Private Chef Leslie Frankel

Seasoned professional chef with over 25 years of experience in both corporate and private environments. I graduated with a degree in English from The University of Massachusetts, then The Culinary Institute of America with a degree in Culinary Arts. I have worked in NYC, England, Colorado and New Jersey before moving to Maui Hawaii as a chef for The Hyatt. I opened my own restaurant on the slopes of Haleakala Maui for 8 years. I also owned and operated a Kosher Catering business on Maui which provided private chef services for Kosher and Halal guests staying at hotels and private residences as well as catering weddings, bar mitzvahs and holiday functions. After 10 years my husband and I moved back to the Philadelphia area in 2016 to be closer to my family. I am currently a private chef for a pharma company and continue to book private catering for parties and healthy meal services.

For me, cooking is...

Cooking has been my life for 25 years. I am very lucky to have found a career that has taken me all over the world doing what I love.

I learned to cook at...

I started working in kitchens in high school and college. After graduating college I toured The Culinary Institute of America and my world opened.

A cooking secret...

is sourcing the freshest ingredients and keeping things simple.

My menus

Mediterranean

STARTER

All inclusive

Mezze board served family style with grilled and roasted seasonal vegetables, marinated artichokes and olives, chickpea hummus, cured meats and assorted cheese with artisan breads and pita

FIRST COURSE

All inclusive

Quinoa tabouleh salad with cucumber, tomato , fresh parsley, lemon and olive oil tossed with tender baby greens

Herb crusted ahi carpaccio with arugula, caper, roast tear drop tomatoes Black sea Salt and lemon oil

Seasonal greens with goat cheese, roasted beets, butter roasted almonds and blood orange vinairgette

Grilled shrimp with garlic cilantro sauce, fresh avocado and tomato

Roasted eggplant, warm Feta, caper tomato tapenade on olive oil grill bread

MAIN COURSE

All inclusive

Pistachio crusted rack of lamb, black lentil farro pilaf, roasted butternut squash balsamic reduction

Roast game hen tangine with green olives, fresh thyme and preserved lemon with cous cous

Pan roast swordfish, cracked olive, roasted garlic, tomato and herbs with saffron rice and sauteed spinach

Cast iron seared wild salmon herbed barley pilaf, wild mushroom ragu spinach saute

Braised beef short rib with roasted root vegetables wild rice pilaf

Sliced ribeye pistachio mint salsa verde olive oil and herb roasted potatoes, charred asparagus

DESSERT

All inclusive

Dark chocolate pots des creme with pomegranate, candied orange, whipping cream and almond biscotti

Assorted cookies and pastries served family style

Cheesecake with nut brittle, honey drizzle and macerated seasonal fruit salsa

Hawaiian Pacific Rim

STARTER

All inclusive

Ahi poke tostadas with toasted sesame on crispy mandoo chip

Shrimp avocado ceviche with root chips

Crispy vegetable spring rolls with Thai chili dipping sauce

Crispy "KFC" Korean Wings with Gochujang BBQ sauce

Kalua pork sliders on sweet roll with vinegar slaw

FIRST COURSE

Choose 1 dish

Shrimp and rice noodles with jullienne chukka vegetable salad and sesame vinaigrette

Gem lettuce with toasted Mac nuts, edemame, caramelized pineapple vinaigrette

Shoyu Chicken with shredded cabbage, cilantro, carrots and daikon with crispy noodles and Thai chili vinaigrette

Puleu grilled pork ribs with Upcountry greens

MAIN COURSE

Choose 2 dishes

Macadamia nut crusted Mahi Mahi, sauteed spinach, jasmine rice and Meyer lemon butter sauce

Pan roasted swordfish with brasied bok choy and Okinowan purple sweet potato mash

Sesame seared Ahi, wok fired pak choy, miso butter sauce and peas shoot salad

Kalbi marinated filet, garlic mash, scallion salad

Volcano seared salmon with papaya salsa, braising greens, black rice

DESSERT

All inclusive

Portuguese Malasadas with cinnamon, sugar and Hawaiian vintage chocolate sauce

Banana lumpia with vanilla bean icecream

Coconut creme brulee

Triple chocolate Mac nut brownie cake Hawaiian salted caramel sauce

Tropical fruit zabaglione with toasted coconut and almond cookie

Italian

STARTER

Choose 1 dish

Antipasti with grilled and roasted seasonal vegetables, Prosciutto, Soppressata, and Capocolla, ages and soft cheeses, sun dried tomato bagna cauda, white bean hummus , olive oil and whipped ricotta served with artisan breads served family styles and gris

Burrata crostini, butter toasted almonds, heirloom tomato and micro green salad

Baby arugula with roasted beets, goat cheese, toasted pignoli nut gremolata and winter citrus vinaigrette

FIRST COURSE

Choose 1 dish

King oyster mushroom risotto with shaved Parmesan and truffle oil drizzle

Rigatoni Melanzane with roasted eggplant, tomato and ricotta

Calabrian seared Ahi Salad with heirloom tomato, avocado and caper tapenade

Peppercorn seared beef with arugula and Gorgonzola on olive oil grill bread

MAIN COURSE

Choose 1 dish

Pan seared Halibut with shaved fennel and citrus salad

Roast Wild Salmon with cracked olive, tomato and caper ragu over soft Parmesan polenta