Private Chef Yuki Jung

My origins are from Bavaria and as a kid from the „Alpes“ – my connection to nature has always been profound and source of life energy.

After 10 years in France I moved to Berlin in 2010 which brought me finally to Veganism and I created Allyouneedisveg.de.

As a former audio-visual designer I am designing since 2015 plant-based thematic menus and food concepts for magazines, restaurants, seminaries and events. For some years now in Portugal, I have had the chance to work in restaurants and as a Private Chef for seminaries, events and yoga retreats.

I am providing colourful, easy digestible and healthy meals high in prana, which are enhancing performance during meditation, yoga practise and creative processes.

I believe the ethical & energetically quality and the positive effects of pure, plant-based, wholesome food - carefully prepared with creativity & love & joy are directly connected to our inner and outer health and well-being: Our Body, Mind & Soul!

Buddhist Chef Jeong Kwan, who I admire deeply, brings it to the point:

“With food we can share and communicate our emotions. It´s that mind-set of sharing that is really what you are eating.”

I am more than happy to design for you a tailored menu including special diets (gluten-free, sugar-free, soy-free, nut-free) and join your location also outside of Lisbon area (Cascais, Sintra, Ericeira, Alentejo, Algarve).

For me, cooking is...

a powerful tool ! “Cruelty-free” quality food can make a real change towards a better and more peaceful society.

I learned to cook at...

many places with many wonderful persons who led me to my plant-based Nutritionist diploma at Plant-Based Institute for Culinary Arts in Berlin in 2019

A cooking secret...

is a herby-fresh mediterranean-asian crossover + influences from macrobiotic & ayurvedic & gourmet raw cuisines. Specialized into vegan seafood.

My menus

Mexican Fever (100% Plant-based)

STARTER

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Rosada Welcome Drink (alcohol-free)

Red River Welcome Drink (alcohol-free)

FIRST COURSE

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Avocado tartar with cilantropesto crostini

MAIN COURSE

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Trio of pulled oystermushroom tacos on chipotle beancream, pico de gallo salsa

Trio of vegan "fish" tacos on colesalw, smokey cashew mayonaise, green salsa

Trio of vegan tacos el pastor with grilled homemade seitan, pineapple, jogurtgarlic mayonaise

DESSERT

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Chocolatemoussecake with chocolatecookiescrumble, berries

Leche caramel flan with caramel tuile, sweet orange salsa

"Margarita" lime cheesecake cake, limecoulis, fruits of the season

Tokyo blossom (100% plant-based)

STARTER

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Misosoup with silken tofu

Canapé with edamécream

Crispy dulse tofu

FIRST COURSE

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Tomato „tuna“ poke salad, sesame, ginger, spring oignons

Seaweed tempura of a choice of garden vegetables

Shiitake Walnut Panna Cotta

Pan fried Mushroom Gyoza, Teriyakisauce

Trio of sushi: tomato “tuna”, carrot “salmon”, eggplant “ale”, wasabi cream, pickled ginger

Soba Salad with Smoked eggplant "Mackerel" and Courgette

Seaweed-ginger dashi, ricepaperravoli filled with shiitake, carrots, walnuts, norichisp

MAIN COURSE

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Teriyaki skewers, sushirice, green beans

Miso glaced eggplant “nasu dengaku”, sesame, greens, pickled tsukemonoradish, sushirice

Tempura “shrimps” udon noddles, pumkin “egg”, spinach, green oignon

Tonkatsu breaded, deep-fried seitan, pickled cabbage, sushirice, sweet applesoysauce

Soba noodles, pulled oyster mushroom, cucumber, deep fried oignons

DESSERT

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Cheesecake, cherrycoulis, red fruits of the season

Matcha Spongecake, vanillabuttercream, strawberries

Puffed rice cake, rosecoconut-icecream, nage of red fruits

Selection of mochi, fruits of the season

Chocolate lava mouffin, mint-icecream, mint

Strawberry tartelette, green tea aquafaba meringue, pumpkinbrittle

God save the bacalhau (100 % plant-based)

STARTER

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Pastel "bacalhau", cilantrocream

Canapé with „tuna“ cream

Crostini with dulse seaweed tapenade

FIRST COURSE

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Oyster Mushroom "Choco" frito, limemayonaise

Peixinhos da horta of the season, coconutbaconflakes

Broccoli in "Bulhao pato" style on cilantrotagliatelle, cashewparmesan

Courgette "Pataniscas", tomato malandrinho rice

No fish quenelle, caldeirada do mar

Eggplant ceviche, lime, garlic, cilantro

MAIN COURSE

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Oven "Bacalhau" with cream & very espiritual, glazed Carrots and sautéed greens of the season

"Bacalhau a lagareiro" sautéed seaweed-tofu, crunchy almond-broccoli, gratin dauphinois, glazed olives

Moqueca baiana creamy bell pepper – dulse seaweed coconutcurry, lemon-cilantro rice, coconutbacon

Fried celeriac nori „Goujons Filetes“, seaweed tomatorice, sautéed greens of the season, parsley

Sauteed oystermushrooms „scallops“ on celeriacpuree, greens of the day, lemony cilantro whitewinesauce

DESSERT

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Chocolate lava mouffin, amaretto-icecream, poche pears

Mini Bolas de Berlim filled with Vanilla-Tonka cream, spiced ganache

Pastel de nata icecream millefeuille tarte, caramel

Creme caramel tartelette, thyme aquafaba meringue, raspberries

Orange Crème brûlée, blueberries

Bolo Napoleao puff pastry filled with vanillabutter cream, strawberries

One night in Bangkok (100% plant-based)

STARTER

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Avocadolimecream canapé

Ricecrostini with glaced 5 spice tempeh

FIRST COURSE

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Rainbow Summerrolls, raw vegies of the season, seitan „duck“, 5 spice plumbsauce

Spicy sautéed asparagus in waterspinach style, lime, sweet soysauce, coconutbacon

Hot green Papayasalad, crispy dulse, sweet soysauce

Raw courgette zoodles Pad Thai, scrumbled „eggs“, peanuts, tangy tamarind sauce

MAIN COURSE

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Green coconut curry, keffir lime leaf, vegetables of the season, spicy tofumedallion, sprouds, basmati

Marinated Seitan Saté skewers, flavoured with Lemongrass, Galangal, Keffir Limeleaf, peanutmangosauce, cucumber - mint ricetagliatelle

Seitan lemongrass nuggets, 5 spice redbell pepper, sesame basmati, mango salsa, cilantro

Massamancream Curry, oven braised pumpking, coconutbacon, basmati

Pulled Jackfruit Thai Miniburger, keffir limeleaf, spiced salad, smoky pumkin sauce

DESSERT

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Fried Banana, coconut-icecream, coconutcrisp

Keffirlime tartelette, basil aquafaba meringue, raspberries

Millefeuille with limebuttercream, strawberries, mint

Coconut-Lemongrass Creme brulée, Mangosalsa

Stickyicepudding, Mangochilisorbet, Sesamebrittle

Greencardamosponge, gingermangolassy Icecream

Chocolate triffle, mintbutter cream, fruit of the season

Fuel for the soul - Healthy Yogimenu (100%plant-based)

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Babaganoush, walnuts, parsleypesto, pomegranate, chickpeacracker

Peamousse canapé, mintpesto, raspberries

Smoked paprika hummus, braised red bell pepper, flaxseed cracker

FIRST COURSE

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Appa Hoppers coconutcrêpe, raw carrot-raisin masala salad, yogurtmintsauce

Carrot-ginger soup, coconutcream, spicy pumpkinbrittle

Trio of pink maki: glazed tempeh, scrumbled tofu, shiitake, sweet soysauce

Tandoori cauliflower pakora, ananas-chutney

Smoky broccoli salad, sesame, soysauce, coconutbacon, papadum

MAIN COURSE

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Tandoori Tofu skewers on turmeric cashewpilaf, blanched red oignons, salad of the season, mintsauce

Raw zuchini lasagne, cashewcheesesauce, basilpumpkinpesto, caramelized cherrytomato, parmesan tuile

Red bell pepper shakshuka, pumpkin "eggs", greens of the season, garlic naan

"Butter" tofu tomatocreamcurry, roasted chickpeas, cilantropesto, cashewbrittle, spinachroti

DESSERT

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Raw chocolate mousse tarte, goji coulis, chia-orange tuiles

Raw carrot cake, cashewcream-vanilla frosting, caramalized carrots

Chai spice panna cotta, cardamom-mangocoulis

Apple tatin, rosemary icecream, almondbrittle

Iced raw raspberry-rose-mint cream on buckwheatbrittle

Blueberry icecream, bananabread, bananachips

Raw pastel de nata tartelette, caramel, strawberries

Dolce Vita (100 % plant-based)

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Canapé with dulse seaweed tapenade

FIRST COURSE

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Celeriac carpaccio with chickpeacream and capers in vitello tonnato style

Beetroot Ravioli filled with basilricotta, pumkinpesto, orangesauce

Rosemary freshcheese, maplesirup, tamariwalnuts and beetroot

Avocado tartar with rocketpesto crostini

Crostini of faux gras mushroom paté, apple chutney

Craved carrot lox, green vegetable of the season, rose pepper

Homemade marbled ravioli filled with basil-lemon ricotta, sage-garlicsauce, spicy tomatodrops

MAIN COURSE

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Gnocchi verde, pumkin pesto, cashewparmesan, rocket salad, orange-misovinaigrette

Baked seaweedtofu, crispy norisheet on potatoshiitakécream, glazed carrots, redwinesauce, parsley

Saltimbocca of smoked Tofumedallions, sage on polenta, fennel, whitewinesauce

Raw Zuchini Lasagne, Cashewcheesesauce, Basilpesto, Roasted cherrytomate, Parmesan Tuile

Sauteed oystermushrooms „scallops“ on celeriacpuree, greens of the day, lemony cilantro whitewinesauce

DESSERT

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Rosemary Panna Cotta, saisonal coulis of fruits, pumpkinseed brittle

Tartelette lemon-basil, aquafaba rose meringue, strawberries

Chocolatemoussecake, crispy almond orange tuiles

Chocolate lava mouffin, amaretto-icecream, poche pears

Tonka icecream on basilsponge, almond-cinnamon brittle, raspberries

Tiramisu mousse cake, aquafaba coffee meringue, hazelnut brittle, fruit of the day

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Chef Yuki Jung

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For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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