Private Chef Michael Eckles

My name is Michael Eckles and I have been cooking as soon as I was old enough to reach the counter top. I am only 25 as of 2020 yet the skills I have acquired are beyond that of many my age. My team and I are passionate about creating a fine dining experience in your home unlike any other.

We am located in the Birmingham Michigan area but will travel long distances to provide you with a phenomenal meal.

For me, cooking is...

Cooking is my pastime, art. passion and obsession.

I learned to cook at...

The culinary institute of America in Hyde park New York Coach insignia, Detroit Forest, Birmingham

A role model in the kitchen is...

Joel robuchon for French cuisine Andre chaing for cuisine fusion Alice waters for farm to table Thomas Keller (of course) for plating and fine dining

A cooking secret...

My secret in cooking is knowing my audience. I could make the best foie gras torchon in the world but if the guest does not like foie gras I failed

My menus

Refreshing

FIRST COURSE

Sea Scallops Carpaccio with Citrus Sauce, Celery, Coconut and Fresh Herbs

Tuna Carpaccio with Kalamata Olive Aioli and Avocado

Roasted Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette

Green Tomato Gazpacho with Mini-Shrimp Tostadas

Chilli-Pressed Watermelon, Quinoa & Feta Salad with a Lemon Vinaigrette, Toasted Corn

MAIN COURSE

White Fish, Yellow Curry Sauce, Spiced Butternut Squash, Roasted Peanuts, Brown Rice and Cucumber Relish

Orzo with Moroccan Spiced Shrimp, Feta, Cherry Tomatoes and Spinach

Chicken Shawarma Hummus Bowl, Grilled Vegetables and Citrus Slaw

Roasted Beef Tenderloin with Creamy Quinoa Risotto and Brussels Sprouts Chips

DESSERT

Coconut Rice Pudding with Ginger Infused Pears

Seasonal Fresh Fruit with Whipped Goat Yogurt and Caramel Crumble

Mediterraneo

FIRST COURSE

Spanish-Style Garlic Shrimp, Tomato Toast, Wiltered Kale with Golden Raisins

Mussels Dijonnaise, Shoestring Fries, Parsley Sauce

Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers

Creamy Polenta, Wild Mushroom Ragú, Gorgonzola, Herb Oil

Hot Grill Octopus, Chickpea Puree, Basque Country Salsa

Beefsteak Tomato and Burrata Salad with Olive Streusel

MAIN COURSE

Seared Mediterranean Sea Bass, Navy Bean Stew cooked with Tomato, Raki, and fennel

Lemon and Rosemary Roasted Chicken, Shallot-Morel-Demi Sauce, Creamy Potato Puree

Wood Grilled Branzino with Manzanilla Olive and Preserved Meyer Lemon Salsa

Roasted Lamb Chops, Goat Cheese Polenta, Braised Vegetables, and Mint Yogurt

Grilled Tenderloin, Sweet Onion, Farro Salad Bone, Parmesan Cheese Shavings

DESSERT

Almond and Pistachio Baklava

Espresso Crème Brûlée

Italia

FIRST COURSE

White Fish Carpaccio, Rosemary Oil & Orange Zest, Crumbled Pistachio

Crudo Beef with Calabrian Chili, Ricotta Salata, Oregano, and Black Olive Aïoli

Cacio e Pepe, Choice of Handmade Pasta with an Intense Pepper Sauce

Burrata with Dates Pesto, Lemony Fennel Salad , Grilled Crostini

Little Gem Salad with Sieved Egg, Bacon Vinaigrette, Herbed Breadcrumbs

MAIN COURSE

Sardinian Fregola with Clams, Fennel, Tomato, Fresh Herbs

Duck with Porcini Risotto, with Pistachios

Thyme and Garlic Roasted Chicken , Antipasti of Summer Vegetables, Toasted Pine Nuts

Grilled and Sliced, Rib-eye in a Brandy & Green Peppercorn Sauce, Fries

White Fish, Pescatore Sauce, Roasted Artichockes and Salsa Verde

Roman Style Porchetta, Almond Milk Roasted Root Vegetables, Caramelized Shallots, Fresh Salad

DESSERT

Chef's Tiramisú

Limoncello Panna Cotta

My calendar

Check my availability and book your next private chef experience.

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Chef Michael's reviews

4.99

•

13 services

What a fantastic night. I decided to use take a chef Michael Eckles for a nice Xmas dinner with my team. It was just fabulous. I am a foody and very picky. This was better than I even expected. The chef might be young but he is incredibly talented. The evening went smooth. Service was excellent and the food was delicious. I will definitely use the chef and his team again and again and again!!

My husband and I celebrated our 24th wedding anniversary dinner with Chef Todd Ryan as our personal chef. Chef Todd was Fantastic!!! He was on tume and prepared. He worked in our kitchen with comfort and ease. My husband and I were able to sit and enjoy our time together all the while receiving excellent service. The food was delicious and prepared perfectly. The Chef left my kitchen spotless and our bellies full. Thank you again for a once in a lifetime experience...We will definitely recommend Take a Chef and Chef Todd to our family and friends.

Chef Marcus was excellent with regard to preparation and professionalism! I would highly recommend him to anyone

Michael was an amazing chef and provided an incredible experience for my family! He was knowledgeable and so incredibly talented. Thank you, Chef Michael, for making my mother's 70th birthday unforgettable!