Private Chef Eric James

I didn’t grow up thinking I’d become a chef. I just loved taking care of people, and food became the way I did that. One dinner led to another, referrals kept coming, and over time it turned into a career built on trust, creativity, and connection. For more than a decade, I’ve cooked in people’s homes, creating restaurant-level experiences without the ego or the formality—focused on making guests feel comfortable, taken care of, and genuinely happy with what’s in front of them.

My style is modern American bistro with a touch of international influence—bold but approachable, refined but never pretentious. I believe food should feel welcoming and bring people together, creating conversations that last longer than the meal. When I’m not in a client’s kitchen, I’m usually exploring new cities, discovering restaurants, and working on creative projects—because at the end of the day, it’s always been about connection.

For me, cooking is...

Cooking is not about being competitive. The only person I'm competing against is myself. Food should bring people together and create community.

I learned to cook at...

Like so many other chefs, I was influenced by my mother and grandmother. I've spent years in the industry and graduated from Le Cordon Bleu

A cooking secret...

Outside of organization, treat it like a dance partner. Just set the tone/menu and get to work/dance.

My menus

The Italian-American Sunday Table

STARTER

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Giant Veal & Beef Meatballs: Simmered for 6 hours in San Marzano marinara, topped with a "snow" of pecorino and served with garlic crostini

Warm Artichoke & Spinach Al Forno: A bubbling, triple-cheese dip (mozzarella, fontina, parm) served with toasted focaccia strips

Burrata "Lasagna" Dip: Layers of herb-whipped ricotta, marinara, and melted burrata, served with crispy pepperoni "chips" for dipping

Crispy Calamari & Lemon Wheels: Flash-fried and served in a heap with spicy pomodoro and a lemon-herb aioli

FIRST COURSE

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The "Social" Antipasto Bowl: A massive mix of crisp greens, rolled mortadella, pepperoncini, provolone, and chickpeas in an herb-heavy vinaigrette

Classic Caesar for the Table: Whole romaine leaves, oversized garlic-butter croutons, and a mountain of shaved parmesan

Marinated Heirloom Tomato & Mozzarella: Large wedges of tomato, "perline" mozzarella, and fresh basil tossed in a balsamic glaze

Chopped Kale & Roasted Pepper Salad: With pine nuts, golden raisins, and a creamy lemon-garlic dressing

MAIN COURSE

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The "Sunday Gravy" Platter: A mountain of Slow-Braised beef and Italian Sausage served over Rigatoni al Segreto with a side of Roasted Garlic Broccolini

Grilled Flank Steak "Tagliata" Platter: topped with arugula and balsamic glaze, served with Rosemary Smashed Potatoes and Parmesan Roasted Carrots

Chicken Parmigiana "Grandmother Style": Massive crispy cutlets topped with buffalo mozzarella and marinara, served with Penne alla Vodka and Garlic-Herb Zucchini

Shrimp & Scallop "Frutti di Mare": A seafood feast in a white wine garlic sauce, served over a massive bed of Linguine and Grilled Asparagus

Baked Eggplant Rotolo: Slices of eggplant rolled with herb-ricotta and baked in marinara, served with Garlic-Herb Fingerlings and Roasted Peppers

DESSERT

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Family-Style Flourless Chocolate Torte: Sliced into wedges and served with a big bowl of whipped cream and berries

Tiramisu "Trifle": A large bowl for the table to scoop from, layered with espresso cake and mascarpone

Lemon Ricotta Cheesecake: Topped with fresh curd and served in large, generous slices

The American Backyard

STARTER

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Whipped Feta & Roasted Garlic Dip: Served with grilled pita and chilled seasonal crudité (radishes, snap peas, cucumbers)

Smoked Brisket Crostini: Topped with pickled red onions and a horseradish crème fraîche

Grilled Peach & Prosciutto Skewers: Finished with a drizzle of local Arizona honey and fresh mint

Charred Corn & Crab Dip: A warm, decadent dip served with house-made kettle chips

FIRST COURSE

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Summer Berry & Pecan Salad: Spring mix, fresh strawberries, blueberries, candied pecans, and goat cheese with a poppyseed dressing

The Backyard Cobb: Romaine, heirloom tomatoes, avocado, hard-boiled eggs, and house-made blue cheese dressing (No meat, served as a fresh base)

Grilled Asparagus & Quinoa Bowl: Chilled quinoa, grilled asparagus, chickpeas, and feta in a lemon-tahini vinaigrette

Creamy Broccoli & Apple Slaw: Shredded broccoli stalks, crisp apples, and dried cranberries in a light cider dressing

MAIN COURSE

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Garlic-Herb Grilled Ribeye & Chicken Skewers: served with White Cheddar & Truffle Mac and Grilled Street Corn

Chimichurri Sirloin & Chicken Skewers: Paired with Roasted Garlic Red Skin Mash and Maple-Balsamic Brussels Sprouts

Rosemary-Lemon Chicken Thigh & Shrimp Skewers: Served with Herb-Roasted Fingerling Potatoes and Sautéed Haricots Verts

Honey-Sriracha Grilled Shrimp & Chicken Skewers: Served with Coconut-Lime Rice and Blistered Shishito Peppers

Citrus-Marinated Salmon & Shrimp Kebabs: Paired with Wild Rice Pilaf and Garlic-Herb Grilled Asparagus

Portobello & Halloumi Skewers: Served with Ancient Grain Tabbouleh and Roasted Root Vegetables

DESSERT

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Flourless Chocolate Torte: With dark chocolate ganache and fresh raspberries

Classic Vanilla Bean Crème Brûlée: With a torch-fired sugar crust

Meyer Lemon Cheesecake: With bright lemon curd and torched meringue

Flavors of Latin America

STARTER

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Yellowtail Ceviche: Fresh hamachi in a "leche de tigre" with passion fruit, sweet potato crisps, and micro-cilantro

Wagyu Beef Empanadas: Hand-folded pastry filled with prime beef, olives, and raisins, served with a smoky chimichurri

Crispy Pork Belly Bites: Slow-braised and fried, served over a charred corn purée with a hibiscus-pickled onion garnish

Lobster Tostadas: Butter-poached lobster on a blue corn shell with avocado mousse and a jalapeño-lime crema

FIRST COURSE

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Jicama & Mango Salad: Crisp jicama, ripe mango, and cucumber with a chili-lime vinaigrette and toasted pepitas

Smoked Caesar: Charred romaine hearts, cotija cheese crumbles, and spicy sourdough croutons with a chipotle-caesar dressing

Avocado & Heart of Palm: Heirloom tomatoes, shaved radish, and butter lettuce tossed in a cilantro-lime emulsion

Roasted Corn & Quinoa: Grilled street corn, tri-color quinoa, black beans, and goat cheese with a cumin-citrus vinaigrette

MAIN COURSE

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Ancho-Braised Short Rib: 12-hour braise in a rich mole-inspired sauce, served over Creamy Poblano Grits and Honey-Lime Carrots

Flat Iron "Carne Asada": Wagyu-grade flat iron sliced thin, served with Cilantro-Lime Infused Rice and Charred Spring Onions

Sous Vide Filet with Chimichurri: Finished with a hardwood sear, served over Yuca Purée and Blistered Shishito Peppers

Chipotle-Rubbed Ribeye: Finished with a lime-agave butter, served with Garlic-Roasted Sweet Potatoes and Grilled Asparagus

Pan-Seared Snapper Veracruz: Topped with a tomato, olive, and caper sauce, served over Coconut-Lime Rice and Wilted Spinach

Garlic-Lime Jumbo Prawns: Served over a Creamy Quinoa "Risotto" and Grilled Broccolini

DESSERT

All inclusive

Dulce de Leche Cheesecake: Velvety cheesecake with a thick dulce de leche swirl and a spiced graham cracker crust

Mexican Chocolate Pots de Crème: A dense, dark chocolate custard infused with cinnamon and a hint of cayenne

Flourless Chocolate Torte: Glazed with Dark Chocolate Ganache and served with a spicy raspberry coulis

The Modern Italian Estate

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Burrata with Prosciutto di Parma: Creamy burrata, 24-month aged prosciutto, balsamic pearls, and toasted ciabatta

Charred Octopus "Polpo": Served over a spicy calabrian chili romesco with crispy chickpeas and lemon zest

Arancini al Tartufo: Golden-fried risotto balls with a molten truffle-mozzarella center and pomodoro dip

FIRST COURSE

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Insalata Caprese: Heirloom tomatoes, buffalo mozzarella, fresh basil, and a 15-year aged balsamic reduction

Tuscan Kale & Radicchio: Shaved pecorino, toasted pine nuts, and a bright lemon-garlic vinaigrette

Arugula & Shaved Fennel: Citrus segments, toasted hazelnuts, and a honey-white balsamic dressing

Classic Italian Chopped: Romaine, radicchio, salami, provolone, chickpeas, and a red wine oregano vinaigrette

MAIN COURSE

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Chianti-Braised Short Rib: Slow-cooked in red wine and herbs, served over Creamy Polenta with Roasted Root Vegetables

Flat Iron "Tagliata": Sliced over Arugula & Parmigiano Salad with Balsamic Glazed Cipollini Onions

Sous Vide Filet "Rossini": Finished with a red wine reduction, served over Truffle Mashed Potatoes and Sautéed Haricots Verts

Bistecca alla Fiorentina (Ribeye): Thick-cut and seared, served with Rosemary Roasted Potatoes and Garlic-Sautéed Spinach

Seared Branzino Fillet: Served over Lemon-Herb Risotto and Blistered Heirloom Tomatoes

Lobster Fra Diavolo: Butter-poached lobster over Spicy Squid Ink Pasta and Sautéed Zucchini

DESSERT

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Traditional Tiramisu: Espresso-soaked ladyfingers, whipped mascarpone, and a heavy dusting of dark cocoa

Vanilla Bean Panna Cotta: Silky Italian custard topped with a vibrant seasonal berry coulis and fresh mint

Sicilian Lemon Ricotta Cake: A light, moist cake served with a dollop of sweetened mascarpone and candied lemon

Flourless Chocolate Torte: Glazed with Dark Chocolate Ganache and served with espresso crème anglaise

The Sonoran Coastal Summer

STARTER

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Hamachi Crudo: Thinly sliced yellowtail with Fresno chili, pickled radish, ginger-soy vinaigrette, and micro-cilantro

Charred Octopus: Tenderized Spanish octopus with a smoky pimentón oil, saffron aioli, and crispy fingerling coins

Summer Lobster Sliders: Cold-water lobster tossed in a light lemon-chive aioli on toasted brioche "bites."

Scallop Aguachile: Jumbo U-10 scallops marinated in lime, cucumber, and serrano, served with blue corn totopos

FIRST COURSE

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Summer Stone Fruit Salad: Local peaches and plums, burrata cheese, wild arugula, and a white balsamic-honey reduction

The Scottsdale Green: Baby gem lettuce, shaved fennel, toasted pine nuts, and a champagne-shallot vinaigrette

Heirloom Tomato & Watermelon: Compressed watermelon, heirloom tomatoes, Bulgarian feta, and fresh mint with lime zest

Grilled Romaine "Nicoise": Lightly charred romaine, blanched green beans, olives, and a soft-boiled quail egg with lemon-caper dressing

MAIN COURSE

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Seared Diver Scallops: Served over a Sweet Corn Risotto with Blistered Shishito Peppers

Butter-Poached Lobster Tail: Accompanied by Lemon-Garlic Linguine and Grilled Asparagus with citrus gremolata

Mediterranean Branzino: Whole-filet pan-sear with a Saffron Couscous and Roasted Baby Zucchini

Miso-Glazed Black Cod: Served with Coconut-Ginger Rice and Wilted Baby Bok Choy

Shrimp & Scallop Scampi: Heavy on the herbs and garlic, served over Angel Hair Pasta and Sautéed Haricots Verts

Seared Ahi Tuna Steaks: Rare-sear with Wasabi Whipped Potatoes and a Sesame-Snap Pea Salad

Wild-Caught Halibut: Served over Spring Pea Purée and Roasted Heirloom Carrots

DESSERT

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Key Lime Tart: A graham cracker crust with a tart lime custard and toasted Swiss meringue

Summer Berry Pavlova: Crisp meringue shell with Chantilly cream, passion fruit curd, and macerated berries

Flourless Chocolate Torte: Glazed with Dark Chocolate Ganache and served with a blood orange coulis

Modern American Bistro Steakhouse

STARTER

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Ahi Tuna Crudo: Sashimi-grade tuna, citrus segments, Maldon sea salt, and a vibrant house-made basil oil

Bourbon-Glazed Pork Belly: Slow-roasted and seared, served over a parsnip purée with a spicy apple chutney

Blue Crab Cakes: Lump Maryland crab with minimal filler, served with a lemon-herb remoulade and micro-fennel salad

FIRST COURSE

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The Ultimate Wedge: Crisp iceberg, heirloom cherry tomatoes, bacon crumbles, pickled red onions, and chunky Gorgonzola dressing

Bistro Caesar: Whole leaf romaine, garlic-herb focaccia croutons, and white anchovies with a creamy black pepper dressing

Roasted Beet & Goat Cheese: Red and golden beets, whipped goat cheese, toasted pistachios, and a honey-balsamic reduction

Steakhouse Chopped: Romaine, radicchio, chickpeas, cucumber, hearts of palm, and provolone in a champagne vinaigrette

MAIN COURSE

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Red Wine Braised Short Rib: Served over Creamy White Cheddar Grits with Honey-Glazed Heirloom Carrots

Flat Iron "Steak Diane": Paired with Garlic-Herb Smashed Fingerling Potatoes and Tender Asparagus Spears with lemon zest

Sous Vide Center-Cut Filet: Accompanied by Truffle Roasted Garlic Mashed Potatoes and Butter-Poached Broccolini

Prime Ribeye (14oz): Served with Crispy Duck Fat Fries and Creamed Spinach with nutmeg and shaved parmesan

Keller-Inspired Roasted Chicken: Paired with Pomme Purée (ultra-buttery mashed potatoes) and Garlic-Sautéed Haricots Verts

Double-Cut Heritage Pork Chop: Served over a Sweet Potato Mash with Pan-Seared Brussels Sprouts and bacon lardons

Pan-Seared Chilean Sea Bass: Accompanied by a Forbidden Black Rice and Sautéed Baby Bok Choy with ginger

DESSERT

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Classic Vanilla Bean Crème Brûlée: A rich, silky custard infused with Tahitian vanilla beans, finished with a brittle, torch-fired sugar crust and fresh seasonal berries

Meyer Lemon Cheesecake: A velvety, light cheesecake with a graham cracker crust, topped with a bright lemon curd and torched Italian meringue

Flourless Chocolate Torte: A decadent, velvet-textured dark chocolate cake glazed with a Silky Bittersweet Ganache, served with a raspberry coulis and fresh mint