Chef Sandor Pinter

Chef At Home in Glasgow

I’m a highly experienced private chef with over a decade of culinary expertise, blending classical training with modern techniques to create bespoke dining experiences. I’ve had the privilege of cooking for Sir Jim Ratcliffe, Rod Stewart, Adele, and other UHNW and VVIP clients worldwide, tailoring every menu to reflect their tastes and lifestyles.

Known for my creativity, professionalism, and good sense of humour, I specialise in crafting meals that are as memorable as they are delicious — whether for intimate family dinners, glamorous events, or health-focused plans. Discreet, adaptable, and personable, I deliver not just exceptional food, but experiences that leave a lasting impression.

For me, cooking is...

Passion and life. Cooking is a way of expressing my creativity and personality.

I learned to cook at...

College and gained years of experience in different restaurants and hotels until I’ve become a private chef.

A cooking secret...

Is that I'm calm and collected. I see it as a process of creation.

My menus

Local Casual

STARTER

Choose 1 dish

Butternut squash veloute, toasted seeds, chive oil (vegetarian)

Roasted beetroot, whipped goats cheese, pine nuts, roasted peppers (vegetarian)

Caramelised onion and gruyere tartlet, baby greens (vegetarian)

Pan seared scallops, wild mushroom risotto, truffle dust

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Chicken supreme, sautéed wild mushrooms, potato puree, beurre blanc

Wild mushrooms risotto, truffle oil, Parmesan (vegetarian)

Crispy Skin Salmon with dill beurre blanc, crushed baby potatoes, and charred leeks

Baked aubergine, sautéed and minted cannelloni beans, tahini dressing (vegetarian)

DESSERT

Choose 1 dish

Apple and pear crumble

Profiterols with dark chocolate glaze

Moroccan orange cake

Chocolate mousse, salted caramel, vanilla ice cream

Fusion – EXCLUSIVE

STARTER

Choose 1 dish

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Pan seared scallops, wild mushroom risotto, truffle dust

Peach and blue cheese salad with arugula and honey-thyme vinaigrette (vegetarian)

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

FIRST COURSE

Choose 1 dish

Heirloom Tomato Carpaccio with basil oil, burrata, aged balsamic and toasted pistachio (vegetarian)

Garlic roasted mushroom bruschetta with burnt feta crumbs (vegetarian)

Creamy chorizo and garden pea rigatoni, grana padano

Wild mushrooms risotto, truffle oil, Parmesan (vegetarian)

MAIN COURSE

Choose 1 dish

Blackened Cod fillet, charred pok Choi, ginger wilted greens and aromatic rice

Seabream fillet, garlic and rosemary crashed potatoes, seafood bisque, chorizo oil

Baked aubergine, sautéed and minted cannelloni beans, tahini dressing (vegetarian)

Illet mignon, oyster mushrooms, bernaise, dauphinois potatoes

DESSERT

Choose 1 dish

Espresso ganache, berry culis

Coconut and pineapple cheesecake

Orange and bergamot sponge, whipped cream, candied orange

Caramelised apple tart, salted caramel ice cream

Fusion Gourmet

STARTER

Choose 1 dish

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

Garlic roasted mushroom bruschetta with burnt feta crumbs (vegetarian)

Peach and blue cheese salad with arugula and honey-thyme vinaigrette (vegetarian)

FIRST COURSE

Choose 1 dish

Caramelised onion and gruyere tartlet, baby greens (vegetarian)

Creamy chorizo and garden pea rigatoni, grana padano

Wild mushrooms risotto, truffle oil, Parmesan (vegetarian)

Heirloom Tomato Carpaccio with basil oil, burrata, aged balsamic and toasted pistachio (vegetarian)

MAIN COURSE

Choose 1 dish

Blackened Cod fillet, charred pok Choi, ginger wilted greens and aromatic rice

Chicken supreme, sautéed wild mushrooms, potato puree, beurre blanc

Baked aubergine, sautéed and minted cannelloni beans, tahini dressing (vegetarian)

Fillet mignon, oyster mushrooms, bernaise, dauphinois potatoes

DESSERT

Choose 1 dish

Coconut and pineapple cheesecake

Espresso ganache, berry culis

Chocolate mousse, salted caramel, vanilla ice cream

Orange and bergamot sponge, whipped cream, candied orange

Fusion Casual

STARTER

Choose 1 dish

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Garlic roasted mushroom bruschetta with burnt feta crumbs (vegetarian)

Peach and blue cheese salad with arugula and honey-thyme vinaigrette (vegetarian)

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Blackened Cod fillet, charred pok Choi, ginger wilted greens and aromatic rice

Baked aubergine, sautéed and minted cannelloni beans, tahini dressing (vegetarian)

Creamy chorizo and garden pea rigatoni, grana padano

Chicken supreme, sautéed wild mushrooms, potato puree, beurre blanc

DESSERT

Choose 1 dish

Coconut and pineapple cheesecake

Moroccan orange cake

Chocolate mousse, salted caramel, vanilla ice cream

Espresso ganache, berry culis

Seafood/Fish – EXCLUSIVE

STARTER

Choose 1 dish

Pan seared scallops, wild mushroom risotto, truffle dust

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Peach and blue cheese salad with aragula and honey-thyme vinaigrette (vegetarian)

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

FIRST COURSE

Choose 1 dish

Wild mushrooms risotto, truffle oil, Parmesan (vegetarian)

Creamy chorizo and garden pea rigatoni, grana padano

Heirloom Tomato Carpaccio with basil oil, burrata, aged balsamic and toasted pistachio (vegetarian)

Garlic roasted mushroom bruschetta with burnt feta crumbs (vegetarian)

MAIN COURSE

Choose 1 dish

Blackened Cod fillet, charred pok Choi, ginger wilted greens and aromatic rice

Seabream fillet, garlic and rosemary crashed potatoes, seafood bisque, chorizo oil

Crispy Skin Salmon with dill beurre blanc, crushed baby potatoes, and charred leeks

Seafood Linguine with garlic, white wine, chili, and parsley

DESSERT

Choose 1 dish

Espresso ganache, berry culis

Chocolate mousse, salted caramel, vanilla ice cream

Orange and bergamot sponge, whipped cream, candied orange

Caramelised apple tart, salted caramel ice cream

Seafood/Fish Gourmet

STARTER

Choose 1 dish

Pan seared scallops, wild mushroom risotto, truffle dust

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Garlic roasted mushroom bruschetta with burnt feta crumbs (vegetarian)

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

FIRST COURSE

Choose 1 dish

Wild mushrooms risotto, truffle oil, Parmesan (vegetarian)

Heirloom Tomato Carpaccio with basil oil, burrata, aged balsamic and toasted pistachio (vegetarian)

Creamy chorizo and garden pea rigatoni, grana padano

Caramelised onion and gruyere tartlet, baby greens (vegetarian)

MAIN COURSE

Choose 1 dish

Crispy Skin Salmon with dill beurre blanc, crushed baby potatoes, and charred leeks

Blackened Cod fillet, charred pok Choi, ginger wilted greens and aromatic rice

Seafood Linguine with garlic, white wine, chili, and parsley

Seabream fillet, garlic and rosemary crashed potatoes, seafood bisque, chorizo oil

DESSERT

Choose 1 dish

Chocolate mousse, salted caramel, vanilla ice cream

Espresso ganache, berry culis

Biscoff tiramisu

Coconut and pineapple cheesecake

Seafood/Fish Casual

STARTER

Choose 1 dish

Pan seared scallops, wild mushroom risotto, truffle dust

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

Roasted beetroot, whipped goats cheese, pine nuts, roasted peppers (vegetarian)

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Crispy Skin Salmon with dill beurre blanc, crushed baby potatoes, and charred leeks

Seabream fillet, garlic and rosemary crashed potatoes, seafood bisque, chorizo oil

Blackened Cod fillet, charred pok Choi, ginger wilted greens and aromatic rice

Seafood Linguine with garlic, white wine, chili, and parsley

DESSERT

Choose 1 dish

Caramelised apple tart, salted caramel ice cream

Biscoff tiramisu

Chocolate mousse, salted caramel, vanilla ice cream

Coconut and pineapple cheesecake

Mediterranean – EXCLUSIVE

STARTER

Choose 1 dish

Prawn Tartare with avocado, sesame, lime, and rosemary crisps

Greek style loaded hummus with feta, olives and cucumber, pita bread (vegetarian)

Peach and blue cheese salad with aragula and honey-thyme vinaigrette (vegetarian)

Garlic roasted mushroom bruschetta with burnt feta crumbs (vegetarian)

FIRST COURSE

Choose 1 dish

Creamy chorizo and garden pea rigatoni, grana padano

Caramelised onion and gruyere tartlet, baby greens (vegetarian)

Wild mushrooms risotto, truffle oil, Parmesan (vegetarian)

Heirloom Tomato Carpaccio with basil oil, burrata, aged balsamic and toasted pistachio (vegetarian)

MAIN COURSE

Choose 1 dish

Seafood Linguine with garlic, white wine, chili, and parsley

Chicken supreme, sautéed wild mushrooms, potato puree, beurre blanc

Baked aubergine, sautéed and minted cannelloni beans, tahini dressing (vegetarian)

Seabream fillet, garlic and rosemary crashed potatoes, seafood bisque, chorizo oil

DESSERT

Choose 1 dish

Coconut and pineapple cheesecake

Orange and bergamot sponge, whipped cream, candied orange

Chocolate mousse, salted caramel, vanilla ice cream

Espresso ganache, berry culis

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Chef Sandor Pinter

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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