Aubergine Stuffed with Feta and Quinoa, tomato sauce (vegetarian)

DESSERT

Choose 1 dish

Classic Italian Tiramisu

Lemon Tart

Vanilla Cheese Cake

Ricotta and orange pie top with Black cherry compote

Surprise - Basic

STARTER

Choose 1 dish

Arancini, Stuffed risotto ball with mushroom and mozzarella with a garlic Mayo

(V) Baked red pepper with plum tomato and garlic served with basil oil

(V) Baked Tomato Galette with Olive Tapenade and Micro Cress

(V) Avocado and Beetroot with Quinoa and a lemon dressing and rocket salad

Shrimp Sambal on toasted crouton with herb oil and rocket salad

(v) Welsh Rarebit tart top with wild mushroom, Port Jus and micro Cress

Baccalà (salted cod) in a tomato and olive sauce

Baked Goat cheese and wild mushroom with port jus

Ban Ban Chicken with spice peanut sauce and micro cress

Beetroot and Whisky-Cured Salmon with Apple and Celeriac Salad

Buffalo Mozzarella served with heritage Tomato, Fresh Basil and olive oil

Baked Goat cheese warp in pancetta and wild mushroom with port jus

Chicken and ham Croquettes served with a spicy garlic mayonnaise and micro cress

Classic Prawn Cocktail with brown bread and butter

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Classic Italian Sausage meatballs with Spaghetti

Teriyaki Duck Breast with steam Pak Choi and vegetables and special fried rice and glazed

(V) Tofu and asparagus Wrap in Aubergine served with a spicy tomato sauce, with vegetable and potato from main dish

(V) Baked wild mushroom and spinach wellington served with turned vegetables and glazed potato and vegetable glazed (vegan or vegetarian)

Beef and ale steam pudding with seasonal vegetable mash potato and gravy

Braised lamb shank served with carrot, swede, mushroom, baby onion, mash potato and thyme jus

Ajun Blacken Pan Fried Salmon Fillet served with baby vegetables and a herb pepper sauce

Butternut Squash Risotto served and pan fried Stone Bass with olive oil

Chicken Thigh with all’arrabbiata Sauce with Asparagus and Potato Gnocchi

Classic duo of pork served with cabbage, baby carrot Dauphinoise potato and rich port and apple Jus

Confit Duck Leg with Bean Casserole and Rosti Potato top with herb oil

Crispy Confit of duck leg served with puy lentils Ragout, spinach glazed carrots

(V) Courgette and vegetable parcel served black rice and Ratatouille

Crisy Belly Pork with a spicy Chimichurri Sauce Mexican Rice and roasted vegetables

English Shepherd pie with mixed green vegetables boiled potatoes and lamb gravy

Pan Roasted rib eye Steak served on bed vegetables and fondant potato with rich red wine Jus

DESSERT

Choose 1 dish

Pecan Pie with Crème Anglaise

Banoffee pie with crème anglaise

Lemon Tiramisu

American blueberry pie with crème anglaise

Apple and almond tart with creme Anglaise

Baked New York Cheese Cake

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Chocolate fondant with chocolate sauce

Classic Italian Tiramisu

Classic French Apple tarte tatin with caramel glazed

Creme Brulee with Shortbread Biscuit

English Sherry Triffle

Eton Mess

Lemon Tart with lemon Syrup crème chantilly

Local - Exclusive

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Boneless Quail served with wild mushroom and a rich port Jus and herb cress

Avocado and roast beetroot with herb oil (vegetarian)

Baccalà (salted cod) in a tomato and olive sauce

Crab and Avocado with Pecorino Crisps

MAIN COURSE

Choose 1 dish

Classic Beef Wellington with fondant potato and red wine Jus

Rump of Lamb with puy lentils, tomato-courgette timbale, and thyme jus

Baked Wild Mushroom and Spinach Wellington (vegetarian)

Fillet of Red Snapper with cannellini beans and coconut gratin

DESSERT

Choose 1 dish

Passion Fruit and Apricot Sphere (please note we need 3 day for preparation)

Pantxineta (puff pastry filled with crème Pâtissière)

Limoncello Tiramisu

Coconut and honey panna cotta with lychee compote

Seafood - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Sae bass and prawn Ceviche served with a lemon creme fraiche

King Scallop with Pea Purée one Black pudding with Soy Chilli Dressing

Goat Cheese and sun-dried tomato Frittata with rocket salad top with herb oil

Seared Tuna served with Mango and Tomato Salsa and oriental Dressing

(V) Avocado and Beetroot with Quinoa and a lemon dressing and rocket salad

(V) Arancini Risotto Cake on Asparagus Tips and Micro Cress

Crab and Avocado with Herb Cress and basil oil

Shrimp Sambal on toasted crouton with herb oil and rocket salad

(V) Baked red pepper with plum tomato and garlic served with basil oil

(V) Baked Tomato Galette with Olive Tapenade and Micro Cress

Italian style Baccalà, (salted cod) in a tomato and olive sauce and rocket salad

Boneless Quail served with wild mushroom and a rich port Jus and herb cress

Chilli and garlic prawn with light bisque sauce

Duo Gravadlax with celeriac & fennel salad (beetroot and dill gravadlax served with mix apple and celeriac)

Smoked salmon and prawn parcel served with micro cress and basil mayo dressing

Classic Prawn Cocktail with brown bread and butter

Confit of Duck Terrine Served with a Red Current and Orange Jelly

MAIN COURSE

Choose 1 dish

Fillet of Red Snapper with cannellini beans and gratin

(V) Pan Fried Tofu with Black Bean Sauce served with steam vegetable and boiled rice

V) Grilled Aubergine Stuff with Feta cheese and Quinoa served with a tomato sauce served vegetable as main course

(V) Mushroom and Spinach Wellington with vegetable and potato from main dish

(V)Aubergine Parmigiana with pearl couscous and broccoli

Pan Fried Stone bas served on Butternut Squash Risotto, spinach and carrot served with olive oil

Cajun Blacken Pan Fried Salmon Fillet served with baby vegetables and black oriental rice with a light butter sauce

Chicken Breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken Jus

Classic rib eye of beef served with baby vegetables and fondant potato with a green peppercorn sauce

Cod steak served on new potato and Mediterranean vegetable and basil oil dressing

Pan fried Stone bass on stir fried vegetable boiled rice Thai Glazed Dressing

English Shepherd pie with mixed green vegetables boiled potatoes and lamb gravy

Fillet of lemon sole served with a lemon cream sauce, Seasonal vegetables and butter new potatoes

Fillet of Red Snapper served on a cannellini beans with tomato, and new potato and stream vegetables

Fillet of sea bass served with baby vegetable saffron new and tomato and basil butter sauce

Fresh Salmon Wellington served with a light butter sauce, seasonal vegetable and saffron new potatoes

Halibut with Romesco Sauce with Mediterranean vegetable and polenta cake

Herb crusted Salmon with Baby Vegetable and Fondant Potato served with a Lemon Butter Sauce

Pan Fried Fillet of Stone bass on Celeriac Puree and Ratatouille and Pommes Anna with a lemon sauce

DESSERT

Choose 1 dish

Panna Cotta with a mixed berry compote

Sticky Toffee Pudding with Toffee Sauce

Dark Chocolate Fondant with Chocolate sauce

English Sherry Triffle

American blueberry pie with crème anglaise

Apple and almond sliced with creme Anglaise

Pear and almond tart with crème anglaise

Baked cheese cake with orange compote

Apple strudel with creme anglaise

Banoffee pie with crème anglaise

Creme Brulee with Shortbread Biscuit

Pecan Pie with Crème Anglaise

Old English treacle sponge Pudding with custard

Local - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Baby germ Caesar served with Boiled Egg and anchovies top with parmigiano reggiano cheese

Antipasti (meat and vegetables)

Roasted Beetroot and Avocado on a Quinoa with Micro Cress (vegetarian)

Confit duck spring roll with oriental coleslaw

MAIN COURSE

Choose 1 dish

Braised lamb shank with root vegetables and thyme jus

Pan Fried Fillet of Salmon with lemon butter sauce and vegetables

Mushroom and spinach Wellington with seasonal vegetables (vegetarian)

Chicken Pomodoro with roasted new potatoes and Mediterranean vegetables

DESSERT

Choose 1 dish

Chocolate fondant

Lemon Tart with Orange Compote

Blueberry Bread Pudding with vanilla custard and cream

English Sherry Triffle

Seafood dining

STARTER

All inclusive

Chef 3 choice canapé

FIRST COURSE

All inclusive

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

MAIN COURSE

All inclusive

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

DESSERT

All inclusive

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

Local - Basic

STARTER

Choose 1 dish

(v) Welsh Rabbit tart top with wild mushroom, Port Jus and micro Cress

Chicken and Ham Croquettes

Classic Prawn Cocktail

Tomato bruschetta top with mozzarella and basil (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Beef and ale pie with seasonal vegetable mash potato and gravy

Pan Roasted Chicken breast stuffed with sausage meat and herbs, fondant potato and seasonal vegetables

(V)Aubergine Parmigiana with pearl couscous and broccoli

Traditional one piece Lancashire hotpot

DESSERT

Choose 1 dish

Apple crumble

Sticky Toffee Pudding with Toffee Sauce

Treacle tart with creme Anglaise

Eton Mess

Show me more

Chef Darius's reviews

4.8

•

154 services

Chef Darius was amazing! Didn’t know what to expect and I was very pleased. My husband and his friends loved his birthday surprise. The food was amazing, from the canapés to the starter: smoked duck breast with orange and port mamarlade to the mains: the duo of lamb, fantastic- we all loved it. He made the whole experience beautiful with the explanations he gave to the dishes, he was also accommodating and patient with my kids who had many questions for him!! Thank you for making the evening a beautiful and memorable experience.

Darius was phenomenal. His dishes were a delight and his calm presence and contribution to our dinner party was just as delightful. Thank you so much Darius for making our NYE so incredibly special!!

We had the absolute pleasure of hosting Darius for a private dinner, and the entire experience was exceptional from start to finish. Not only was the food delicious and beautifully presented, but he was genuinely lovely to have in our home. Friendly, thoughtful, and incredibly professional, Darius made the afternoon feel effortless and special. Every dish was crafted with care, and you could truly taste the passion and skill that went into the menu. Beyond the incredible food, what stood out most was the warm, welcoming energy Darius brought. It felt like having a talented friend cook for us. I can’t recommend Darius highly enough—if you’re looking for someone who delivers both amazing cuisine and a wonderful personal touch, look no further! We’ll definitely be booking again!

We had a wonderful experience with Darius K. He was professional, polite, and friendly. The food was outstanding and his attention to detail, alongside the serving and preparation help from hos daughter made the evening unforgettable. Many thanks!

So grateful for Darius’ exceptional service, dishes, and energy! He curated a personalised menu for our party and was a fantastic addition. Very much recommend his services!

Darius did a fabulous job helping to celebrate my mother’s birthday. The food was absolutely delicious and served exactly as we’d asked. Darius and his assistant left the kitchen spotless. Totally fantastic - don’t wait around just book!

Amazing experience having Darius cooking for us all week. Very friendly, very professional and loves his job. The food was extraordinary! Truly recommend

Darius cooked us an amazing meal for eight last night for my husband’s 60th birthday celebration with friends. Appetisers were served followed by an extremely high quality three course meal. Darius had provided an extensive menu from which we chose two options for each course. Everyone was very happy with their meal and whilst we all enjoyed every course we would highly recommend the Duo of lamb (one comment was “That’s the best lamb I’ve ever had”). Portion sizes were very generous. Darius and his assistant were both discreet and informative about the food and their experience, they were happy to prepare and serve dinner at the leisurely pace we wanted in a very calm and relaxed way. Everything was taken care of from laying the table to leaving the kitchen spotless. I wouldn’t hesitate to recommend Darius for a stress free amazing dinner party.

Darius and his assistant made it a great evening. The quality of the food was exceptional. Throughout the process Darius had been friendly, flexible, Easy to do business with, just all round excellence. Would totally recommend him ????????

Darius was incredible! He took over our kitchen with utter professionalism, produced beautiful, delicious food and served it to us with grace and efficiency. Could not have asked for more!

WOW....Chef Darius creations were ABSOLUTELY DELICIOUS. This was the highlight of my Birthday weekend London getaway. Highly recommend "Take a Chef" and more specifically Chef Darius!

This is the second time we have booked Darius and it won't be the last. Absolutely incredible evening and the food was amazing. Big thank you to Darius and his team.

Great experience with Darius for our mum’s birthday lunch for the whole family. Ahead of the day, he worked with us on the menu to cater for all tastes. On the day he delivered great food, both in look and taste, in a relaxed manner. We had four courses spread over an entire afternoon, timed as we wanted them. Darius and his assistant/waiter were attentive without being obtrusive; then at the end of the meal they left the kitchen spotless. We had a great time and would recommend Darius to anyone looking for a special experience in the comfort of their own home.

We had an incredible evening with family, thanks to Darius. There were 12 of us and I was able to completely relax and enjoy my family’s company, with Darius and his assistant taking care of all the food. The food was lovely and served so well - from gorgeous canapés right through to beautifully presented desserts. My kitchen was left sparkling at the end. I wouldn’t hesitate to repeat the experience - it was a night to remember! Thanks Darius!

We had the pleasure of having Chef Darius cater for a dinner party of 12, and he exceeded all expectations. The seared scallops starter was perfectly cooked and beautifully presented, setting the tone for a fantastic meal. The salmon en croute for the main course was absolutely delicious, with flaky pastry and perfectly seasoned fish that impressed all our guests. Not only was the food outstanding, but Chef Darius also brought a warm and friendly demeanour that added to the evening’s enjoyment. He worked seamlessly in our kitchen, keeping everything spotless and organized throughout. His professionalism and attention to detail made the entire experience stress-free Many thanks

Darius was amazing and we all agreed it was one of our best Christmas Day lunches.

Darius's service was exceptional! The food was absolutely delicious and the presentation was beautiful. His experience and love for food shone through in the quality of his work. I would 100% recommend using Darius and will be looking forward to booking him again in the future. He brought a lovely waiter with him who was so friendly and ensured all the food was delivered professionally and with a smile on his face. Thank you again for making our special occasion all the more enjoyable!

We had an excellent meal prepared by Darius, who was also very professional and friendly. Communication pre-dinner was great. Would certainly recommend. Thanks for a brilliant meal!

Darius was absolutely perfect! Warm and engaging, he is clearly expert in his trade as chef and also responsive to specific requests (intolerances, allergies - and a love of extra vegetables!). He had to put up with a curious young beagle wandering into his kitchen at the same time. He made our evening super special and we would, without a doubt, recommend him wholeheartedly. We are already looking forward to next time.

Lovely food, lovely man! We had a great evening and would highly recommend Darius