Chef Laura is a Paris-based American private chef with over 18 years of experience in high-end private households, seasonal villas, and residences across the U.S., Europe, and the Caribbean.

Far-reaching travel has shaped her cooking style — rooted in a curiosity for local markets, traditional techniques, and regional flavors.

Her approach centers on clean, seasonal, ingredient-driven cuisine with Mediterranean influences, prioritizing organic, humanely raised, and sustainably caught. She has cultivated strong relationships with local vendors and specialty purveyors.

Laura is experienced in managing full daily meal schedules and adapting to the pace and expectations of summer residences. A particular strength is cooking for clients with special dietary needs, including gluten-free, Paleo, Keto, AIP, low-FODMAP, and allergen-free.

For me, cooking is...

For me, cooking is a conversation — with ingredients, with the season, with the people I'm feeding.

I learned to cook at...

Every market, kitchen, and table I've ever sat at — collecting recipes the way some people collect souvenirs.

A cooking secret...

My secret in the kitchen is that I never stop being curious.

My menus

Seasonal Family Style/Shared Plates MENU 2025

STARTER

Choose 1 dish

Beef Carpaccio, arugula, pecorino, toasted pine nuts, fried capers

Mezze Platter: assorted Olives, fruit, nuts, feta, homemade hummus, roasted tomato confit, tzatziki (optional),warm pita and crostini

Scallop (or other seasonal fish) crudo with lemon and salt, microgreens

Customizable Charcuterie board: Assorted cheeses, olives, cornichons, salami, prosciutto, jam, fruit, nuts with a variety of Carissa's warm breads and flatbreads

Tuna tartare (Asian) served with endive, cucumber rounds and crostini

Baked Brie or camembert: sliced apples

Seasonal fish ceviche: lime, avocado, red onion, jalapeño, cilantro

Charred crostini with ricotta and caramelized onions

Mini lobster rolls

Salmon rillettes, homemade flax crackers

Fried halloumi bites with herb pesto

Mini pots: Traditional gaspacho, green gaspacho or watermelon gaspacho

FIRST COURSE

Choose 1 dish

Roasted beets, feta and mint

Nectarine carpaccio, mozzarella

Multicolored heirloom tomato platter, basil gremolata, sea salt

Seared tuna ribbons, mango salsa

Zucchini carpaccio, parmesan, lemon and arugula

Local farm butter lettuces, pear, gorgonzola (optional) and toasted pumpkin seeds (can also be a chopped salad with apples)

Peach, fennel and torn burrata salad

Shaved asparagus salad with arugula and torn burrata

Local farm crunchy lettuce mix: radish, shaved fennel, dill, French vinaigrette

Customizable: we will come up with more

MAIN COURSE

Choose 3 dishes

Choose a protein: Beef, Veal, Lamb, Chicken, Duck, Rabbit, Turkey (Parties over 6 should choose 2)

Choose Seafood (season dependent): Scallops, Black Sea bass, striped bass, halibut, swordfish, tuna, salmon, prawns

Customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, butternut squash

Side dish to go with main: Grilled/Blistered Vegetable: Choose from seasonal availability : sprouting broccoli, green beans, shishito peppers, eggplant, asparagus, zucchini, cauliflower steaks

Grilled skirt, hangar or strip steak (chimichurri)

Filet Minion with shallot tarragon compound butter or red wine reduction

Salmon with blistered tomatoes and whole lemon salsa verde

Oven roasted rosemary rack of lamb, celeriac purée (or spaghetti squash), mint pesto

Pan seared duck breast with 5 spice and fig confit

Chicken: whole roasted, breast and or thighs grilled, (Flavors: cumin citrus, roasted sumac, provençal herbs, lime cilantro)

Side dish to go with main: Crispy smashed tarragon potatoes

Side dish to go with main: quinoa, orzo, or wild rice salad with nuts (optional), sautéed leeks, mushroom &,herbs..customizable based on menu

Side dish to go with main: Endive, fennel and radicchio salad, Parmesan

Side dish to go with main: Broccoli or cauliflower rice, 5 herb green sauce

Side dish to go with main: whole roasted cauliflower with hazelnut dukkah

Side dish to go with main: cauliflower steaks with basil chimichurri

Side dish to go with main: Oven roasted squashes, tri-colored roasted carrots or sweet potatoes, served with labneh

We will come up with more based on what is available that week

DESSERT

Choose 1 dish

Mini chocolate pots de creme /seasonal fruit

Platter of assorted French cheeses (goat, sheep and cow)

Chocolate flourless cake, whipped vanilla cream

Citrus Panna cotta (can be made light)

Almond/orange cake with vanilla gelato

Poached pears with vanilla ice cream or cheesecake spread with graham crumble

Seasonal fruit crumble of choice with gelato (flavor TBD)

Individual carrot cakes

Caramelized apples, cognac, vanilla gelato (or non dairy ice cream)

Birthday cake (to discuss)

Seasonal Mediterranean Table

STARTER

Choose 1 dish

Beef carpaccio arugula, pecorino, basil oil, pine nuts

Seasonal fish crudo lemon, olive oil, sea salt, microgreens

Tuna tartare (choose) Seasonal fish ceviche lime, avocado, red onion, jalapeño, cilantrocucumber, endive, crostini

Seasonal fish ceviche lime, avocado, red onion, jalapeño, cilantro

Watermelon & citrus ceviche avocado, herbs

Mezze platter hummus, feta, olives, fruit, nuts, grilled bread

Charcuterie & cheese board seasonal selection, accompaniments

Crudités platter market vegetables, herb yogurt or beet dip

Grilled crostini & ricotta caramelized onions

Add-On: East Coast lobster salad celery, chives, lemon, light chili aioli

Add-On: Salmon rillettes seeded crackers or toasted bread

Number of choices depend on group size

FIRST COURSE

Choose 1 dish

Peach & fennel salad burrata, herbs

Shaved asparagus salad arugula, radish, dill, olive oil

Local market greens fennel, herbs, French vinaigrette

Heirloom tomato platter basil, sea salt, olive oil

Zucchini carpaccio parmesan, lemon, arugula

Tuna crudo yuzu, olive oil, herbs

Stone fruit carpaccio feta, herbs

Local corn salad sungold tomatoes, scallions, herbs

MAIN COURSE

Choose 3 dishes

Grilled skirt steak chimichurri

Grilled local fish herbs, citrus

Roasted chicken lemon, garlic, herbs

Grilled chicken herb salsa

Seared salmon blistered tomatoes, salsa verde

Grilled shrimp chili–lime

Rack of lamb (seasonal) rosemary, olive oil

Seared duck breast (optional) fig, five spice

Miso glazed tofu steaks

Whole roasted cauliflower labneh, hazelnut dukkah

Seasonal vegetables blanched, roasted, or grilled

Grain salad quinoa, orzo, or wild rice, herbs

Crispy smashed potatoes tarragon, sea salt

Cauliflower or broccoli rice herbs

Seasonal vegetable purée paired to the main

Charred sprouting broccoli lemon, chili

Roasted carrots yogurt, herbs

Accompaniments are seasonal and selected to complement each main

DESSERT

Choose 1 dish

Seasonal berries vanilla cream

Grilled peaches honey, almonds, mint

Citrus panna cotta seasonal fruit

Seasonal fruit crumble local ice cream

Almond orange cake vanilla bean cream

Flourless chocolate cake

Chocolate pot de crème lightly whipped cream

French cheese platter warm bread

Pavlova

Taco Bar

STARTER

All inclusive

Guacamole

St Jacques Ceviche, avocado, radish, cilantro

FIRST COURSE

All inclusive

Taco Bar: Corn tortillas and condiments

Choose 3 protein/Choices: Carnitas (pulled pork), Grilled Salmon, steak, spicy ground beef, roasted vegetables, beans

Choose 5 Condiments/Choices: Pico de Gallo( salsa fresca), pickled red onions, cilantro (coriander) and onion mix, fresh corn, chili, cheese (Cotija, feta, goat), crème fraîche. I will have limes and add anything else on request,

MAIN COURSE

All inclusive

DESSERT

All inclusive

Cupcakes with dulce de Leche buttercream

Seafood

STARTER

Choose 1 dish

Seared tuna, pickled red onion, tomato relish, creamy wasabi

Salmon ceviche, cilantro, avocado, tomato, peanuts

White tuna crudo, shaved fennel and radishes, citrus

Smoked trout, asparagus and roasted hazlenuts

FIRST COURSE

Choose 1 dish

Scallops with fried saffron potatoes

Salmon tartare

Seared tuna, mango salsa

Pan seared fish cheeks, celeriac puree and mushrooms

MAIN COURSE

Choose 2 dishes

Pan fried salmon with herb and nut salsa

Stuffed trout

Bar (sea bass) pumpkin, asparagus, beurre blanc

DESSERT

All inclusive

Vanilla custard with strawberry and rhubarb

Gluten Free pistachio lemon cake (can sub any nut)

Apple and pear crumble, vanilla creme

Cuisine de chef privée, saisonnière et sur mesure/ seasonal and tailored

STARTER

Choose 1 dish

Carpaccio de bœuf, roquette, parmesan, pignons grillés & chimichurri-Beef carpaccio, arugula, parmesan, toasted pine nuts & chimichurri

Ceviche de dorade, leche de tigre, herbes fraîches-Dorade ceviche with leche de tigre & fresh herbs

Tartare de thon, sésame & soja, tuile croustillante-Tuna tartare with sesame & soy on a crisp tuile

Charcuteries fines & fromages affinés, accompagnements de saison-Fine cured meats & aged cheeses, seasonal accompaniments

Sélection de mezze méditerranéens, pain chaud- Selection of Mediterranean mezze, warm bread

Tartine de camembert fondant & champignons sautés-Pan-toasted country bread with Camembert & sautéed mushrooms

FIRST COURSE

Choose 1 dish

Carpaccio de betteraves rôties, fromage blanc aux herbes & noix-Roasted beet carpaccio, herbed fromage blanc & walnuts

Velouté de céleri-rave, huile de noisette & thym-Celeriac velouté with hazelnut oil & thyme

Velouté de champignons sauvages, huile de truffe-Wild mushroom velouté, truffle oil

Noix de Saint-Jacques, purée de panais & pistache-Seared scallops with parsnip purée & pistachio

Effiloché de confit de canard, mâche & vinaigrette tiède à la moutarde-Shredded duck confit, mâche & warm mustard vinaigrette

Potimarron rôti, pomme croquante & fenouil, noisettes-Roasted red kuri squash, crisp apple & shaved fennel, hazelnuts

Poireaux confits & champignons rôtis, huile d’olive & citron-Confit leeks & roasted mushrooms, olive oil & lemon

MAIN COURSE

Choose 3 dishes

Magret de canard, cinq-épices, réduction de figue & panais rôtis-Seared duck breast, five spice, fig reduction & roasted parsnips

Raie poêlée, beurre noisette, câpres & citron, pommes vapeur-Pan-seared skate, brown butter, capers & lemon, steamed potatoes

Filet de bœuf, jus réduit & champignons sautés-Beef tenderloin, reduced jus & sautéed mushrooms

Côtelettes d’agneau, salsa verde à la menthe & brocoli rôti-Lamb chops, mint salsa verde & roasted broccoli

Bar rôti, fenouil braisé & citron-Roasted sea bass, braised fennel & lemon

Quartier de céleri-rave rôti, endives braisées & radis croquants, pesto de noix-Roasted celeriac wedge, braised endive, crisp radish & walnut pesto

Saumon rôti, purée de chou-fleur & herbes fraîches-Roasted salmon, cauliflower purée & fresh herbs

Plat sur mesure selon la protéine et les produits de saison-Custom dish based on your choice of protein and seasonal ingredients

DESSERT

Choose 1 dish

Gâteau au chocolat sans farine, crème fraîche vanillée-Flourless chocolate cake, vanilla crème fraîche

Pot de crème au chocolat noir, chantilly légère-Dark chocolate pot de crème, light whipped cream

Gâteau amande & orange-Almond and orange cake

Crumble poire & cardamome, glace vanille-Pear and cardamom crumble, vanilla ice cream

Agrumes frais, miel & yaourt citronné-Fresh citrus, honey & lemon yogurt

Assiette de fromages français affinés-Selection of aged French cheeses

Fiesta

STARTER

All inclusive

Guacamole

(Frech) ceviche, cilantro, avocado, onion (can have jalapeño on size)

FIRST COURSE

All inclusive

Taco Bar: Corn and flour tortillas and condiments

MAIN COURSE

All inclusive

Choose 3 protein/Choices: Carnitas(pulled pork), Grilled Salmon, steak, spicy ground beef, roasted vegetables, beans

Choose 5 Condiments/Choices: Pico de Gallo( salsa fresca), pickled red onions, cilantro(coriander) and onion mix, fresh chili, cheese (Cotija, feta, goat), crème fraîche, limes and anything else on request,

DESSERT

All inclusive

Flan or tres leches cup cakes

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Chef Laura's reviews

4.86

•

37 services

Laura was so caring and attentive to our needs as a diverse group.- her menu and execution were excellent- - she is professional and flexible- I would definitely hire her again!

Amazing. Chef Laura did a fabulous dinner for 9 guests. The menu we discussed together was perfect, she had very good advices. My guests were amazed.

Laura did an amazing job at my home. I would definitely hire her again.

Chef Laura was absolutely amazing. She worked with us to curate the most perfect menu and I can't even begin to describe how delicious every course was. Highly recommend, Laura made the night run smoothly and our only job was to enjoy ourselves - BOOK HER!

Laura was fantastic!! Super easy to work with and her meal was gluten free and dairy free but still incredibly delicious!! Just what we wanted!

I submitted my request for a private dinner at our rented home in Paris for Christmas night dinner. I received 4 responses and through a couple of back and forth Q&A's with the chefs, we chose Chef Laura. Laura was patient with my extensive questions and deliberations about the menu and provided answers that made me feel comfortable with the menu she would prepare for the 11 of us. Laura arrived right on time at our Paris apartment with someone to help her as we discussed. She even was ready to serve 30 min earlier than discussed despite a kitchen that lacked some space, dishes, and cookware. It was clear she had done a lot of prep work. She served a 6 course meal to some particular eaters and wow'd every person with every dish. The plating was attractive and the explanations were clear, but most importantly all of the food was delicious. She left our kitchen spotless when she left. It is nerve-wracking planning a special dinner from the other side of the globe, but Laura made it easy. I would hire her again in a minute!

Chef Laura was absolutely lovely and dinner was delicious! She went to great lengths to prepare special condiments and marinades in advance so we enjoyed fresh flavors together with complex flavors built up over time. It was the best Mexican meal we have ever had! The margaritas were also outstanding. The menu was balanced and catered to a variety of tastes and food restrictions. The perfect evening ended with Chef Laura lighting the candles on a splendid birthday cake. We can't thank her enough for making our evening so wonderful and would recommend her heartfelt cooking, attention to detail, and easy presence to anyone looking to have a special dinner at home.