Chef Peter Sieracki

Chef At Home in Reno

With over 25 years of experience, I’ve honed my craft in Michelin-starred kitchens and luxury hotels across New York City, and I’ve trained in Portland, Oregon. My cooking is rooted in the use of local, seasonal ingredients, and I’m inspired by global flavors and culinary traditions. As a private chef, I create memorable, personalized dining experiences that reflect the care and precision I’ve cultivated throughout my career.

I'm also, a husband and father. I live in Reno and love to ski. I have two dogs.

For me, cooking is...

an act of care and creativity -a way to honor ingredients, tell stories, and bring people together around something beautiful and nourishing.

I learned to cook at...

school in Portland, OR and blossomed in some of the best restaurants in NYC, I continue to learn from ingredients, cuisines and other chefs.

A cooking secret...

is staying present — letting intuition, experience, and the ingredient in front of me guide the process while leaving space for creativity to shine.

My menus

Bistro

STARTER

Choose 1 dish

Beef Tartare Thai flavors- quail. egg, bitter greens

Frisee Au Lardon- poached egg, bacon, mustard vinaigrette

Broccoli Rabe and Buratta- roasted pepper puree and garlic chile crunch

Country Pate with mustard, cornichon, seasonal preserve and bread

Beet Salad, goat cheese, hazelnut vinaigrette

Grape and Watercress Salad- sliced almonds and apples, lemon dressing

FIRST COURSE

Choose 1 dish

Tarte Flambe- flat bread with creme fraiche, sweet onions and bacon

French Onion Soup- stewed onions in veal stock, gruyere gratin

Mussels Muniere- white wine, shallots and herbs

Escargot in garlic and parsley butter

Charred Octopus, potatoes, lemon and chorizo

Tuna Nicoise Garnish

Spaghetti Caccio e Pepe

Parisian Gnocchi with gorgonzola Cream

Bone Marrow with parsley salad and grilled sourdough

MAIN COURSE

Choose 1 dish

Steak au Poivre- NY, peppercorn sauce, potato puree and green beans

Steak Frites- Hangar steak, french fries and bearnaise sauce

Coq au Vin- chicken stewed in red wine with bacon and onions

Duck Confit- celery puree, roasted carrots and brussels

Duck breast- farro with chantrelles, black berry jus

Phyllo crusted sole, green beans, almondine

Salmon, romesco, smashed potato, asparagus

DESSERT

Choose 1 dish

Chocolate Mousse, almond crumble, raspberry glace

Creme brulee, fresh berries, butter

Apple Tarte Tatin- carmel sauce and vanilla ice cream

Chocolate tarte- dark chocolate, pistachios, orange

Churros and Mexican Hot Chocolate

Surf and Turf

STARTER

Choose 1 dish

Greek Salad- romaine, cucumber, tomato, chickpeas, feta cheese and oregano vinaigrette

Heirloom Tomato Caprese- mozzarella, aged balsamic vinegar, basil

Kale, Quinoa and Stone Fruit- lemon vinaigrette

Heirloom Tomato Gazpacho- avocado, croutons and fresh herbs

Green Gazpacho- melon, cucumber, almond, citrus and herbs

FIRST COURSE

Choose 1 dish

Corn Chowder- smoked corn, bacon, potato and hominy

Potato Gnocchi, grilled corn, shiitake, green onion and tomato

Bone Marrow with parsley salad and grilled sourdough

Carrot Ginger Soup- ginger snaps, chile oil, cilantro

Potato Bisque- bacon, broccoli, cheddar

Chicken Tortilla Soup-

Pesto Risotto- zuchinni and pine nuts

MAIN COURSE

Choose 1 dish

Roasted Filet and Jumbo Shrimp – sauteed spinach and mashed potato, beef sauce and beurre blanc

Lobster Risotto and Charred Steak – lobster sauce and hangar steak

NY Steak Oscar style- asparagus, jumbo lump crab meat and bearnaise sauce

Pork Ribeye and Steamed Clams- grilled pork, with clams and fideos

Pork Belly Pot au Feu with Diver Scallops – hearty broth with aromatics

DESSERT

Choose 1 dish

Yogurt Panna Cotta with grapes and honey

Chocolate Mousse, almond crumble, raspberry glace

Chocolate tarte- dark chocolate, pistachios, orange

Meyer Lemon Tartatine- vanilla ice cream

Fig and Almond Tart- fresh figs and whipped creme fraiche

Steakhouse

STARTER

Choose 1 dish

Hamachi Crudo- ponzu- jalapeno-sprouts

Wedge Salad- iceberg lettuce, bacon and blue cheese dressing

Tuna Tartare- big eye tuna, avocado, mango, chile dreessing

Shrimp Cocktail- saffron aioli, cocktail sauce

Raw Oysters- mignonette, cocktail sauce, lemon

Caesar salad (traditional)

Mixed Greens Salad, baby lettuces, seasonal vegetables, dijon vinaigrette

FIRST COURSE

Choose 1 dish

Crabcake-mustard beurre blanc-pea shoots

Scallop Raviolo- sherry wine emulsion and chervil

Braised Pork Belly- sweet spicy glaze, green papaya slaw, crispy onion

Choose two sides: creamed corn, broiled asparagus with hollandaise, sweet potato brulee, truffle fries, mashed potato, creamed spinach, sauteed spinach, roasted brussel sprouts with bacon and balsamic reduction, Broccoli with chile and garlic

Oscar Style any steak- steak will be served dressed with asparagus dunguness crab meat and bearnaise sauce

Bone Marrow, toasted sourdough, pickled mushrooms

MAIN COURSE

Choose 1 dish

8oz filet mignon with two sides and sauce

12oz NY steak with two sides and sauce

8oz Ribeye with two sides and sauce

Deconstructed Beef Wellington- 8oz filet, pastry, roasted mushrooms, spinach, Bordelaise

King Salmon, horseradish crust, cucumber, creme fraiche, salmon roe

Roasted Chilean sea bass- cioppino broth, clams, mussels, shrimp, calamari

DESSERT

All inclusive

Raspberry Souffle- chocolate Anglaise

Crème brûlée with fresh berries

Chocolate Mousse, almond crumble, raspberry glace

Chocolate tarte- dark chocolate, pistachios

Grilled Pineapple Pavlova, vanilla syrup, fresh raspberries

Flourless Chocolate Molten Cake

Lake Tahoe Celebration

STARTER

Choose 1 dish

Greek Salad- romaine, cucumber, tomato, chickpeas, feta cheese and oregano vinaigrette

Heirloom Tomato Caprese- mozzarella, aged balsamic vinegar, basil

Kale, Quinoa and Stone Fruit- lemon vinaigrette

Heirloom Tomato Gazpacho- avocado, croutons and fresh herbs

Green Gazpacho- melon, cucumber, almond, citrus and herbs

FIRST COURSE

Choose 1 dish

Corn Chowder- smoked corn, bacon, potato and hominy

Potato Gnocchi, grilled corn, shiitake, green onion and tomato

Bone Marrow with parsley salad and grilled sourdough

Carrot Ginger Soup- ginger snaps, chile oil, cilantro

Potato Bisque- bacon, broccoli, cheddar

Chicken Tortilla Soup-

Pesto Risotto- zuchinni and pine nuts

MAIN COURSE

Choose 1 dish

Roasted NY – sauteed spinach and mashed potato, beef sauce and beurre blanc

DESSERT

Choose 1 dish

Yogurt Panna Cotta with grapes and honey

Chocolate Mousse, almond crumble, raspberry glace

Chocolate tarte- dark chocolate, pistachios, orange

Meyer Lemon Tartatine- vanilla ice cream

Fig and Almond Tart- fresh figs and whipped creme fraiche

Italian

STARTER

Choose 1 dish

Heirloom Tomato Caprese- mozzarella, aged balsamic vinegar, basil

Anti pasta- marinated olives, salami and ham, cheese and crackers

Squash and Burrata- roasted Winter squash, burrata, salsa macha

Broccoli Rabe and Buratta- roasted pepper puree and garlic chile crunch

Chopped salad- olives, m marinated peppers and onion, crunchy lettuce, chickpeas, and pickles, parmesan cheese

Puntarelle and endive salad- shredded endives, anchovy dressing,

Caesar salad (traditional)

FIRST COURSE

Choose 1 dish

Parm and Shiitake risotto- Parmigiano Reggiano-shiitake-nori

Ricotta Ravioli- seasonal vegetable garnish, lemon-butter sauce

Pappardelle with Rabbit Ragu- mushrooms, olives, gremolata

Orrechiete/sausage/broccoli rabe

Ricotta gnocchi, Gorgonzola cream, walnuts

Potato Gnocchi Arrabiata Sauce

Crispy Calamari- yuzu mayo,

Beef Carpaccio- horseradish, and watercress

MAIN COURSE

Choose 1 dish

Chicken Parmesan- crispy chicken breast covered with marinara and mozzarella cheese, served with butter noodles

Osso Bucco Milanese, braised veal shank, saffron risotto

Chicken Saltimbocca- garden vegetables, fettucine pasta

Chargrilled NY steak, broccoli rabe, Barolo sauce

Seared Branzino, braised fennel and artichokes

Monkfish Cioppino- mixed shellfish in spicy tomato broth

DESSERT

Choose 1 dish

Tiramisu homemade lady fingers, mascarpone mousse, pistachio

Baba Cake- rum syrup, candied citrus, pastry cream

Chocolate tarte- dark chocolate, pistachios, orange

Berries and Sabayon sauce

Vanilla Panna Cotta- candied lemon, strawberry

STARTER

Choose 1 dish

Beef Tartare Thai flavors- quail. egg, bitter greens

Frisee Au Lardon- poached egg, bacon, mustard vinaigrette

Broccoli Rabe and Buratta- roasted pepper puree and garlic chile crunch

Country Pate with mustard, cornichon, seasonal preserve and bread

Beet Salad, goat cheese, hazelnut vinaigrette

Grape and Watercress Salad- sliced almonds and apples, lemon dressing

FIRST COURSE

Choose 1 dish

Tarte Flambe- flat bread with creme fraiche, sweet onions and bacon

French Onion Soup- stewed onions in veal stock, gruyere gratin

Mussels Muniere- white wine, shallots and herbs

Escargot in garlic and parsley butter

Charred Octopus, potatoes, lemon and chorizo

Tuna Nicoise Garnish

Spaghetti Caccio e Pepe

Parisian Gnocchi with gorgonzola Cream

Bone Marrow with parsley salad and grilled sourdough

MAIN COURSE

Choose 1 dish

Steak au Poivre- NY, peppercorn sauce, potato puree and green beans

Steak Frites- Hangar steak, french fries and bearnaise sauce

Coq au Vin- chicken stewed in red wine with bacon and onions

Duck Confit- celery puree, roasted carrots and brussels

Duck breast- farro with chantrelles, black berry jus

Phyllo crusted sole, green beans, almondine

Salmon, romesco, smashed potato, asparagus

DESSERT

Choose 1 dish

Chocolate Mousse, almond crumble, raspberry glace

Creme brulee, fresh berries, butter

Apple Tarte Tatin- carmel sauce and vanilla ice cream

Chocolate tarte- dark chocolate, pistachios, orange

Churros and Mexican Hot Chocolate

Lakeside Celebration

STARTER

Choose 2 dishes

Mezze Platter- Hummus, Muhammara, marinated vegetables and pita

Crudite and crackers with French onion dip and green goddess dip

Cheese and Charcuterie Board

Heirloom Tomato and Burrata Salad- basil, olive oil and aged balsamic

Caesar salad (traditional)

Watermelon and feta salad- mint, lime vinaigrette

Tomato Gazpacho- avocado, olive oil and fresh herbs

FIRST COURSE

Choose 2 dishes

Roasted Asparagus- lemon and hard boiled egg

Charred Broccolinni- chile flake and garlic

Corn Succotash- corn, legumes, herbs and butter

Roasted Garlic Mashed Potato

Roasted Fingerling Potatoes

Mac'n Cheese- smokey gouda, bacon and pasta shells

Penne a la Vodka- spicy marinara topped with buratta

Pesto Rigatoni- zuchinni, pesto and pine nuts

MAIN COURSE

Choose 1 dish

Grilled NY Steak, Bordelaise sauce

Braised Shortrib, red wine reduction

Roasted Chicken and chicken jus

Sauteed Cod and pipperade sauce

Hawaiin Shrimp Skewer- teriyaki, pineapple, peppers and onion

Slow Roasted Salmon and roasted pepper beurre blanc

DESSERT

Choose 1 dish

Mixed Berry Shortcake

Peach Cobbler- candied almonds and vanilla ice cream

Tiramisu homemade lady fingers, mascarpone mousse, pistachio

Chocolate tarte- dark chocolate, pistachios, orange

Japanese

STARTER

Choose 1 dish

White Miso Soup – Silken tofu, wakame, scallion, toasted sesame

Agedashi Tofu – Lightly fried tofu, tentsuyu broth, daikon, bonito flakes

Pork or Vegetable Gyoza – Pan-seared dumplings, ginger soy dipping sauce

Hamachi Crudo – Yuzu kosho vinaigrette, cucumber, radish, micro shiso

Seaweed & Cucumber Sunomono – Rice vinegar, sesame, shaved ginger

FIRST COURSE

Choose 1 dish

Chicken Karaage – Japanese fried chicken, lemon, kewpie aioli

Shrimp Tempura – Light batter, tentsuyu dipping sauce

Miso-Glazed Eggplant (Nasu Dengaku) – Sweet white miso, sesame, scallion

Portabello Tempura- cod roe mayo, soy dipping sauce

Charred Skewers- chicken thigh, tare, shichimi, scallion

MAIN COURSE

Choose 1 dish

Classic: Assorted nigiri (tuna, salmon, yellowtail, shrimp), classic maki (California, spicy tuna), seasonal sashimi (tuna, salmon, hamachi

Salmon Lovers:Nigiri (salmon toro, hamachi, scallop), specialty rolls (rock shrimp tempura, salmon/cucumber/avocado), seasonal sashimi

Different: maki (eel, spicy tuna), nigiri (salmon roe, mackerel, tuna), temaki (bay scallop, vegetalbe)

DESSERT

Choose 1 dish

Coconut RIce Pudding- passionfruit curd, vanilla pineapple and toasted coconut

Matcha Creme Brulee- yuzu compote

Mango Sticky Rice with Pandan custard

Black Sesame Panna Cotta- tropical fruit

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Chef Peter's reviews

4.92

•

14 services

Chef Peter Sieracki is very professional. We had a very impressive Valentine's dinner with 6 adults and two kids. Even we had a very small kitchen in the resort, he still managed to get everything cooked well above our expectation. We enjoyed all the dishes. Everything is very smooth from booking to cleaning.

Highly recommend Chef Peter Sieracki. Food was excellent, from the quality of the ingredients to the presentation. Chef listened to what we enjoy and created a wonderful menu.