Private Chef Nicholas Heidemann

Nicholas is versed in global flavors acquired from extensive travel throughout over 30 countries. As a Private Chef I maintain a diverse spectrum of clientele, including celebrities, senators, CEO’s, prominent families, wineries, and health practitioners. Servicing Palm Beach and south FL, East Hampton, NY, Stonington, CT, Mill Valley, CA, Sun Valley ID, Savannah GA, Aspen CO, Alaska

Yacht Chef Charters, Various mega-yachts cruising Boston-Miami- Bahamas, West Indies –Venezuela, Alaska, Mexico, Grecian Isles,

Professional training:

The Natural Whole Foods Cookery, Manhattan, NY, 1995

The California School of Herbal Studies, Forestville CA, 1999

The Hotel Lyon de Argent, La Chattre, France, 2001

Professional Experience:

Mar a Lago. Club and banquets chef

Burning man festival chef, Camp chef for international theme camps of 250-450 people

Bohemian club ..Chef & Butler at the exclusive men’s retreat in Sonoma County’s redwood forest.

Atlanta Symphonic Orchestra at the Verizon Wireless Amphitheater,

Alpharetta GA, Executive Chef for the opening season.

Witch Doctor Café, chef and creator of natural foods catering company,

specializing in festival concession and private parties in Northern California.

Ravens Restaurant at the Stanford Inn by the Sea, Mendocino, CA Executive Chef

Valentine’s, San Francisco, CA Executive Chef

Canyon Ranch Health Spa & Resort, Tucson, AZ

The Whitney Restaurant, Detroit, MI

For me, cooking is...

functional art and as a craft i do instinctually, it affords me a good lifestyle in harmony with usually well to people and that resonates with me

I learned to cook at...

by Venezuelan and Trinidadian cooks as a child, as well as grandparents, to Culinary school, Books, Many mentor chefs, and on the fly

A cooking secret...

timing,multitasking like a 6 armed drummer.. and flavor

My menus

Steak house classics

STARTER

All inclusive

Appetizer: crab cakes, remoulade, micro mix, crispy onions

Table bread..baguette, butter, spianch dip

FIRST COURSE

All inclusive

Wedge salad, little gem tettuce wedge, bliue cheese dressing, candied bacon, sweet 100 tomatoes, chives

MAIN COURSE

All inclusive

Ribeye steak, cabernet demiglace

Soufle mashed potatoes, lemon poached asparagus

DESSERT

All inclusive

Chocolate torte with a frangelico caramel and whip cream

Latin dinner

STARTER

All inclusive

Arepitas with queso fondue, pickled vegetables, ricotto and green papaya chutney

FIRST COURSE

All inclusive

Petite greens and arugula, spiced pumpkin seeds, tamarind vinaigrette, queso fresco

Grouper ceviche, avocado, pickled taro, ají amarillo, plantain chip and cilantro.. served in Martini glass

Black bean, pasilla pepper, pineapple salsa

Garlic grilled yuca with aji amarillo

MAIN COURSE

All inclusive

Grilled shrimp , garlic lime butter sauce and chimichuri

Sofrito fried rice

Roast pork

DESSERT

All inclusive

Key lime pie

Asian fusion

STARTER

All inclusive

Assorted sushi and nigiri preparations

Martini glass: grouper crudo, papaya, yuzu pasion fruit coulis, micro greens, plantain chip

FIRST COURSE

All inclusive

Seared key west shrimp .. Arugula, Napa cabbage, shredded green papaya, Thai chilies Cherry tomatoes and peanuts tossed in a Kafir lime!rice vinegar fish sauce vinaigrette

MAIN COURSE

All inclusive

Crispy fish Mirin marinated sea bass filets Sweet chili fish stock gastrique, Basil and green onion tibetan black rice, oyster mushroom, cilantro, snap pea. nori

DESSERT

All inclusive

Ginger cacao torte, nutmeg cream anglaise

Cali italian menu

STARTER

All inclusive

Carpaccio of Filet Mignon, Truffle aioli Seared capers, avocado, Mache & shaved Parmesan

FIRST COURSE

All inclusive

Dungeness Crab cannelloni Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel

MAIN COURSE

All inclusive

Pancetta wrapped roasted squab Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale

DESSERT

All inclusive

Dolce Zuccotto Allo Zafferno Amaretto sponge cake with Saffron cream

Thai Indo Chinese

STARTER

All inclusive

Som Tom Arugula, Napa cabbage, shredded green papaya, Thai chilies Cherry tomatoes and peanuts tossed in a Kafir lime!rice vinegar fish sauce vinaigrette

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Crispy fish Mirin marinated sea bass filets Sweet chili fish stock gastrique Basil and green onion tibetan black rice, julienne veg , oyster mushroom, cilantro, snap pea. nori

Grilled butterflied flank steak medallions. Marinated with lemongrass, ginger, soy!chili, cilantro and scallions Ponzu Demi place. Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms

DESSERT

All inclusive

Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade