Private Chef Ferney Camargo Ordonez

With over 30 years in the culinary field, I specialize in international and avant-garde cuisine. Skilled in menu planning, staff training, and high-volume catering, committed to food safety and quality, with a focus on delivering exceptional culinary experiences. Currently gathering information to author a cookbook based on extensive professional experience.

For me, cooking is...

Cooking is both my profession and my passion. It is a way to relax, create, and bring people together, especially through the art of service.

I learned to cook at...

I had the opportunity to learn in a hotel school in my country, and attend various seminars and certificates in different countries.

A cooking secret...

My approach is grounded in quality ingredients, thoughtful preparation, and a genuine love for the craft of cooking.

My menus

The Saffron & Silk Menu

STARTER

All inclusive

Prosciutto Aspic Ravioli filled with Foie Gras

Thai-Style Coconut Soup

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan-Seared Scallops with Lemon & Caper Sauce or Creamy Saffron Sauce served with Broccoli Puree and Gruyère cheese

DESSERT

All inclusive

Panna Cotta with Lychee, Chocolate Sauce and Crushed Pistachios

Contemporary Comfort

STARTER

All inclusive

Delicate blue crab meat served over a smooth avocado base, finisshed with fresh beet sprouts

Silky Lettuce Velouté subtly garnished with crispy bacon and fine herbs

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Tender Chicken roulade stuffed with feta cheese, spinach, and walnuts, glased with a golden berry ( Uchuvas) sauce, Crispy phyllo baskets filled with creamy mashed potatoes and blue cheese

DESSERT

All inclusive

Wonton mille-feuille, layered with light chantilly cream, dulce de leche and fresh berries

Mediterranean-Coastal Experience

STARTER

All inclusive

Delicate Sea Bass Ceviche marinated in vibrant leche de tigre served with crisp coiled plantains

Classic Capresse Bruschetta, featuring ripe tomatoes, creamy mozarella, and fresh basil on toasted artisan bread

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan-seared Macadamia Meunière Salmon, crusted with toasted Macadamia nuts and gently bathed in a brown-butter meunière, served with a fragant wild rice, and a freh Arugula salad

DESSERT

All inclusive

Classic Key Lime Pie, with a bright citrus filling and buttery crust

Coastal Elegance

STARTER

All inclusive

Lobter Bisque served with Grissinis

Avocado Causa with Roasted Peppers

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive