Chef Joe Henderek

Personal Chef In Boston

As long as I can remember I have wanted to be a chef, I just didn’t always know it. My earliest memory is of my Paternal Grandmother cooking in her kitchen. I vividly remember not only the food we ate but the happiness I felt when we ate. It was these formative years that I learned what later became my overall philosophy for food. “Food Unites” You may not remember every detail of the most important meals of your life, But you remember with exacting detail the people you were with. I grew up with not only a passion for food, but the stories it tells. I didn’t always know I was going to be a chef, But I knew food was an important part of my life.

I would best describe my culinary point of view as innovative yet simple. I enjoy exploring modern variations of Mediterranean and Eastern European cuisine with a focus on on my Classical French training. I prefer to work with the freshest seasonal ingredients whenever possible. Utilizing fresh herbs, highlighting artisanal components and local seafood. I take personal pride in my ability to pull inspiration from a variety of sources to create dishes that are uniquely my own.

I am a member of the United States Personal Chef's Association as well as Servsafe and Allergen Awareness certified.

For me, cooking is...

A way to bring people together. There is one common factor in everyone's life, We all need to eat.

I learned to cook at...

The Institute of Culinary Education formerly The French Culinary Institute

A cooking secret...

Preparation, Attention to detail, and a desire to bring people together.

My menus

Winter Menu - 3 Course

STARTER

All inclusive

Local Cheese and Charcuterie selection - Seasonal Accompaniments

Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette

Burrata and Radicchio - Fresh herbs, prosciutto, parsley gremolata, cold pressed olive oil

Wellfleet Oysters - Champagne and pink peppercorn mignonette

FIRST COURSE

All inclusive

French Onion Soup - gruyere, brioche, parmesan, chives

Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas

Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs

Roasted Seasonal Mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Confit Pork Belly - Shaved apple, ginger vinegar, toasted sesame, maple soy glaze

Bluepoint Mussels - Local pear cider, fennel, saffron, mascarpone

MAIN COURSE

All inclusive

Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette

Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando

Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette

24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace

Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach

Linguini Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes

Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo

Roasted Cod Loin - Panko-crusted, potato purée, chanterelle mushrooms, bull's blood, Cabernet butter

Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique

Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus

Surf and Turf - Cold water lobster tail, filet of beef, scallops, corn pudding, asparagus

DESSERT

All inclusive

Fall menu - 3 Course

STARTER

All inclusive

Local Cheese and Charcuterie selection - Seasonal Accompaniments

Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette

Burrata and Radicchio - Fresh herbs, prosciutto, parsley gremolata, cold pressed olive oil

Wellfleet Oysters - Champagne and pink peppercorn mignonette

FIRST COURSE

Choose 1 dish

Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas

Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs

Roasted Seasonal Mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Confit Pork Belly - Shaved apple, ginger vinegar, toasted sesame, maple soy glaze

Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts