Chef Cihan Erol Etlik
Personal Chef In KirklandI am a professional chef who has been cooking for 15+ years. I worked in several Michelin-star restaurants and 5 star-6 diamond Hotels (St Regis-Mandarin Oriental)
Worked under Thomas Keller at The French Laundry, Wolfgang Puck at Spago, and Jean George Vongerichten.
With my culinary knowledge and practices, I offer excellent service, cleanliness, and exceptional food.
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 by Chef Cihan Erol Etlik. 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
Cured Yellowfin Tuna, Carrot Escabeche, Eggplant Puree, Fine Herbs
Sashimi of Hamachi, Thai Coconut Lime Cream, Ikura, Pickled Daikon
Black Truffle Risotto with Crushed Peas and Seared Maine Scallop, Basil Oil
Polenta Cakes with Sauteed Wild Mushrooms, Duck Prosciutto, Pecorino
Kyoto Miso Marinated Chilean Sea Bass, Yuzu-Champagne Miso Sauce, Crispy Lotus Roots, Pickled Myoga
American Wagyu Beef Tenderloin, Potato Terrine, Caramelized Onion Jus, Confit Maitake Mushroom
Burnt Basque Cheesecake with Blackberry and Rhubarb Coulis, Chocolate Almond Crumble
Chocolate Mousse Cake with Valrhona Chocolate Ganache and Sweet cream, Candied Cashews
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Kusshi Oysters with Ponzu Mignonette, Golden Kiwi, Chive Oil
Dry-Aged Steak Tartare, Soy-Cured Egg Yolk, Black Caviar, Toasted Brioche
Turbot with Spiced Mussels and Clam Broth
Char Siu Chilean Sea Bass, Crispy Nori, Tobiko
Olive Oil Poached Lobster Tail, Orange Saffron Emulsion, Orange Glazed Endive, Sweet Carrot Puree
Loin of Lamb, Pancetta Potato Terrine, Roasted Beetroot-Apple Salad, Lamb-Mint Jus,
Pistachio Souffle with Pistachio Gelato
Poached Yakima Cherries with Frangipane, Almond Cream, Cinnamon Ice-Cream
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Dungeness Crab & Avocado Salad, Candied Cashews, Charred Pineapple, with Micro Herbs
Halibut Crudo with Cherrywood Smoked Cream, Sumac
Five Spiced Duck Breast, Sunchoke Puree, Confit Fennel, Orange Segments, Duck Sauce
Crab&Lobster Fagottini with Black Truffle Cream
American Wagyu Tenderloin, Confit Maitake, Caramelized Onion Jus
Chilean Sea Bass Fillet, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream
Caramel& Chocolate Tart with Coffee Ice-Cream, Candied Cashews
Rapsberry Souffle with Raspberry Sorbet
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