Private Chef Nubia Maia

I’m a Brazilian chef with over 11 years of experience in the culinary industry, specializing in private dining, personalized meal preparation, and intimate events. Throughout my career, I had the opportunity to work alongside renowned chefs in Brazil, experiences that shaped my approach to food, technique, and hospitality.

My cooking is rooted in seasonal ingredients, thoughtful menus, and genuine hospitality. I believe every meal should be a meaningful experience bringing people together around the table while reflecting each client’s tastes, preferences, and lifestyle.

Whether I’m preparing an elegant dinner, a family gathering, or customized weekly meals, my goal is to create food that feels refined, comforting, and memorable.

For me, cooking is...

or me, cooking is an act of care. Every meal is an opportunity to create comfort, celebrate the seasons, and make people feel at home

I learned to cook at...

Culinary school, and restaurants

A cooking secret...

My secret in the kitchen is balancing technique with intuition, always letting seasonal ingredients speak for themselves.

My menus

Seasonal Experience

STARTER

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Smoked trout mousse, house crackers, pickled cucumber, fresh dill zest

FIRST COURSE

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Roasted beet salad, chèvre from Oregon, candied hazelnuts, arugula, huckleberry vinaigrette

Sweet corn velour, chive oil, crispy shallots

MAIN COURSE

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Hazelnut crusted pacific Salmon, brown butter, grilled asparagus, fingerling potatoes

Coffee rubbed Flat iron steak, Charred onion puree, roasted carrots, chimichurri

DESSERT

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Marionberry crisp warm oat crumble, vanilla bean ice cream

Chef's Signature Experience

STARTER

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Parmesan choux pastry served with whipped herb butter

FIRST COURSE

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Roasted Beet Carpaccio, Goat cheese mousse, pistachios, citrus vinaigrette & microgreens

MAIN COURSE

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Beef Tenderloin, Parmesan potato pavé, roasted seasonal vegetables & rosemary jus

DESSERT

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Broa Brûlée, Coffee Ice Cream & Burnt Dulce de Leche Sauce * Vanilla Bean Panna Cotta with Berry Compote * Olive Oil Cake with Citrus Mascarpone

Mediterranean Harvest

STARTER

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Roasted peppers, pistachios, extra virgin olive oil & warm artisan bread

FIRST COURSE

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Arugula, basil, toasted almonds & aged balsamic

MAIN COURSE

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Lemon beurre blanc, roasted fingerling potatoes & grilled asparagus

DESSERT

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Olive Oil Cake Mascarpone cream, Oregon berries & citrus zest

A Curated Seasonal Experience

STARTER

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Burrata, Heirloom Tomatoes, Basil Oil & Sourdough * Beef Carpaccio, Arugula, Parmesan & Lemon * Whipped Ricotta, Hot Honey & Grilled Bread

FIRST COURSE

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Handmade Ricotta & Spinach Ravioli, Brown Butter & Sage * Seasonal Mushroom Risotto * Charred Peach & Burrata Salad with Pistachios

MAIN COURSE

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Beef Tenderloin, Truffle Potato Purée & Seasonal Vegetables * Herb-Crusted Rack of Lamb * Pan-Seared Salmon, Lemon Beurre Blanc & Asparagus * Slow Braised Short Rib, Creamy Polenta & Red Wine Jus * Handmade Pappardelle with Braised Beef Ragù

DESSERT

Choose 1 dish

Broa Brûlée, Coffee Ice Cream & Burnt Dulce de Leche Sauce * Vanilla Bean Panna Cotta with Berry Compote * Olive Oil Cake with Citrus Mascarpone