Private Chef Oleksii Kuchmistov

Dreamer. Gastro enthusiast. Food Adventurer.

After 13 years in professional kitchens across Ukraine, where I opened over a dozen restaurants of various styles and cuisines, I eventually found myself in Miami, rebuilding my life and career.

I’ve launched three restaurant openings and worked as a sous chef in a French fine dining kitchen.

In 2025, I spent three unforgettable weeks cooking for 80 people in the desert of Black Rock City (Burning Man) — and I saw firsthand how good food can hold a community together, even in the middle of a storm.

Today, I create private dining experiences where flavor meets science, and the warmth of home meets the precision of a restaurant.

As a chef who truly cares about what we eat, I find the greatest joy in crafting refined, balanced dishes that bring comfort and connection. My mission is to make every guest feel relaxed, inspired, and nourished — body and soul.

For me, cooking is...

A way to pass emotion, memory, and discovery through flavor — to awaken both new sensations and long-forgotten ones. For me, it’s an experiment that s

I learned to cook at...

In childhood, from my grandmothers who never used scales — and later from chefs who measured everything to the gram. Somewhere between them, I found m

A cooking secret...

By cooking the finest ingredients in the best possible way, I can create an experience that stays with you long after the last bite.

My menus

Radical Local Seafood

STARTER

Choose 1 dish

Smoked Shrimp Toast Charcoal-grilled toast topped with smoky Gulf shrimp and herb oil — bite-sized and boldly flavoured

Corn Chips with Mango Salsa Hand-cut maize chips served with fresh mango salsa — sweet, crunchy and vibrant

Sea Bass Ceviche Velvety sea bass cured in lime and chilli, finished with cilantro and avocado for freshness and kick

Scallops with Pea Purée Seared scallops resting on a lush pea purée, finished with micro-herbs — delicate and elegant

Crab Salad with Avocado Sweet lump crab, creamy avocado and crisp greens dressed in citrus vinaigrette — light and refined

FIRST COURSE

Choose 1 dish

Lobster Pasta Al dente tagliatelle tossed with succulent lobster chunks, garlic, chilli and fresh herbs — indulgent and coastal

Scallop Risotto Creamy Arborio rice stirred slowly with white wine and finished with caramelised scallops — rich and satisfying

Mussels in White Wine Fresh mussels steamed in a fragrant white wine broth with garlic and parsley — shareable and flavour-packed

MAIN COURSE

Choose 1 dish

Snapper with Citrus Whole snapper roasted and paired with grapefruit, orange segments and a refreshing herb salsa — bright and fish-forward

Lobster with Beurre Blanc Butter-rich beurre blanc sauce draped over tender lobster tail — luxurious seafood indulgence

Soy-Glazed Tuna Seared tuna loin glazed in soy-ginger, served rare with pickled ginger and sesame — bold, refined and clean

DESSERT

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Lime Cheesecake Creamy cheesecake infused with fresh lime and a graham-crumb base — tart, smooth and satisfying

Passion Fruit Ice Cream Homemade passion-fruit ice cream with tropical tang and creamy texture — refreshing finish

Chocolate Fondant Molten dark chocolate centre, crisp shell and a scoop of vanilla ice cream — decadent and dramatic

Radical Mediterranean Food

STARTER

Choose 1 dish

Rosemary & Olive Focaccia Wood-fired focaccia imbued with fresh rosemary and studded with Kalamata olives for a warm, herb-infused start

Pita with Eggplant & Feta Chargrilled eggplant layered in soft pita, crumbled feta and a hint of mint for a creamy-smoky bite

Lavash with Tahini & Mint Thin lavash brushed with silky tahini, scattered with fresh mint leaves — crisp, clean and herbaceous

Tuna Tartare with Citrus Finely diced tuna, bright citrus segments and a splash of olive oil bring freshness and elegance to your first course

Roasted Red Pepper with Feta Roasted peppers, creamy feta and a dressing of aged olive oil for a classic Mediterranean palette

FIRST COURSE

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Seafood Tagliatelle Fresh tagliatelle tossed with local seafood, garlic and white wine — a generous plate of Mediterranean generosity

Tomato Soup Rich vine-ripened tomato soup, finished with basil oil and a touch of cream for comfort and flavour

Grilled Vegetable Couscous Light couscous paired with smoky grilled vegetables, fresh herbs and lemon zest — clean, bright and satisfying

MAIN COURSE

Choose 1 dish

Dorade with Rosemary Whole dorade fillet roasted with fresh rosemary and Mediterranean citrus — light, aromatic and refined

Yoghurt-Marinated Lamb Tender lamb marinated in creamy yoghurt, garlic and herbs — slow-cooked for deep flavour and texture

Chicken with Citrus & Capers Pan-seared chicken breast, citrus segments and briny capers come together in a zesty, balanced dish

DESSERT

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Yoghurt Mousse with Pistachios Light whipped yoghurt mousse, topped with toasted pistachios for a creamy-nutty finish

Baked Peaches with Yoghurt Oven-baked peaches caramelised to perfection, served with cool Greek yoghurt and honey

Cashew Rice Pudding Creamy rice pudding enriched with cashew butter and a dusting of cinnamon — comfort with a twist

Radical Italian Menu

STARTER

Choose 1 dish

Sun-dried Tomato & Rosemary Bruschetta with Lemon Olive Oil Crispy toasted ciabatta topped with juicy sun-dried tomatoes, aromatic rosemary and a splash of lemon-infused olive oil — a bright and inviting start

Truffle Beef Tartare Finely chopped premium beef, flavored with earthy truffle essence and served on a golden, crunchy bruschetta — bold, elegant and full of character

Creamy Burrata with Oven-Roasted Cherry Tomatoes & Italian Balsamic Silky burrata cheese paired with oven-roasted cherry tomatoes bursting with sweetness, finished with an aged Italian balsamic — indulgent and refined

FIRST COURSE

Choose 1 dish

Saffron Risotto with Porcini Mushrooms Velvety Arborio rice cooked in a delicate saffron-infused broth, enriched with wild porcini mushrooms — deeply aromatic and luxurious

Burrata Lasagna Layers of fresh pasta, lush burrata cheese and rich tomato ragù baked to golden perfection — the comfort of lasagna elevated

Black Tagliatelle with Local Seafood Charcoal-tinted tagliatelle tossed with fresh local seafood in a white wine and garlic broth — visually striking and vibrant in flavour

MAIN COURSE

Choose 1 dish

Beef Ossobuco in Tomato-Demi-Glace with Creamy Mashed Potato Slow-braised veal shank in a rich tomato demi-glace, served over ultra-smooth creamy mashed potato — a modern Italian classic executed with finesse

Duck Breast in Maple Glaze & Cranberry Sauce with Roasted Sweet Potato Pan-seared duck breast glazed with maple syrup and paired with tangy cranberry sauce and roasted sweet potato wedges — bold flavours, elegant presentation

DESSERT

Choose 1 dish

Lemon Basil Panna Cotta with Blueberry-Thyme Compote Silky lemon-basil panna cotta served alongside a vibrant blueberry-thyme compote and crisp almond tuile — refreshing, aromatic and perfectly balanced

Dark Chocolate Olive Oil Terrine with Sea-Salt Caramel & Pistachio Crumble Rich dark-chocolate terrine infused with extra-virgin olive oil, layered with buttery sea-salt caramel and topped with crunchy roasted pistachios — intense, elegant and unexpected