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

Barbecue

STARTER

All inclusive

Cheese Garlic Bread

FIRST COURSE

All inclusive

Tandoori Chicken Thigh

Thai King Prawn

Texas Barbecue Baby Back Ribs

German Bratwurst Sausage

Veggie Kebab (vegetarian)

Grilled Courgette and Tofu Parcel (Vegetarian

MAIN COURSE

All inclusive

Cole Slaw Salad

Mix Cherry Tomato with Fresh Basil and olive oil

Roasted mix vegetables and mix herbs

Asparagus, French Bean and Red Onion

DESSERT

All inclusive

Tropical Fruit Salad

Apple Pie Slice

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

Baccala (salted cod) with mixed pepper salad top with rocket and olive oil

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

Pan Fried Cod Fillet with red Pepper sauce Slice new potato and mixed green beans

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

Fine dining

STARTER

All inclusive

Chef Selection of 3 Canapes

FIRST COURSE

Choose 1 dish

Timbale of Crab and Mango served with Micro Cress and Red Pepper Coulis

Baked red pepper with plum tomato and garlic served with basil oil

Avocado and roast red beetroot served with a mix cress salad and basil oil

Baked mini goats cheese wrap in pancetta served in spinach and pickle vegetables

Salmon tartar served with avocado and micro cress

Beef tartar with toasted crouton

Classic Chicken Caesar salad

White crab meat served on a spicy avocado and cucumber with micro cess and basil oil dressing

Roulade of turkey and pork served with red onion Marmalade and toasted crouton

Terrine of ham hock with Piccadilly vegetables with toasted focaccia

Confit duck spring roll with oriental coleslaw top with micro cress

Mediterranean king prawns with mix vegetable and mayo served with rocket salad

Seared turn with Asian salsa and Thai ponzn Dressing (mango, tomato, red onions and basil)

Comfit Seabass with Fennel and celeriac Cole Slaw

Sea- bass ceviche Served with red onion, avocado and Tomato top with Micro Cress and Lemon Dressing

MAIN COURSE

Choose 1 dish

Pan Fried Fillet of Stonebass on Celeriac Puree and Ratatouille and Pommes Anna

Roast Fillet of Salmon served on a bed of Spinach and Fondant Potato and a Light Tomato and Basil Butter Sauce

Pan Fried Cream Cheese and Bacon Stuffed Chicken Breast served with Baby Vegetables and Rosti Potato

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

Herb Crust Rump of Lamb served with Vegetable Timbale and Dauphinoise Potato and Rosemary Jus

Pan fried duck breast with red cabbage and spinach timbale, fondant potato and port jus

Pan fried Sea Bass with seasonal vegetables sautéed potatoes and lemon butter sauce

Oriental spicy Duck breast with Stir-fried Vegetables and steamed rice

Traditional One Piece French Beef Bourguignon with Diced Bacon, Baby Onion, Carrot, Mushroom, potatoes dumping and Fennel, with Red Wine sauce

Traditional one piece Lancashire hotpot, with, Baby Onions, Carrot, sliced Potato, Swede, Mushroom

Classic one piece Irish Lamb Stew, with Carrot, boiled potato, Turnips, swede, Baby Onion, Served with Lamb Stock and fresh thyme

Spicy Slow Cooked Beef short ribs served cremy mash potato seasonal, vegetables and a bacon, mushroom and onion jus

Roast Fillet of Beef Seasonal vegetables and Fondant Potato and Green Pepper corn Sauce

Monkfish tail served with a spicy Vegetables Curry stew

Roasted Lab Rump on puy lentils casserole fondant potato and glazed carrot

Ginger and garlic herbed crusted rump of Lamb served with rice cake and french beans and spinach with a lamb Sauce

DESSERT

Choose 1 dish

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Orange Creme Brulee with Shortbread Biscuit

Profiterole Roll with Chocolate Sauce

New Orleans baked cheese cake with orange compote

Blueberry Bread Pudding with vanilla custard and cream

Dark Chocolate Fondant with Chocolate sauce and cream

Cornmeal cake with Black cherry compote

Caramel cheesecake with orange compote

Dark French Chocolate Tart served with a Ginger and nuts Syrup

Old English treacle sponge Pudding with custard

Classic French Apple tarte tatin with caramel glazed

Italian/Mediterranean - Indulge

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Aubergine parmigiana (vegetarian)

Bruschetta with Parma Ham and Rocket Salad

Antipasto platter

Filo parcel stuff with feta cheese, mushroom and spinach (vegetarian)

MAIN COURSE

Choose 1 dish

Linguine Tomato Pasta with Parmesan Chicken

Mediterranean Stuffed Mushrooms with herb potatoes (vegetarian)

Sea Bass with roasted fennel

Herb Crusted Salmon with Fondant Potato

DESSERT

Choose 1 dish

Sicilian cheesecake with Mix Berries compote

Limoncello Tiramisu

Polenta cake with mix berries compote

Panna Cotta with a berry compote

French/fusion - Exclusive

STARTER

All inclusive

Chef choice canapes

FIRST COURSE

Choose 1 dish

Timbale of Crab and Mango with Micro Cress and Red Pepper Coulis

Baked Tomato Galette with Goat Cheese and Pine Nuts (vegetarian)

Salt Cured Scallop with Micro Cress Salad

Beef Tartar Quail Egg served with toasted crouton and rocket salad

Beetroot and Apple Salad with Whisky Cured Salmon and micro cress

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

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

Asparagus and Parma ham top with poached duck egg lemon dressing and micro cress

Avocado, tomato and bruschetta cheese served with balsamic glazed and herb oil

Baby germ Caesar served with Boiled Egg and anchovies

Slow cooked ham hock terrine served homemade Piccalilli and micro cress

Lobster and prawn ravioli with a light fish sauce and micro cress

Chicken liver pate with onion Marmalade toasted crouton and gherkin

Salmon tartar served with avocado and micro cress

Sea- bass ceviche with red onion and avocado

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

(V) Baked Tomato Galette with a basil pesto, feta cheese, pine nuts and micro cress

Seared scallop served on black pudding and spinach served with a lemon butter sauce

MAIN COURSE

Choose 1 dish

Herb-Crusted Rack of Lamb with Vegetable Timbale and Dauphinoise Potato

Roasted Halibut on Romesco Sauce with Seasonal Vegetables and Fondant Potato

Wild Mushroom Wellington with Glazed Carrots and Vegetable Jus (vegetarian)

Classic Beef Wellington with fondant potato and red wine Jus

Classic one piece Irish Lamb Stew, with Carrot, boiled potato, Turnips, swede, Baby Onion, Served with Lamb Stock and fresh thyme

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

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

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

Cantonese Duck Breast with honey glazed served with roasted Vegetables and special fried rice with a glazed sauce

Classic Beef rib eye served with baby vegetables and fondant potato, peppercorn sauce (from first menu) Darius

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

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

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

Duo of Lamb served with Dauphinoise potatoes baby vegetable and rosemary jus (rump of lamb and mini Shepherd's pie)

Fillet of cod wrap in Pancetta served with Mediterranean vegetables and potato and onion rosti with tomato herb coulis

Fillet of Pork served on a bed of Celeriac puree top with vegetable and pomme Anna with red wine and herb Jus

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

Herb Roasted Chicken leg served with chimichurri Sauce, fondant potato and seasonal vegetables

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

(V) Cheesy and vegetables Wrap with Chimichangas and boiled rice with season vegetables

(V) Crispy Firm Tofu served with Teriyaki Glazed and boiled rice and steamed vegetables

DESSERT

Choose 1 dish

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

Dark French Chocolate Tart served with a Ginger and nuts Syrup

Mango Panna Cotta with Lychee Compote

American blueberry pie with crème anglaise

American Pecan Pie with Crème Anglaise

Baked cheese cake with mix berries compote

Apple crumble and Crème Anglaise

Baked New York Cheese Cake

Banoffee pie with crème anglaise

Dark Chocolate Fondant with Chocolate sauce

Brioche and Banana whisky Bread and Butter Pudding served with Crème Anglaise

Classic Italian Tiramisu

Classic French Apple tarte tatin with caramel glazed

English Treacle Tart with custard

Sticky Toffee Pudding with Toffee Sauce

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

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

Confit duck spring roll with oriental coleslaw

Bang Bang Chicken with spice peanut sauce and micro cress

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

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

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

(V) Baked Goat Cheese with a Mango Salad and Orange salad top with orange Dressing

(V) Baked Tomato Galette with Goat Cheese herb oil and micro cress

Baccala (salted cod) with mixed pepper salad top with rocket and olive oil

Avocado, tomato and bruschetta cheese served with balsamic glazed and herb oil

Fried Chilli Prawn on breaded crouton with rocket salad

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

Chicken Caesar served with Boiled Egg and anchovies top with parmigiano reggiano cheese

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

Classic Prawn Cocktail with brown bread and butter

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

Seared Tuna served with Mango and Tomato Salsa and oriental Dressing

Tomato, mozzarella and fresh basil served with basil oil

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

Atlantic Cod fillet warp in lettuce with miso glazed served pak choi and stem Broccoli and Japanese Sticky rice

Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port jus

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

Beef ox tail wellington with season vegetables and creamy mash and beef jus

Herb Crust Rump of Lamb served with Vegetable Timbale and Dauphinoise Potato and Rosemary Jus

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

Baked Chicken Breast served with puy lentils and wild mushroom mix vegetables and a rich port sauce

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

Roast Fillet of Beef on seasonal vegetables and Fondant Potato and Green Pepper corn Sauce

DESSERT

Choose 1 dish

Dark Chocolate Fondant with Chocolate sauce and cream

Lemon Tart with Orange Compote

Blueberry Bread Pudding with vanilla custard and cream

English Sherry Triffle

Amirian blueberry pie

American Pecan Pie with Crème Anglaise

Apple crumble and Crème Anglaise

Apple strudel with crème Anglaise

Baked New York Cheese Cake with orange sauce

Dark French Chocolate Tart served with a Ginger and nuts Syrup

Banoffee in a glass with shortbread biscuit

Blueberry crumble tart with crème anglaise

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Classic Italian Tiramisu

English Treacle Tart with custard

Caribbean Shared Table

STARTER

All inclusive

Cheese Garlic Bread

FIRST COURSE

All inclusive

Salted Cod Fritters

Jamaican Patties

Baby Back Ribs

Spicy Chicken Wings

MAIN COURSE

All inclusive

Curry Goat (with out bones)

Jerk Roast Chicken

Fried Salmon Escovitch (mix pepper and onions)

Caribbean Rice and peas

Mac and Cheese

Mix Vegetables

Caribbean Style Mix Salad

DESSERT

Choose 2 dishes

Brioche and Banana Bread and Butter Pudding served with Crème Anglaise

Tropical Fruit Salad

Apple Pie Slice and Custard

Chocolate Brownie Slice

Butternut Squash pie

Orange cheesecake

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Chef Darius's reviews

4.77

•

168 services

Chef Darius made our evening very special with the production of great tasting food and stories about his journey as a chef. He clearly had a passion for what he does which came across in the food- he cooked with love! Thank you Chef!

We decided to scrap a big restaurant hire and have a smaller intimate meal for my mums 60th birthday surprise. The process of the take a chef website was very straightforward and gave me lots of options to choose a chef. We decided to go with Darius as his choose of menu was something we could all enjoy and his reviews seemed incredible. It seemed a bit daunting paying the website upfront but Darius put my mind at ease with his prompt messages. Darius and his daughter were both very approachable and professional throughout. The food was incredible!!! The portion sizes were generous and all the food was presented beautifully. The kitchen was left immaculate with no washing up which was a bonus! We will definitely be using Darius and his daughter at our next bigger family do.

Darius and his helper were amazingly engaging and efficient. Great service and lovely people accompanied by excellent food. I’d highly recommend him!

Chef Darius was superb! All the dishes were just lovely, and he was so thorough.

Darius is an incredible chef. Very knowledgeable and with vast experience. Our food was impeccable. I would highly recommend Darius

This was the first time we had a chef visit us. Darius was amazing and so was the food. We had a lovely evening and would highly recommend him.

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!