Private Chef Symone Abreu Symone Abreu

As a three-time Olympic culinary chef with over 17 years of experience in the United States and abroad, I bring a broad spectrum of expertise and knowledge to the table. My passion for food is evident in every dish I create, and I strive to make every meal a memorable experience. I am excited for the opportunity to work with you.

For me, cooking is...

My calling in life. The understanding of ingredients and pairings is a skill. Food is a universal language.

I learned to cook at...

I was fortunate to train with Culinary Olympian’s, Master Chef’s and become knowledgeable in this field.

A cooking secret...

Organization and preparation.

My menus

Treasures of the Sea

STARTER

Choose 1 dish

Auguachille Shrimp with Roasted Pepper sauce

Soup- Seafood Consommé with Herb Cracker

Smoked salmon and dill on Cucumber

FIRST COURSE

Choose 1 dish

Seafood Remoulade

Seared Furikake Ahi on crostini with Unagi and Sriracha Aioli

MAIN COURSE

Choose 1 dish

Seared Salmon with potato Pave Potatoes and Beurre Blanc

Shrimp and Scallop terrine with Pave Potatoes and Lemon butter sauce

DESSERT

Choose 1 dish

New York Style Cheesecake Caramel and Gram Cracker Crumble Vanilla Bean Gelato Whipped Cream and Strawberries

Red Velvet Cake, Pettit Macoron with French Vanilla ice cream

A Celebration of Nature's Bounty

STARTER

Choose 1 dish

Forest Mushroom Bruschetta: A symphony of wild mushrooms, sautéed with garlic and fresh thyme, served on toasted artisanal bread with a drizzle of truffle oil

Avocado Tempura: Creamy avocado slices, lightly battered and fried to a golden crisp, served with a zesty citrus-chili dipping sauce

FIRST COURSE

Choose 1 dish

Golden Lentil & Turmeric: A hearty and wholesome soup of golden lentils, infused with the warmth of turmeric and a hint of ginger

Velvet Tomato & Basil: A creamy, rich soup made from vine-ripened tomatoes and fresh basil, finished with a swirl of coconut cream

MAIN COURSE

Choose 1 dish

Quinoa-Stuffed Bell Peppers: Colorful bell peppers filled with a savory mix of quinoa, black beans, corn, and spices, baked to perfection and topped with a dollop of vegan sour cream

Miso-Glazed Eggplant Steak: Thick slices of eggplant, glazed with a sweet and savory miso sauce, grilled to tender perfection, and served with a side of steamed jasmine rice and Bok choy

DESSERT

Choose 1 dish

Chocolate Avocado Mousse: A decadent and surprisingly light mousse made from ripe avocados and rich dark chocolate, sweetened with a touch of maple syrup

Berry & Coconut Parfait: Layers of fresh seasonal berries, creamy coconut yogurt, and crunchy granola, creating a refreshing and delightful dessert

Four course meal

STARTER

All inclusive

Tri-colored Quinoa grain bowl Roasted Garlic hummus, Chickpeas, Carrot ribbons, Pickled Red Onions, fennel, Baby Radish, Candied Beet chips, Citrus Vinaigrette

FIRST COURSE

All inclusive

Spinach Duxelles with Crisp Spinach, shallots, Garlic, wrapped in Prosciutto

MAIN COURSE

All inclusive

Savory Herb Chicken breast Creamy Polenta with Chives and Smoked Gouda Heirloom with Basil Albufera Sauce

DESSERT

All inclusive

Dessert- Entremet with Lavender Moose, Pound Coconut Loaf with and Strawberry Julee, Strawberry Pottage, Matcha Ice Cream, Shortbread Crumble, and Caramel

Six-course meal

STARTER

All inclusive

Amuse bouche - Edamame, Goat cheese, pancetta tart

Appetizer - Bruschetta on French Crostini with balsamic glaze

Soup - Butternut squash, with crème fraîche

FIRST COURSE

Choose 1 dish

Salad - Arugula, baby spinach, Frisée, heirloom tomatoes and herb croutons with Sesame lemon dressing

Seared Furikake Ahi on crostini with Unagi and Sriracha Aioli

MAIN COURSE

Choose 1 dish

Entree - Filet Mignon, Haricot Verts, Potato mille-feuille, with Béarnaise sauce

Braised ChickenBreast, Pave Potatoes, Bordelaise with Sweet Walla-Walla Onions, Sauteed Mushrooms, and Braised Asparagus

DESSERT

All inclusive

New York Style Cheesecake Caramel and Gram Cracker Crumble Vanilla Bean Gelato Whipped Cream and Strawberries

Blood-Orange, Mango Pana Cotta Green apple Julle Strawberry dusted Tuille Coconut, Key-lime Sorbet

The First Steps of Your Culinary Adventure. Amuse and Hors D'oeuvres

STARTER

Choose 2 dishes

Amuse bouche - Edamame, Goat cheese, pancetta tart

Appetizer - Bruschetta on French Crostini with balsamic glaze

Auguachille Shrimp with Roasted Pepper sauce

Smoked salmon and dill on Cucumber

FIRST COURSE

Choose 2 dishes

Braised Steak, Onion Puree and French Toasted Bread

Feta- Stuffed Portobello with Fried Capers

Jalapeno Aranchini with Roasted Corn and Crème Fraiche

Seafood Remoulade

MAIN COURSE

Choose 2 dishes

Poached Chicken Breast with smoked Gouda Polenta, Demi glaze and roasted Brussel sprouts with bacon

Quinoa-Stuffed Bell Peppers: Colorful bell peppers filled with a savory mix of quinoa, black beans, corn, and spices, baked to perfection and topped with a dollop of vegan sour cream

Prosciutto Wrapped Roasted Loin Braised Ribs with Lamb Jus Creamy Polenta Asparagus Custard Savory Streusel Basil Tomatoes

DESSERT

Choose 2 dishes

Mini Creme Brulé

Plated Chocolate dessert

Multi- flavor Macaroons with gelato

Lemon Madeline with a Raspberry Coulee