Chef Jeff Hurst
Private Chef In Meguro City

I am a professional chef with over 30 years of experience. I am from San Fransisco, California but I have been living and working in Japan for 17 years. I love cooking all kinds of food especially using the freshest local ingredients. I am very passionate about my cuisine. I love to use lots of seafood and vegetables in a very healthy style, but I do also like to use a little butter and cream to add accents of richness to some of my dishes.

More about me
For me, cooking is...
My life and my true identity.
I learned to cook at...
Santa Barbara Culinay Arts programe and from all of the fantastic chefs who have taught me over the years.
A role model in the kitchen is...
Jeremiah Tower because he created the California Cuisine.
A cooking secret...
Accenting the true flavors of the food and keeping the original integrity of great ingredients.
My menus
Sea Scallops Carpaccio with Citrus Sauce, Celery, Coconut and Fresh Herbs
Tuna Carpaccio with Kalamata Olive Aioli and Avocado
Roasted Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette
Green Tomato Gazpacho with Mini-Shrimp Tostadas
Chilli-Pressed Watermelon, Quinoa & Feta Salad with a Lemon Vinaigrette, Toasted Corn
White Fish, Yellow Curry Sauce, Spiced Butternut Squash, Roasted Peanuts, Brown Rice and Cucumber Relish
Orzo with Moroccan Spiced Shrimp, Feta, Cherry Tomatoes and Spinach
Chicken Shawarma Hummus Bowl, Grilled Vegetables and Citrus Slaw
Roasted Beef Tenderloin with Creamy Quinoa Risotto and Brussels Sprouts Chips
Coconut Rice Pudding with Ginger Infused Pears
Seasonal Fresh Fruit with Whipped Goat Yogurt and Caramel Crumble
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Spanish-Style Garlic Shrimp, Tomato Toast, Wiltered Kale with Golden Raisins
Mussels Dijonnaise, Shoestring Fries, Parsley Sauce
Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers
Creamy Polenta, Wild Mushroom Ragú, Gorgonzola, Herb Oil
Hot Grill Octopus, Chickpea Puree, Basque Country Salsa
Beefsteak Tomato and Burrata Salad with Olive Streusel
Seared Mediterranean Sea Bass, Navy Bean Stew cooked with Tomato, Raki, and fennel
Lemon and Rosemary Roasted Chicken, Shallot-Morel-Demi Sauce, Creamy Potato Puree
Wood Grilled Branzino with Manzanilla Olive and Preserved Meyer Lemon Salsa
Roasted Lamb Chops, Goat Cheese Polenta, Braised Vegetables, and Mint Yogurt
Grilled Tenderloin, Sweet Onion, Farro Salad Bone, Parmesan Cheese Shavings
Almond and Pistachio Baklava
Espresso Crème Brûlée
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White Fish Carpaccio, Rosemary Oil & Orange Zest, Crumbled Pistachio
Crudo Beef with Calabrian Chili, Ricotta Salata, Oregano, and Black Olive Aïoli
Cacio e Pepe, Choice of Handmade Pasta with an Intense Pepper Sauce
Burrata with Dates Pesto, Lemony Fennel Salad , Grilled Crostini
Little Gem Salad with Sieved Egg, Bacon Vinaigrette, Herbed Breadcrumbs
Sardinian Fregola with Clams, Fennel, Tomato, Fresh Herbs
Duck with Porcini Risotto, with Pistachios
Thyme and Garlic Roasted Chicken , Antipasti of Summer Vegetables, Toasted Pine Nuts
Grilled and Sliced, Rib-eye in a Brandy & Green Peppercorn Sauce, Fries
White Fish, Pescatore Sauce, Roasted Artichockes and Salsa Verde
Roman Style Porchetta, Almond Milk Roasted Root Vegetables, Caramelized Shallots, Fresh Salad
Chef's Tiramisú
Limoncello Panna Cotta
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