Private Chef Christian Briner

Hello,

I am a professional freelance chef with a lifetime immersed in the culinary world, having been raised in my grandmother’s catering business and bringing over 35 years of professional experience in the industry. This early exposure instilled in me a deep respect for hospitality, hard work, and the art of feeding people well.

Throughout my career, I have worked across a wide range of environments and roles, from creating and launching independent eateries to cooking in off-grid luxury lodges, yachts, and even research vessels. I have also provided private chef services and culinary consulting, allowing me to develop a versatile and adaptable approach to every setting.

My strength lies in my ability to acclimate quickly and perform confidently in diverse and often demanding environments. Whether working in a fully equipped kitchen or a remote location, I bring consistency, creativity, and professionalism to every experience.

I am committed to delivering thoughtful, high-quality cuisine tailored to each client, ensuring that every meal is both memorable and seamlessly executed.

For me, cooking is...

For me food is the first medicine and my passion for my craft is unwavering. The holistic nutritional aspects of cooking is extremely important to me.

I learned to cook at...

I have had incredible experiences from many chefs and cooks throughout my culinary journey. Most importantly, I have always pushed myself to succeed.

A cooking secret...

There are no secrets in the kitchen, all is to be shared, the kitchen is the heart. Inspiration, knowledge and growth are the ingredients - and love!

My menus

Fuego del Nuevo Mundo: A Pan-Latin Journey

STARTER

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Hamachi Aguachile Verde White U10 wild caught Shrimp, Lime, serrano, cucumber, cilantro, avocado, crisp radish

Peruvian Tiradito Fresh Ceviche, Yellow aji, citrus, sweet potato, cancha corn

FIRST COURSE

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Charred Street Corn & Queso Fresco Lime crema, chile powder, cilantro

Empanadas de Carne Smoked beef, olives, sofrito, roasted tomato salsa

MAIN COURSE

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Mojo-Marinated Skirt Steak Grilled onions, chimichurri, crispy potatoes

Moqueca de Peixe (Brazil) Fresh Sea Bass, Coconut milk, peppers, tomato, cilantro, lime

DESSERT

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Tres Leches Cake Vanilla sponge, sweet cream, seasonal fruit

Dark Chocolate & Chile Mousse Cinnamon crema, toasted pepitas

La Terre et la Mer de Bordeaux

STARTER

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* Médaillons de foie gras poêlés, sauce demi-échalote au xérès, raisins explosifs

* Escargots en pâte feuilletée avec demi-glace de cèpes

* Fromage de chèvre et tomme de brebis

FIRST COURSE

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* Salade de frisée, pomme, noix et canard confit avec vinaigrette de la Déesse Verte

* Soupe à l'oignon française classique

* Brie cuit en croûte avec fruits et miel

MAIN COURSE

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* Steak au poivre, pommes de terre gratinées, légumes de saison et poireaux croustillants

* Truite meunière aux pistaches, céleri et ail, pommes de terre pochées au beurre et légumes de saison

DESSERT

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* Crème brûlée classique

Pâté de chocolat avec framboises et crème Chantilly

Nuevo Americano Menu

STARTER

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Cold-Smoked Cordovan Oyster Anointed with ikura and tobiko, laid upon wakame, and elegantly unified with a silky red miso-maple pressé

Buckwheat Blini Layered with kuroi ninniku spume, gingery duck tartare, white peach–foie gras coulis, and radish-chive slaw

AA New York Carpaccio Accented with tawny port and fig reduction, caramelized Belgian endive, pistachio ganache, crispy bone marrow cream, and porcini

Uni-Bound Lump Crab & Dungeness Pan-roasted with cool avocado crème, lilikoi liqueur, and a sunchoke–black sesame tuile

FIRST COURSE

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Pear, Speck, Camembert & Currants With crushed smoked hazelnuts, resting on lolla rossa and finished with a shallot-hibiscus-lime suffusion

Warm Spinach Salad With wild fungi, melted chèvre, piquant lemon curd, sunflower seeds, and oregano

Fire-Roasted Asparagus Bisque Built on reduced duck stock with sunchoke mousse and crispy air-dried sweet corn

MAIN COURSE

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Beef Short Rib Nirvana Brined, dried, and broasted, then pan-charred with pimento crust; served with shaved fennel, Moroccan cured olives, radish, tangerine, celeriac-potato purée, and lemon-tarragon demi-glace

Ponzu-Lobster-Butter Infused Alaskan Halibut Finished under a miso glaze with pearly, piquant kimchi, honeysuckle Calrose rice, and wasabi-cucumber pearls

Breast of Mallard Duck Macerated in a rich foie gras pressé, then soused; accompanied by twice-cooked purple potato pavé, salt-roasted Chioggia beet with mac and chèvre, wood duck–white peach demi, and roquette pistou

DESSERT

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Chocolate Ménage à Trois Chocolate pâte, truffle, and smoked mousse with composed garnishes

Panna Cotta Guava Cheesecake With passionfruit pressé and macadamia brittle

Crème Brûlée Mocha raspberry, matcha, lemon-honey chamomile, pumpkin spice, or classic

White Chocolate Soufflé Available by request upon seating