Private Chef Don Provencio

With over three decades of professional culinary experience, I have cultivated my skills at the renowned Escoffier Culinary Academy. My studies in international cuisine ignited a particular passion for Italian cuisine, which I have dedicated my studies to. However, my upbringing immersed me in Mexican cuisine, which remains my primary culinary interest. My diverse culinary knowledge encompasses various regions of this vast culinary melting pot, and I derive pleasure from exploring and experimenting with different cuisines. Presently, I reside in Santa Rosa.

For me, cooking is...

passion that has led to a fulfilling career and the opportunity to meet remarkable individuals through the culinary creations I offer with my skills.

I learned to cook at...

My passion for cooking emerged at a young age, nurtured by observing my family members and culminating in my graduation from culinary school.Escoffier

A cooking secret...

Maintain focus and passion! Continuously engage in lifelong learning. Prioritize organization, which is essential in the kitchen. “mis en place”

My menus

French cuisine

STARTER

Choose 1 dish

Charcuterie Board Cured meats, pate, cornichons, olives, and gluten-free crackers or fresh vegetables

Assiette de Fromages Selection of French cheeses with honey, nuts,and fresh fruit

FIRST COURSE

Choose 1 dish

French Onion Soup (GF Version) Caramelized onions in rich beef broth, topped with melted Gruyere (no croutons)

Salade Verte Mixed greens with a light Dijon vinaigrette (gluten-free)

MAIN COURSE

Choose 1 dish

Steak Frites,Juicy ribeye with crispy gluten free fries and choice of peppercorn or bearnaise sauce

Coq au Vin,Braised chicken in red wine with mushrooms, pearl onions and smoky bacon (thickened with cornstarch instead of floi

Ratatouille (Vegetarian) Seasonal vegetables baked with tomato, galic and fresh herbs

DESSERT

All inclusive

Crème brûlée: A classic French dessert

Chef’s late summer menu

STARTER

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Heirloom Tomato & Burrata - Basil, olive oil, sea salt, grilled bread

Stone Fruit & Prosciutto - Local peaches, arugula, aged balsamic

Grilled Corn & Avocado Crostini - Chili, cilantro, lime

FIRST COURSE

Choose 1 dish

Creamy Mushroom Risotto - Parmesan, Sage, Saffron

Charred Summer Squash Carpaccio - Mint, chili oil, toasted pine nuts

Wood-grilled peppers with garlic & herbs

Roasted fingerling potatoes with rosemary

Little gem salad, radish, cucumber, citrus vinaigrette

MAIN COURSE

Choose 1 dish

Herb-Roasted Chicken – Lemon, garlic, summer herbs, pan jus

Santa Maria–Style Tri-Tip – Salsa roja, grilled seasonal vegetables

Cauliflower “Steak” – Romesco, crispy chickpeas, charred lemon (vegetarian option)

DESSERT

Choose 1 dish

Fig & Almond Tart – Honey mascarpone, lavender

Peach & Berry Crostata – Vanilla bean gelato

Private Italian Chef Experience

STARTER

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Bruschetta al Pomodoro – Grilled country bread, vine-ripened tomatoes, garlic, basil, extra virgin olive oil

Burrata & Prosciutto di Parma – Creamy burrata, prosciutto, arugula, aged balsamic

Carpaccio di Manzo – Thinly sliced beef, shaved Parmigiano Reggiano, lemon, Parsley

FIRST COURSE

Choose 1 dish

Handmade Tagliatelle al Tartufo – Fresh pasta, seasonal mushroom cream sauce

Risotto al Limone e Zafferano – Lemon-saffron risotto, Parmigiano crisp

Ravioli di Ricotta e Spinaci – House-made ricotta-spinach ravioli, sage brown butter

Insalata di Rucola – Arugula, shaved parmesan, lemon vinaigrette

Roasted fingerling potatoes with rosemary

MAIN COURSE

Choose 1 dish

Pollo alla Cacciatora – Braised chicken, tomato, olives, herbs, Chianti wine

Ravioli House-made ricotta-spinach ravioli, sage brown butter

Classic Lasagna fresh pasta, Bolognese, creamy béchamel, and a blend of melted Italian cheeses, baked to golden perfection and finished with a hint of fresh basil

Pollo al Limone Pan-seared chicken with a light lemon, white wine, and caper sauce

DESSERT

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Fig & Almond Tart - Honey mascarpone, lavender

Peach & Berry Crostata - Vanilla bean gelato

Chef Donald’s Mexican Table

STARTER

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Guacamole, made from mashed ripe avocados, mixed with fresh ingredients like lime juice, cilantro, onions, tomatoes, and chili peppers for flavor and texture

Esquites “Mexican street style corn” corn, mayonnaise, lime juice, cotija cheese

Chicken Tinga Tostadas Crispy tostada shells topped with smoky, shredded chipotle chicken, refried beans, and your choice of fresh toppings

FIRST COURSE

Choose 2 dishes

Pablano Caesar salad

Ensalada de Nopal

Arroz Rojo

Frijoles Negros, Pinto, or Peruvian

Roasted Calabacitas

MAIN COURSE

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Tacos, Chicken, Steak, or Pablano chili with cheese