Chef Daniela Perez Reyes

Private Chef in Santa Monica

I am a profesional chef with over 15 years of experience and culinary training. I specialize on dietary need. I have been working with dietary needs for over 10 years, from SIBO to Celiac , KETO and Paleo. However I love cooking regular yummy food as well. I love doing fine dinning and California fresh styles. Also I’m from Peru so I do very delicious Peruvian food . I named my catering company after my grandmother Mara because I learn to cook with her.

For me, cooking is...

I love cooking because it bring me peace and also I love the creativity when plating and creating dishes. Cooking makes me happy.

I learned to cook at...

I learn to cook with my grandmother, thats why I named my company after her. I also went to culinary school at the Art Institute and Le Cordón Bleu.

A cooking secret...

Cooking with Aloha. I lived in Oahu Hawaii for 6 years and learn to carry on the ‘Aloha’ from the islands. Meaning to cook with a welcoming attitude.

My menus

Simple French Cuisine

STARTER

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CHARCUTERIE Board: ⁃ Artisanal Cheese Boards- With assorted artisanal cheeses, (MANCHEGO, PARMESANO, Jarlsberg, gouda, ETC) assorted crackers, fruits, dry fruits and nuts. - Charcuterie and olives

Seared Lamb Medallions Rosemary, cumin, eggplant tapenade, and mint yogurt

Salmon Tartar with avocado

Octopus Carpaccio - olive sauce , thinly sliced octopus cooked with panca chili and herbs

Paté & Crostini

FIRST COURSE

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Crepe Florentine Spinach, caramelized onion, three cheeses in a crepe with balsamic reduction

Fennel Salade - Pamplemousse supremes, fennel, mix greens, chèvre , toasted almonds & a citrus vinaigrette

Assorted Quiche - Quiche Florentine, Quiche Lorraine ( no pork) , Mushroom Quiche

Smoke salmon Canapé

Fig & Puff Pastry

Chèvre Tartine with Peach

MAIN COURSE

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Coho Salmon Oven-roasted wild salmon with chervil kumquat pesto

Beef Tenderloin Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa

Roasted Lamb Ribs - roasted potatoes , roasted carrots glazed, cous cous

COQ AU VIN traditional chicken in red wine with bacon and button mushroom. Haricot white beans

Duck a l’orange -Sides POMMES SARLADAISE Crispy roast duck fat potatoes

Branzino over Roasted Potatoes

New Orleans Bouillabaisse / 19 Petite prawns, Andouille sausage, mirepoix and Cajun cream sauce served over red rice

Halibut Meunière

DESSERT

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Alfajores Strawberry Shortcake- Short bread cookies with Dulce de leche filling , strawberry sauce , and Vanilla ice cream

Lemon Meringue Tart

LEMON CURD BEIGNETS with cardamom sugar

Fruit Tart - white chocolate covered crust , vanilla custard crème pâtissière, strawberries, blackberries, blueberries , raspberries

Chocolate cover Strawberries

Luscious Chocolate Cake

Simple Asian Fusion

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Asian Octopus Carpaccio - Asian sauce , thinly sliced octopus cooked with panca chili

Nikkei Fish Crudo - Northern halibut , aji amarillo cream , toasted wontons, avocado cream

Ahí Tuna Sashimi

Assorted Nigiri

FIRST COURSE

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Assorted sushi Rolls - tuna , salmon, avocado , soy y tuna

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

Salmon Tartar with avocado

Korean Fried Chicken – Gochujang Glaze, Kimchi Scallion Salsa, Mushroom Crostini

Miso Pumpkin and Butternut squash cream soup -With tomato confetti and coconut foam

Miso Salad - Cucumber , fennel, edamame, carrots , radish and apple over chopped kale , mixed greens & miso dressing

MAIN COURSE

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Ahí Tuna Katsu - Jasmin rice, Asian slaw

Chicken Katsu - Jasmin Rice , Asian Slaw

Asian Lomo Saltado - Beef Tenderloin sautéed served over roasted potatoes with a side of rice

Shrimp Fried Rice

Kalua Pig ( sub fish or seafood) & Japanese sweet-potato Puree- Hawaiian traditionally made pulled pork , coconut sweet potatoes mashed potatoes and furikake roasted butternut squash. (Roasted Eggplant for vegetarian option)

DESSERT

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ASSORTED MACARONS

Lemon Meringue Tart

Butter Mochi & Green Tea ice cream - Traditional Japanese mochi, green tea ice cream , topped with sweet berries and sweet condensed milk

Luscious Chocolate Cake

Simple Latin Cuisine

STARTER

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Aguachile de Res - Black and blue filet mignon , lemon, cucumber, herbs , jalapeños , serranos

Peruvian Cebiche

Peruvian Fish Crudo -Pacific halibut , aji amarillo cream , toasted wontons, avocado cream

Scallops on the half shell

Shrimp & Tostones

Shrimp Causa - Peruvian potato salad and shrimp dish

Ahí Tuna Causa - Peruvian potato salad and ahi tuna

FIRST COURSE

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Heirloom Tomato Panzanella Salad - Bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

Ceviche Tostada - Pacific halibut, lemon and lime marinade, avocado, onions, cilantro

Calamari - celery root pure ,caviar, grapefruit supremes

Heirloom + Burrata Caprese Salad

Octopus Carpaccio - olive sauce , thinly sliced octopus cooked with panca chili and herbs

MAIN COURSE

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Lomo Saltado - Beef Tenderloin sautéed served over roasted potatoes with a side of rice

Ají de Gallina - Shredded chicken , ají cream sauce , roasted potatoes , rice pilaf

Arroz con Pollo

Huancaina Fettuccini & Lomo Saltado

Shrimp Saltado

Arroz Tapado

DESSERT

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Alfajores Strawberry Shortcake- Short bread cookies with Dulce de leche filling , strawberry sauce , and Vanilla ice cream

Crema Volteada - Creme caramel

Luscious Chocolate Cake

Lemon Meringue Tart

Simple Mexican Cuisine

STARTER

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Aguachile de Res - Black and blue filet mignon , lemon, cucumber, herbs , jalapeños , serranos

Ceviche Tostada - Pacific halibut, lemon and lime marinade, avocado, onions, cilantro

Scallop Aguachile - Lemon marinated scallops , artisanal chiles , cucumber, tortilla crisp

California Ahi Tuna Poke on wonton chip - avocado , cucumbers, onions and jalapeño - dragon fruit cream

FIRST COURSE

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Santa Fe Local Tiger Shrimp Tostada - Avocado mouse , pickle radish , picked carrot, micro greens on corn tostada

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

Homemade Guacamole & Chips

Heirloom Tomato Panzanella Salad - Bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette

Mexican Tortilla Salad

MAIN COURSE

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Herb Chicken White Enchiladas - Tomatillo sauce, purple corn tortillas , herb chicken , house enchilada sauce, queso fresco, gouda cream sauce. Salsa Fresca

Carne Asada Tacos

Chicken Mole - Mole sauce , shredded chicken, beans , rice

Chilaquiles - traditional Mexican breakfast. Eggs , tortillas, salsa verde , queso fresco

Herb crusted Salmon + roasted Peruvian blue potatoes + rocoto sweet bell pepper puree + cilantro mole

Short Rib & Polenta -Tamales Verdes - Grass fed locally source short rib , Polenta made tamales verdes, pickled onion, serrano cream sauce

DESSERT

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Crema Volteada - Creme caramel

Alfajores Strawberry Shortcake- Short bread cookies with Dulce de leche filling , strawberry sauce , and Vanilla ice cream

Luscious Chocolate Cake

Mexican Bread Pudding - chocolate sauce, chocolate ice cream

Churros & Ice Cream Sundaes- Berry compote , Dulce de leche, hot chocolate

Tres Leches - Vanilla cake , sweet condensed milk, cream and dulce de leche. Berries

South Italian Menu

STARTER

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Peruvian Fish Crudo -Pacific halibut , aji amarillo cream , toasted wontons, avocado cream

CARPACCIO DI TONNO Ahi Tuna, Citrus Soy Reduction, Jalapeno

Octopus Carpaccio (pulpo al olivo) - olive sauce , thinly sliced octopus cooked with panca chili and herbs

Calamari - celery root pure ,caviar, grapefruit supremes

FIRST COURSE

Choose 2 dishes

Grilled Peaches & Burrata Salad - cucumbers, mixed greens, toasted nuts, mulberry-lemon vinaigrette

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

Heirloom Tomato Panzanella Salad - Bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette

Pear Carpaccio - Pears , sundry tomatoes, cambozola, walnuts , herb vinaigrette

MAIN COURSE

Choose 2 dishes

Chicken Piccata - served over fresh pasta

Santa Maria Rub Tri-tip , Kabocha squash purée and roasted Brussels sprouts. Kimchi cream sauce

Bucatini Carbonara - Pancetta , eggs , butter, Parmesan

Seared Scallops with bell pepper sauce. Black Risotto, wild mushrooms

Clams & Linguine

DESSERT

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Chocolate Turrón A la Mode

Luscious Chocolate Cake

Pistachio Baklava

Lemon Meringue Tart

Homemade Tiramisu

Asian Fusion

STARTER

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Assorted Nigiri

Assorted sushi Rolls - tuna , salmon, avocado , soy y tuna

Asian Pear Carpaccio

California Ahi Tuna Poke on wonton chip - avocado , cucumbers, onions and jalapeño - dragon fruit cream

Shrimp Tempura - glazed soy sauce

FIRST COURSE

Choose 2 dishes

Ahí Tuna Sashimi

Nikkei Peruvian Fish Crudo -Pacific halibut , aji amarillo cream , toasted wontons, avocado cream

Korean Fried Chicken – Gochujang Glaze, Kimchi Scallion Salsa, Mushroom Crostini

Asian Octopus Carpaccio - Asian sauce , thinly sliced octopus cooked with panca chili

Miso Pumpkin and Butternut squash cream soup -With tomato confetti and coconut foam

Miso Salad - Cucumber , fennel, edamame, carrots , radish and apple over chopped kale , mixed greens & miso dressing

MAIN COURSE

Choose 2 dishes

Asian Lomo Saltado - Beef Tenderloin sautéed served over roasted potatoes with a side of rice

Ahí Tuna Katsu - Jasmin rice, Asian slaw

Chicken Katsu - Jasmin Rice , Asian Slaw

Seared Ahi Tuna - Wasabi mashed potatoes , sautee -mirin alii , maitake and enoki mushrooms, soya glaze

DESSERT

Choose 1 dish

ASSORTED MACARONS

LEMON CURD BEIGNETS with cardamom sugar

Butter Mochi & Green Tea ice cream - Traditional Japanese mochi, green tea ice cream , topped with sweet berries and sweet condensed milk

Lemon Meringue Tart

Fruit Tart - white chocolate covered crust , vanilla custard crème pâtissière, strawberries, blackberries, blueberries , raspberries

Mexican Farm to Table

STARTER

Choose 2 dishes

Aguachile de Res - Black and blue filet mignon , lemon, cucumber, herbs , jalapeños , serranos

Scallop Aguachile - Lemon marinated scallops , artisanal chiles , cucumber, tortilla crisp

Homemade Guacamole & Chips

Homemade Salsa Fresca & Chips

FIRST COURSE

Choose 2 dishes

Santa Fe Local Tiger Shrimp Tostada - Avocado mouse , pickle radish , picked carrot, micro greens on corn tostada

Ceviche Tostada - Pacific halibut, lemon and lime marinade, avocado, onions, cilantro

Avocado Primavera - Avocado stuffed with peas, corn, bell pepper , radish, aioli

MAIN COURSE

Choose 1 dish

Herb Chicken White Enchiladas - Tomatillo sauce, purple corn tortillas , herb chicken , house enchilada sauce, queso fresco, gouda cream sauce. Salsa Fresca

Chicken Mole - Mole sauce , shredded chicken, beans , rice

Herb crusted Salmon + roasted Peruvian blue potatoes + rocoto sweet bell pepper puree + cilantro mole

Short Rib & Polenta -Tamales Verdes - Grass fed locally source short rib , Polenta made tamales verdes, pickled onion, serrano cream sauce

DESSERT

Choose 1 dish

Churros & Ice Cream SunDay - Berry compote , dulce de leche, hot chocolate

Mexican Bread Pudding - chocolate sauce, chocolate ice cream

Fresas y Crema - Strawberry short bread cake, whipped cream

Tres Leches - Vanilla cake , sweet condensed milk, cream and dulce de leche. Berries

Crema Volteada - Creme caramel

FRENCH BISTRO NIGHT (to be served feasting-style on shared platters)

STARTER

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Seared Lamb Medallions Rosemary, cumin, eggplant tapenade, and mint yogurt

Crepe Florentine Spinach, caramelized onion, three cheeses in a crepe with balsamic reduction

Seafood Risotto Arborio rice, cream, and fresh seasonal seafood

Squash Ravioli AVEC POIRE Ambercup squash, shallot brown butter, and green with spiced pear chutney. and french baguette

FIRST COURSE

Choose 2 dishes

SOUFFLE AU FROMAGE DE CHEVRE twice cooked goats cheese souffle, pickled radish, endive and candied walnuts

Moules Marinières -Sailor-Style Mussels Recipe. And french baguette

Sides POMMES SARLADAISE Crispy roast duck fat potatoes

SALADE VERTE green leaf salad, Dijon vinaigrette

Fennel Salade - Pamplemousse supremes, fennel, mix greens, chèvre , toasted almonds & a citrus vinaigrette

MAIN COURSE

Choose 2 dishes

Beef Tenderloin Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa

COQ AU VIN traditional chicken in red wine with bacon and button mushroom. Haricot white beans

Coho Salmon Oven-roasted wild salmon with chervil kumquat pesto

New Orleans Bouillabaisse / 19 Petite prawns, Andouille sausage, mirepoix and Cajun cream sauce served over red rice

DESSERT

Choose 1 dish

ASSORTED MACARONS

PETIT CREME BRULEE

LEMON CURD BEIGNETS with cardamom sugar

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Chef Daniela's reviews

4.57

•

79 services

Chef Daniella is professional, attentive, and adaptive. She could quickly turn situations around and make delicious food with limited supplies in our kitchen. She is communicative and wisdom as well. Love to have her again!

The food was terrific and the evening was wonderful. Definitely hire her asap!!

Daniela is a warm soul that provided a great service to my family. Throughout the planning phase, she was great at communicating ideas and providing solutions.

This was an amazing experience from start to finish! Chef Daniela prepared a menu of fantastic dishes with interesting stories behind each. I received this experience as a gift for my 60th birthday and it was a unique and unforgettable experience.

Daniela was the perfect addition to our dinner party - her service was truly 10/10. Her cooking was absolutely delicious, she went above and beyond to accommodate our guests’ dietary needs. Daniela’s energy was both beautiful and engaging, creating a warm and welcoming atmosphere for everyone. Communication leading up to the event was seamless and professional. We highly recommend her and would gladly welcome her again.

The entire booking process was incredibly simple start to finish. Chef Daniela was amazing, the meal was great, and we were able to relax and enjoy our evening thanks to their hard work!

Chef Daniela and her team were awesome! They made an amazing Japanese dinner and even taught the kids how to create their own sushi rolls. The food was great and we will definitely work with her again!

Chef Daniela was amazing to work with! She assisted our company with sampling our product at a show. She was engaging, flexible, helpful and very reliable. We would definitely recommend her for you next event :)

I had an incredible experience with Daniela Perez Reyes! The food was absolutely amazing—classic farm-to-table Mexican with a unique twist. She was able to accommodate a gluten-free menu for the bride-to-be, which was a huge plus. Daniela was kind, punctual, and cleaned up thoroughly after the meal. I would highly recommend her for any event!

Chef Daniella was absolutely amazing!! She is extremely professional and conversational. She was able to walk us through techniques she used while cooking. Each course was elegantly prepared and delicious. We had so much fun that night and ate like Kings and Queens!! We will use Chef Daniella again and may even take her on some trips with us!! Thank you Chef!! So much fun!!

Chef Daniella was wonderful!! As was her fantastic menu that she prepared for us. Her communication leading up to the birthday party for my Dad's 70th was excellent, we were able to talk about the menu so we knew exactly what to expect. She also recommended different wines for us to pair with the menu-- which we loved. During the family dinner party she was wonderful about humoring all of our conversation (it must have been exhausting, we talk too much). But we had so much fun talking with her! The food was fantastic, we were all so full by end of the evening. The scallops and the ceviche and shrimp were our top favorites, she made this crazy avocado mousse that we all loved. The Short ribs over polenta were so good and the churros as well. Highly recommend Chef Daniella. The house was left maybe cleaner than when she arrived-- and we were all very pleasantly surprised to find leftovers in the refrigerator!

Fantastic job. Highly Recommend!