Private Chef Nelma Karina Sumbe

Cooking has always been deeply personal for me. I believe food has the power to nourish the body, bring people together, and create moments of comfort and connection around the table.

As a professionally trained chef, my approach blends holistic nourishment with refined culinary flavors. I focus on fresh, thoughtful ingredients and elegant preparation to create meals that feel both vibrant and indulgent.

Through my private chef services, I bring beautiful, nourishing meals directly into the homes of individuals and families who value quality food and meaningful dining experiences. Whether I’m preparing weekly meals, hosting an intimate dinner, or guiding a small cooking experience, my goal is always the same: to create food that feels intentional, memorable, and deeply satisfying.

For me, cooking is...

For me, cooking is a way to care for others, to nourish the body, and to create spaces where people can slow down and connect.

I learned to cook at...

My love of cooking began with my grandmother at age eight and later led me to earn a Bachelor’s in Culinary Arts and Hospitality Management.

A cooking secret...

My secret in the kitchen is balancing holistic ingredients with refined technique. I am known for my custom flavorful sauces and Spanish paellas

My menus

A Coastal West African Culinary Experience

STARTER

All inclusive

Calulu Style Shrimp Croquettes Golden shrimp croquettes inspired by traditional Angolan flavors, served with citrus herb aioli

Spiced Roasted Peanuts & Cassava Chips Warm roasted peanuts and crispy cassava chips with chili, lime, and sea salt

FIRST COURSE

All inclusive

Fresh Tomato & Palm Oil Salad Heirloom tomatoes, red onion, herbs, citrus, and a light drizzle of Angolan palm oil vinaigrette

MAIN COURSE

All inclusive

Angolan Coastal Fish Fry Fresh whole fish marinated with garlic, lemon, chili, and herbs then lightly fried until golden and crisp. Served with: • Grilled plantains • Coconut rice • Fresh tomato and onion molho • Lime wedges

DESSERT

All inclusive

Coconut Honey Cake Light coconut cake served with tropical fruit and honey cream

Five Star Truffle Steak Dinner

STARTER

All inclusive

Truffle Parmesan Gougères Light French cheese puffs filled with whipped truffle cream and aged parmesan

FIRST COURSE

All inclusive

Heirloom Tomato Carpaccio Compressed tomatoes, basil oil, shaved fennel, citrus zest, and aged balsamic pearls

Wild Mushroom Velouté Silky mushroom soup finished with truffle oil, crème fraîche, and crispy shallots

MAIN COURSE

All inclusive

Truffle Butter Filet Mignon Premium center cut filet mignon grilled to perfection and finished with black truffle butter. Served with: • Truffle potato purée • Roasted baby carrots with thyme • Red wine reduction • Crispy shallots

DESSERT

All inclusive

Dark Chocolate Lava Cake Warm molten chocolate cake served with vanilla bean crème anglaise and fresh berries

Luxury Mediterranean Tasting Dinner

STARTER

All inclusive

Spanish Olive & Citrus Board Marinated olives, citrus, roasted almonds, olive oil, and rustic bread

Gambas al Ajillo Wild shrimp sautéed in garlic, olive oil, chili, and parsley

FIRST COURSE

All inclusive

Heirloom Tomato & Burrata Tomato confit, basil oil, sea salt, and aged sherry vinegar

Grilled Octopus with Smoked Paprika Potatoes Charred octopus, crispy potatoes, olive oil, lemon, and smoked paprika

MAIN COURSE

All inclusive

Grand Seafood Paella Saffron bomba rice, lobster tail, shrimp, mussels, clams, calamari, roasted peppers, tomatoes, and herbs finished with the classic crisp rice layer known as socarrat

DESSERT

All inclusive

Burnt Basque Cheesecake Inspired by the famous cheesecake from San Sebastián, served with orange zest and honey whipped cream

Bridal Basquiat Brunch

STARTER

Choose 3 dishes

Gold Leaf Tropical Fruit Display Mango, dragon fruit, pineapple, passionfruit, and berries with honey lime drizzle

Mini Lobster Brioche Rolls Butter poached lobster, lemon aioli, chives, toasted brioche

Avocado Toast Crostini Whipped avocado, chili flakes, microgreens, citrus zest

FIRST COURSE

Choose 3 dishes

Champagne Vanilla Bean French Toast Brioche French toast, macerated berries, whipped mascarpone, maple reduction