Private Chef Nigel Tristan Jallorina

I am a young professional chef with decent experience in a professional kitchen I found that my passion is in the hospitality industry and there is no other place I can do better. My First culinary journey started at Le Cordon Bleu Dusit Culinary School Dusit Thani Bangkok, Thailand and after Graduating Diplom De Cuisine (Diploma in Classic French Cuisine) I then studied Authentic Thai Cuisine. After finishing my studies

I went back home to the Philippines to work for Eon Centennial Resort/Hotels where I was Commissary Team Leader. I am currently, practicing the world of molecular gastronomy and exotic flavor pairing, and Progressive cuisine. I take dietary requirements seriously and the satisfaction of my guests fuels my passion!

I do private bookings based on your preferences, Dietary requirements, and ethnic cultural requests.

It can be a full set menu with beverages either cocktails, mocktails, and wine pairing.

My guests have the freedom to choose and have the flexibility for an amazing and memorable dinning experience.

For me, cooking is...

Cooking is human nature. But cooking fine food is another level. It has been my passion since I was young. Now is the time to show and prove it!

I learned to cook at...

My first Culinary Education was from Le Cordon Bleu Culinary School Dusit Thani Bangkok, Thailand. French (Diplome De Cuisine)

A role model in the kitchen is...

Firstly, my mother who is a fantastic Chef, and the rest of my family who are also chefs.

A cooking secret...

Discipline and Perfection.

My menus

Mexico

FIRST COURSE

Traditional Mexican Tortilla Soup

Guacamole and Chips, Chicharron Crumble

Mexican Street Corn, Cotija Cheese, Ancho-Chile Powder, Sour Cream

Grilled Chicken Quesadillas, Peppers, Queso Fresco

Shrimp Ceviche, Pineapple Reduction, Cilantro, Tajin

Crispy Brussel Sprouts, Butternut Squash, Cotija, Jalapeno Vinaigrette

MAIN COURSE

Sauteed Striped Bass, Grilled Avocado, Smoked Tomatillo Sauce, Butter Potatoes

Grilled Fish Fillet ( Garlic Sauce / Achiote Glaze / Pibil)

Slow-Braised Pork with Cilantro, White Onion, Grilled Pineapple, Corn Tortillas

Enchilada, Corn Tortillas Filled with Chicken Tinga and Topped with Salsa Pasilla de Oaxaca, Salsa Verde, Queso Fresco and Crema

Adobo Rubbed Strip Steak, Charred Green Onions, Ancho-Bone Marrow Butter, Papas Bravas

DESSERT

Rice Pudding

Three Milks Cake

Mediterraneo

FIRST COURSE

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

MAIN COURSE

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

DESSERT

Almond and Pistachio Baklava

Espresso Crème Brûlée

Italia

FIRST COURSE

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

MAIN COURSE

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

DESSERT

Chef's Tiramisú

Limoncello Panna Cotta

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My calendar

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Chef Nigel Tristan's reviews

5

•

2 services

Thanks very much. The evening exceeded our expectations, food was stunning, well explained and a amazing experience. Will definitely do again

Chef Nigel did an amazing job keeping in touch and promptly replied to my messages. He tailored the menu to meet dietary requirements and also changed the cuisine to Thai fusion in honor of the chief guest’s preferences. Will highly recommended him for your personal experience.