Chef Geoffrey Kornberg

Chef At Home in Great Neck

I’m Geoffrey Kornberg, a classically trained chef with over two decades of experience leading kitchens, building culinary programs, and creating memorable dining experiences. A graduate of The French Culinary Institute in New York, I’ve spent my career working at every level of the industry — from intimate neighborhood restaurants to multi-unit culinary operations across New York City.

My background includes serving as Executive Chef, Chef de Cuisine, Director of Culinary Operations, and most recently Vice President of Culinary and Operations, overseeing restaurant groups with a strong focus on quality, consistency, and hospitality. Throughout my career, I’ve developed menus, trained teams, managed costs, and upheld the highest standards of food safety and execution — all while keeping flavor, creativity, and guest experience at the center of everything I do.

As a private chef and caterer, I bring that same professionalism and attention to detail into more personal settings. Whether I’m cooking an intimate dinner, hosting a special celebration, or designing a custom event menu, my goal is simple: thoughtful food, beautifully executed, and tailored specifically to you.

My cooking style is rooted in classic technique, inspired by seasonal ingredients, and shaped by years of leadership in some of New York’s most respected kitchens. I value clarity of flavor, elegant presentation, and a seamless experience from start to finish.

Food should feel special — not just impressive, but meaningful. I look forward to cooking for you.

For me, cooking is...

For me, cooking is how I care for people — through flavor, detail, and the moments created around a table.

I learned to cook at...

The French culinary institute

A cooking secret...

Patience and technique. I take the time and love to do things to the best of my ability. I don’t take short cuts.

My menus

Vegetarian Southeast Asian

STARTER

Choose 1 dish

Spicy Green Papaya Salad – Lime, chili, palm sugar

Crispy Tofu with Chili Jam

Fresh Vegetable Summer Rolls – Peanut-chili sauce

FIRST COURSE

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Tom Yum–Style Vegetable Soup – Lemongrass, galangal, chili

Charred Eggplant with Chili & Basil

Glass Noodle Salad – Herbs, lime, chili oil

MAIN COURSE

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Thai Red Curry with Tempeh & Vegetables

Spicy Basil Tofu (Pad Kra Pao–Style)

Coconut Braised Vegetables with Jasmine Rice

DESSERT

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Mango Sticky Rice

Coconut Milk Tapioca with Lime

Chili-Chocolate Banana Spring Rolls

Vegetarian Mexican

STARTER

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Esquites – Charred corn, chili, lime, cotija

Black Bean & Roasted Pepper Tostada – Chipotle crema

Queso Fundido with Rajas – Melted cheese, poblano chilies

FIRST COURSE

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Sopa de Frijol Negro – Epazote, ancho chili

Chiles Toreados & Grilled Vegetables – Lime, sea salt

Calabacitas – Zucchini, tomato, corn, serrano

MAIN COURSE

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Chile Relleno (Vegetarian) – Stuffed poblano, tomato sauce

Mushroom & Spinach Enchiladas Verdes

Spiced Lentil Tacos – Corn tortillas, avocado, salsa roja

DESSERT

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Flan de Caramelo Classic caramel custard

Mexican Chocolate Mousse – Cinnamon, chili

Grilled Pineapple with Lime & Chili

Vegetarian Indian Cuisine

STARTER

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Samosa Chaat – Spiced potato & pea samosa, chickpeas, tamarind, yogurt, chili

Paneer Tikka – Yogurt-marinated paneer, Kashmiri chili, garam masala

Masala Roasted Cauliflower – Turmeric, cumin, chili, lime

FIRST COURSE

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Red Lentil Dal – Ginger, garlic, mustard seed, chili oil

Spiced Tomato Shorba – Black pepper, cumin, coriander

Chickpea & Spinach Curry – Onion masala, green chili

MAIN COURSE

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Tofu Tikka Masala – Cashew-tomato gravy, basmati rice

Vegetable Biryani – Saffron rice, roasted vegetables, raita

Saag Paneer – Spiced greens, fresh cheese, whole wheat roti

DESSERT

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Cardamom Rice Pudding

Mango Lassi Panna Cotta

Chai-Spiced Yogurt with Honey & Pistachio

Japanese

STARTER

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Edamame with Sea Salt Warm soybeans finished with flaky sea salt

Hamachi Crudo Yuzu, olive oil, and micro cilantro

Agedashi Tofu Lightly fried tofu in dashi with scallions and bonito flakes

FIRST COURSE

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Miso Soup Silken tofu, wakame, and scallions

Tuna Tataki Seared rare tuna with ponzu and sesame

Gyoza Pan-fried pork and ginger dumplings with soy-vinegar dip

MAIN COURSE

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Miso-Glazed Black Cod Steamed rice, pickled vegetables

Wagyu Beef Striploin Grilled with sea salt, wasabi, and seasonal vegetables

Chicken Teriyaki Char-grilled chicken, teriyake glaze, and jasmine rice

DESSERT

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Matcha Tiramisu Matcha mascarpone and sponge

Yuzu Cheesecake Light citrus cream and shortbread crust

Latin Region

STARTER

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Ceviche de Pescado Fresh white fish, lime, red onion, cilantro, and chili

Arepas con Queso Griddled corn cakes stuffed with melted cheese and crema

Empanadas Choice of beef or cheese, served with salsa verde

FIRST COURSE

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Sopa de Maíz Sweet corn soup with crema, queso fresco, and cilantro

Chiles Rellenos Roasted poblano peppers stuffed with cheese, tomato sauce

Tostadas de Camarones Shrimp, chipotle-tomato sauce, avocado, and crema

MAIN COURSE

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Carne Asada Grilled skirt steak, chimichurri, roasted potatoes, and lime

Pescado a la Plancha Pan-seared fish with garlic, citrus, and arroz verde

Pork Carnitas Slow-braised pork, warm tortillas, pickled onions, and salsa roja

DESSERT

All inclusive

Tres Leches Cake Vanilla sponge soaked in three milks, whipped cream

Churros Cinnamon sugar, chocolate dipping sauce

Flan de Caramelo Classic caramel custard

Seasonal Mediterranean

STARTER

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Whipped Feta & Herbs Lemon, extra-virgin olive oil, warm pita, and marinated olives

Tuna Crudo Citrus, capers, shaved fennel, and Arbequina olive oil

Grilled Octopus Smoked paprika, chickpeas, parsley, and red wine vinaigrette

Let’s speak and create your perfect menu

FIRST COURSE

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Heirloom Tomato Salad Burrata, basil, aged balsamic, and flaky sea salt

Linguine alle Vongole Littleneck clams, garlic, white wine, chili flake, and parsley

Orzo & Roasted Vegetable Pilaf Zucchini, peppers, pine nuts, lemon, and fresh herbs

Create your own

MAIN COURSE

Choose 1 dish

Branzino al Forno Whole roasted branzino with lemon, oregano, and olive oil

Grilled Lamb Loin Rosemary, garlic, charred eggplant purée, and jus

Roasted Chicken Provençal Olives, tomatoes, thyme, and white wine pan sauce

I can make anything

DESSERT

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Olive Oil Cake Citrus zest, pistachio, and whipped mascarpone

Panna Cotta Honey, orange blossom, and seasonal berries

Baklava Walnut, honey, and warm spice

Classic French

STARTER

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Soupe à l’Oignon Gratinée Slow-caramelized onions in beef broth, toasted baguette, and melted Gruyère

Salade Frisée aux Lardons Frisée lettuce, crispy bacon, soft-poached egg, and warm Dijon vinaigrette

Steak Tartare Hand-chopped beef, capers, shallots, Dijon, quail egg, and toasted brioche

Let’s speak and create the perfect menu together

FIRST COURSE

Choose 1 dish

Moules Marinières Prince Edward Island mussels steamed with white wine, shallots, garlic, and herbs

Escargots de Bourgogne Burgundy snails baked with garlic-parsley butter and crusty baguette

Ravioles du Dauphiné Delicate cheese-filled pasta with brown butter and fresh herbs

MAIN COURSE

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Boeuf Bourguignon Red-wine braised beef with pearl onions, mushrooms, and bacon lardons

Duck Confit Crispy duck leg, pommes sarladaises, and bitter greens

Sole Meunière Pan-seared Dover sole with lemon-brown butter and parsley

I can make anything

DESSERT

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Crème Brûlée Vanilla custard with a caramelized sugar crust

Tarte Tatin Caramelized apple tart with puff pastry and crème fraîche

Chocolate Mousse Classic dark chocolate mousse with whipped cream

Romantic Italian evening

STARTER

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Carciofi alla Romana - Braised Roman artichokes with garlic, mint, lemon, and extra-virgin olive oil

Prosciutto & Burrata Silky burrata, aged prosciutto di Parma, cracked black pepper, and warm focaccia

Octopus alla Griglia Char-grilled octopus with chickpea purée, lemon, and parsley

FIRST COURSE

Choose 1 dish

Cacio e Pepe Handmade tonnarelli, Pecorino Romano, and freshly cracked black pepper

Bucatini all’Amatriciana Guanciale, San Marzano tomatoes, chili flake, and Pecorino Romano

Ricotta Gnocchi Light ricotta gnocchi with brown butter, sage, and Parmigiano

MAIN COURSE

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Saltimbocca alla Romana Veal cutlets with prosciutto, sage, and white wine pan sauce

Branzino al Forno Whole roasted Mediterranean sea bass with lemon, capers, and olive oil

Braised Short Rib al Cesanese Slow-braised beef short rib in red wine with creamy polenta

DESSERT

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Classic Tiramisù Espresso-soaked savoiardi, mascarpone cream, and cocoa

Panna Cotta al Miele Vanilla panna cotta with honey and toasted pistachios

Ricotta Cheesecake Light Roman-style ricotta cheesecake with orange zest and berry compote

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Chef Geoffrey Kornberg

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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