Chef Mariana Ascoli
Private Chef In HoustonI was born and raised in Rio de Janeiro. Being a creative and passionate about food and traveling, I got my certificate in Business Management in Australia before graduating in Fashion Design in Brazil.
Since I moved to the US I shifted my career to the food industry and worked in renowned plant- based restaurants and french fine- dinning concepts. I was luck to learn from award winners and Michelin star chefs in Houston and currently I provide my clients with tailored menus and memorable dinner parties.
My menus reflect a lot of my lifestyle and professional experience and carry a selection of premium ingredients and the most loved dishes I cooked in the past years as a private chef. My cuisine is mostly wellness driven and veggie forward and my menus are inspired in places I visited, art exhibitions as well as the daily life at the vibrant city of Houston.
More about me
For me, cooking is...
a form of art and an experience that touches all senses.
I learned to cook at...
home watching my family cooking on Sundays and later on I learned hands- on from talented teams at many top notch restaurants.
A cooking secret...
Cooking with discipline and mindfulness.
My menus
Ahi Tuna tataki with yuzu citrus based sauce
Antipasto board- Selection of two Italian hard cheeses, Cambozola spread, artisan crackers, rosemary breadsticks, parma ham, soppressata salami, caponata crostini, grapes and greek olives
Mediterranean Mezze _ tapenade sourdough crostini, pink humus, crudite, lamb kibbeh, kefir herbal dressing, pita, prosciutto wrapped cantaloupe balls
Lobster Tail and Caviar Tarts with creme fraiche and dill
Bruschetta d’Ascoli. Garlic, heirloom tomatoes, pickled shallots, feta, dehydrated capers, extra virgin olive oil and micro basil
Burrata Salad _ baby arugula, black figs, balsamic reduction, baby basil, espelette pepper, almond gremolata
Spring Salad_ blood orange segments, organic baby lettuce mix, greek feta, roasted pine nuts and dehydrated crispy fennel with rhubarb vinaigrette and micro mediterranean greens
Insalata di Mare_ grilled Octopus, shrimp, cucumbers, celery, grapefruit, champagne vinaigrette, dill and beet microgreens served with castelvetrano olive ciabatta
Asparagus and Leeks Veloute crunchy Shiitake, enoki and fried capers. Dill infused extra virgen oil drizzle. (Vegan)
Spring Risotto (vegetarian or vegan under request- with pancetta, butter and Grana Padanno by default)
Fillet Mignon with fresh green peppercorn sauce. Confit potatoes. Garlicky broccolini
Pan seared Branzino with roasted fingerling potatoes, beurre blanc, fennel foam, salmon roe, watermelon radishes and dill
Parmesan Crusted Frenched rack of lamb_ red and white Endives, castelfranco radicchio, radishes, dutch potatoes, green Madagascar peppercorn, mint and parsley pistou
Chicken Fillet alla Milanese with truffled mushrooms and Cacio e Pape Mafaldine
Pan seared salmon with latkes and glazed rainbow mini- carrots. Herbal dressing
Pea agnolotti with bechamel capers sauce (Vegetarian)
Cardamon Creme Brûlée with Fresh Peaches
Goat cheese cheesecake with berries reduction and macadamia- sesame crust
Chocolate Mousse with Passion Fruit Sauce
Open Cannoli_ layered dough and fig- ricotta cream, orange syrup and shaved bittersweet chocolate
Lemon Tart & Chocolate Mousse & Macaroons Trio
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Madrid cod fish cake with romesco sauce
Seafood Tapas_ sliced sourdough baguette with aioli, shrimp, calamari and mussels tossed in classic vinaigrette. Microgreens (basil and amaranth)
Mediterranean Mezze _ tapenade sourdough crostini, pink humus, crudite, lamb kibbeh or option of falafel, kefir herbal dressing, pita, prosciutto wrapped cantaloupe balls
Spring Salad_ blood orange segments, organic baby lettuces mix and crispy fennel salad with rhubarb vinaigrette, feta and roasted pine nuts
Burrata Salad _ baby arugula, seared peach, balsamic reduction, baby basil, espelette pepper, marconda almond gremolata
Beet Carpaccio & Goat Cheese with Pink Grapefruit Dressing
Farro, Arugula and Shaved Parmesan in Citrus- Soy Vinaigrette
Pan Seared Salmon with Sweet Potato Latkes and Glazed Rainbow Carrots. Herbal Dressing
Almond Encrusted Red Snapper with Roasted Cauliflower & Bell Peppers Puree. Asparagus with Spinach Pistou
Sardinean-Style Paella_ Saffron Rice with Mahi-Mahi, Mussels, Jumbo Shrimp, Fresh Herbs
Vegetables Korma with tangerine rayu _ served with jasberry rice and crispy shallots (GF-Vegetarian-VV)
Harissa- honey Frenched Rack of Lamb with Za'atar Mashed Potato and Mediterranean Couscous Salad
Beet- Falafel with Roasted Macadamia Puree, Watermelon Radishes and Tahini (GF-Vegan)
Deep chocolate cheesecake with apricot- rum reduction, dehydrated mango. Honey- pistachio dust
Goat Cheese Cheesecake with Macadamia Crust and Berries Coulis
Cashew Key Lime Pie (GF- raw- vegan options available)
Non- Dairy Coconut Ice cream with Lychee Syrup (VV)
Chocolate- Tahini Swirl Tart with Whipped Mascarpone and Dusted Berries. Edible flowers
Pistachio Baklava
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Dragon Roll. Marinated roasted yellow beet, avocado and cucumber slices in sushi rice and nori. Teriyaki sauce, avocado-lime cream, Micro- greens. (GF- Vegan)
Asparagus and Farro Lemony Salad
Kombu Kelp Crabby cake with Tartar Sauce (Vegan)
Tartare
Beet Carpaccio & Goat Cheese with Pink Grapefruit Dressing
Japanese Tartare- sushi rice, avo- yuzu cream, yellow beets gravlax, furikake, micro wasabi
Mixed organic mushroom risotto with parmesan tuille. Micro beet greens
Vegetables Korma with tangerine rayu _ served with jasberry rice and crispy shallots (GF-Vegetarian-VV)
Beet- Falafel with Roasted Macadamia Puree, Watermelon Radishes and Tahini
"Better than risotto" Shiitake Congee and Brown Rice with Tangerine Rayu_ topped with julienned green onions and crispy shallots
Purple cauliflower steak with Paris sauce, roasted miso-parsnips puree and lemon asparagus
Udon Noodles with Fried Tofu and Orange
Vegan Classic Cheesecake with Very Berry Reduction and fresh organic strawberries
Non- dairy coconut sorbet with lychee syrup and passion fruit caviar (VV)
Matcha Panna Cotta, Yuzu Caramel and Macadamia Crumbles
Yuzu- Lime Tart
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Ceviche Con Leche de Tigre. Plantain Chips
Grilled Octopus Carpaccio. Black Garlic Aioli. Lemon Espuma. Tortilla. Micro Cilantro
Ahi- tuna Street Tacos. Asian Slaw. Cashew- salsa verde. Pickled Shallots
Pulled Pork Mini Bites_ wonton dough filled with slow cooked pork. Served with hot pepper compote
Pan- fried Cod with tamarindo- arbol sauce atop grilled plantain garnished with micro greens (cillantro and cellery)
Braised short- rib in red wine sauce. Grilled pimiento polenta rounds. Gremolata and Fresh Cheese
Smoked Pork Chops with Apricot Mustard atop Sweet Corn and Queso Fresco Purée
Brazilian Feijoada_ Smoked brisket and beans stew. Rice. Garlic tricolor collard. Orange segments and nutty- buttery "farofa" (toasted cassava meal flour in butter with chopped almonds)
Bobo de Camarao_ just like Shrimps & Grits Brazilians have this traditional dish of shrimps and yucca puree. Served with cilantro- lime rice or regular rice
Deep chocolate cheesecake with very berry reduction and organic fresh berries
Deep fried tekila infused churros with mango- pinneaple jam and fresh golden berries
Non- dairy Coconut Ice Cream with Lychee and Passion Fruit (Vegan)
Cashew Key Lime Pie with whipped cream
Tres Leches with espresso caramel, vanilla bean whipped cream, fresh grinded cinnamon. chocolate covered coffee beans
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Bruschetta d’Ascoli. Garlic, heirloom tomatoes, pickled shallots, feta, capers, extra virgin olive oil and micro basil
Appetizer Board. Selection of manchego, truffled gouda, baby caprini with fig spread, honey, cambozola spread, artisan crackers, rosemary grissini, prosciutto di parma, soppressata salami, caponata, crostini, grapes and greek olives
Asparagus and leeks veloute, dehydrated shiitake and trumpet mushrooms, chive oil, lemon zest, micro basil (Vegan)
Burrata Salad _ baby arugula, seared peach, balsamic reduction, baby basil, espelette pepper, almond gremolata
The Haverst_ Butternut squash, feta, caramelized pecans, apple slices and pomegranate vinaigrette and grilled Belgian red and white endives
Spring Risotto (vegetarian or vegan under request- with pancetta, butter and Grana Padanno by default)
Linguine Frutti di Mare_ Homemade tagliatelle with calamari, mussels, shrimp and poached lobster tail
Chianti Sous Vide Short Rib. French beans Tossed in Gorgonzola. Zesty Pine Nuts Gremolata
NY Steak with Fresh Green Peppercorn Sauce. Potato Pave. Sautéed Broccolini
Pan seared scallops. Lemon and pea risotto. Pecorino Romano tuille
Chicken and Prosciutto Rollatinni with Creamy Garlic- Tarragon Sauce. Asiago Polenta Rounds and Sautéed Mushrooms
The Mac 'n' Cheese (D.O.P. catavapi pasta, fontina, gruyere and sharp white chedar) topped with pecorino tuile, lemon- pine nuts gremolata and fresh herbs
Fillet Mignon with MIxed Mushrooms Truffled Risotto. Parm Tuile and Micro Basil
Homemade Pea Agnolotti with Bechamel Capers Sauce (Vegetarian)
Open Cannoli_ layered dough and fig- ricotta cream, orange syrup and shaved bittersweet chocolate
Tiramissu_ mocha pecan crumbles and dehydrated golden berries
Deep chocolate cheesecake with blackberry reduction and organic fresh berries
Goat cheese cheesecake with walnut crust. Apricot reduction. Fresh figs and dehydrated apricot slices
Creamy Limoncello Italian Ricotta Cake
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Terrine a la Campange (pork)_ served with sourdough baguette, cornichons and fresh oregano
Lobster Tail and Caviar Tartlets with lime- creme fraiche and dill infused oil
New French Charcuterie Board_ Cured Meats, Roquefort Terrine with Artisan Cracker, Cornichons, Leek Tartelets and Falafel with Remoulade
Sourdough Tartine_ with avocado- mint crema, watercress, dehydrated capers, shaved carrots, radishes, cucumber in lemon vinaigrette and feta topped with microgreens (vegetarian)
Citrusy Seafood Salad_ Chilled lagostino, jumbo shrimp, celery, segmented orange, sliced cucumbers, sweet and tangy vinaigrette, fresh herbs
The French Autumn Salad_ Butternut squash, feta, caramelized pecans, apple slices and pomegranate vinaigrette and grilled Belgian red and white endives
Burrata Salad _ baby arugula, black figs, balsamic reduction, baby basil, espelette pepper, almond gremolata (vegetarian)
Asparagus and Leeks Veloute crunchy Shiitake, enoki and fried capers. Dill infused extra virgen oil drizzle. (Vegan)
Ribeye steak (8oz) au jus, potato au gratin and sautéed broccolini
Beef Bourguignon_ shaved eggs and pommes paille (deep fried string cut potatoes)
Braised short- rib au vin. Roasted french beans tossed in blue cheese and pecans
Pan seared scallops, maitake mushrooms jasberry rice, cava- butter sauce, fresh parsley and micro leeks
Parmesan Crusted Frenched Rack of Lamb. Aligot. Paris Sauce with Fresh Green Peppercorn and Herbs Pistou
Infused & Tender Coq au Vin (bone-in skin-on leg quarters slow cooked in wine and herbs) aside cheese soufflé
Fillet Mignon Marchand de Vin. Caper Potato Latkes. Bacon Wrapped French Beans
Pan seared Branzino with roasted dutch potatoes, beurre blanc, fennel foam, salmon roe, watermelon radishes and dill
Deep chocolate cheesecake with very berry reduction and organic fresh berries
Creme Brûlée with fresh berries
Goat cheese cheesecake with apricot reduction, mint and fresh black berries (shown in picture)
Fresh seasonal fruits mini tarts with tangy sabayon
Pears and Brie Galete Pie
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