Private Chef Kess Eshun

I am a chef and pastry chef known for creating refined, globally inspired cuisine with an emphasis on flavor, technique, and elegant presentation. My work reflects a thoughtful approach to food, where every dish is designed to feel intentional, elevated, and memorable.

I have been featured on Food Network’s Holiday Baking Championship and 24 in 24, as well as Discovery Plus’s The Globe, where I showcased my culinary skill, creativity, and ability to perform at a high level under pressure. These experiences have shaped my polished, confident presence in both intimate and high-profile culinary settings.

I specialize in private chef services and luxury event dining, bringing professionalism, warmth, and attention to detail to every experience. Whether crafting savory courses or refined pastries, my focus is always on delivering exceptional food and a seamless guest experience.

For me, cooking is...

For me, cooking is about precision, creativity, and the quiet details that transform a meal into an experience.

I learned to cook at...

My culinary journey began at home with my mother and grandmother, was refined at culinary school, and has since expanded to hosting diverse events

A cooking secret...

My secret in the kitchen is blending technique with intuition to create dishes that surprise and delight

My menus

A Modern Gourmet Experience

STARTER

Choose 1 dish

Spiced Meatballs Tender beef and lamb meatballs seasoned with aromatic West African-inspired spices, served with a roasted pepper and tomato sauce, finished with fresh microgreens

Beef or Shrimp Crostini Crispy baguette slices topped with slow-cooked beef or sautéed shrimp, caramelized onions, and a horseradish cream drizzle

Grilled Vegetable & Goat Cheese Crostini (Vegetarian) Seasonal grilled vegetables with, balsamic glaze, and fresh herbs on toasted baguette slices

FIRST COURSE

Choose 1 dish

Mixed Greens & Citrus Salad Baby greens, shaved fennel, orange segments, toasted almonds, and a light lemon-honey vinaigrette

Roasted Vegetable & Quinoa Salad Seasonal vegetables roasted to perfection, tossed with tri-color quinoa, fresh herbs, citrus vinaigrette, and toasted pumpkin seeds for a crunchy finish

MAIN COURSE

All inclusive

Herb-Crusted Chicken Supreme Pan-seared chicken breast with rosemary and thyme, served with creamy garlic mashed potatoes, seasonal vegetables, and a light pan jus

Seared Salmon with Lemon-Dill Sauce Perfectly seared salmon filet with a citrus dill cream, accompanied by roasted fingerling potatoes and sautéed baby greens

DESSERT

All inclusive

Red Velvet Cake Moist red velvet layered with cream cheese frosting, finished with white chocolate shards and a dusting of cocoa powder

Classic Cheesecake with Berry Compote Rich and creamy cheesecake served with a vibrant seasonal berry compote and a graham cracker cramble

Heritage & Fire – A West African Chef’s Special

STARTER

All inclusive

Plantain & Smoked Peanut Croquette

FIRST COURSE

All inclusive

Snapper & Citrus Salad

MAIN COURSE

Choose 1 dish

Suya-Spiced Ribeye, Jollof rice, grilled asparagus, tomato stew reduction

Coconut Braised Sea Bass Light coconut pepper sauce, jasmine rice, crispy plantain

DESSERT

All inclusive

Passion Fruit Cake with Mango & Coconut Ice Cream Moist passion fruit sponge layered with fresh mango, finished with a tropical glaze. Served alongside a scoop of creamy coconut ice cream and a delicate mango-ginger macaron

Modern Mediterranean Table

STARTER

Choose 1 dish

Charred Octopus with Sweet Pea Purée, preserved lemon, capers, extra virgin olive oil, and fresh herbs

Crispy Zucchini with Herbed Ricotta Thinly sliced zucchini, lightly crisped, served with whipped ricotta, lemon zest, thyme, and a drizzle of hot honey

FIRST COURSE

Choose 1 dish

Citrus Fennel Salad Shaved fennel, orange segments, pistachio, fresh mint, champagne vinaigrette

Roasted Eggplant Tahini yogurt, pomegranate, toasted sesame, warm spices

MAIN COURSE

All inclusive

Herb-Crusted Branzino Cherry tomatoes, olives, fennel, white wine, grilled lemon

Braised Lamb Shoulder Rosemary, garlic, red wine reduction, roasted root vegetables

DESSERT

All inclusive

Olive Oil Citrus Cake Orange zest, honey syrup, mascarpone cream

Pistachio Cake with Pistachio Buttercream Moist pistachio sponge layered with silky pistachio buttercream, finished with crushed pistachios and vanilla cream

Chef’s Signature Experience

STARTER

All inclusive

Tuna crudo, citrus, chili oil, micro herbs

FIRST COURSE

Choose 1 dish

Handmade pappardelle, slow-simmered short rib ragù

Fresh Tagliatelle Lamb ragù, rosemary, aged pecorino

MAIN COURSE

Choose 1 dish

Pan-roasted filet mignon, potato gratin, asparagus, red wine jus

Pan-Seared Duck Breast Parsnip purée, charred asparagus, sour cherry gastrique