Chef Miguel Narvaez

Personal Chef in Fallbrook

With over 15 years of experience in the culinary industry, I have loved every step of the journey. My passion for cooking began during high school when I volunteered as a cook for my wrestling team while competing as a wrestler myself. From there, I took my first professional role as a dishwasher and, through years of dedication, education, and travel, worked my way up to Executive Chef. I’ve held leadership positions at upscale brunch spots in downtown San Diego and served as Sous Chef at a Marriott resort in Coronado, California.

Attending culinary school provided a pivotal opportunity for a three-month externship at PUJOL in Mexico City under the renowned Chef Enrique Olvera. PUJOL, recently ranked #5 in the world by Pellegrino’s 50 Best, profoundly influenced my culinary philosophy and refined my approach to flavor and presentation.

My passion for crafting memorable flavor combinations has been deeply shaped by my extensive travels. I’ve explored the culinary traditions of Europe on three separate visits, as well as South America, including Brazil, Argentina, and Uruguay. My extensive travels throughout Mexico have also provided a rich foundation for creating diverse and innovative menus.

As a microgreens vendor at local farmers' markets, I source approximately 95% of my ingredients directly from these markets. This commitment ensures that every dish is crafted with quality, organic, local, and fresh produce. The only exceptions are exotic, out-of-season, or imported goods, which I carefully incorporate when necessary to elevate the dining experience.

With over 100 successful services through Take a Chef and hundreds more through my independent ventures, I deliver exceptional dining experiences that celebrate freshness, creativity, and unforgettable flavors.

For me, cooking is...

For me cooking is a form of expression through unique flavor profiles. I like to create a unique experience with each dish.

I learned to cook at...

I first learned to cook at home with my grandmothers growing up in Tijuana and professionally in various fine dining kitchens across San Diego

A cooking secret...

My secret in the kitchen is to never forget to have fun.

My menus

La Fusion Français Exclusive

STARTER

Choose 2 dishes

Oyster Rockafeller

Cheese and Charcuterie Board

Gougeres

Salmon Tartare

Foie Gras

Potato Blini with Caviar creme fraiche and chives

FIRST COURSE

Choose 2 dishes

Seared Scallops with Herbed Veloute Sauce

Niçoise Salad

Mussels with White in White Wine

French Onion Soup

Creamy Mushroom Soup

Lobster Bisque

MAIN COURSE

Choose 2 dishes

Pan Seared Chicken with herb citrus marinade, seasonal mushrooms and goat cheese

Pan Fried White Fish in Browned Butter with lemon Beurre blanc sauce and blanched vegetables

Filet Mignon with Grilled Asparagus and Garlic Parmesan Mashed Potatoes and Red wine Bordelaise

New Orleans Style BBQ Shrimp with White Rice

Beef Bourguignon

Seared Salmon with Lemon Dill beurre blanc and sauteed Spinach

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Creme Brulee

Mini Chocolate Cheesecake

Parfait

Seasonal Tarts

Ile Flottante

Opera Cake

Basililo y pomodoro Basic

STARTER

All inclusive

Bruschetta

Cheese and Charcuterie Board

Fried mozzarella with marinara

FIRST COURSE

Choose 1 dish

100 Anniversary Tijuana Cesar Salad

Caprese Salad

Drunken Mushroom Risotto

Antipasto Salad

Minestrone

Fried Squash blossoms with Honey Pesto Yogurt

Carpaccio on a crostini with Citrus, Capers and Parmegiano Reggiano

Ribollita Soup

Mushroom Cream Soup

MAIN COURSE

Choose 1 dish

Cioppino

Chicken Parmesan with fresh handmade pasta and homemade marinara

Shrimp carbonara

Filet Mignon with Grilled Asparagus and Garlic Parmesan Mashed Potatoes and Red wine Reduction

Braised Short Rib and Polenta

Wagyu Spaghetti and Meatballs

Chicken Gnocchi Pesto

Handmade Lasagna Bolognese

Seabass(If available) al Cartoccio with Herbs, Lemons, Capers and Cherry Tomatoes

Macadamia, Orange and Basil Crusted Halibut and Garlic Parmesan Mashed Potatoes with Orange Beurre Blanc Sauce

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Mini Chocolate Cheesecake

Apple Cobbler

Tiramisu

Creme Brulee

Coconut Kahlua Flan

BajaMed Basic

STARTER

Choose 2 dishes

Cheese and Charcuterie Board with a mix of domestic and imported cheese and meats, candied nuts, jam, pickled mustard seeds, tappenade, balsamic glaze, local honey and berries

Ahi Poke Wontons: homemade ahi poke wonton with sashimi grade tuna

Black bean chipotle lobster tostada: butter poached lobster tail, sauteed with garlic and cream on a black bean tostada, topped with imported cotija cheese, mexican sour cream, pork rinds, avocado and cilantro

Baja Ceviche Shooters: Ensenada style with shrimp, cucumber, carrots, ginger, lime, red onion, avocado, cilantro and cherry tomato

Guacamole Tatemado with pork rinds and tortilla chips and plantain chips

Fried Risotto Ball with Marinara and Crispy Parmesan

Hickory Smoked Crudo (fish or scallop) with orange, lime, mirin, ginger, cucumber, serrano, habanero and cilantro marinade topped with avocado, cherry tomato, pickled red onion and cucumber

Chicken and Waffles with Candied Bacon Bits

Puree Flight: Assortment of fine purees including: Pineapple Kahlua, Esquites (mexican street corn), caramelized onion, huitlacoche (corn truffle and black bean), chocolate chili,

FIRST COURSE

Choose 1 dish

100 Anniversary Tijuana Cesar Salad

Spring Mix Salad: mixed greens with balsamic, honey and mustard vinaigrette with cucumbers, carrots and cherry tomatoes

Caprese Salad: traditional caprese salad with heirloom tomatoes, fresh mozzarella cheese, basil, extra virgin olive oil and balsamic glaze

California Caprese: panela cheese, heirloom tomatoes, cilantro, pickled red onions and spicy matcha salsa

Aztec Tortilla Soup with tortilla strips, imported panela mexican cheese, avocado and sour cream. Traditional Tortilla soup with guajillo and chipotle

Chicken Tom Kha Soup: coconut based broth with mushrooms, chicken cilantro and tomatoes

California Gazpacho: with roasted corn, avocado, mexican sour cream, cilantro

Crema de Maiz- Maize cream soup with whipped sour cream and huitlacoche

Arroz Negro- Jazmine rice blackened with ashes and huitlacoche served with imported cheese and mexican crema

MAIN COURSE

Choose 1 dish

Filet Mignon with Grilled Asparagus and Garlic Parmesan Mashed Potatoes and Red wine Reduction

Braised Short Rib and Grits with Red wine reduction

Macadamia, Orange and Basil Crusted Halibut and Garlic Parmesan Mashed Potatoes with Orange Beurre Blanc Sauce

Sesame Seared Tuna with Mango, pineapple, habanero salsa, ponzu and white jazmine rice

Teriyaki Mahi Mahi with King Trumpet Mushrooms, Green Onions and Grilled Squash

Blackened Salmon with Greek Lemon Rice and Grilled Squash

Swordfish Picatta with Grilled Asparagus and Lemon Beurre Blanc Sauce

Garlic Shrimp Skewers with honey rosemary vegetables

Fish on Lentils with Honey Cream and Herb Medley

Trout Almondine with Garlic Parmesan Mashed Potatoes and Lemon Beurre Blanc

Harissa Marinated Pan Seared Chicken with arugula salad and honey rosemary potatoes

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Apple Cobbler

Assorted Homemade Cookies

Bread Pudding

Coconut Kahlua Flan

Tiramisu

Creme Brulee

BajaMed Indulge

STARTER

Choose 2 dishes

Ahi Poke Wontons: homemade ahi poke wonton with sashimi grade tuna

Baja Ceviche Shooters: Ensenada style with shrimp, cucumber, carrots, ginger, lime, red onion, avocado, cilantro and cherry tomato

Guacamole Tatemado (charred) with pork rinds and tortilla chips and plantain chips

Fried Risotto Ball (arancini) with home made marinara, parmesan crisp and basil chiffonade

Hickory Smoked Crudo (fish or scallop) with orange, lime, mirin, ginger, cucumber, serrano, habanero and cilantro marinade topped with avocado, cherry tomato, pickled red onion and cucumber

Cheese and Charcuterie Board with a mix of domestic and imported cheese and meats, candied nuts, jam, pickled mustard seeds, tappenade, balsamic glaze, local honey and berries

Buttermilk fried chicken and waffles with whiskey candied bacon bits

Pure Flight: assorted mix of homemade exotic purees with crackers served family style

FIRST COURSE

Choose 1 dish

101 Anniversary Tijuana Cesar Salad: Original Tijuana recipe

California Caprese: panela cheese, heirloom tomatoes, cilantro, pickled red onions and spicy matcha salsa

Spring Mix Salad: mixed greens with balsamic, honey and mustard vinaigrette with cucumbers, carrots and cherry tomatoes

Aztec Tortilla Soup: homemade tortilla soup with imported panela cheese, avocado, crispy tortilla strips, mexican sour cream, cilantro and chili

California Gazpacho: with roasted corn, avocado, mexican sour cream, cilantro

Caprese Salad: traditional caprese salad with heirloom tomatoes, fresh mozzarella cheese, basil, extra virgin olive oil and balsamic glaze

Chicken Tom Kha Soup: coconut based broth with mushrooms, chicken cilantro and tomatoes

Carnitas Taco with citrus and tequila reduction

Tortitas de papa: Potato cakes with a corn and citrus salsa and arugula

Arroz Negro- Jazmine rice blackened with ashes and huitlacoche served with imported cheese and mexican crema

Crema de Maiz- Maize cream soup with whipped sour cream and huitlacoche

MAIN COURSE

Choose 2 dishes

Braised Short Rib and Grits with demi glace made with its own broth

Filet Mignon with Grilled Asparagus and Garlic Parmesan Mashed Potatoes and Red wine Reduction

Macadamia, Orange, Parmesan and Basil Crusted Halibut and Garlic Parmesan Mashed Potatoes with Orange Beurre Blanc Sauce

Homemade Teriyaki Mahi Mahi with King Trumpet Mushrooms, Green Onions and Grilled Squash

Swordfish Picatta with Grilled Asparagus and Lemon Beurre Blanc Sauce: with capers and dehydrated lemon slices

Blackened Salmon with Greek Lemon Rice and homemade tzatziki

Garlic Shrimp Skewers with honey rosemary vegetables

Harissa Marinated Pan Seared Chicken with goat cheese labneh and herbs with a cucumber side salad

Trout Almondine with Garlic Parmesan Mashed Potatoes and Lemon Beurre Blanc

Fish on Lentils with Honey Cream and Herb Medley

California Carbonara

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Apple Cobbler: homemade apple cobbler with salted caramel and vanilla ice cream

Assorted Homemade Cookies: Fresh baked and homemade

Bread Pudding: Homemade rum bread pudding with banana foster

Carrot Walnut Cake: homemade carrot cake with vanilla icing and crushed walnuts

Churro waffles ice cream sandwhich: fresh handmade churro waffles with vanilla ice cream and chocolate syrup

Coconut Kahlua Flan: homemade flan with a coconut and kahlua twist

Panacotta with Brownie Crumble

Creme Brulee

Tiramisu: Homemade with lady fingers, espresso and chocolate

Michelin Mexican Basic

STARTER

Choose 2 dishes

Guacamole Tatemado with pork rinds and tortilla chips and plantain chips

Hickory Smoked Scallop Crudo

Black bean chipotle lobster tostada

Ceviche Shooters

Aguachile Bites

FIRST COURSE

Choose 1 dish

100 Anniversary Tijuana Cesar Salad

Homemade Mole with Imported Panela Cheese and handmade tortillas

Flor De Calabaza Quesadilla (Squash Blossoms)

Aztec Tortilla Soup

Mexican Caprese Salad

MAIN COURSE

Choose 1 dish

Wagyu Picadillo Sopes

Baja Taco (Fish Tacos)

Mexican Steak with Caramelized Onions, Homemade Salsa and Seasonal Mushrooms

Wagyu Albondigas de Doña Gloria (My moms albondigas recipe with Wagyu)

Camarones a la Diabla (spicy garlic shrimp with tortillas, seared cheese and avocado)

Chile Relleno with Mexican Rice

Chicharron Prensado Sopes

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Conchitas ( Handmade Mexican Sweet Bread ) with Mexican hot Chocolate

Coconut Kahlua Flan

Churros (Fresh Handmade )

Mini Chocolate Cheesecake

Churro Waffle Ice Cream Sandwich

Carlotta De Limon

BajaMed Exclusive

STARTER

Choose 3 dishes

Hickory Smoked Crudo

Guacamole Tatemado with pork rinds and tortilla chips and plantain chips

Ahi poke wonton

Baja Ceviche Shooters

Black bean chipotle lobster tostada

Fried Risotto Ball with Marinara

Chicken and Waffles with Candied Bacon Bits

FIRST COURSE

Choose 2 dishes

100 Anniversary Tijuana Cesar Salad

Asian Papaya Salad

Spring Mix Salad

Caprese Salad

California Caprese

Aztec Tortilla Soup

Chicken Tom Kha Soup

California Gazpacho

Pork Chashu Ramen

MAIN COURSE

Choose 2 dishes

Braised Short Rib and Grits with Red wine reduction

Filet Mignon with Grilled Asparagus and Garlic Parmesan Mashed Potatoes

Harissa Marinated Pan Seared Chicken with goat cheese labneh and herbs with a cucumber side salad

Garlic Shrimp Skewers with honey rosemary vegetables

Teriyaki Mahi Mahi with King Trumpet Mushrooms, Green Onions and Grilled Squash

Blackened Salmon with Greek Lemon Rice and homemade tzatziki

Swordfish Picatta with Grilled Asparagus and Lemon Beurre Blanc Sauce

Macadamia, Orange and Basil Crusted Halibut and Garlic Parmesan Mashed Potatoes with Orange Beurre Blanc Sauce

Fish on Lentils with Honey Cream and Herb Medley

Trout Almondine with Garlic Parmesan Mashed Potatoes and Lemon Beurre Blanc

California Carbonara

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Apple Cobbler

Apple Pie

Assorted Homemade Cookies

Baklava

Bread Pudding

Carrot Walnut Cake

Churro Waffle Ice Cream Sandwich

Churros

Coconut Kahlua Flan

Creme Brulee

Triple chocolate layer cake

Cornbread with Salted Caramel and Whipped Cream Cheese

Panacotta with Brownie Crumble

Mini Chocolate Cheesecake

Tiramisu

Michelin Mexican Indulge

STARTER

Choose 3 dishes

Guacamole Tatemado with pork rinds and tortilla chips and plantain chips

Hickory Smoked Crudo

Black bean chipotle lobster tostada

Ceviche Shooters

Aguachile Bites

FIRST COURSE

Choose 2 dishes

100 Anniversary Tijuana Cesar Salad

Homemade Mole with Imported Panela Cheese and handmade tortillas

Flor De Calabaza Quesadilla (Squash Blossoms)

Aztec Tortilla Soup

Mexican Caprese Salad

MAIN COURSE

Choose 1 dish

Wagyu Picadillo Sopes

Baja Taco (Fish Tacos)

Mexican Steak with Caramelized Onions, Homemade Salsa and Seasonal Mushrooms

Wagyu Albondigas de Doña Gloria (My moms albondigas recipe with Wagyu)

Camarones a la Diabla (spicy garlic shrimp with tortillas, seared cheese and avocado)

Chile Relleno with Mexican Rice

Chicharron Prensado Sopes

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Conchitas ( Handmade Mexican Sweet Bread ) with Mexican hot Chocolate

Coconut Kahlua Flan

Churros (Fresh Handmade )

Mini Chocolate Cheesecake

Churro Waffle Ice Cream Sandwich

Carlotta De Limon

La fusion français indulge

STARTER

Choose 2 dishes

Oyster Rockefeller

Cheese and Charcuterie Board

Gougeres

Salmon Tartare

Foie Gras

FIRST COURSE

Choose 2 dishes

Lobster Bisque

Creamy Mushroom Soup

French Onion Soup

Mussels with White in White Wine

Niçoise Salad

Seared Scallops with Herbed Veloute Sauce

MAIN COURSE

Choose 1 dish

Pan Seared Chicken with herb citrus marinade, seasonal mushrooms and goat cheese

Pan Fried White Fish in Browned Butter with lemon Beurre blanc sauce and blanched vegetables

Filet Mignon with Grilled Asparagus and Garlic Parmesan Mashed Potatoes and Red wine Bordelaise

Beef Bourguignon

New Orleans Style BBQ Shrimp with White Rice

Seared Salmon with Lemon Dill beurre blanc and sauteed Spinach

Special of the Week ( Message me for details! )

DESSERT

Choose 1 dish

Creme Brulee

Mini Chocolate Cheesecake

Parfait

Seasonal Tarts

Ile Flottante

Opera Cake

Show me more

Chef Miguel's reviews

4.74

•

281 services

We had a great experience with chef!! He created 4 delicious courses for us - including crab cakes, filet mignon and cheese cake! The food was delicious, great presentation, and he cleaned up after flawlessly! Recommend!!

Chef Miguel was excellent. He offered several menu selections for us to choose from, he was on time, kept things running on schedule, was tidy, had a beautiful presentation of dishes, and the flavors were delicious. I have never used this service before but would definitely recommend him. Our group size was 8 people and that size worked well for having a chef, so that I could enjoy my guests. Had we been a slightly bigger group, a suggestion would be to have a separate server or assistant to help him with serving or cleanup. But 8 people didn’t necessarily require that. We all enjoyed his food, the table setup was very nice, and he shared information about himself and each dish to engage with the guests. I highly recommend Chef Miguel.

I truly cannot put into words how amazing my experience was with Chef Miguel. I picked him because his menu had stand out amazing dishes. He was incredibly communicative prior to the event and super accommodating to various diet restrictions of the party. He was punctual on the actual day of the event. The dinner he made for us and his presentation was one of the most beautiful, tasteful, and elegant experiences of my life. He prepared a beautiful table that was both simple and elegant; without feeling overcrowded for our larger party. He presented each dish with thoughtfulness and beauty. And most importantly, every dish was incredibly delicious. You can tell how much care he put into each dish. We could tell how fresh the ingredients were and how meticulous he was about detail. Specifically, I recommend his tortilla soup, his mahi mahi main dish, and his churro waffle dessert- but its hard to pick favorites because the whole meal was truly incredible!! He has an incredible background story and you can tell how much of his past experience contributed to the amazing chef he is- I will recommend him to everyone and hire him again!

Chef Miguel created a unique and delicious culinary experience for our entire family. It was an amazing addition to our trip to Palm Springs. The variety of dishes offered while choosing the menu were outstanding and the quality and presentation went well beyond our expectations. Chef Miguel took care of everything from start to finish, from creating a beautiful table setting to a spotless clean up. Everyone loved the food and the stories behind all of the dishes provided a great connection to him as a chef and the ingredients and inspiration for the dishes. He even dealt with a few interruptions from a crying baby who needed to be put to bed mid meal and chef did not flinch! We can't recommend Chef Miguel enough!

Chef Miguel was incredibly professional and served us one of the best meals of our lives! We highly recommend him!

Our dinner was amazing! Chef Miguel was so great the entire time and made sure everything was perfect! The food was delicious, the table setting was lovely, and the service was perfect! Overall it was a perfect night and everyone at the dinner would like to work with chef Miguel again!

Chef Miguel es muy muy bueno. Todo lo que nos sirvió nos encantó y es una buena persona que se nota lo trabajador que es.

Having Chef Miguel cook for us was such an amazing honor. The food was nothing short of exquisite. There was so much love in each course and everything was made from scratch, even the dressing, sauces and croutons. We all loved the meal and I still actually think a lot about it even though it's almost 2 weeks later. They also left the kitchen spotless. Highly recommend.

Amazing. Food was phenomenal. Every course was delicious. So good, will be booking Chef Miguel again. Definitely 5 star!!

Chef Miguel and his sous chef were amazing from start to finish. On time, prepared, professional, ready and listened to any questions that we had. He walked us through everything from the start and prepared an absolutely delightful experience. From the table set up to the presentation of the food. Don't get me started about how the food tastes. I recommend Miguel's from scratch made lobster toastadas. Amazing to say the least. The chef's clean up time was quick and efficient. 10/10 experience and will defiantly be using him in the future for any events. He made my mom's birthday a special one. Thank you guys!

This was our first experience with a private chef! I was a bit nervous that our kitchen would be too small but he was able to work his magic and everything fit perfectly. Absolutely a great experience & the food was delicious

Chef Miguel and sous chef Brandon were better than we could have expected! Leading up to the event Miguel was incredibly responsive and patient in accommodating all of my questions and changes to the menu for a group of 13 with different preferences. Once they arrived they had it all taken care of from there, down to setting the table with elegant decorations, the course menu printed out and displayed, and even their own dinnerware which all looked very nice together. They had also customized a nice birthday surprise for the guest of honor at the end. The stories and background for each course that Miguel shared was really fun to listen to, and each of the plates you could both see and taste had a lot of attention and thought put into them. Afterwards they even stayed and handwashed every dish and utensil they brought, chatted with us, wiped down every surface, and swept up. Most, it not all of us, had ever tried hiring a personal chef. After this experience I would totally do it again as a really unique way to celebrate with a group and do it in the comfort of your own place opposed to a busy restaurant where you are competing for the attention of servers. A-plus day for the whole group.

Chef Miguel gave us an incredible first private chef experience and even accommodated some last minute dietary restrictions. Thank you Chef Miguel for a wonderful evening!

Chef Miguel’s communication leading up to the event was excellent. He accommodated food allergies and dietary preferences to create our perfect menu. He was prompt and professional and left the kitchen sparkling clean! The albondigas dish was INCREDIBLE! A memorable meal and thoughtful experience!

Chef Miguel was incredible! The food, presentation and overall experience were great! Every dish was delicious. I would definitely recommend him for your next at-home private chef experience!

We had a great evening! We were very happy with the meal, the experience and the service!

We loved the dinner our chef prepared for us! The guacamole was wonderfully paired with chicaron and fried plantains. The chicken and waffles were a big hit, and the churros. We enjoyed the Mahi Mahi with a slew of vibrant and fresh vegetables.

Miguel and his sous chef did and excellent job preparing presenting and explaining the menu. An excellent experience and meal.

Miguel is an incredible chef. There were several items on our plates that we weren't familiar with as we are from the East coast. He sourced the items himself so he told us about them in detail. I would definitely hire him again.

Chef Miguel and his sous chef were INCREDIBLE!!!!