Born and raised in the South, I have always been in and around the kitchen. Initially from South Florida I learned about Spanish and Caribbean cuisine from a very young age, but after relocating to Georgia my southern roots started to take place.

My professional culinary career began catering for weddings and events all over the country. After catering for Avengers: Infinity War and Avengers: Endgame, I decided to head West and attend culinary school. After graduating top of my class from International Culinary Center of California, with a degree in French cuisine with an emphasis on farm to table, I went on to intern at Michelin Starred Protégé of Palo Alto.

I then went on to work for many different restaurants honing my skills in Italian, Korean, & Japanese cuisine as well as bread, pastry, and chocolate making. Since, I have moved into private cheffing and spend my time catering, teaching cooking lessons, and making weekly meals for my clients.

I have found that as a private chef, I have gained the ability to travel the world and constantly learn and grow. My story shines in each dish as you can taste how my travels and experiences have melded into my own unique style.

For me, cooking is...

The way that I communicate my story. Food connects us all and helps to share where we have come from and all the things we have learned along the way.

I learned to cook at...

International Culinary Center and I have learned various cuisines from the restaurants I have worked in throughout the years.

A cooking secret...

Sourcing local foods when the are in their peak season is such an important part of getting the best flavors out of each ingredient.

My menus

French indulgence

STARTER

All inclusive

Melon and cucumber gaspacho, Basil, Melon granita

FIRST COURSE

All inclusive

Heirloom tomato, Straciatella, Seasonal greens, Hazelnut

MAIN COURSE

Choose 2 dishes

Seared beef, Pommes puree, Charred leek, Roasted mushrooms

Confit duck breast, Duck fat sauteed white eggplant, Orange bigarade sauce

DESSERT

All inclusive

Yuzu curd Bavarian cream, Seasonal fruit, Shortbread crisp

Los Angeles fusion

STARTER

All inclusive

Seared A5 wagyu, Crispy rice, Charred leek, Brown butter ponzu

FIRST COURSE

All inclusive

Mixed green salad, Seasonal pickled fruit, Herb and yuzu vinaigrette

MAIN COURSE

Choose 1 dish

Brown butter poached crab, Nuoc cham, Handmade pasta

Slow cooked lamb belly, Za'atar herb vinaigrette, Labneh

DESSERT

All inclusive

Butterscotch budino, Espresso shortbread, Chai whipped cream

Southern comfort

STARTER

All inclusive

"Chicken and dumplings" Slow roasted chicken, Creamy chicken broth, and Ricotta gnudi

FIRST COURSE

All inclusive

Smokey seared shrimp, Cheese herb grits, Sauteed seasonal vegetables

MAIN COURSE

All inclusive

24 hour brined fried chicken, Pommes puree, Braised greens

DESSERT

All inclusive

Dark chocolate espresso brownie, Gelato, Berries

A Night in Puerto Rico

STARTER

All inclusive

Fried Tostones with Mojo De Ajo Sauce

FIRST COURSE

All inclusive

Steamed Yucca Pasteles with Stewed Chicken and Pique Sauce

MAIN COURSE

All inclusive

Slow Roasted Pernil with Cilantro Rice, Stewed Black Beans, and Pickled Onions

DESSERT

All inclusive

Tres Leches Cake with Seasonal Fresh Fruit

Chef Kristiana's reviews

4.17

•

2 services

Chef Kristiana arrived at the arranged time and prepared a meal for 4 persons. The menu was proposed by the Chef, who accepted some changes without any problems. The food was prepared deliciously and presented in style. She left the kitchen as encountered and all the guests enjoyed the meal and the presentation. I can only recommend Chef Kristiana.