Before becoming an executive chef, I was a stay-at-home mother and a proud member of a large, joyful Nicaraguan family, where food has always been at the center of every gathering. Cooking for family celebrations, holidays, and special events was not only a responsibility but a privilege that shaped my love for hospitality and my deep connection to tradition.

I come from a long line of chefs. My grandmother and my mother both earned their titles through years of hands-on experience, mastering recipes passed down through generations. Today, that legacy continues. I am a professionally trained chef, and so is my oldest daughter — we attended culinary school together and graduated with an associate degree, strengthening both our craft and our bond.

My cooking style reflects this rich heritage. While my Nicaraguan roots are always present in my flavors and techniques, I embrace creativity and enjoy incorporating influences from other cuisines. I respect tradition, but I am never afraid to reinterpret it, blending cultures and techniques to create dishes that feel authentic, vibrant, and uniquely my own.

For me, cooking is about family, legacy, and creating meaningful experiences around the table. Every meal I prepare carries that spirit of warmth, generosity, and pride in my roots.

For me, cooking is...

A passion, cooking and sharing your food with anyone whether it is with family , friends or customers gives you the opportunity to bring togetherness.

I learned to cook at...

My grandmothers and mothers kitchen . At 13 years of age I was already cooking full meals. I learned cooking techniques at Le Cordon blue culinary.

A cooking secret...

Love , Passion and caring with everything that comes out of my kitchen.

My menus

French

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

Mixed green salad with raspberry walnut dressing

Lyonnaise salad

French onion soup

Mussels in white wine

MAIN COURSE

Choose 1 dish

Beef bourguignon served with mashed potatoes

Filet minion with garlic herb butter served with chateau mashed potatoes and carrots vichy

Chicken cordon bleu served with ratatouille and chateau mashed potatoes

Steak Diane served with chateau mashed potatoes and ratatouille

Salmon croquettes with lemon dill sauce served with lemon rice and garlic roasted vegetables

Pan seared Halibut with lemon caper sauce served with rice pilaf and roasted vegetables

Halibut meunière served with green beans Almondine and roasted potatoes

Duck Confit served with herbed roasted potatoes and glazed carrots

DESSERT

Choose 1 dish

Poached pear with French vanilla ice cream

Red velvet delight

Créame brulee

Pears Belle Helene

Crepes

Chocolate mousse

Chocolate delight cake

Italiano 1

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Mixed green salad with raspberry walnut dressing

Creamy Tomato basil soup

Balsamic Garlic Bruschetta

Caprese salad

Minestrone soup

Zuppa toscana

Panzzanela salad

MAIN COURSE

Choose 1 dish

Red wine braised short ribs with creamy Parmesan polenta

Garlic shrimp with linguine served with garlic bread toast

Mediterranean chicken served with saffron rice

Spaghetti bolognese served with garlic Parmesan toast

Beef lasagna served with garlic parmesan toast

Tuscan chicken served with linguine and garlic toast

DESSERT

Choose 1 dish

Poached pear with French vanilla ice cream

Panna cotta with raspberry coulis

Red velvet delight

Chocolate delight cake

Latin menu

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Stuffed avocado salad

Latin style shrimp cocktail

Chicken tortilla soup

Texas caviar

Tostones with avocado salad

MAIN COURSE

Choose 1 dish

Herbed pork tenderloin with chimichurri sauce, garlic roasted vegetables and rice pilaf

Chicken enchilada casserole served with fiesta rice and savory slaw

Arrachera con cerveza served with zafron rice and charro beans

Seafood paella - chorizo, shrimp, mussels and clams

Vaquero tacos -wine braised brisket tacos topped with pico de gallo, red cabbage and chipotle mayo(not spicy) served with fiesta rice and refried beans

Baked tilapia filet with mango salsa served with Mexican rice and roasted zucchini

DESSERT

Choose 1 dish

Tres leches delight

Red velvet delight

Papaya or strawberry cream with crema de cassis

Strawberries and cream

Chocolate delight cake

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Chef Eloisa Schessler's reviews

5

•

12 services

The chef was amazing! Great price for quality service. Food was some of the best I’ve had. If you’ve never tried the service I’d highly recommend it.

Eloisa was nothing short of amazing! I was pretty hesitant on having someone in my home but she fit right in. She was very kind, very engaging and we could not have asked for anyone better! I loved her personality and story. From the time I spoke with her, to the moment she entered my home she was so kind and professional. Her food was absolutely incredible! Each flavor and dish was amazing! This was a great experience having her cook for us and I wish I could do it all over again! Thank you Eloisa!

Chef Eloisa was fantastic. My wife, myself, and my children were all very interested in her work. She was gracious to explain everything she was doing while we all watched her. The food was excellent and we enjoyed her company. She was very warm and welcoming, and I would strongly recommend her for other people.