Private Chef Justin Beaver

I’ve been cooking professionally for 12 years in various restaurants and private clubs across 2 states, I started in gastropubs and worked my way up to fine dining. In the last few years I’ve moved from cooking food to learning about baking and pastry. I have also studied and practiced molecular gastronomy. My style is rooted in traditional French, Italian and Asian cooking but I tend to embrace modern technique’s.

For me, cooking is...

“For every moment of triumph, for every instance of beauty, many souls must be trampled.” -Hunter S Thompson.

I learned to cook at...

Altius Alla famiglia Eleven Togyu The Allegheny Country Club

A cooking secret...

The ingredients you use will never be better than the dish you create, fresh ingredients are a necessity in the creation of a delicious meal.

My menus

Fusion

STARTER

Choose 2 dishes

Pan con tomate: heirloom tomato, sun-dried tomato, roasted garlic, Calabrian chili, goat cheese, Prosciutto

Muhammara, crushed walnuts, pomegranate molasses, sumac, chili thread, served on filo

Olive tapenade: served with parm crisps

FIRST COURSE

All inclusive

Summer salad: strawberries, blueberries, watermelon, pistachios, spring mix, berry balsamic vinaigrette

Caprese salad: heirloom tomatoes, fresh mozzarella, olive oil, balsamic

MAIN COURSE

Choose 1 dish

Soy and parm risotto: soy, parm, gochujang marinated chicken, chili thread

Braised short rib agnolotti alla vodka: fresh pasta stuffed with braised short rib, caramelized onion and ricotta cheese in a vodka sauce

Hot sausage agnolotti alla cipolla caramellata : fresh pasta stuffed with Hot sausage, caramelized garlic and onion, ricotta cheese, fennel, caramelized onions cream

DESSERT

All inclusive

Chocolate mousse: velvety chocolate mousse, raspberries, whipped cream, chocolate shavings

Creme brulee: chai crème brûlée, crystallized ginger, mint

Cereal milk panna cotta: fruity pebbles, whipped cream

Pour la France

STARTER

Choose 1 dish

Baked Brie tart: pair, caramelized onion, thyme, honey, raspberrie

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Bar au Beurre Blanc: sea bass, asparagus, poached carrot, Beurre Blanc

DESSERT

All inclusive

Crème brûlée: citrus custard vanilla cream

Italian

STARTER

Choose 1 dish

Crostini: poached pear, dolce Gorgonzola, pistachio dust

Crostini: Muhammara, crushed walnuts, pomegranate molasses, sumac, chili thread

Crostini bruschetta: cherry tomatoes, garlic, red onion, parsley, balsamic reduction served on a parm crisp

Crostini tapenade: castelvetrano and Kalamata olives, sun dried tomatoes, fetta, lemon peel

Ham and cheese: prosciutto, herbed goat cheese, Calabrian chili, parm crisp

FIRST COURSE

Choose 1 dish

Greens and beans: hot sausage, white bean, escarole, spices, butter sauce served with bread

Stuffed meatball: pork sausage and beef meatball stuffed with fresh mozzarella

Prosciutto e Melone: cantaloupe and prosciutto with goat cheese

Summer salad: strawberries, blueberries, watermelon, pistachios, spring mix, berry balsamic vinaigrette

Caprese salad: heirloom tomatoes, fresh mozzarella, olive oil, balsamic

Caesar: romaine, fresh Caesar dressing, croutons, marinated olives, shaved parm, lemon peel

MAIN COURSE

Choose 1 dish

Braised short rib agnolotti alla vodka: fresh pasta stuffed with braised short rib, caramelized onion and ricotta cheese in a vodka sauce

Hot sausage agnolotti alla cipolla caramellata : fresh pasta stuffed with Hot sausage, caramelized garlic and onion, ricotta cheese, fennel, caramelized onions cream

Carbonara: egg yolk, parm cheese, pancetta

Chicken Marsala: airline chicken breast, morel and shiitake mushrooms, garlic, Marsala sauce

Braised short rib with blistered tomatoes, polenta, bordeaux reduction

DESSERT

Choose 1 dish

Lemon tart: lemon custard, pistachio dust, whipped cream

Panna cotta: vanilla custard, fresh berries, whipped cream, mint

Cannoli: citrus cream with chocolate and crushed pistachios

Zabaglione: fresh berries, orange whipped cream, biscotti