Chef Julian Gonzalez Cruz
Private Chef In La QuintaI am a professional chef with over 19 years of experience and with work knowledge of different world cuisines.
I enjoy using seasonal and local ingredients to ensure the best quality and flavor possible. My food ranges from the classical to modern and contemporary.
My motto is: to serve the best and create a memorable experience for my guests
More about me
For me, cooking is...
A passion that I work on every day to achieve excellence
I learned to cook at...
I studied French culinary arts in Mexico as well as two degrees in culinary arts and restaurant management in the US. My mentors have been French.
A cooking secret...
Use the freshest product available and cook it with respect and common sense to achieve the best flavor and texture
My menus
Baked dates stuffed with vegan mozzarella drizzled with agave syrup
Tomato bruschetta on rice cracker
Baked mushrooms in pesto with tomato sauce
Broccoli tempura with soy sauce dipping sauce
Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes and pickled shallots with dried apricots
Beet and avocado salad with baby greens, cherry tomatoes, balsamic dressing and rosemary GF crisps
Avocado patè with roasted cherry tomatoes, crispy onions, and pickled strawberries with baby arugula in lemon vinaigrette
Mushroom duxelle tostada
Beet tartare
Cauliflower steak with sun dried tomato-quinoa tabbuleh, and edamame hummus
Eggplant and english pea lasagna with vegan cheese
Impossible meatball in puttanesca linguini
Risotto a’lla primavera
Arroz con leche and fresh berries
Balsamic marinated roasted strawberries with almond based yogurt, pistachios and Edelflower honey
Chocolate avocado mousse with graham cracker crust and wild California berries
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Black tomato bruschetta
Bacon wrapped dates
Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction
Gnocchi with a light truffle cheese sauce
Beet and avocado salad with baby greens, cherry tomatoes, Orange segments, thin sliced shallots, herb vinaigrette and croutons
Chocolate braised short rib Mole: served with creamy polenta and sautéed green beans
Blue crab and english pea penne in creamy tomato sauce with parmesan cheese
Feta-spinach stuffed chicken breast with roasted baby potatoes in garlic and herb, sautéed green beans
Asparagus & medjool date in mushroom risotto with roasted salmon and tomato short sauce
Chocolate molten lava cake with vanilla Ice cream and fresh berries
Apple tart with vanilla ice cream and caramel sauce
Triple berry and apple tart with chocolate sauce and vanilla Ice cream
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Chicken skewers in peanut sauce and sesame seeds
Ahi tuna poke with rice crackers
Avocado summer rolls with dipping sauce
Asian salad: shrimp, napa cabbage, shredded carrot, bean sprouts, cucumber, red bell pepper, toasted almonds and miso-peanut dressing
Salmon sashimi with ponzu dressing and asian salad
Dim sum plate: chicken gyoza, vegetable pot sticker and pork steamed bun with dipping sauce
Miso marinated California seabass with edamame beans, cherry tomatoes, shiitake mushrooms and pan fried rice cake
Miso-soy marinated Salmon with edamame beans, cherry tomatoes and udon rice noddles
Soy Marinated Prime NY with edamame puree, shiitake mushroom, forbidden rice and creamy miso-ginger sauce
Soy glazed salmon with bok choy and forbidden black rice stir fry
Prime NY “Bulgogi” Style with leaf garnishes and kimchi
Chicken Bibimbap- jidori chicken with brown rice, carrot, bok chop, mushrooms, chili paste, scallions, celery, bean sprouts and zucchini
Assorted mochi
Mango and coconut sticky rice
NY style cheese cake with red fruit sauce
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Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto
Date patè on brioche with chorizo
Braised beets with red beet foam, burrata cheese, baby spinach and balsamic-beet dressing
Duck pate quesadillas (aged white cheddar) with date-pineapple pico de gallo
Avocado terrine with picked cherry tomatoes, croutons, smoked salmon, onion crisps and baby arugula
Braised octopus with pistacchio mole, baby potatoes, asparagus and sweet and sour farro
Pan seared scallops with cauliflower puree, potato fondant, truffled baby carrots and lemon baby arugula
Risotto Paella style with seafood
Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus
Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans
Chocolate opera cake
Mexican corn bread with mezcal macerated berries and chocolate Ice Cream
White chocolate and avocado tarts
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Chorizo filled dates wrapped in bacon
Melon wrapped in Parma ham
Spiadini di gamberi (shrimp skewers in garlic and parsley)
Black tomato bruschetta
Sun dried tomato-ahi tuna tartare on rice cracker
Boursin cheese filled dates
Basque paella (pork, chicken, sausage, duck and vegetables) (will use farro to accommodate dietary restriction)
Ahi Tuna tartare with capers, shallot, parsley, olive oil, kalamata olives and lemon zest. Served with baby greens
Roasted wild salmon topped with fennel salad, sweet potato puree and braised leeks
Sweet corn risotto with sauteed shrimp and finished with a roasted bell pepper coulis
Braised lamb in pinot served with penne pasta, english peas and carrots
Carved NY steak with shrimp, roasted baby potatoes and aspragus. Cognac steak house butter
Feta-spinach stuffed chicken breast served with green pea puree, ricotta tortellini and sautéed cherry tomatoes
Chocolate molten lava cake with vanilla Ice cream
Apple tart with vanilla ice cream
Triple berry and apple tart with chocolate sauce and vanilla Ice cream
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Guacamole, chips and salsa
Shrimp ceviche
Pork cracklings topped with guacamole and cilantro
Mushroom guajillo toast
Fish aguachile (fish marinated in lime juice, jalapeno, and red onion) finished with avocado and cilantro
Grilled cactus salad: cherry tomatoes, cilantro, avocado, romaine lettuce and roasted tomato dressing
Roasted beet salad with avocado, pickled red onion, queso fresco, sauteed corn, jicama and jalapenos
Pinto bean and chorizo casserole with tortilla chips
Traditional tortilla soup
Black bean cream soup with chorizo, cilantro, mexican cream and serrano peppers
Mexican seafood soup
Broiled chicken breast with mole salsa, mexican rice and asparagus (mole is a spiced chocolate sauce traditional of Puebla)
Pork Tenderloin in a tomatillo-avocado salsa served with Grilled cactus, roasted tomatoes-onion and bell pepper ragout
Seasonal Fish Veracruz style (bell peppers, onion, capers and tomato) with mexican rice
Jumbo shrimp & pineapple skewers in adobo with mexican rice and blacked beans
Vegetable stuffed poblano pepper in egg batter served on tomato sauce and white rice (vegetarian or vegan without the egg)
Chicken enchiladas in red sauce topped with queso fresco and crema with mexican rice and refried beans
Carnitas tacos with cilantro rice and black beans
Mexican rice pudding (nuts, cinnamon, pineapple in syrup) with toast
3 leches cake with fresh California berries
Mexican cornbread toasted with coconut and vanilla ice cream
Traditional Mexican treats platter (an assortment of several mexican treats like we eat at home. coconut based and nut based)
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Melon wrapped in Parma ham
Involtini di melanzzane (goat cheese wrapped in grilled eggplant)
Spiadini di gamberi (shrimp skewers in garlic and parsley)
Black tomato bruschetta
Roasted baby beets with burrata cheese, baby spinach, cherry tomatoes in balsamic dressing
Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction
Sweet corn risotto with sauteed shrimp and finished with a roasted bell pepper coulis
Risotto a la fromagge: risotto finished with pecorino, parmesano and goat cheese sauce
Spaghetti carbonara
Polo alla cacciatore: chicken finished with a mushroom marsala sauce
Lasagna: sauce made with Wagyu ground beef, and bechamel sauce
Salmon filet with white bean caponata and roasted potatoes
California Seabass served with ricotta-tortellini, sweet corn and sweet pea puree
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