Chef Gabriel Boyko

Private Chef In Houston

Experienced Executive Chef from high-end celebrity rehabs in Malibu.

Graduate of Le Cordon Bleu Pasadena in 2005. I have years of restaurant experience early in my career. In my role as Executive Chef at The Canyon, Malibu, for 12 years, I was essentially working as private chef for 16 discerning clients simultaneously, while managing every aspect of the food/kitchen department, including menu selection and my personal gourmet cooking, the hiring and management of other chefs, budgeting, planning quarterly promotional & holiday parties (150+ guests), ordering, collaborating with other facility departments, etc. My highly-varied, multi-cultural menus reflected the best cuisine across the globe with a healthy theme as this location offered an organic kitchen with flavor and health at the focus.

In my thirties, I am energetic and fit. My food preparation and execution is flawless; I work clean, have incredible knife skills, and plate for eye-appeal. My calm personality, organizational skills, and ability to delegate responsibilities have earned me the respect of clients and coworkers alike. After the devastating Malibu fires in 2018, I was approached by the Beach House Treatment Center and completely revamped their entire food program, serving as Executive Chef through 2020. In addition, I have worked alone as well as in collaboration with other chefs in the Los Angeles area for the last 15 years, for such varied events as weddings, pre-wedding parties, extravagant art galleries, galas, benefits, and more.

My @smokintailofficial Instagram is a combination of my pursuits as an angler and seafood preparations.

My @chefgabrielboyko Instagram is a food dedicated page.

Functional bilingual: Spanish.

For me, cooking is...

Everything! I’ve been cooking professionally since I was a teenager. I love being a chef. Who I am and my career are absolutely inseparable.

I learned to cook at...

Restaurant kitchens in Los Angeles, including 2007 Zagat award-winning Leilas, in Oak Park. And Le Cordon Bleu Pasadena, graduate 2005

A role model in the kitchen is...

A combination of the best aspects of chefs I have both worked with and watched from afar throughout my life.

A cooking secret...

Understanding the WHY of every technique. Not just the how, or the what, but the why… in every step. That, and balancing flavor.

My menus

French

STARTER

Choose 2 dishes

Prosciutto and melon canapés

Smoked salmon & radish canapés, dill and lemon

Crab cakes with citrus, dill and fresh grated horseradish remoulade

Charcuterie platter with Mostarda, fruit, spiced nuts, olives, fresh pickled celery salad, assorted cheese with warm Brie

Potato croquettes with Gruyère and fine herbs

White bean rosemary hummus with crudités and vegetable chips

Blackened steak crostini, roasted garlic aioli, pickled kohlrabi

FIRST COURSE

Choose 1 dish

Nicoise salad

Classic from scratch Caesar salad with fresh grilled chicken, bagel croutons, parmiggiano crisps

Risotto cakes with shrimp etouffee

Consommé bone broth, peas, roasted chicken soup

Charred broccolini with chestnut mornay

Arugula and Bresaola salad with shaved manchego, pecans, Dijon vinaigrette

Tuna tartare, domestic caviar, quail egg, parsley sauce

Lobster & Shrimp bisque finished with grilled tiger shrimp, chive pesto

Cream of roasted red pepper and butternut squash soup

Salade Landaise - (updated twist on French classic) duck confit, spiced walnuts, endive, red currant gastrique dressing

Potage parmentier (hot potato leek) OR vichyssoise (cold), wild salmon roe & scallion garnish

Chili and pancetta steamed mussels, warm baguette

Frisée bistro salad with poached organic eggs, bacon lardons, ACV dressing

Heirloom tomato stack with grilled corn, Sherry vinaigrette and blue cheese

Beef carpaccio, caper & herb colatura sauce, chili lemon oil, cracked pepper croutons

MAIN COURSE

Choose 1 dish

Anything you’re thinking of we can do :)

Rosemary chicken chasseur, red quinoa with mushroom duxelle, seasonal veggie sauté

Duck breast with cherry gastrique, wild rice, asparagus spears

Grilled swordfish with orange and olive tapenade, asparagus, salt roasted potatoes

Grilled rack of lamb with pomegranate demi, mint gelee, root vegetable au gratin, asparagus

Grilled pork tenderloin or other protein with sauce forestiere (wild mushroom reduction sauce), chestnut purée, roasted brussel sprouts

Diver scallops seared with white wine reduction, creamy risotto bianco, blistered snap peas

Horseradish crusted salmon, tourne potatoes, zucchini terrine

Filet Mignon Steak Diane or Au Poivre, herb roasted fingerling potatoes or parsnip mash, garlic haricot verts

Braised lamb shanks or beef cheeks with Merlot, ratatouille, pommes duchesse

Dijon chicken cutlets, Lyonnaise potatoes, wilted spinach

Halibut or other fish choice with citrus-caper beurre blanc, rice pilaf with seasonal vegetable & pea succotash

DESSERT

Choose 1 dish

Apple tart tatin a la mode

Berry Ricotta cake

Double chocolate cake with toffee crumble

Lime cheesecake with ginger snap crust

Classic chocolate cream pot

Carrot cake with cream cheese frosting

Peach Cobbler with 5 spice, maple whipped cream

Lavender or vanilla creme brûlée

NY cheesecake, strawberry topping

Napoleon with French buttercream, chocolate drizzle, macerated strawberries

Chocolate soufflé with creme anglaise OR Grand Marnier chocolate sauce

Pecan squares with chocolate ganache and chantily cream

Mediterranean ideas

STARTER

Choose 1 dish

Tahini & chickpea hummus with crudités and warm pita bread, & dolmas

Grilled halloumi cheese with lemon and white wine, fresh crostini

Spinach, feta & artichoke turnovers

Shrimp cocktail with herb popcorn and cocktail sauce

Saffron chicken skewers, roasted tomato and bell peppers, yogurt sauce

FIRST COURSE

Choose 1 dish

Roasted beet salad, tangerine balsamic dressing, herb rolled goat cheese, pistachios

Caprese and fried eggplant salad

Gyro sliders with tzatziki sauce

Creamy gazpacho with crostini, grilled shrimp (opt.) & roasted peppers

Greek Feta and fresh crouton salad, herb red wine vinaigrette, cucumber, tomato, peppers, olives, artichoke, romaine

Mediterranean tuna, or shrimp & octopus, or shrimp ceviche, capers and olives

Lemon chicken soup (Avgolemon)

MAIN COURSE

Choose 1 dish

Anything you’re thinking of we can do :)

Parsley lemon grilled salmon with shrimp short grain brown rice “paella” & charred snap peas

Grilled flat iron steak with balsamic mushroom sauce, sautéed vegetables, smashed fingerling potatoes

Moussaka (traditional baked with white sauce)

Chicken cutlets or seasonal fish with white wine and lemon sauce, tomato rice Stuffed peppers (Gemeista), seasonal vegetables

Braised lamb shanks in red wine au jus/reduction & Tuscan white beans and chard

Madeira braised beef short rib pasta, grilled portobellos and bell peppers

Grilled swordfish or grill seared tuna with orange & olive tapenade, asparagus, tabouli

Rack of lamb with pomegranate-red wine pan reduction, mint gelee, root vegetable au gratin, garlic green beans

DESSERT

Choose 1 dish

Pomegranate or lemon panna cotta

Berry Ricotta cake

Double chocolate cake with toffee crumble

Classic chocolate cream pot

Ice cream with Baklava roll

Peach Cobbler with 5 spice, maple whipped cream

Lavender or vanilla creme brûlée

NY cheesecake, strawberry topping

Napoleon with French buttercream, chocolate ganache drizzle, macerated strawberries

Italian

STARTER

All inclusive

Caprese skewers

Grilled octopus with oregano and cannelini bean purée, arugula

Fresh Bruschetta with smoked mozzarella, seasoned crostini, balsamic drizzle

Blackened steak crostini, roasted garlic aioli, pickled mustard green

Charcuterie platter with Mostarda, fruit, spiced nuts, olives, fresh pickled celery, assorted cheese and crackers

Arugula and Bresaola salad with shaved manchego, toasted pecans, Dijon vinaigrette

Tuna carpaccio, caper & parsley colatura sauce, chili lemon oil, cracked pepper

FIRST COURSE

Choose 1 dish

Classic from scratch Caesar salad with fresh grilled chicken, bagel croutons, parmiggiano crisps

Bone broth classic Minestrone

Chili and pancetta steamed mussels, warm focaccia

Squash ravioli with brown butter, prosciutto, sage, pecorino, and peas

Arancini with herb & mushroom filling, tomato jam & fresh basil

MAIN COURSE

Choose 1 dish

Anything you’re thinking of we can do :)

Chicken cacciatore or piccata, pasta a limone, sautéed seasonal vegetables

Lobster & crab ravioli, sun dried tomato cream sauce, sautéed vegetables

Grilled swordfish or grill seared tuna with orange and olive tapenade, asparagus, quinoa pilaf

Lobster & langostino risotto

Chicken Marsala with pasta of choice or creamy polenta, grilled asparagus

Baked ziti with pumpkin seed pesto, sautéed spinach, and grilled chicken

Diver scallops seared with white wine reduction, creamy risotto bianco, blistered snap peas

Grilled rosemary & garlic Wagyu flat iron steak with balsamic mushroom sauce, sautéed vegetables, smashed fingerling potatoes

Classic bolognese tomato sauce & white sauce lasagna, arugula side salad

Broiled halibut or Scottish salmon with fine herb sauce, gnocchi or polenta, bell pepper pipperade

Filet mignon au poivre-peppercorn brandy pan sauce, Gorgonzola parsnip potato mash, garlic haricot verts

Herb crusted rack of lamb with pomegranate Demi, mushroom risotto, sautéed artichokes

Braised lamb shanks in red wine au jus/reduction & Tuscan white beans and chard /or other sides

DESSERT

Choose 1 dish

Apple tarte tatin a la mode

Pomegranate or lemon panna cotta

Berry Ricotta cake

Double chocolate cake with toffee crumble

Pecan squares with chocolate ganache

Lavender or vanilla creme brûlée

NY cheesecake, strawberry topping

Chocolate soufflé with creme anglaise OR Grand Marnier chocolate sauce

South of the border

STARTER

Choose 1 dish

Charcuterie & crudités platter with jicama, lime ranch dressing, chips, salsa & guac

Nachos with guacamole & pico de gallo

FIRST COURSE

Choose 2 dishes

LA style “street” tacos with choice of meat- tomatillo salsa

Fish tacos, lime crema, pickled onion slaw

Sopa Del Mar - light bay leaf and tomato flavored bone broth with fresh cilantro and poached rock shrimp

Lime-cilantro Caesar salad with fresh grilled chicken and bagel croutons

Sopes - black bean spread, shredded greens salad, chicken tinga

MAIN COURSE

All inclusive

Salmon, shrimp, chicken or steak fajitas, pot cooked beans, Spanish rice

Chile Colorado(beef) or Chile verde(pork), beans, rice, warm tortillas and side salad

Cobia or snapper veracruz, grilled vegetables, Spanish rice

Lobster & mussel paella (unique recipe with short grain brown rice)

Pollo or Carne asada plate, warm tortillas, cornbread, slow cooked black beans and verde rice

Scallops al diablo ranchera, pinto bean and squash succotash, Spanish risotto cake

Braised lengua (or carne asada) wet burritos with Ranchera sauce & cheese, Spanish rice

Octopus and shrimp ceviche (or fish), sweet potato tacos, corn salsa

DESSERT

All inclusive

Apple tarte tatin a la mode

Flourless chocolate cake with molten center, creme anglaise

Cinnamon chocolate pot de creme

Carrot cake with cream cheese frosting

Classic flan

Churros with caramel & whipped cream

Cinnamon creme brûlée

NY cheesecake, strawberry topping

Japanese

STARTER

Choose 1 dish

Blackened steak crostini, wasabi aoli, pickled mustard green

Gyoza with roasted garlic & ginger dipping sauce

Edamame with soy & sesame crab dip and wonton crisps

Crab Rangoons with sweet and sour sriracha sauce

Crispy rice with spicy tuna tartare, avocado,& sea weed salad

FIRST COURSE

Choose 1 dish

Miso soup (from scratch/real dashi) with Shiitake mushrooms

Rock shrimp and ginger dressing (Japanese steakhouse style dressing) field greens salad

Miso Sake broiled sablefish, herb glass noodle salad

5 spice roasted chicken and Napa cabbage salad, bell pepper, edamame, soba noodles and Shoyu dressing

Corn & dashi veloute with snow crab

MAIN COURSE

Choose 1 dish

Citrus-miso grilled cobia with asparagus and tomato sesame vinaigrette, forbidden rice

Black garlic teriyaki chicken, pork chops or steak with sautéed bok choy & purple sweet potato

Ginger and Shoyu braised beef cheeks with steamed jade rice and sautéed spinach

Diver scallops seared with tamari & white wine reduction, crispy rice stack, charred snap peas

Sushi & sashimi - various cut rolls, spicy tuna, sashimi selection, & seaweed salad

Broiled Scottish salmon, cilantro sesame soba noodles, garlic green beans

DESSERT

Choose 1 dish

Keto chocolate cakes with Chantilly cream

Whipped vegan raw banana “ice cream”, miso caramel

Double chocolate cake with toffee crumble

Ginger creme brûlée

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Chef Gabriel's reviews

4.83

•

46 services

Food was great! Chef very personable, clean up Was amazing!!

Amazing food and an amazing chef. This is my first time booking a personal chef and Gabriel did not disappoint. He was very flexible with the menu and explained what each plate had when the time came. I booked him for my wife’s birthday and now I’m going to struggle finding a way to top this for next year. I will definitely recommend and will book him again for any class or event!

Incredibly experience would highly recommend

Gabe was incredible! I hired Gabe to cook a dinner, breakfast, and lunch for a group of 20 of our friends on my wife's surprise 30th birthday - he delivered and then some. He was extremely responsive before the event and worked closely with me to craft a great menu that would appeal to all folks and even have some special elements that my wife would really love. For each meal (dinner the night before and breakfast/ lunch the next day), he showed up on time and discretely prepped/ cooked the meal without interrupting any of the other things we were doing. The food! The food was amazing - better than expected/ described. He kept the meal heated for some time after the initial seating so that people could go back for seconds while he cleaned. I can not recommend Gabe enough. Multiple people that were present (my wife included) indicated that they aren't sure how they can ever go on a vacation and not get a chef again. He really knocked it out of the park, and we will use him again. -Clay

Gabe was a joy to work with, his menu was creative and the food was delicious! Highly recommend!

Chef Gabe was very pleasant, catered to our needs and very friendly. A pleasure to have worked with him!

Chef Gabe and his lovely assistant/wife made our evening quite memorable! The charcuterie board was lavish and the dishes all expertly prepared and paced. We enjoyed ourselves tremendously and our kitchen was left spotless. We chose a delightfully fresh tuna tartare to start, followed by a grilled rack of lamb with a root vegetable augratin and asparagus. While I wasn't the biggest fan of the au gratin, it was interesting to try. We finished with a double chocolate cake with toffee crumble, a standout with our pairing of port. They went above and beyond expectations at every turn and we couldn't have been happier with our experience!

Chef Gabriel was fabulous! He was easy to work with and very professional.

Our experience with Chef Gabe was beyond our expectations! Who knows what you're actually going to get when you google private chefs. He was communicative and accommodating with every request I made for the menu, making sure everything was exactly to our tastes, and the portions were generous. When he and his wife arrived, they were fun and engaging and we felt comfortable to still be ourselves. The food tasted AMAZING. All 6 in our group declared it the best sushi we've ever eaten! I would hire Chef Gabe again in a heartbeat!

Chef Gabriel was fantastic! He prepared a great menu and was a hit at our party! Would highly recommend!

Chef Gabriel was amazing! We could not recommend him enough, he was very professional and made some of the best dishes that we have ever had. His ability to work around some food preferences and adjust as needed was greatly appreciated. He was personable and easy to talk to, but we also felt like we could do our own thing and let him create in the kitchen. Chef Gabriel exceeded our very high expectations and helped make a night we'll always remember!

Chef Gabe was awesome! I’m so glad I decided to go for it. I decided to get a private chef as something special for my anniversary and it was a great decision. The chef had an awesome selection of menu ideas and did a great job communicating with me to customize it and do exactly what was right for us. Everything was terrific. The plating, the portions, the timing, and the taste were all perfect. Everything was delicious from start to finish. Chef Gabe has a real passion for food and this was an amazing experience.

By far the best private chef I have ever used. Chef Gabe was very attentive and excited to carry out this meal. He communicated very effectively and was extremely flexible to the menu ideas and presented an excellent menu. The presentation was more than expected and the food quality was out of this world. I would definitely use him again and highly recommend him to other people, but only if you want to be impressed!