Private Chef Nikki Joniak

I’m Nikki :)

I have been cooking in Philadelphia for four years, using my time to soak up a bunch of new skills and hone my style. I love cooking dishes that use simple ingredients and classic techniques to create something delicious and memorable - whether it be classic French, Vietnamese or Spanish food.

For me, cooking is...

Relaxing, a creative outlet and a wonderful career

I learned to cook at...

A very well-established French restaurant in Philadelphia

A role model in the kitchen is...

Cliche as it is: Gordon Ramsay. Because I did not attend culinary school, I learned many things online in my home via his videos.

A cooking secret...

Patience ❤️ It’s super important to just let things cook sometimes and not fiddle with it

My menus

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

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

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

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Chef Nikki's reviews

5

•

3 services

Nicole was very friendly and professional from the minute she entered our house. Her presentation and explanation of each dish went above our expectations! There wasn’t one thing that we didn’t enjoy. Overall we were extremely satisfied and would highly recommend chef Nicole!!

Nicole did a great job with our dinner! The food was absolutely amazing along with the service! She was interactive, nice, great cook and we would definitely book again!

Chef Nikki created the perfect birthday dinner for 2 at home! Her enthusiasm for the meal was apparent through her careful preparation, explanation of every dish and incredible presentation. We loved the homemade ricotta and special attention and time she put into the braciola. She even left us with some great leftovers and Sarcone's bread (a personal fave!). Thanks again, Chef! Excited for our next dinner.