Chef Cihan Erol Etlik
Personal Chef in Kirkland
Get to know me better
Cooking with a blend of passion, precision, and a relentless pursuit of excellence.
With over 15 years dedicated to mastering the culinary craft, I've had the privilege of refining my skills in renowned Michelin-starred restaurants and esteemed 5-star, 6-diamond hotels like St. Regis and Mandarin Oriental. My culinary journey has been enriched by invaluable mentorship under luminaries such as Thomas Keller of The French Laundry, Wolfgang Puck of Spago, and Jean-Georges Vongerichten. I've cultivated a deep understanding of gastronomy and an unwavering commitment to culinary excellence.
With my extensive culinary expertise and dedication to excellence, I guarantee impeccable service, meticulous cleanliness, and consistently exceptional cuisine that delights every palate.
I am creating original menus inspired by international dishes while researching my culinary trip worldwide.
Experience the luxury of having your own personal chef without the hassle of grocery shopping, cooking, plating, serving, or cleanup. Sit back, relax, and savor the culinary delights prepared exclusively for you.
Your satisfaction is my top priority, and I look forward to exceeding your expectations with every dish I serve.

More about me
For me, cooking is...
Happiness, Dedication, Patience, Practice, Perfection Focused on Details
I learned to cook at...
Culinary School, Hotels, Restaurants, and Teaching
A cooking secret...
Timing, Consistency, Cleanliness, Knives, Mise en place, Continuous research, Local and Seasonal Ingredients
My menus
Peppered Salmon with Apple-Celeriac Remoulade, Pastis and Martini Sauce
Barbecued Loin of Lamb, Roasted Beetroot-Apple Salad, Lamb-Mint Jus,
Dry Aged Beef Tenderloin, Celeriac Puree, Potato Terrine, Madeira Sauce
Passion Fruit Souffle with Mango Sorbet, Passion Fruit Compote
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Crudo of Halibut, Smoked Cream, Heritage Radishes
Black Truffle Risotto with Asparagus, Seared Maine Scallop
Loin of Halibut, Russet Potato Terrine, Roasted Maitake, Madeira Sauce
Amaretto Frangipane, Almond Cream, Cinnamon Ice-Cream
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Peppered Salmon with Apple-Celeriac Remoulade, Pastis and Martini Sauce
Baked Scallop with Strawberry Sauce Vierge
American Wagyu Tenderloin, Russet Potato Terrine, Crispy Maitake, Madeira Sauce
Passion Fruit Souffle with Mango Sorbet, Passion Fruit Compote
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Crudo of Halibut, Smoked Cream, Heritage Radishes
Yellowtail Sashimi, Lemongrass-Coconut Cream, Ikura, Puffed Rice
Cuttlefish Salad with Plum Tomatoes and Snow Peas
Molasses Cured Salmon with Pickled Beetroots, Basil Oil
Chilean Seabass Fillet, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream
Olive Oil Poached Lobster Tail, Carrot Puree, Chicken Truffle Jus, Coriander Oil
Pistachio Souffle with Mango Sorbet, Passion Fruit Compote
Mango Passion Fruit Mousse, Blancmange, Passion Fruits Jelly
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Tuna Tataki, Ponzu, Crispy Garlic, Marinated Enoki Mushrooms
Tartare of Lamb Loin, Soy-cured Egg Yolk, Kimchi and Pickled Daikon
Crab Katsu Curry, Wild Puffed Rice
Spiced Scottish Scallops with Cauliflower Puree, Cumin Veloute
Icelandic Cod Loin, Butternut Squash Veloute, Poached Apple and Almonds, Pea Shoots
American Wagyu Beef Tenderloin, Cauliflower Puree, King Oyster Mushroom, Madeira Sauce
Rhubarb, Custard and Orange Trifle
Mango and Passion Fruit Cheesecake, Mango Curd, Oat, and Honey Crumble
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Cuttlefish Salad with Plum Tomatoes and Snow Peas
Scallops with Pickled Blueberries and Lavender
Crudo of Halibut, Smoked Cream, Heritage Radishes
Cod Loin, Warm Golden Beetroots, Saffron-Orange Emulsion
Dungeness Crab and Lobster Fagottini with Sunchoke Cream
Chanterelle Mushroom Agnolotti, Chicken Truffle Jus
Amaretto Frangipane, Almond Cream, Cinnamon Ice-Cream
Mango-Passion Fruit Mousse, Blancmange, Passion Fruits Jelly
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Bluefin Tuna and Dry Aged Steak Tartare , Soy Cured Egg Yolk, Kimchi Emulsion with Taro Chips
Crudo of Halibut, Smoked Cream, Heritage Radishes
Baked Scallop with Strawberry Sauce Vierge, Kumato Tomato Essence
Escabeche of Yellowfin Tuna with Aubergine Puree, Fine Herb Salad
Loin of Lamb, Celeriac Puree , Braised Potato and Tomato jam, Port Reduction
American Wagyu Beef Tenderloin with Potato Terrine, Roasted Maitake, Madeira Sauce
Pistachio Souffle with Pistachio Gelato, Pistachio-Almond Crumble
Amedei Chocolate Tart with Hazelnut Praline, Chocolate Ganache
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Tuna Tataki, Ponzu, Crispy Garlic, Marinated Enoki Mushrooms
Oysters and Scallops, Golden Kiwi with Yuzu and Soy Dressing
Crab Katsu Curry, Wild Puffed Rice
Cuttlefish Salad with Plum Tomatoes and Snow Peas
Char Siu Icelandic Cod, Crispy Nori, Ikura, Pickled Daikon
Risotto Nero with Seared Turbot and Heirloom Tomatoes
Grand Marnier Raspberry Souffle with Raspberry Sorbet
Rhubarb, Custard and Orange Trifle
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