Chef Joseph Henderek
Private Chef In LenoxGet to know me better
I am a personal chef serving Massachusetts, Rhode Island, Connecticut, New Hampshire, Vermont, and New York.
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.
Additional Information and Reviews at : TakeAChef.com/en-us/Chef/Joseph-Henderek
I am a member of the United States Personal Chef's Association as well as Servsafe and Allergen Awareness certified.
More about me
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 in New York City, NY
A cooking secret...
Preparation, Attention to detail, and a desire to bring people together. https://linktr.ee/ChefJoeHenderek
My menus
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Seasonal Dips and Spreads - Seasonal Accompaniments
Yellow Tomato Gazpacho - Served cold; bell peppers, red onion, micro cilantro
Roasted Beets - Marinated in walnut vinaigrette and served with whipped feta
Caviar Blini - Crème fraiche, pickled beet, served on a buckwheat blini (+$6 supplement)
Tuna Tartare - Bluefin tuna, avocado, furikake, spicy aioli, served on crispy wonton
Salmon Tartare - Horseradish, crème fraiche, lemon, served on crostini
Scallop Crudo - Mezcal, lime, and fresh chili
Beef Tartare - Shallot, mustard, capers, garlic aioli, served on a truffled potato crisp
Beef Tataki - Seared rare, served with spicy aioli and confetti peppers
Purple Carrot Soup - Coconut milk, fresh chili, Thai basil
Roasted Broccoli - Tossed in chili vinaigrette and served with chimichurri
Tandoori Cauliflower - Vadouvan marinated; served with herbed yogurt and crushed cashews
Grilled Sweet Potato - Chili dusted; served with maple cream and candied ginger
Arancini - Fontina, fresh herbs, arborio rice, spicy tomatillo sauce
Seared Scallop - Warm pork belly vinaigrette
Grilled Shrimp - Scallion salsa Verde
Maryland Crab Cake - Spicy remoulade
Grilled Seafood Skewer - Shrimp, scallop, salmon; Nước chấm and fresh herbs
Beef Slider - Bib lettuce, tomato, cheddar, burger sauce
Meatball Slider - Marinara, fresh mozzarella, basil pesto
Pulled Pork Slider - Carolina gold sauce, coleslaw
Prosciutto Grilled Cheese - Muenster cheese, spicy tomato jam
Duck Confit Grilled Cheese - Pickled onion jam, gruyere
Wild Mushroom Soup - Fresh dill, sour cream, crispy shallot
Heirloom Tomato Soup - Parmesan crisp
Lobster Bisque - Fresh lobster and fennel salad, fennel fronds
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil
Marinated Watermelon - Whipped feta, red onion, English cucumber, kalamata olives, fresh herbs
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Maryland Style Crab Cake - Pickled asparagus salad, remoulade
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Bluepoint Mussels - Local pear cider, fennel, saffron, creme fraiche
Yellow Tomato Gazpacho - Served cold; bell peppers, red onion, micro cilantro
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Crushed new potatoes, marinated string beans, rosemary pan jus
Seared Diver Scallops - Celeriac purée, farro, baby kale, Blood Orange Chili Gastrique
Filet of Beef - Roquefort crusted, served with potato puree and haricot vert
TBD - seasonal selections available
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil
Marinated Watermelon - Whipped feta, red onion, English cucumber, kalamata olives, fresh herbs
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Confit Pork Belly - Shaved apple, ginger vinegar, toasted sesame, maple soy glaze
Maryland Style Crab Cake - Pickled asparagus salad, remoulade
Bluepoint Mussels - Local pear cider, fennel, saffron, creme fraiche
Yellow Tomato Gazpacho - Served cold; bell peppers, red onion, micro cilantro
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach
24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Crushed new potatoes, marinated string beans, rosemary pan jus
Colorado Spring Lamb - Soft polenta, roasted onion marmalade
Seared Diver Scallops - Celeriac purée, farro, baby kale, Blood Orange Chili Gastrique
TBD - seasonal selections available
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives
Baby Arugula Salad - Balsamic macerated strawberries, crumbled goat cheese, Brioche croutons, olive oil
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Maryland Style Crab Cake - Pickled asparagus salad, remoulade
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Bluepoint Mussels - Local pear cider, fennel, saffron, creme fraiche
Ricotta Gnocchi - Spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach
24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Crushed new potatoes, marinated string beans, rosemary pan jus
Colorado Spring Lamb - Soft polenta, roasted onion marmalade
Seared Diver Scallops - Celeriac purée, farro, baby kale, Blood Orange Chili Gastrique
TBD - seasonal selections available
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives
Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Maryland Style Crab Cake - Pickled asparagus salad, remoulade
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach
24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Crushed new potatoes, marinated string beans, rosemary pan jus
Colorado Spring Lamb - Soft polenta, roasted onion marmalade
TBD - seasonal selections available
View full menu
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
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas
Wellfleet Oysters - Champagne and pink peppercorn mignonette
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
Bluepoint Mussels - Local pear cider, fennel, saffron, mascarpone
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
French Onion Soup - gruyere, brioche, parmesan, chives
Linguini Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted Cod Loin - Panko-crusted, potato purée, chanterelle mushrooms, bull's blood, Cabernet butter
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach
24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace
TBD - seasonal selections available
View full menu
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
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas
Wellfleet Oysters - Champagne and pink peppercorn mignonette
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
Bluepoint Mussels - Local pear cider, fennel, saffron, mascarpone
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
French Onion Soup - gruyere, brioche, parmesan, chives
Linguini Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
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
Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach
24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace
TBD - seasonal selections available
View full menu
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
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas
Wellfleet Oysters - Champagne and pink peppercorn mignonette
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
Bluepoint Mussels - Local pear cider, fennel, saffron, mascarpone
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Linguini Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted Cod Loin - Panko-crusted, potato purée, chanterelle mushrooms, bull's blood, Cabernet butter
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Filet of Beef - Roquefort crusted, served with fingerling potatoes and creamed spinach
24-Hour Braised Short Rib - Yukon potato mash, green bean, demi-glace port
TBD - seasonal selections available
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