Private Chef Michael Alvarez

With over 15 years of experience and the prestige of a Michelin Star, my cuisine serves as a bridge between tradition and the avant-garde. I specialize in elevating the roots of Mexican and Italian gastronomy through signature cuisine, focusing on sustainability and absolute respect for seasonal ingredients.

For me, cooking is...

"Cooking is passion expressed through ingredients: creating experiences and honoring the flavors that have shaped my life and Michelin-starred career.

I learned to cook at...

Though I studied at Kendall College, I began cooking with my grandmother at 8, blending Mexican roots with techniques from my travels in US and Europe

A cooking secret...

"My secret is respecting the ingredient's essence—extracting its authentic flavor through refined technique to enhance every dish."

My menus

The Parisian Vanguard

STARTER

All inclusive

Hors d’oeuvre: Beef Tartare à la Parisienne. Hand-cut prime beef mixed with capers, cornichons, and a cured egg yolk, served with pommes gaufrettes

FIRST COURSE

All inclusive

Entrée: Wild Mushroom Velouté. A velvet-smooth mushroom cream soup garnished with sautéed chanterelles and a swirl of herb oil

MAIN COURSE

All inclusive

Plat Principal: Beef Tenderloin au Poivre. Center-cut filet mignon with a cracked peppercorn crust, cognac cream sauce, and a side of Pommes Aligot (cheesy, elastic potato purée)

DESSERT

All inclusive

Dessert: Tarte Tatin with Crème Fraîche. Upside-down caramelized apple tart with buttery puff pastry and a dollop of tangy French cream

Pacific soul

STARTER

Choose 1 dish

PNW Crab & Sweet Pepper Albóndiga Hand-crafted Dungeness crab dumpling infused with roasted sweet peppers and served with a zesty house-made pickle dressing. A refined, coastal twist on a Mexican classic

Smoked White Seabass Tostada Chilled house-smoked seabass set atop a crisp corn tortilla, finished with velvety avocado, smoky chipotle crema, and golden crispy leeks

FIRST COURSE

Choose 1 dish

Citrus & Smoked Habanero Halibut Ceviche Fresh local halibut cured in a vibrant citrus leche de tigre with a hint of smoked habanero. Served with charred avocado and zesty pickled radishes

Yellowfin Tuna & Pickled Forest Mushroom Tartare Hand-cut tuna loin tossed with tangy escabeche mushrooms and crisp Granny Smith apple, offering a delicate balance of earth, sea, and acidity

The Signature Baja-Style Taco Pristine catch in a vibrant paprika-infused tempura batter, topped with a refreshing green apple coleslaw and a silk-smooth chipotle aioli

MAIN COURSE

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Pan-Seared Halibut in Verjus-Grape Emulsion Flaky wild halibut bathed in a luxurious brown butter and grape reduction, blending savory richness with subtle fruit notes

Pistachio-Crusted King Salmon Slow-roasted salmon under a toasted pistachio crust, served with citrus-herb gremolata and honey-confit heirloom carrots

Green Mole Halibut Pan-seared local halibut served in a velvety mole verde crafted from toasted pumpkin seeds and fresh herbs. Accompanied by honey-roasted squash and zesty pickled carrots

DESSERT

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Elevated Arroz con Leche A sophisticated take on the classic rice pudding, featuring candied pumpkin seeds, crispy soy milk tuiles, cinnamon gelato, and a bright orange zest twist

Lemon Tart with Limoncello Meringue Crisp pastry filled with tangy lemon curd, topped with toasted Limoncello-infused meringue and fresh blueberries

The Alchemist’s Path: Ancestry & Avant-Garde

STARTER

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Ibérico & Black Onion Croquette A crisp, golden Ibérico ham croquette infused with the sweet, fermented depth of black onion, served with a bright, citrusy yuzu alioli

The Truffled Potato "Churro" A playful, savory take on a classic: a crispy potato and Parmesan churro topped with fresh truffle shavings and a dollop of cool, velvety crème fraîche

FIRST COURSE

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Honeydew & Fried Bufala Salad Refreshing honeydew melon paired with warm, crispy fried buffalo mozzarella, accented by freeze-dried apple textures and compressed cucumber

Citrus & Smoked Habanero Halibut Ceviche Fresh local halibut cured in a vibrant citrus leche de tigre with a hint of smoked habanero. Served with charred avocado and zesty pickled radishes

MAIN COURSE

Choose 1 dish

Stilton-Glazed Lamb Rack Succulent rack of lamb finished in a rich tomato and Stilton cheese reduction, accompanied by flame-grilled summer squash and a light cauliflower couscous

Blue Corn Tempura Duck Confit Succulent duck confit encased in a light, airy ancestral blue corn tempura. Served over a bold Spanish chorizo reduction and a silky, sweet fig purée for a perfect harmony of smoke and fruit

Thyme-Buttered Lobster & Parsnip Foam Poached lobster tail in aromatic thyme butter, paired with a delicate parsnip foam and a vibrant chive-yuzu emulsion. A sophisticated balance of earthy sweetness and bright Japanese citrus

DESSERT

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Triple Chocolate Symphony A decadent tart featuring three distinct chocolate textures on a crisp almond crust. Finished with local honey and a vibrant rhubarb and strawberry coulis

The Magic Forest (Signature Dessert) An edible landscape of almond "soil," goat cheese mousse, wine-poached apples, and cilantro sponge cake, finished with berry gelato and wild huckleberry purée

The Migrant Soul: From Mexico to the Pacific Northwest

STARTER

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The Golden Cone Sweet Corn & Comté Crisp A delicate, hand-pressed crispy corn cone filled with a velvety sweet corn mousse and aged Comté cheese. Topped with sautéed local wild mushrooms and a vibrant cilantro-infused emulsion

PNW Crab & Sweet Pepper Albóndiga Hand-crafted Dungeness crab dumpling infused with roasted sweet peppers and served with a zesty house-made pickle dressing. A refined, coastal twist on a Mexican classic

FIRST COURSE

Choose 1 dish

White Fish & Shiitake Carpaccio Thinly sliced local white fish paired with earthy shiitake mushrooms, crisp green apple, and fresh mint. A vibrant, clean start that balances acidity with umami

Roasted Apple & Rainbow Beet Salad Charred local apples and vibrant rainbow beets paired with creamy goat cheese and honey-glazed pecans for a perfect crunch

MAIN COURSE

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Butter-Poached Halibut & Sweet Peas Pan-seared halibut in a velvety butter sauce, served with caramelized onions and zesty pickled fingerling potatoes

American Wagyu & Walla Walla Onion Premium Wagyu beef with a rich grape reduction, accompanied by airy Potatoes Dauphine and a silky purée of world-famous Walla Walla onions

DESSERT

Choose 1 dish

The Magic Forest (Signature Dessert) An edible landscape of almond "soil," goat cheese mousse, wine-poached apples, and cilantro sponge cake, finished with berry gelato and wild huckleberry purée

Elevated Arroz con Leche A sophisticated take on the classic rice pudding, featuring candied pumpkin seeds, crispy soy milk tuiles, cinnamon gelato, and a bright orange zest twist

An Ancestral Journey through Mexican Gastronomy

STARTER

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Cochinita Pibil Sope A hand-pressed ancestral corn sope topped with slow-roasted pork marinated in achiote and citrus. Served with traditional xnipec pickled red onions and a touch of habanero heat

Marrow & Cotija Esquites Elevated street corn sautéed with rich bone marrow and aromatic epazote, topped with aged Cotija cheese and a smoky chipotle-infused emulsion

FIRST COURSE

Choose 1 dish

Smoky Black Aguachile Tender Tiger shrimp in a dramatic charred chili and lime broth, paired with applewood-smoked avocado and crisp radish for a balance of heat and depth

Heirloom Tlayuda & Salsa Macha A crisp artisanal corn tlayuda layered with melted quesillo (Oaxacan-style string cheese), vibrant heirloom tomatoes, and a bold, nutty salsa macha made with toasted chilies and

MAIN COURSE

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Green Mole Halibut Pan-seared local halibut served in a velvety mole verde crafted from toasted pumpkin seeds and fresh herbs. Accompanied by honey-roasted squash and zesty pickled carrots

Oaxacan Mole & Short Rib Slow-braised short rib bathed in a complex, 24-hour Oaxacan mole. Served with a silky sweet potato purée, crispy plantain chips, and balsamic-caramelized onions

Recado Negro Pork Belly Crispy-skinned pork belly glazed in a deep recado negro and bean reduction. Accompanied by a smooth avocado purée, fresh pico de gallo, and artisanal toasted corn tostadas

DESSERT

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Triple Chocolate Symphony A decadent tart featuring three distinct chocolate textures on a crisp almond crust. Finished with local honey and a vibrant rhubarb and strawberry coulis

Coconut Textures & Lemon Thyme A multi-layered tropical dessert featuring airy coconut mousse, coconut sponge cake, and house-made coconut gelato, balanced with a zesty pineapple and lemon thyme compote

Italian Soul & Soil

STARTER

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Heirloom Tomato Caprese Fresh heirloom tomatoes served with artisanal basil pesto and creamy mozzarella

Piedmontese Beef Tartare Hand-cut premium beef seasoned with shallots, capers, and Dijon mustard, finished with a cured egg yolk and a touch of truffle oil. A tribute to raw perfection

FIRST COURSE

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Beetroot Risotto Slow-cooked arborio rice infused with earthy beets, topped with seasonal wild mushrooms and aged Pecorino cheese

Vitello al Burro e Salvia Tender veal medallions pan-seared in nutty brown butter and fresh aromatic sage. A classic Italian masterpiece of simplicity and refined flavor

MAIN COURSE

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Pistachio-Crusted Salmon Fresh Atlantic salmon with a crunchy pistachio crust, served with a zesty gremolata and a silky carrot crème brûlée

Short Rib Ravioli Handmade pasta filled with tender braised short rib, finished with a rich bone marrow reduction and 24-month aged Parmigiano-Reggiano

DESSERT

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Panna Cotta with Cherry Cake Classic velvety panna cotta accompanied by cherry sponge cake and a vibrant mixed berry purée

Lemon Tart with Limoncello Meringue Crisp pastry filled with tangy lemon curd, topped with toasted Limoncello-infused meringue and fresh blueberries