Private Chef Grey Foslien

With two decades of experience navigating the high-pressure, high-reward world of luxury hospitality, I have developed a sixth sense for the "perfect pairing." I believe that a private dinner shouldn't just be a meal—it should be a sensory journey that starts with a spark of an idea and ends with guests still talking about the dessert three years later.

For me, cooking is...

Cooking is my passion and my expression. It keeps me up at night, and it's the first thing I think about when I get up in the morning.

I learned to cook at...

I went to school at the CIA in NY, and cooked in the best restaurants I could from Chicago to Los Angeles to San Diego.

A cooking secret...

I think my secret to success is my meticulous nature. I work hard to record and understand cooking in a way that I can guarantee consistency.

My menus

Tex-Mex Flex

STARTER

Choose 1 dish

Chips & Salsa Trio: Crispy tortilla chips served with three unique salsas—mild, spicy, and tangy

Stuffed Jalapeños: Jalapeños filled with cheese and spices, wrapped in bacon and baked until golden

FIRST COURSE

Choose 1 dish

Grilled Shrimp Ceviche: Lightly grilled shrimp marinated with lime, cilantro, and diced veggies

Street Corn (Elote): Grilled corn on the cob topped with Cotija cheese, chili powder, and crushed spicy Takis

MAIN COURSE

All inclusive

Fall-off-the-bone Chicken Mole: Juicy chicken smothered in a rich, complex mole sauce made with chocolate and spices

Beef Brisket Tacos: Tender, slow-cooked brisket served in warm tortillas with fresh toppings

DESSERT

All inclusive

Tres Leches: I put a spin on the classic by adding fresh strawberries

Churros: fried fresh and tossed in cinnamon sugar. Served with ice cream

Alpine Izakaya

STARTER

All inclusive

Crispy Chicken Karaage: Japanese-style fried chicken, marinated and tossed in potato starch, served golden and crunchy

Sticky Pork Belly Bao Buns: Tender pork belly glazed in sweet soy, tucked into soft steamed bao buns with pickled vegetables

• Wagyu Beef Skewers: Premium Wagyu beef skewered and grilled, seasoned with salt and pepper

FIRST COURSE

Choose 1 dish

Smashed Cucumber Salad: Crisp cucumbers smashed and tossed in chili oil, garlic, and black rice vinegar for a refreshing palate cleanser

Bacon & Kimchi Fried Rice: Smoky bacon and spicy kimchi stir-fried with rice, finished with sesame oil and scallions

Blistered Shishito Peppers: Peppers quickly charred, tossed with sea salt, lemon, and bonito flakes—one in ten is spicy!

MAIN COURSE

All inclusive

Yakiniku-Style Charred Ribeye: Prime thick-cut ribeye marinated with Asian pear, garlic, and sesame, grilled, sliced thin, and served with scallion-ginger relish

Umami Garlic Butter Udon: Thick, chewy udon noodles wok-tossed in browned butter, garlic, soy, and parmesan for an elevated comfort dish

DESSERT

All inclusive

Warm Dark Chocolate & Miso Skillet Cookie: Gooey dark chocolate chunk cookie baked in a skillet, topped with vanilla bean ice cream and salted miso caramel

Crispy Banana Tempura with Matcha Ice Cream & Yuzu Honey: Slices of banana tempura-fried, served with matcha ice cream and yuzu-infused honey

Tour of the Mediterranean

STARTER

Choose 1 dish

Antipasti Spread- Cured meats, house made giardiniera, crostini

Jamon-wrapped dates, stuffed with herbed chèvre and a Marcona almond

Wild Mushroom Arancini Crispy carnaroli rice croquettes stuffed with melted fontina, served over a swoosh of black garlic aioli and finished with crispy sage

FIRST COURSE

All inclusive

Charred Spanish Octopus Served over crispy fingerling potatoes with a warm 'nduja vinaigrette, shaved fennel, and fresh dill

Heirloom Tomato & Burrata Fresh burrata torn over thick-cut heirloom tomatoes, dressed with a vibrant pistachio-basil pesto, aged balsamic reduction, and flaky sea salt

Beef Carpaccio Prime beef tenderloin pounded paper-thin, topped with a truffle emulsion, pickled chanterelles, micro-arugula, and egg yolk

MAIN COURSE

Choose 1 dish

Pan-Seared Branzino Crispy-skin Mediterranean sea bass served alongside Meyer lemon risotto, topped with blistered cherry tomatoes and a caper-herb olive oil

Duck Confit Ragù Slow-braised duck leg folded into a rich San Marzano tomato and red wine reduction, tossed with handmade pappardelle, and finished with shaved Pecorino Romano

Traditional Paella with shrimp, mussels, clams, and squid

DESSERT

All inclusive

Crema Catalana: Spanish style creme brulee, Ximenez-soaked figs, cinnamon and orange

Pistachio Olive Oil Cake A tender, bright extra virgin olive oil cake paired with Meyer lemon curd, a quenelle of whipped mascarpone, and candied pistachios for a delicate crunch

Deconstructed Tiramisu Espresso-soaked house-made savoiardi biscuits layered with a rich marsala-mascarpone sabayon, dusted heavily with Valrhona cocoa powder