Chef Nelson creates intimate, elevated in-home dining experiences designed to bring people together around the table. With a deep appreciation for hospitality and human connection, his approach focuses on thoughtful menus, seasonal ingredients, and moments that feel both refined and personal.

With over 10 years of experience in the culinary world, Chef Nelson is a seasoned professional whose passion for food is matched by his dedication to craftsmanship. He has trained and worked under the tutelage of legendary chefs Thomas Keller and Dan Barber, cultivating a deep respect for technique, sustainability, and culinary excellence.

From the initial menu consultation to the final clean-up, Chef Nelson handles every detail with care and professionalism, allowing you to relax and fully enjoy the experience. Whether you are celebrating a special occasion or simply gathering around the table with loved ones, each dinner is thoughtfully tailored to your preferences, dietary needs, and the unique flow of your home. First-time private dining clients are always welcomed — the process is seamless, discreet, and designed to feel effortless from start to finish.

For me, cooking is...

My direct source to happiness. It what drives me everyday. The action of feeding individuals moves me more than anything else!

I learned to cook at...

I studied culinary arts in college. Most of my knowledge has been from fine dining restaurants. Here is where I learned it all!

A cooking secret...

Loving what I do everyday. Putting a ton of love into what I do!

My menus

Mediterranean

STARTER

Choose 1 dish

Whipped Feta with Roasted Garlic & Pistachio Honey Silky whipped feta blended with Greek yogurt and slow-roasted garlic, finished with warm pistachio honey and fresh thyme. Served with grilled artisan pita and marinated Mediterranean olives

Lamb Hummus: Grenadine, Cilantro, Naan Bread

Arugula & Fennel Salad: Shaved fennel and baby arugula tossed with goat cheese, pistachio, mint, and honey lemon vinaigrette

Mediterranean Citrus & Fennel Salad Shaved fennel, orange and grapefruit segments, olives, arugula, and toasted pistachios with a light champagne vinaigrette

Charred Eggplant Dip with Pomegranate & Za’atar Smoky eggplant purée finished with tahini, lemon, and garlic. Garnished with pomegranate seeds, za’atar, extra virgin olive oil, and served with warm flatbread

FIRST COURSE

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Heirloom Tomato & Burrata with Basil Essence Seasonal heirloom tomatoes paired with creamy burrata, basil oil, aged balsamic reduction, and flaky sea salt. A bright and elegant expression of Mediterranean simplicity

Warm Halloumi with Cherry Tomatoes & Oregano Oil Seared halloumi cheese served with blistered cherry tomatoes, fresh oregano oil, and a drizzle of aged balsamic

Charred Octopus: Tender octopus paired with crispy rice, bright salsa verde, and piquillo pepper relish

Wild Mushroom Farro Risotto: Creamy farro risotto enriched with porcini broth, roasted garlic, thyme, whipped feta, and black pepper oil

MAIN COURSE

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Filet Mignon Steak with Harissa & Herbed Labneh, house harissa, served over whipped labneh and topped with pomegranate and pistachio

Branzino: Baba ghanoush, Roasted Marinated Eggplant, Red Bell Pepper Sause

Hay Smoked Chicken: Chimichurri, Piquillo Pepper Relish, Fingerlings, Braised leeks

Berkshire Pork Chop: Juicy Berkshire pork chop with fennel, orange, olives, and Calabrian chili

DESSERT

All inclusive

Honey Pistachio Ricotta Cake with Orange Blossom Light ricotta cake scented with orange zest, drizzled with orange blossom honey, and topped with crushed pistachios. Served with a whipped Greek yogurt cream

Basque Style Cheesecake: Pedro Ximénez Sherry Wine

Chocolate Lava Cake Warm molten chocolate cake paired with vanilla ice cream and blue berry coulis

Classic Tiramisu Layers of espresso-soaked ladyfingers and mascarpone cream

Dark Chocolate Olive Oil Torte with Sea Salt Flourless chocolate torte enriched with extra virgin olive oil and finished with flaky sea salt and fresh berries

New American

STARTER

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Ahi Tuna Crudo: Silky sliced ahi tuna with shaved jalapeño, citrus segments, avocado purée, crisp shallots, and a bright lime–soy vinaigrette

Roasted Beet & Burrata Salad: Sweet roasted beets paired with creamy burrata, baby arugula, pistachio dukkah, blood orange, basil oil, and balsamic reduction

FIRST COURSE

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Sweet Corn & Mascarpone Agnolotti: Handmade agnolotti filled with sweet corn and mascarpone, finished with brown butter, grilled corn, chives, chili oil, and Parmigiano-Reggiano

Wild Mushroom Farro Risotto: Creamy farro risotto enriched with porcini broth, roasted garlic, thyme, whipped feta, and black pepper oil

MAIN COURSE

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Seared Duck Breast: Maple and five-spice glazed duck breast served with charred baby carrots and cherry demi-glace

Herb-Roasted Branzino Fillet: Oven-roasted branzino with tomato-olive relish, basil chimichurri, and warm fingerling potato salad

Berkshire Pork Chop: Juicy Berkshire pork chop with fennel, orange, olives, and Calabrian chili

DESSERT

Choose 1 dish

Chocolate Lava Cake: Warm molten chocolate cake served with vanilla ice cream

Crème Brûlée: Classic vanilla custard with a caramelized sugar crust

Coconut Flan: Silky coconut flan finished with rum caramel sauce

French Menu

STARTER

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Iceberg Lettuce & Smoked Bacon Salad: Crisp iceberg lettuce tossed with warm bacon florets, creamy blue cheese dressing, and house-pickled seasonal vegetables

Classic Steak Tartare: Hand-cut beef tenderloin seasoned with shallots and pickled mustard seed, finished with Parmigiano-Reggiano, cornichons, and cured egg yolk

FIRST COURSE

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Oxtail Agnolotti: Silky handmade agnolotti filled with braised oxtail, served in truffle butter with onion jam and fresh sage

Squid Ink Cavatelli: House-made squid ink pasta with swordfish and tender calamari, layered with fennel, basil, and a light seafood jus

Charred Octopus: Tender octopus paired with crispy rice, bright salsa verde, and piquillo pepper relish

MAIN COURSE

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Seared Duck Breast: Perfectly rendered duck breast served with natural jus, brown butter parsnip purée, and seasonal cherries

Filet Mignon: Center-cut filet mignon with Madeira-glazed mushrooms, celery root purée, and rich beef jus

Venetian Prawns & Creamy Polenta: Saffron-poached prawns over slow-cooked polenta, finished with aromatic herb oil

DESSERT

Choose 1 dish

Classic Vanilla Soufflé: Light and airy vanilla soufflé served with house-made vanilla ice cream

Crème Brûlée:Traditional vanilla custard with a perfectly caramelized sugar crust

Chocolate Lava Cake Warm molten chocolate cake paired with vanilla ice cream and blue berry coulis

Latin America

STARTER

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Arepas de Maíz: Crisp corn arepas topped with braised short rib, chimichurri, and cilantro crema

Tuna Tartare Tostada Fresh tuna tartare served on a crisp tostada with avocado mousse and lime crema

Pulpo a la Parrilla Grilled octopus with fingerling potatoes, piquillo pepper relish, bright salsa verde, and lemon zest

FIRST COURSE

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Arugula & Fennel Salad: Baby arugula and shaved fennel with pickled peach, pistachio, mint, and honey–peach vinaigrette

Sopa de Camarones: Velvety shrimp soup finished with crème fraîche and crispy fried onions

Bucatini with Chorizo & Aji Amarillo Bucatini pasta tossed with chorizo, aji amarillo, sweet corn, and Cotija cheese

MAIN COURSE

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Filet Mignon: Grilled filet mignon served with crispy yuca torta and truffle sauce

Grilled Skirt Steak: Marinated skirt steak with chimichurri, piquillo pepper relish, and roasted fingerling potatoes

Branzino with Aji Amarillo Risotto: Roasted branzino served over saffron-infused risotto with aji amarillo and olives

DESSERT

Choose 1 dish

Coconut Flan Silky coconut flan finished with rum caramel

Chocolate Lava Cake Warm molten chocolate cake with vanilla ice cream and spiced caramel

Modern Italian

STARTER

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Burrata with Grilled Seasonal Fruit: Creamy burrata served with pistachio, local honey, pickled cherries, and fresh mint

Arugula & Fennel Salad: Shaved fennel and baby arugula tossed with goat cheese, pistachio, mint, and honey lemon vinaigrette

Tuna Crudo: Red pepper & caper relish, cilantro, cucumber, segmented citrus, lemon zest

FIRST COURSE

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Bolognese di Mare: Hand-rolled pasta with swordfish and calamari, finished with basil, olives, fennel, and a light tomato-seafood sauce

Short Rib Agnolotti: Handmade agnolotti filled with braised short rib, served with forest mushrooms, Madeira reduction, and rich beef jus

Lobster Risotto: Saffron Butter, Basil oil

Polipo alla Griglia: Tender grilled octopus with fingerling potatoes, piquillo pepper relish, bright salsa verde, and lemon zest

Cacio Pepe Croquettes: Pecorino, Black Pepper

Pappardelle: Oxtail , Madeira, Beef Jus, Forest Mushrooms

MAIN COURSE

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Venetian Prawns & Creamy Polenta: Saffron-poached prawns over slow-cooked polenta, finished with aromatic herb oil

Berkshire Pork Chop: Juicy Berkshire pork chop with fennel, orange, olives, and Calabrian chili

Roasted Branzino Crispy-skinned branzino with puttanesca-style tomatoes, basil, and toasted pane

Filet Mignon: Center-cut filet mignon with Madeira-glazed mushrooms, celery root purée, and rich beef jus

DESSERT

Choose 1 dish

Classic Tiramisu Layers of espresso-soaked ladyfingers and mascarpone cream

Panna Cotta Silky vanilla panna cotta with roasted nectarine and honey

Chocolate Lava Cake Warm molten chocolate cake served with vanilla ice cream

New York Style Cheese Cake with Caramelized Apples

Crème Brûlée:Traditional vanilla custard with a perfectly caramelized sugar crust

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Chef Nelson's reviews

4.94

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10 services

Chef Nelson is absolutely incredible. I hired him for my fiancé’s birthday dinner and loved the experience so much that I booked him again for my bridesmaid proposal. Each time, he curated his own custom menu with perfectly paired wines and every course was beautifully presented. It truly felt like a luxury restaurant experience in our own home. What really stood out was how accommodating he was since my sister has a gluten allergy and my cousin is a bit picky and he handled everything seamlessly without compromising the quality of the meal. Everyone felt taken care of and raved about the food. I highly recommend Chef Nelson he is professional, talented, and so easy to work with. We can’t wait to hire him again!!

Chef Nelson was great. The food was amazing and he was a pro in every way. Highly recommend!

Nelson was amazing. He arrived on time. The presentation of the food was wonderful and the food was delicious. The kitchen was left spotless. He was very polite, respectful and friendly. I would 100% refer Nelson to others. We don't do this kind of dinner very often but I would hire him again if I ever had the opportunity!!