Private Chef Elvin Vazquez Cruz

Elvin is a talented chef known for blending refined classical techniques with vibrant Caribbean influences and modern American execution. He holds a Bachelor of Arts in Culinary Arts from the Florida Culinary Institute and is ServSafe certified, combining formal training with extensive hands-on experience in high-level kitchens.

Throughout his career, Elvin has built a strong reputation in the luxury hospitality sector. He served as Executive Chef at prestigious establishments such as Hilton Dallas Park Cities and Hotel Colee – Autograph Collection, where he led culinary teams and delivered consistently high standards of quality, precision, and presentation. His background in luxury hotels is reflected in every dish he creates, bringing a five-star level of discipline, timing, and attention to detail.

Elvin’s experience also includes working at the renowned St. Regis Bahia Beach Resort, where he had the privilege of cooking for notable guests including Ricky Martin, Shakira, and Ben Affleck. These experiences strengthened his ability to deliver exceptional cuisine under high expectations while maintaining professionalism and discretion.

He specializes in elegantly plated seafood entrées that highlight bold yet balanced flavors. His cooking focuses on layered textures, seasonal vegetables, and carefully crafted signature sauces that enhance each ingredient without overpowering it.

Whether preparing an intimate private dinner or a large celebration, Elvin is dedicated to creating unforgettable gourmet experiences. His approach seamlessly blends luxury, creativity, and flavor, ensuring that every event becomes a refined and memorable culinary occasion.

For me, cooking is...

For me, cooking is more than a profession — it is a true passion and a way to bring happiness to others. Every dish I create is made with care, love.

I learned to cook at...

My grandmas house and my Mom.

A cooking secret...

Always use fresh ingredients.

My menus

Mexican Inspiration

STARTER

All inclusive

Ceviche de Camarón y Mango –Shrimp and mango ceviche with lime, cilantro, avocado, and a hint of jalapeño

Tamal de Mariscos o Pollo – Soft, steamed tamale filled with spiced seafood, served with a smoky chipotle sauce

FIRST COURSE

All inclusive

Taco salad -lettuce, tomatoes, black beans, shredded cheese, crunchy tortillas, lime vinagrette

Ceasar salad -baby romaine, crouton crumbles, crispy parmesan, smoke jalapeno caesar dressing

MAIN COURSE

All inclusive

Filete de Res en Salsa de tomatillo – Grilled filet skirt zteak in a smoky tomatillo sauce, served with roasted baby potatoes and sautéed spinach

Pargo al Horno con Salsa Verde – red snapper filet roasted with a fresh green tomatillo salsa, accompanied by cilantro rice and seasoned vegetables

Vegetariano en Adobo de Chile Guajillo – Roasted seasonal vegetables marinated in a guajillo chile adobo, served with a side of smoky black bean puree and cilantro rice

DESSERT

All inclusive

Tres Leches Cake -A light sponge cake soaked in three kinds of milk (evaporated, condensed, and whole milk), then topped with whipped cream. Very moist and sweet

Mediterranean inspiration

STARTER

All inclusive

Hummus Trio –Classic, roasted red pepper, and beet hummus with warm pita. or Bruschetta al Pomodoro –Grilled bread with tomato, garlic, basil, and olive oil. or Spanakopita Bites –Flaky phyllo filled with spinach, feta, and herbs

FIRST COURSE

All inclusive

Greek Salad –Romaine, cucumbers, tomatoes, Kalamata olives, red onion, feta, and oregano vinaigrette. or Fattoush –Mixed greens, cucumber, radish, tomato, toasted pita, and sumac dressing

MAIN COURSE

All inclusive

Grilled Lemon-Oregano Chicken –Marinated in olive oil, lemon, garlic, and oregano. Served with: Roasted Lemon Potatoes or Herbed Rice Pilaf

Mediterranean Baked Fish -White fish baked with tomatoes, olives, capers, and fresh herbs. Served with: Couscous with Pine Nuts and Raisins

Moussaka –Layers of eggplant, spiced ground lamb, and béchamel sauce. Served with: Orzo with Spinach and Feta

Vegetarian Stuffed Peppers –Peppers filled with quinoa, chickpeas, herbs, and pine nuts. Served with: Roasted Lemon Potatoes or Herbed Rice Pilaf

DESSERT

All inclusive

Greek Yogurt with Honey and Walnuts –Creamy yogurt topped with honey and walnuts. or Lemon Olive Oil Cake –Moist, zesty cake with a touch of olive oil

Italian inspiration

STARTER

All inclusive

Antipasti ● Eggplant rollatini -fresh eggplant stuffed with ricotta cheese and pomodoro sauce or ● Tuna Carpaccio -Thinly sliced tuna with olive oil, capers, and arugula

FIRST COURSE

All inclusive

● Seafood Risotto -Creamy risotto with shrimp, scallops, and clams. or ● Linguine with Clams -Linguine pasta with fresh clams, garlic, olive oil, and parsley

MAIN COURSE

All inclusive

● Cod Plate -Oven-roasted fresh Cod fish with lemon and herbs, served with rosemary roasted potatoes and grilled asparagus. or ● Seared Salmon Plate -Pan-seared salmon with white wine sauce, served with garlic spinach and herb rice

DESSERT

All inclusive

● Cannoli -Crisp pastry filled with sweet ricotta

Puertorican inspiration

STARTER

All inclusive

Crab, Avocado & Mango Salad -Sweet lump crab tossed in citrus sofrito with ripe avocado and fresh mango, finished with passion fruit vinaigrette and crispy plantain chips

FIRST COURSE

All inclusive

Pan-Seared Red Snapper -Crisp-skinned red snapper topped with coconut-lime beurre blanc. Served with arroz con cilantro, sautéed garlic spinach, and sweet fried maduros

MAIN COURSE

All inclusive

Grilled Mahi-Mahi (Alternative Selection) Finished with a pineapple rum glaze. Served with arroz con gandules, sautéed garlic spinach, and sweet fried maduros

DESSERT

All inclusive

Coconut & Rum Dessert Duo -Vanilla flan with toasted coconut -Warm Puerto Rican bread pudding with spiced rum caramel drizzle