Chef Keilaliz Pizarro

Chef At Home in Chandler

With over 20 years of experience spanning fine dining, private residences, and luxury events, I create elevated, heart-driven meals that celebrate story, seasonality, and global expression. A culinary school graduate shaped by the fast pace and refinement of New York City’s elite culinary world, I bring layered technique and emotional depth to the table, guided by purpose, rooted in care, and led by flavor.

From NYC’s most exclusive literary clubs, high-end restaurants, and personal chef clientele to intimate garden dinners in Arizona, I’ve crafted experiences that range from opulent to restorative, always grounded in clean sourcing, visual elegance, and gracious hospitality.

My work draws from Caribbean warmth, French finesse, Asian minimalism, Mediterranean vibrance, and the quiet confidence of modern wellness cuisine. From beautifully plated Wagyu dinners and curated pescatarian menus to healing retreat meals and kosher celebrations, my offerings are crafted with intention, designed to nourish, delight, and connect.

I approach each dish as a narrative, whether composing a citrus-laced Thai curry or honoring heritage through a soulful Passover Seder or French-influenced vegan tasting, with balance, creativity, and deep respect for the sacred nature of nourishment.

More than just food, this is my canvas—a reflection of multicultural exploration, intuitive creativity, and timeless foundation, shaped in kitchens filled with heart, heat, and heritage.

For me, cooking is...

A fresh expression of global roots and seasonal rhythm —honoring the world’s table while nurturing connection through flavor, creativity and care.

I learned to cook at...

My grandmother’s kitchen, professional training, sharpened in restaurants, catering, and honed through client work and building my own culinary brand.

A cooking secret...

Listen deeply—sensing what each client needs & letting season, story & flow guide a nourishing experience crafted with presence, heart and vibrance.

My menus

Soul & Spice: A Family-Style Feast

STARTER

Choose 2 dishes

Chipotle Lime Shrimp

Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce

Papalote Salsa & Quinoa Chips

Mini Chorizo-Stuffed Piquillo Peppers

Charred Broccolini with Lemon, Toasted Pine Nuts & Shaved Parmesan

Roasted Rainbow Carrots with Ras El Hanout

FIRST COURSE

Choose 2 dishes

Sautéed Kale with Shallots & Pomegranate Molasses

Heirloom Tomato & Avocado Salad with Cilantro-Lime Dressing

Coconut Ginger Slaw

Saffron Chickpea Stew with seasonal squash and Savoy cabbage

MAIN COURSE

All inclusive

Roasted Garlic Chicken Thighs with Tamarind Glaze

Cedar Plank Coho Salmon with Kale & Aleppo Reduction

Harissa Roasted Chicken with Cauliflower-Spinach Rice

Mango-Glazed Brisket with Pickled Onions

Vegan Lentil-Walnut “Meatloaf” with Carrot Chimichurri

Miso Ginger Salmon with Forbidden Rice & Gailan Greens

DESSERT

All inclusive

Avocado Key Lime Cheesecake

Olive oil &Pistachio cake with Lemon Chantilly cream and Pistachio Tuile

Brown Sugar Banana Bread Pudding

Coconut Tres Leches with Macadamia Crumble

Flourless Chocolate Torte with Espresso Glaze

Lemon Meringue Bars

Hazelnut Raspberry Crumb Cake (GF)

Vegan Celebration Menu

STARTER

Choose 1 dish

Japanese Sweet Potato – Jalapeño yogurt, scallion

Charred Shishito Peppers – Yuzu miso glaze, sesame seeds

Compressed Watermelon Bite – Pink peppercorn, mint crystal

Burmese Coconut Vegetable Soup – Cassava, turmeric, fresh herbs

FIRST COURSE

Choose 1 dish

Summer Melon & Fennel Salad – Basil oil, toasted sunflower seeds

Kale, Blueberry & Almond Detox Salad – Lemon-poppy vinaigrette

Mediterranean Mosaic – Zucchini ribbons, golden beets, pomegranate pearls, saffron-orange vinaigrette

Charred Okra & Blooming Greens Salad – Tamarind vinaigrette

Cauliflower & Tomato Salad – Raw shaved cauliflower, lemon tahini

Beet Carpaccio – Pistachio yogurt, pickled fennel, micro basil

MAIN COURSE

Choose 2 dishes

Zucchini Ribbon & Butter Bean Mélange – Mushroom confit, crisp fried kale

Cauliflower Steak – Corn purée, kasha, frizzled scallions

Smoked King Oyster Mushrooms – Plantain gnocchi, sherry-date glaze

Charred Broccolini – Smoked almond cream, pomegranate molasses

Moroccan-Spiced Lentil Cakes – Carrot purée, mint chimichurri

Stuffed Delicata Squash – Quinoa, charred corn, roasted poblano, black bean purée, pumpkin seed salsa

DESSERT

Choose 2 dishes

Rose & Raspberry Panna Cotta – Coconut milk base, rosewater infusion, fresh raspberries

Chocolate-Avocado Mousse Cups – Dark cocoa, maple syrup, sea salt, candied orange peel

Vegan Gingerbread Tiramisu – Espresso-soaked gingerbread, coconut cream

Coconut Turmeric Tapioca Pudding – Berry coulis, fresh berries, shaved coconut

Almond Cake with Strawberries & Chocolate (Gluten-Free– Moist almond sponge, strawberry compote, draped in dark chocolate ganache, fresh berries and toasted almond slivers

CHEF KEILA — SEASONAL CHEF’S-CHOICE TASTING MENU

STARTER

Choose 2 dishes

Chipotle Lime Shrimp-Charred Eggplant & Za’atar

Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce

Charred Eggplant & Za’atar Dip

Mini Chorizo-Stuffed Piquillo Peppers

FIRST COURSE

Choose 1 dish

Roasted Beet Carpaccio, Citrus Labneh, Pickled Shallots & Hazelnut Dukkah

Freekeh, Mizuna & Chickpea Salad, Tahini Dressing

Seared Scallops & Citrus Brown Butter —Crispy Sage, Pink Peppercorn

Roasted Pear & Arugula Salad— Hazelnut Praline

Wild Mushroom & Herb Farro Salad — Preserved Lemon, Toasted Pine Nuts, Crispy Shallots

MAIN COURSE

Choose 2 dishes

Harissa-Roasted Chicken creamy Polenta, citrus Herb Gremolata

Herb-Crusted Beef Tenderloin — Shallot jus, rosemary, Maldon salt

Miso Ginger Salmon with Forbidden Rice & Gailan Greens

Aleppo Spiced Duck Breast — Polenta cake, cherry gastrique, garlic-blistered greens

Braised Short Rib “Provencal” — Red wine demi, fennel pollen, silky potato purée

Winter Garden Vegetable Mélange — Charred green beans, grilled asparagus, roasted root vegetables, and crispy herb potatoes

DESSERT

Choose 1 dish

Pistachio–Rose Panna Cotta Tart — Strawberry Compote, Citrus Honey

Strawberry–Basil Shortcake Verrine

Lemon Posset — Candied Citrus, Almond Crumble

Roasted Strawberry & Pistachio Semifreddo

The Global Table: A Seasonal Tasting Journey

STARTER

Choose 1 dish

Maakouda Batata (Moroccan Potato Cake) with Zaalouk (Melted Eggplant charred tom)

Crispy Coconut Shrimp – Chili-Lime Sauce

FIRST COURSE

Choose 1 dish

Charred Okra & Blooming Greens Salad, Fennel, Tomato and Tamarind Vinaigrette

Freekeh, Mizuna & Chickpea Salad, Tahini Dressing

Roasted Beet Carpaccio, Citrus Labneh, Pickled Shallots & Hazelnut Dukkah

Seared Scallops – Corn Purée, Chili Oil, Herbs

MAIN COURSE

Choose 2 dishes

Za’atar Crusted Rack of Lamb, Israeli Couscous, Prune & Walnut Gremolata

Chermoula Roasted Fish, Preserved Lemon & Olive Jus

Braised Short Ribs – Tamarind Glaze, Potato Purée, Herbs

Sumac-Roasted Chicken – Citrus, Garlic Confit, Herbs

Wild Mushroom Risotto with Black Garlic, Charred Scallions & Sorrell

Harissa-Roasted Cauliflower Steak – Lemon Herb Couscous, Almond Cream

DESSERT

Choose 1 dish

Rosewater Berry Trifle with Cardamom Cream & Toasted Pistachios

Orange Blossom Semolina Cake – Pistachio Dust

Coconut-Lime Chia Pudding – Citrus & Berries

Dark Chocolate Olive Oil Mousse – Flaky Salt

Basque Cheesecake – Citrus Honey

Mango–Passionfruit Panna Cotta

Apple & Bourbon Caramel Tart

CHEF KEILA SIGNATURE STEAKHOUSE EXPERIENCE

STARTER

Choose 1 dish

Jumbo Grilled Shrimp Cocktail — Smoked Manhattan Cocktail Sauce

NYC Steakhouse Wedge Bites — Bacon Lardons, Blue Cheese, Chive

Beef Carpaccio — Truffle Aioli, Arugula, Lemon, Parmesan Shards

Everything-Spiced Smoked Salmon Bites — Caper Cream, Dill

FIRST COURSE

Choose 1 dish

Charred Caesar Salad — Cracked Black Pepper, Parmesan, Herb Croutons

Wild Mushroom Toast — Truffle, Garlic Confit, Herbs

Roasted Tomato Bisque — Basil Oil, Garlic Croutons

Arugula & Shaved Parmesan — Lemon Vinaigrette, Olive Oil

MAIN COURSE

Choose 2 dishes

The Manhattan Ribeye — Herb Butter, Charred Lemon, Cracked Pepper Crust

Scottsdale Mesquite-Grilled New York Strip — Garlic Confit, Rosemary, Maldon Salt

Braised Short Ribs — Tamarind-Red Wine Demi, Creamy Potato Purée

Southwest Fire-Roasted Salmon — Dijon Maple Glaze, Citrus, Crisp Herbs

Grilled Portobello “Steak” — Chimichurri, Garlic Oil, Charred Scallions

DESSERT

Choose 2 dishes

Burnt Basque Cheesecake — Citrus Honey, Desert Berry Compote

Warm Chocolate Lava Cake — Espresso, Vanilla Bean Ice Cream

Banana Bourbon Bread Pudding — Caramel Drizzle, Toasted Pecans

Lemon Posset — Citrus Zest, Shortbread Crumble

Prosecco-Poached Pears — Vanilla Bean, Toasted Almonds

Modern Elevated

STARTER

Choose 1 dish

Olive Oil Poached Prawns Roasted garlic aioli, lime-chorizo crust on crispy plantain

Chive Potato Blini with Smoked Brook Trout & Meyer Lemon Crème Fraîche

FIRST COURSE

Choose 2 dishes

King oyster mushroom Carpaccio, parmesan custard, micro rocket, and artichoke crisps

Tuna Tartare & Dijon-Celery Emulsion Cucumber cup, pickled mustard seeds, micro sorrel

Peking Duck Spring Roll Cashew butter, scallion threads, hoisin glaze

Soup: Cauliflower & Leek Velouté, truffle oil, toasted sunflower seeds

Brussels Sprouts Hash

Provençal Grain Salad with Chickpeas, and Haricot verts

Frisée, Endive & Walnut Salad with Dijon-Shallot Vinaigrette

Warm Potato & Apple Salad with Fine Herbs (Pommes à l’Huile)

Barley, Moutarde & French Lentils Salad, Lemon-caper dressing

Shaved Fennel & Citrus Salad, arugula, fresh dill, and toasted walnuts, with a Champagne vinaigrette

MAIN COURSE

Choose 1 dish

Aleppo Spiced Duck Breast Polenta cake, cherry gastrique, garlic-blistered greens

Roasted Black Cod Miso glaze, braised wild scallions, yuzu-buttered carrots

Herb Crusted Lamb Loin Labne whipped potatoes, mint pistou, chili oil drizzle

Seared Bay Scallops with braised leeks and Caviar Sabayon

Crab-Stuffed Sole with heirloom tomato velouté

Miso Glazed Chilean Seabass over forbidden rice risotto, bok choy & citrus beurre blanc

DESSERT

Choose 1 dish

Mascarpone whipped fluff, brûléed fruit, rose-pink glaze

Midnight Chocolate Torte Peanut butter meringue, crème caramel ribbon, cocoa nib crunch

Brûléed Mango Cheesecake Parfait Passionfruit glaze, vanilla bean butter, sablé crumble

Mango-Lime Cashew Cheesecake, coconut crust, berry coulis

Chef Keila's Garden Table: A Seasonal Rustic Dinner

STARTER

Choose 2 dishes

Zucchini & Flower Blossom Tartlette — Herb Ricotta, Burnt Honey Drizzle

Marinated Citrus-Herb Olives — Garlic, Rosemary, Chili

Chilled Beet & Strawberry Carpaccio — Mint, Pistachio Dust, Micro Herbs

Pumpkin & Roasted Red Pepper Hummus Duo — Toasted Seeds, Aleppo Oil

Charred Eggplant & Herbed Labneh Crostini — Pomegranate, Za’atar

FIRST COURSE

Choose 1 dish

King Oyster Mushroom Carpaccio — Parmesan custard, micro rocket, and artichoke crispsparmesan custard, micro rocket, and artichoke crisps

Frisée, Endive & Walnut Salad — Dijon-Shallot Vinaigrette

Barley, Moutarde & French Lentils Salad — Lemon-caper dressing

Shaved Fennel & Citrus Salad — arugula, fresh dill, and toasted walnuts, with a Champagne vinaigrette

Fire-Roasted Beet & Chèvre Mosaic — Orange Blossom Honey, Hazelnut Dukkah, Dill Oil

Grilled Zucchini Ribbons — Basil Pistou, Sunflower Seed Crumble, Charred Lemon

MAIN COURSE

Choose 1 dish

Herb-Roasted Chicken — Rosemary, Garlic, Lemon, Pan Jus

Roasted Cauliflower Steak — Romesco, Almond Gremolata

Crab-Stuffed Sole — Heirloom tomato velouté

Seasonal Garden Vegetable Mélange — Charred Green Beans, Grilled Asparagus, Roasted Baby Potatoes & Root Vegetables, Citrus-Herb Oil, Toasted Almonds

DESSERT

Choose 1 dish

Mango-Lime Cashew Cheesecake — coconut crust, berry coulis

Pear & Almond Tart — Vanilla Bean Cream

Berry Pavlova — Citrus Cream, Fresh Herbs

Pistachio–Rose Panna Cotta Tart — Fresh Berries, Citrus Honey, Toasted Pistachios

Bubbles & Bliss: A Luxe Bachelorette Brunch + Lunch Experience

STARTER

Choose 2 dishes

Sunrise Bite – tropical fruit & herb sprig on bamboo fork

Baked Crab & Artichoke Dip with crostini

Chicken & Wild Mushroom Pot Pie Tartlet: Buttery pastry shell, braised chicken, wild mushrooms, pearl onions, silky sherry cream

Prosciutto-Wrapped Melon with white balsamic drizzle

Seared Sea Scallops with braised leeks & caviar sabayon

Parmesan Polenta Cakes with slow-braised mushrooms

FIRST COURSE

Choose 2 dishes

Lobster & Leek Vol-au-Ven : Flaky puff pastry, butter-poached lobster, caramelized leeks, sweet corn, Champagne cream sauce

Blush & Bloom Salad – Compressed watermelon with whipped feta, mint, cucumber ribbons, pomegranate seeds, and hibiscus–rose syrup

Dandelion, Parmesan, Breadcrumb, Anchovy-Buttermilk Dressing

Chilled Summer Squash & Fava Salad – Shaved squash & Fava beans with mint, citrus, and fermented chile aioli

Charred Tomato & Burrata with Chili Honey – Fire-charred Campari tomatoes, pickled shallots, fresh oregano, wild arugula, burrata, and a warm chili–orange blossom honey drizzle- Served with crisped focaccia shards

MAIN COURSE

Choose 2 dishes

Grilled Salmon with citrus beurre blanc, Roasted Fingerling Potatoes with dill crème fraîche

Herb-Marinated Chicken Breast with lemon-thyme jus Quinoa Pilaf with roasted vegetables

Grilled Hanger Steak Banh Mi, Pickled Vegetable, Cilantro, Horseradish Aioli

Poached Egg & Heirloom Grits bowl – Chorizo, Ramona Farms Rainbow corn, Confit Shallot, Salsa Verde

Colorado River Striped Bass, cannellini beans, confit garlic, and Huacatay pistou

DESSERT

Choose 2 dishes

Lemon Olive Oil Cake with pistachio cream & fresh raspberries

Peanut Butter Fluff Terrine with cinnamon crumble & espresso chantilly cream

Chocolate-Dipped Strawberries with gold leaf