Private Chef David Saffell

As a professional in the hospitality industry since the age of 16, I have been afforded the opportunity to work in many different positions at a variety of levels. My experience encompasses a variety of upscale restaurants, catering & banquet facilities, and two 4 star, 4 diamond hotels; the majority in culinary leadership roles. I have worked as a Chef at a few local establishments you may be familiar with, including The Gaylord National Resort, True Food Kitchen, Blackwall Hitch, and The Hamilton. I'm fluent in many regional cooking styles and cuisines, including Southwestern, Tex-Mex, BBQ, Cajun, Mid-Atlantic, Southern Comfort Foods, and elevated classics. Some of the global cuisines I'm experienced with include French, Mexican, Italian, West African, Irish, German, and Asian Fusion.

For me, cooking is...

Cooking comes from the heart; food cooked with love tastes better!

I learned to cook at...

I have a formal culinary education, so I have a strong foundation when it comes to technique. The rest, I learned working as a Professional Chef.

A cooking secret...

Natural, minimally processed, premium ingredients; local or selectively sourced. Layering flavors using traditional techniques and cooking methods.

My menus

Trip to Paris

STARTER

Choose 1 dish

Baked Brie with Honey, Dried Cherries, and Pecans

Butter Poached Shrimp with Shrimp Infused Beurre Noisette for dipping

Pate with Crostini and Cornichons

FIRST COURSE

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Salade Nicoise - romaine lettuce, roasted fingerling potatoes, haricot vert, olives, boiled egg, grape tomato, & albacore tuna in a lemon viniagrette

Salade Parisienne - mixed greens, boiled potatoes, Gruyère cheese, mushrooms, ham, & hard-boiled egg in a tangy French Vinaigrette

MAIN COURSE

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Beef Bourguignon with Buttered Egg Noodles

Coq Au Vin with Whipped Potatoes and Brussels Sprouts

DESSERT

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Crème Brulee

Chocolate Mousse

Latin Inspired

STARTER

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Blood Orange Shrimp & Scallop Ceviche

Shrimp and Avocado Tostada

Pulled Chicken Toastada

Butter Poached Shrimp Cocktail, w/Roasted Corn & Avocado Salsa; served with warm Chipotle-Shrimp Infused Butter for dipping

FIRST COURSE

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Fresh Fruit with Tajin & Lime

Pepino con Chile y Limon, served on a bed of Romaine, topped with Queso Fresco

Build Your Own Nacho's Station - tortilla chips, ground beef, roasted chicken, queso, shredded cheese, jalapenos, pico de gallo, cilantro, sour cream, guacamole, lime

MAIN COURSE

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Sweet Chipotle BBQ Pork Tenderloin w/ Lime-Cilantro Chimichurri, served with Green Rice and Roasted Corn & Black Beans

Chicken Enchilada Bake

Arroz Con Pollo

Carne Asada with Spanish Rice and Charro Beans

DESSERT

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Flan with Fresh Cream & Berries

Tres Leches Cake

Arroz Con Leche

Valentines Menu