Private Chef Douglas Jenkinson

I am a dedicated culinary professional and Lead Line Chef in training, currently maintaining a 3.885 GPA at Diablo Valley College. My approach to cooking is defined by a blend of technical precision and creative exploration, a philosophy that led me to launch my own private chef venture.

Having mastered high-end techniques like butter-basting, complex pan-sauce reductions, and delicate emulsions, I specialize in crafting "fancy yet explorative" dining experiences. Whether I am executing a signature dish like "The Licorice Forest"—pan-seared scallops over a fennel and white bean emulsion—or a perfectly timed Steak au Poivre, my goal is to show deep care and skill through every plate.

As an ENFJ, I view food as a medium for connection. I don’t just provide a meal; I curate a bespoke atmosphere tailored to the unique tastes of my clients. My transition from the professional line to the private home allows me to bring restaurant-grade discipline and an artistic eye directly to your table, ensuring an intimate and unforgettable gastronomic journey.

For me, cooking is...

My passion! When I am creating something that is delicious, unique, aesthetically pleasing, and that lives a lasting impression on my customers.

I learned to cook at...

I started cooking when I was around 12 years old working in my uncle's Italian restaurant. At 12 I did a lot of basic things which led into management

A cooking secret...

My secret lies in the balance of technical precision and intuitive connection I believe the soul of a dish is found in sensory contrast and empathy.

My menus

The Artisan’s Edge: A Bespoke sensory Journe

STARTER

All inclusive

Buratta & Blackberry

FIRST COURSE

All inclusive

Fennel & Leek Velouté, a silky, technical soup designed to be poured tableside. It features a single, perfectly seared scallop medallion resting in the center with a few drops of vibrant green chive oil

MAIN COURSE

All inclusive

Pan-Seared Duck Breast, showing incredibly crispy, rendered duck skin. It’s served with your signature textures of parsnip—both silk-smooth purée and crispy chips—and a technical, deep red cherry-port pan reduction

Balsamic-Glazed Portobello "Tournedos"

DESSERT

All inclusive

Agave-Glazed Citrus Tart is on a simple white plate, featuring a bright assortment of Sonoma citrus (blood orange, grapefruit) segments under your glossy agave glaze, featuring a distinct blackberry reduction drizzle

Costal Tides: An Exploration of Marine Elegance

STARTER

All inclusive

Citrus-Cured Ahi Tuna – Thinly sliced tuna with orange reduction "dots" and micro-cilantro

FIRST COURSE

All inclusive

The Licorice Forest (Appetizer Style) – Two butter-basted scallops over white bean puree with blackberry-balsamic fluid gel

MAIN COURSE

All inclusive

Pan-Seared Pacific Sea Bass – Crispy skin bass with a lemon-fennel emulsion, herb-crushed potatoes, and honey-glazed baby carrots

Vegetarian Option: King Oyster Mushroom 'Scallops'

DESSERT

All inclusive

Agave-Glazed Citrus Tart – Featuring seasonal Sonoma citrus and a blackberry reduction drizzle

The Artisan’s French Brasserie

STARTER

All inclusive

Pan-Seared U-10 Scallops with a silk-smooth fennel emulsion

FIRST COURSE

All inclusive

Sonoma Spring Harvest Salad: Fresh local greens, shaved radish, and English peas with a lemon-chive emulsion vinaigrette and local goat cheese crumbles

MAIN COURSE

All inclusive

Classic Steak au Poivre featuring a Dijon-garlic-chive reduction sauce and garlic-whipped Yukon Gold purée

Vegetarian Option: Roasted Cauliflower 'Steak')

DESSERT

All inclusive

Vanilla Bean Panna Cotta – Topped with agave-macerated strawberries and fresh mint