Chef Ben Williams

Private Chef In Chicago

Originally from the UK, I started as a dishwasher at the age of 17 and instantly fell in love with cooking. Over the next two decades I worked in some of the finest kitchens in Britain and France, including the 2 Michelin Star Le Champignon Sauvage in Cheltenham, and Le Table Des Trois Chevaliers in the South of France - ascending to the rank of Executive Chef of The Wildflower in Swansea. I love to cook in a modern European style, with the freedom to take influences from all kinds of Global cuisine.

After so many years in Restaurant kitchens, my passion now is to bring that same high end experience into your home, with none of the fuss and formality, and a lot more fun! I also work as a teacher at Chicago’s biggest culinary school, where I love sharing my knowledge and enthusiasm with our guests, and I look forward to sharing it with you too! Cheers!

For me, cooking is...

My passion and life's work.

I learned to cook at...

Some of the best restaurants in Britain and France over nearly twenty years.

A cooking secret...

Just care and attention and balance.

My menus

Summer Dinner Menu 23

STARTER

All inclusive

Canapé - Rillette of Poached and Smoked Salmon on Crostini

Canapé - Parmesan & Gruyere Gougère

Canapé - Chorizo & Manchego Croquette with truffle aioli

FIRST COURSE

Choose 1 dish

Tuna Tartare, Pickled Pear, Radish, Salmon Ikura, Sesame Cracker

Salad of Truffled Burrata, Eggplant Caponata, Confit Tomato, Basil, Toasted Baguette

Seared Scallop, Carrot & Coconut Curry, Apple, Mint & Jalapeno Salsa

Seared Shrimp, Thai Salad of Shaved Kohlrabi & Fennel, Som Tum Dressing

MAIN COURSE

Choose 1 dish

Filet Mignon, Herb-Crusted Dauphinoise Potato, Mushroom & Prosciutto Duxelle en croute, Red Wine Jus

Fresh Gnocchi, Ragu of Spring Vegetables, Basil and Parmesan

Duck Breast, Confit Leg Bao, Bok Choy, Mandarin Jus

DESSERT

Choose 1 dish

Roast Pineapple Tarte Tatin with Coconut Ice Cream

Crème brûlée, Fresh Strawberries, Strawberry Sorbet

Hazelnut Praline Mousse Eclair, Salted Caramel, Cacao Nib, Coffee/Chocolate Sorbet

Winter Dinner Menu

STARTER

All inclusive

Canapé - Rillette of Poached and Smoked Salmon on Crostini

Canapé - Parmesan & Gruyere Gougère

Canapé - Chorizo & Manchego Croquette with smoked garlic aioli

FIRST COURSE

Choose 1 dish

Tuna Tartare, Pickled Pear, Radish, Salmon Ikura, Sesame Cracker

Leek & Potato Soup, Garlic Crouton, Parsley, Creme Fraiche

Salad of Truffled Burrata, Eggplant Caponata, Confit Tomato, Basil, Toasted Baguette

Raviolo of Confit Duck, Sautéed Brussels, Bacon and Celery Root

Maple & Sherry Glazed Pork Belly, Butternut Squash, Green Apple, Pumpkin Seed

Garlic Butter Seared Shrimp, Spanish Chorizo, Fennel, Cherry Tomato & Red Pepper Ragu

MAIN COURSE

Choose 1 dish

Fresh Pappardelle with Ragu of Wild Mushroom, Parmesan and Basil

Filet Mignon, Herb-Crusted Dauphinoise Potato, Wild Mushroom, Roast Shallot, Red Wine Jus

DESSERT

Choose 1 dish

Hazelnut Praline Mousse, Milk Chocolate, Salted Caramel and Coffee/Chocolate Sorbet

Roast Pineapple Tarte Tatin with Coconut Sorbet

Vegetarian Dinner Menu

STARTER

All inclusive

Canapé - Parmesan & Gruyere Gougère

FIRST COURSE

All inclusive

Butternut Squash Soup, Green Apple and Toasted Pumpkin Seed

Truffled Burrata, Eggplant Caponata, Confit Tomato, Basil, Toasted Baguette

MAIN COURSE

All inclusive

Wild Mushroom Tarte Tatin, Glazed Carrot, Roast Shallot, Peppercorn Sauce

DESSERT

All inclusive

Hazelnut Praline Mousse, Milk Chocolate, Salted Caramel and Coffee/Chocolate Sorbet

Fall Dinner Menu 2

STARTER

All inclusive

Canapé - Rillette of Poached and Smoked Salmon on Crostini

Canapé - Parmesan & Gruyere Gougère

FIRST COURSE

All inclusive

Tuna Tartare, Pickled Pear, Radish, Salmon Ikura, Sesame Cracker

Truffled Burrata, Eggplant Caponata, Confit Tomato, Basil, Toasted Baguette

MAIN COURSE

All inclusive

Filet Mignon, Roast Garlic and Chive Potato Puree, Wild Mushroom, Roast Shallot, Red Wine Jus

DESSERT

All inclusive

Roast Pineapple Tarte Tatin with Coconut Ice Cream

Hazelnut Praline Mousse, Milk Chocolate, Caramel and Coffee/chocolate Sorbet

Summer Dinner Menu

STARTER

All inclusive

Canapé - Rillette of Poached and Smoked Salmon on Crostini

Truffled Burrata, Heirloom Tomato, Basil, Arugula, Toasted Baguette

Canapé - Parmesan and Gruyere Gougère

FIRST COURSE

Choose 1 dish

Pan Roast Branzino, Shaved Fennel Salad and Sauce Vierge

Seared Shrimp, Spanish Chorizo, Roast Tomato and Red Pepper Fondue

Tartare of Citrus-cured Salmon, Salad of Apple, Radish, Beet and Wasabi Emulsion

MAIN COURSE

Choose 1 dish

Filet Mignon, Roast Garlic and Chive Potato Puree, Wild Mushroom, Glazed Carrot, Red Wine Jus

Roast Chicken Breast and Ballotine of Leg, Dauphinoise Potato, Asparagus, Snap Pea & Mustard Peppercorn Sauce

Ribeye of Lamb, Kalamata and Herb Crushed New Potato, Roast Fennel, Salsa Verde

DESSERT

Choose 1 dish

Roast Pineapple Tarte Tatin with Coconut Ice Cream

Hazelnut Praline Mousse, Milk Chocolate, Caramel and Mocha Sorbet

Classic Creme Brulee

Yuzu Citrus Pot De Crème with Passion Fruit Sorbet

Modern European

STARTER

All inclusive

Truffled Burrata, Roast Cherry Tomato & Eggplant, Basil, Arugula, Toasted Garlic Baguette

(Included) Amuse Bouche - Rillette of Poached and Smoked Salmon on Crostini

FIRST COURSE

Choose 1 dish

Pan Roast Branzino, Shaved Fennel Salad and Salsa Verde

Seared Shrimp, Butternut Squash, Green Apple and Toasted Pumpkin Seed

Slow Cooked Pork Belly, Celery root, Radicchio, Puy Lentil & Bacon, Sherry Vinaigrette

MAIN COURSE

Choose 1 dish

Chilean Sea Bass, Kalamata and Herb Crushed New Potato, Roast Fennel, Sauce Vierge

Roast Duck Breast & Confit Leg, Squash, Coconut, Bok Choy, Port Jus

Filet Mignon, Wild Mushroom, Roast Shallot, Glazed Carrot, Pomme Puree, Red Wine Jus

DESSERT

Choose 1 dish

Citrus Tart with Blood Orange Sorbet, Whipped Cream and Meringue Crumble

Hazelnut Praline Mousse, Milk Chocolate, Salted Caramel and Mocha Sorbet

Roast Pineapple Tarte Tatin with Coconut Ice Cream

Crème brûlée

March 2022

STARTER

All inclusive

Amuse Bouche - Rillette of Poached and Smoked Salmon on Crostini

Truffled Burrata, Roast Cherry Tomato & Eggplant, Basil, Arugula, Toasted Garlic Baguette

Potato-Leek Soup with Crème Fraîche, Parsley & Garlic Croutons

FIRST COURSE

All inclusive

Pan Roast Branzino, Shaved Fennel Salad and Salsa Verde

Seared Shrimp, Butternut Squash, Green Apple and Toasted Pumpkin Seed

Slow Cooked Pork Belly, Celeriac, Radicchio, Puy Lentil & Bacon, Sherry Vinaigrette

MAIN COURSE

All inclusive

Chilean Sea Bass, Kalamata and Herb Crushed New Potato, Roast Fennel, Sauce Vierge

Roast Duck Breast & Confit Leg, Squash, Coconut, Bok Choy, Port Jus

Filet Mignon, Wild Mushroom, Roast Shallot, Glazed Carrot, Pomme Puree, Red Wine Jus

DESSERT

All inclusive

Citrus Tart with Blood Orange Sorbet, Whipped Cream and Meringue Crumble

Hazelnut Praline Mousse, Milk Chocolate, Salted Caramel and Mocha Sorbet

Roast Pineapple Tarte Tatin with Coconut Ice Cream

Valentines Day Menu

STARTER

All inclusive

Truffled Burrata, Roast Cherry Tomato, Basil, Arugula, Toasted Garlic Baguette

Tuna Carpaccio, Olive Oil, Pine Nut, Kale, Meyer Lemon

Amuse Bouche (included) - Rillette of Poached and Smoked Salmon on Crostini, Gruyere and Parmesan Gougère

FIRST COURSE

Choose 1 dish

Pan Roast Branzino, Smoked Bacon and Leek Fondue, Cavatelli Pasta

Seared Shrimp, Basil, Hand Rolled Farfalle, Puttanesca Sauce

MAIN COURSE

Choose 1 dish

Filet Mignon, Roast Garlic and Chive Pomme Puree, King Oyster Mushroom, Roast Broccolini and a Red Wine Jus

Chilean Sea Bass, Kalamata and Herb Crushed New Potato, Roast Fennel, Sauce Vierge

Roast Duck Breast and Confit Leg, Butternut Squash, Green Apple and Toasted Pumpkin Seed, Port Jus

DESSERT

Choose 1 dish

Citrus Tart with Blood Orange Sorbet, Whipped Cream and Meringue Crumble

Hazelnut Praline Mousse, Milk Chocolate, Salted Caramel and Mocha Sorbet

Roast Pineapple Tarte Tatin with Coconut Ice Cream

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Chef Ben's reviews

4.92

•

7 services

Chef Ben was fantastic. The food was incredible, the plating was beautiful and he was out the door without any cleanup to do afterwards. Would highly recommend Chef Ben!

Chef Ben was amazing! The food was incredibly flavorful, well seasoned and delicious. It was beautifully presented, and he was very easy to work with regarding menu selection and modifications. He is a lovely person to have in your home kitchen, and we would definitely use him again. All of my guests, who eat out at nice restaurants often, also were extremely positive about the quality and presentation of the food. Plus, when he left the kitchen was spotless.

I can't say enough good things about our experience with Chef Ben! Starting with the menu, he catered to our every need and request from the start. He was very easy to work with in the days leading up to our event and always responded to my messages in a timely manner. On the day of, he arrived on time and graciously adapted to new dinner timeline at the last minute when a few of our guests were late due to flight delays. Each and every dish was perfectly prepared and visually beautiful. All of our guests raved about the meal and overall experience days after. It's worth mentioning all of our guests work in the beef importing industry and everyone agreed Ben's filet was one of the best, if not the best, filets they had ever been served. His crispy edged pork belly was another favorite dish that was off the charts! Another major perk of the experience was that Ben left the kitchen absolutely spotless. You would have never known a 5 course meal had just been prepared and served out of the same kitchen. Overall, Ben was a delight to work with and his dishes speak volumes for themselves. As a host, it was amazing to be able to just sit back, relax and enjoy our company while Ben handled everything in the kitchen. We look forward to having him back again the next time we host a dinner party!

We thoroughly enjoyed our dinner prepared by Chef Ben Williams. Each dish was delicious and beautifully presented. We had a lot of fun trying to identify the special something in each dish that made it so flavorful. I'm especially picky about how my scallops and filet are prepared, and I was beyond happy with both. He has both our thanks and our recommendation.