I’m Denise Chantal, a chef who loves creating food that makes you close your eyes and smile. My journey started at the Four Seasons, where I learned the art of butchery from Marc Pauvert and picked up pastry magic from Chef Dyan Ng. Those early years gave me the foundation to cook with skill, intention, and a whole lot of joy.

From there, I moved into menu creation at the Baltimore Country Club, where I found my groove—developing dishes with personality and guiding young chefs from around the world. I’ve cooked across the DMV in some incredible kitchens, exploring different cuisines and building a style that’s both creative and soulful.

These days, I bring all of that experience directly to you. Whether it’s an intimate dinner or a full celebration, my goal is simple: give you food that feels special, memorable, and made just for you.

For me, cooking is...

Cooking is my creative language—where passion, artistry, and flavor come together to create moments that feel personal and unforgettable.

I learned to cook at...

when I asked my mom, “can I help"? and at Wit and Wisdom in the Four Seasons was a foundational period that shaped me into the chef I am today.

A cooking secret...

My secret in the kitchen? Season with intuition, cook with heart, and let the flavors tell you when they’re ready.

My menus

Romantic (Seafood Dinner)

STARTER

Choose 1 dish

Shrimp Cocktail – Poached jumbo shrimp served with a spicy cocktail sauce and a wedge of lime

Crab Cakes with Remoulade – Light and crispy crab cakes made with lump crabmeat, served with a tangy remoulade sauce and fresh microgreens

Seared Scallops with Lemon Butter – Perfectly seared sea scallops drizzled with a lemon-butter sauce, topped with fresh chives and served on a bed of arugula

FIRST COURSE

Choose 1 dish

Clam Chowder – A creamy, New England-style chowder with tender clams, potatoes, and celery, served with crusty bread

Avocado and Mango Salad – Fresh avocado, mango, and cucumber slices with a lime-cilantro dressing

Caprese Salad - Fresh mozzarella, vine-ripened tomatoes, and basil leaves drizzled with extra virgin olive oil and balsamic glaze

MAIN COURSE

Choose 1 dish

Honey Glazed Salmon with Citrus and Fennel Salad – Seared salmon fillet with a honey glaze, served with a refreshing citrus and fennel salad, and a side of herbed quinoa

Pan-Seared Scallops with Truffle Risotto – Sweet, caramelized scallops served over a creamy truffle risotto, garnished with microgreens and a drizzle of balsamic reduction

Baked Lobster Thermidor – Lobster tail baked in a creamy white wine sauce, finished with Parmesan and breadcrumbs, served with roasted garlic potatoes and steamed green beans

DESSERT

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Chocolate-Covered Strawberries – Fresh, juicy strawberries dipped in rich dark chocolate, served with a drizzle of white chocolate

Chocolate Tart with Sea Salt – A smooth, velvety chocolate tart with a buttery crust, finished with a sprinkle of flaky sea salt and served with a dollop of whipped cream

Berries and Chantilly - Fresh berries with chocolate moose and strawberry chantilly

Romantic Vegetarian Dinner

STARTER

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Fig and Ricotta Crostini – Grilled crostini topped with whipped ricotta, fresh figs, honey, and a drizzle of balsamic reduction

Wild Mushroom Bruschetta – Toasted crostini with sautéed wild mushrooms, garlic, and a touch of white wine, finished with fresh herbs and Parmesan

FIRST COURSE

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Shaved Fennel and Orange Salad – Crisp fennel and juicy orange segments with Kalamata olives and a citrus vinaigrette, garnished with toasted pine nuts

Watermelon, Feta, and Mint Salad – Refreshing watermelon cubes mixed with salty feta and fresh mint, finished with a squeeze of lime juice

Grilled Peach and Burrata Salad – Grilled peaches paired with creamy burrata, mixed greens, and a honey-lemon dressing

MAIN COURSE

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Roasted Cauliflower Steaks with Romesco Sauce – Thick cauliflower steaks roasted to perfection, served with a smoky, rich Romesco sauce made from roasted red peppers, almonds, and garlic

Vegetarian Paella – A Spanish-inspired dish with saffron-infused rice, roasted bell peppers, artichokes, peas, and cherry tomatoes, garnished with fresh parsley and lemon wedges

Vegan Stuffed Sweet Potatoes – Roasted sweet potatoes stuffed with a spiced chickpea and tahini filling, drizzled with a lemon-garlic sauce and topped with pomegranate seeds

Spinach and Ricotta Stuffed Shells – Jumbo pasta shells filled with spinach, ricotta, and Parmesan, baked in a rich tomato sauce and topped with melted mozzarella and fresh basil

Ricotta Gnocchi with Spinach and Lemon – Light and fluffy ricotta gnocchi tossed in a creamy spinach and lemon sauce, topped with fresh basil and a sprinkle of Parmesan

DESSERT

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Raspberry Sorbet with Prosecco – Tart raspberry sorbet served in a glass with a splash of Prosecco for a refreshing finish

Molten Lava Chocolate Cakes – Warm individual chocolate cakes with a gooey center, served with a side of vanilla bean ice cream

Poached Pears in Red Wine – Pears poached in a spiced red wine reduction, served with a dollop of whipped cream and a sprinkle of toasted almonds

Vegetarian

STARTER

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Avocado and Mango Salad – Fresh avocado, mango, and cucumber slices with a lime-cilantro dressing

Roasted Beet Carpaccio – Thinly sliced roasted beets with arugula, goat cheese, and a balsamic reduction

Sweet Potato & Carrot Soup – A creamy, spiced soup with a hint of ginger, topped with toasted pumpkin seeds

Stuffed Portobello Mushrooms – Baked Portobello mushrooms stuffed with ricotta, spinach, and sun-dried tomatoes

FIRST COURSE

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Caprese Salad – Heirloom tomatoes, fresh mozzarella, and basil, drizzled with olive oil and balsamic glaze

Kale and Quinoa Salad – Kale, quinoa, roasted chickpeas, avocado, and a lemon-tahini dressing

Warm Lentil Salad – French green lentils, roasted vegetables, and goat cheese with a mustard vinaigrette

Grilled Asparagus & Almond Salad – Grilled asparagus spears, almonds, and mixed greens, tossed in a lemon dressing

Farro & Roasted Vegetable Salad – Nutty farro grains with roasted squash, zucchini, and red peppers, tossed with a tangy vinaigrette

MAIN COURSE

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Mushroom Risotto – Creamy Arborio rice with wild mushrooms, Parmesan, and fresh herbs

Eggplant Parmesan – Layers of breaded eggplant, marinara sauce, mozzarella, and basil

Chickpea and Spinach Curry – Hearty chickpeas and spinach in a spiced tomato sauce, served with basmati rice

Vegan Shepherd's Pie – A savory lentil and vegetable filling topped with mashed potatoes and baked to perfection

Stuffed Bell Peppers – Quinoa, black beans, corn, and avocado stuffed in roasted bell peppers, served with salsa

DESSERT

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Chocolate Avocado Mousse – A rich and creamy mousse made from dark chocolate and avocado, topped with berries

Coconut Chia Pudding – Coconut milk chia pudding with fresh mango and toasted coconut

Vegan Tiramisu – Layers of coffee-soaked biscuits and cashew cream, dusted with cocoa powder

Apple and Almond Tart – A flaky almond tart topped with thinly sliced apples and a maple glaze

Roasted Pears with Cinnamon – Warm roasted pears served with vegan vanilla ice cream and drizzled with cinnamon syrup

Dancin Latin

STARTER

All inclusive

Guacamole and Chips - Freshly made guacamole with ripe avocados, tomatoes, onions, cilantro, and lime, served with crispy tortilla chips

Tostones - Twice-fried plantains served with a garlic dipping sauce

FIRST COURSE

Choose 1 dish

Chicken Arepas - grilled chicken in an avocado cilantro sauce

Ceviche - Fresh fish marinated in lime juice, orange juice, mixed with red onions, cilantro, agave, and a touch of chili, served with plantain chips

MAIN COURSE

Choose 1 dish

Ropa Vieja - Shredded beef cooked with tomatoes, onions, and bell peppers, served with rice, black beans, and fried plantains

Camarones al Ajillo - Marinated Shrimp sautéed in garlic and olive oil, served with rice and sautéed vegetables

Pollo a la Brasa - Peruvian roasted chicken marinated with spices, served with a side of aji verde sauce, and cassava fries

DESSERT

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Dulce de Leche Cheesecake - Creamy cheesecake with a dulce de leche topping

Churros - Fried dough pastries dusted with cinnamon sugar, served with a side of chocolate dipping sauce

Japanese

STARTER

Choose 1 dish

Gyoza - Pan-fried Japanese dumplings filled with minced (chicken,pork,veggie), cabbage, and garlic chives, served with a soy-vinegar dipping sauce

Tuna Tataki - Lightly seared tuna slices served with a citrus-soy dipping sauce and garnished with sliced scallions and sesame seeds

FIRST COURSE

Choose 1 dish

Agedashi Tofu - Deep-fried tofu cubes served in a flavorful dashi broth, garnished with grated daikon, green onions, and bonito flakes

Karaage - Japanese-style fried chicken, marinated in soy sauce, ginger, and garlic, served with a side of kewpie mayo

Tempura - Lightly battered and deep-fried vegetables and seafood, served with tentsuyu dipping sauce

MAIN COURSE

Choose 1 dish

Teriyaki Salmon - Grilled salmon fillet glazed with a homemade teriyaki sauce, served with steamed rice and sautéed vegetables

Katsu Curry - Breaded and deep-fried pork cutlet served with a rich and mildly spicy Japanese curry sauce over steamed rice

Vegetable Ramen - Noodle soup with a rich vegetable broth, topped with seasonal vegetables, soft-boiled egg, and nori (seaweed)

DESSERT

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Mochi Ice Cream - Soft and chewy mochi (rice cake) filled with various flavors of ice cream

The Yuzu - Yuzu delicate marange, lemon pastry cream, marcona almonds accompanied by a refreshing sorbet made from yuzu, a Japanese citrus fruit, served with a mint garnish

Matcha Green Tea Cake - A light and fluffy sponge cake infused with matcha green tea, served with a dollop of whipped cream

Italian Delight

STARTER

Choose 1 dish

Arancini - Crispy rice balls stuffed with mozzarella cheese and peas, served with a side of marinara sauce

Calamari Fritti - Lightly breaded and fried calamari rings, served with lemon wedges and a spicy marinara dipping sauce

Garlic and Herb Stuffed Mushrooms - Button mushrooms stuffed with a mixture of garlic, parsley, breadcrumbs, and Parmesan cheese, baked to golden perfection

FIRST COURSE

Choose 1 dish

Bruschetta al Pomodoro - Toasted Italian bread topped with fresh diced tomatoes, basil, garlic, and a drizzle of balsamic reduction

Caprese Salad - Fresh mozzarella, vine-ripened tomatoes, and basil leaves drizzled with extra virgin olive oil and balsamic glaze

Prosciutto e Melone - Thinly sliced prosciutto wrapped around sweet, ripe cantaloupe melon, garnished with a sprinkle of black pepper and fresh mint

MAIN COURSE

Choose 1 dish

Fish Option: Branzino al Limone - Oven-baked Mediterranean sea bass with lemon, rosemary, and garlic, served with a side of sautéed spinach

Vegetarian Option: Melanzane alla Parmigiana - Layered eggplant casserole with marinara sauce, fresh basil, and melted mozzarella and Parmesan cheese

Meat Option: Osso Buco - Slow-braised veal shanks in a rich tomato and herb sauce, served with saffron-infused risotto

Meat Option: Pollo alla Cacciatora - Chicken braised with tomatoes, bell peppers, onions, garlic, and a medley of Italian herbs, served with a side of creamy polenta

DESSERT

Choose 1 dish

Tiramisu - Classic Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder

Panna Cotta - Creamy caramel-flavored panna cotta topped with a mixed berry compote, salty caramel brioche croutons and fresh mint

Cannoli - Crisp pastry shells filled with sweet ricotta cheese, chocolate chips, and a hint of citrus zest, garnished with powdered sugar