Chef Adriano Costa
Private Chef In Los AngelesI'm a personal chef working clients in the Hollywood, Beverly Hills and Los Angeles Nashville TN, Miami Florida, New York & Pennsylvania. I've been working in restaurants since I graduated culinary school in 1997. My style is Italain cuisine with world ingredients influenced by technical modernism and classic techniques. I will cater to your needs and create a memorable meal you won't forget.
More about me
For me, cooking is...
Cooking is a passion a art and a necessity I am an artist and nurisher.
I learned to cook at...
I learned to cook after High school.
A cooking secret...
My secrets in the kitchen are my secret.
My menus
Roasted Beet Salad /Cherry tomatoes, orange segments, cancha, choclo, feta cheese mousse, fresh mint & lime-aji amarillo vinaigrette
Seared Tuna Salad/ Sliced Ahi tuna, spring mix, cherry tomato, apples, cucumber, olives, sliced poached e
Cebiche Nikkei /Sushi grade Ahi tuna with Nikkei leche de tigre (soy sauce, rice vinegar, ginger, rocoto pisco, sesame oil), red onions, green apples & crispy wonton
Cebiche Pescado/ Fresh fish of the day, aji rocoto leche de tigre
Pulpo a la Parilla/ (twice cooked) Grilled Mediterranean octopus, purple mashed potatoes, salsa fusion and salsa criolla
Chuletitas de Cordero/ Grilled grass-fed New Zealand lamb chops with potato gratin, and chimichurri Ocopa
Rey Salmon a la parrilla /Grilled King salmon with fresh corn, diced asparagus, heirloom cherry tomatoes, and mint in an aji amarillo-citrus creamy sauce
Lomo Saltado /Stir-fried beef tenderloin, with onions, tomatoes, soy sauce & pisco, with fries, and Jasmine rice
Caramel Flan
Vanilla Bean Panna Cotta/ Passion fruit reduction
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SEASONAL SALAD Roquefort blue cheese, arugula, Friese, candied pecans, sherry thyme vinaigrette, celery root remoulade
BURRATA pistou,Heirloom tomatoes, walnut vinaigrette, candied walnut
HAMACHI CRUDO blood orange, piquillo, cilantro ,
STEAK TARTARE chermoula, herbs, Potato Chips, pink peppercorn & burnt onion, pecans,
E PIRI-PIRI SHRIMP black tiger shrimp, garlic, flatbread, shiitake mushrooms,
BLACK MUSSELS Chorizo curry broth, crispy chickpeas
GRILLED PORTUGUESE OCTOPUS pork chorico, garlic aioli, chervil, panisse, citrus puree, smoked sabayon, pickled mustard seed
16 OZ. PRIME RIBEYE STEAK pommes, mushroom fricassee, spinach, bordelaise
HERB CRUSTED RACK OF LAMB sauce diable, sundried tomato pesto, grape gastrique, purslane 5
FILET MIGNON truffled celery root aligot, shimeji, green peppercorn foyot, mustard frills
SEARED SEABASS capers & yellow raisin purée, chervil oil, almonds, cauliflower purée
KING SALMON suquet, saffron potato, lemon aioli,
PORCINI PAPPARDELLE crème fraiche, crispy shallot, sugar snap peas,
Crème Brule Chantilly whipped Cream Farmers market fruit
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Insalata alla griglia // Grilled Kale /Endives / Parmesan
TONNARELLI CACIO E PEPE// Black pepper & Pecorino Romano
ORECCHIETTE // Sicilia Sausage, Broccoli Rapini,
PAPPARDELLE// Bolognese
BRANZINO ALLA BRACE// whole grilled sea bass, insalata di limone, castelvetrano olives & myer lemon
TAGLIATA DI MANZO // prime ribeye cap, patate fritte, wild arugula & parmigiano reggiano
Creme Brulee
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LIVE OYSTER// PONZU / YUZU
LIVE OYSTER TOSAZU// TOSAZU SAUCE/ GREEN APPLE
LIVE OYSTER// IKURA / CHIVES / WAKAME
AMERICAN WAGYU BAVETTE// PAVE POTATO, ROASTED SHISHITO ,MAITAKE MUSHROOM, & BORDELAISE
BUTTER BASTED SCALLOPS// YUZU KOSHU BUTTER
COD // POACHED IN BEEF FAT / WILTED GREENS /VERMOUTH VELOUTE
YUZU PANNA COTTA // FRESH FRUIT / POP ROCKS / CARAMEL / COCONUT SORBETTO
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HEIRLOOM TOMATO SALAD// KALAMATA OLIVE & FRESH HERBS
BURRATA & FIGS BLACK MISSION & TIGER FIGS, PICKLED KUMQUATS & SOURDOUGH CRISP
Greek Salad... Tomato with olive tapenade, pickled cucumber and feta cream
Charcuterie Board / 3 Meats / 2 Cheese / Olives / French Bread
CAVATELLI & FENNEL SAUSAGE// SHISHITO PEPPER, PECORINO ROMANO & PARMESAN
SPANISH OCTOPUS & CHORIZO // FARRO, OLIVES, PICKLED, PIMENTON AIOLI & MOLLICA
Pasta with Greek Yogurt Garlic & Herbs
FILET MIGNON// BEETROOT MASHED POTATOES, CRSPY ONION, PORT & BLUEBERRIES
PAN ROASTED COD// RICE, LOCAL SQUASHES, FENNEL, BUTTERFLY PEA
SPICED DUCK BREAST// POLENTA, GRILLED ESCAROLE, ROASTED CIPPOLINI ONION, CHERRY, CASTELVELTRANO OLIVE, ORANGE, ALMOND
AMERICAN WAGYU BAVETTE// PAVE POTATO, ROASTED SHISHITO, JAPANESE MUSHROOM, & BORDELAISE
Harissa Salmon , white bean and lemon puree, Forbidden Rice
Creme Brulee
Fresh farmers market fruit, Chantilly cream
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Oysters on the half- Green Apple Mingnonette
Yellow Tail Crudo - Hamachi /Yuzu / Red Peppers / Avocado Crema
Beetroot Napolitano - Beetroot Ricotta / Port
Crispy Pork Belly - Carrots / Hazelnuts
Wagyu & Caviar - Wagyu / Kaluga Caviar/ Shimeji Mushrooms/ Toast
Fennel Salmon - Celleraic Puree
Creme brule
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Tuna & Beef Tartare - Dashi Soy / Kaluga Caviar / Kimchee
Yellow Tail Crudo - Hamachi /Yuzu / Red Peppers / Avocado Crema
Maple Pumpkin Salad - Butternut Squash/ Arugula / Pumpkin Seeds / Pumpkin Dressing
Fire Roasted Marinara - Fire Roasted San Marzano Tomatoes/ Garlic / Basil
Soba Noodle Pesto - Walnut , Broccoli Pesto / Ricotta
Pan Roasted Cod - Artichoke Burnt Onion Cream
Filet Mignon Cauli Mash - Blueberry Port Reduction / Cauliflower Mashed
Creme Brulee
Port Soaked Pear Cannoli
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