Chef Raenel Stelly

Chef At Home in Nashville

I am originally from California, been in Nashville, TN for 20 years. I have a daughter and we love to travel and try new eateries. I consider myself to be a regional chef and cook from all cuisines. I do cooking classes at Nashville Kitchen Studios and the Mint in Nashville for organizational team builders.

For me, cooking is...

In me! Its my very being and my passion—which fuels my purpose.

I learned to cook at...

3 when my great grandmother gave me my first chef bag filled with utensils, cake pans and much more.

A cooking secret...

Is my ability to understand and know flavor, making sauces and dips, using multiple cooking methods and knowing and understanding food.

My menus

Retreats

STARTER

All inclusive

Fruit Accent at Lunch: Citrus & Berry Platter • berries, pineapple, orange segments, mint + light honey drizzle

FIRST COURSE

Choose 2 dishes

Citrus-Herb Grilled Chicken (lemon, garlic, thyme, olive oil finish)

Lemon-Dill Salmon With a Chimichurri Aioli Sauce

Roasted Vegetable & Herbed Quinoa Bowl (veg option)

MAIN COURSE

Choose 3 dishes

Strawberry–Spinach Salad baby spinach, strawberries, candied pecans, goat cheese, balsamic glaze

Mediterranean Quinoa Salad cucumber, tomato, olives, parsley, lemon

Roasted sweet potatoes with smoked paprika

Garlic-roasted broccoli

Warm rosemary focaccia + balsamic glaze + pecorino Romano

DESSERT

Choose 1 dish

Strawberry Shortcake

Cookie Platter

Caramel Pound Cake with Candied Pecans

Valentine’s Day Menu

STARTER

All inclusive

Amuse-Bouche:Whipped goat cheese mousse Roasted strawberry | cracked black pepper | olive oil crostini

Citrus & Champagne Salad Baby greens | shaved fennel | blood orange | pistachio | champagne vinaigrette

FIRST COURSE

All inclusive

Lobster Bisque: Cognac: cream | chive oil | buttered brioche

Warm Burrata: Slow-roasted tomatoes | basil oil | aged balsamic | flaky sea salt

MAIN COURSE

Choose 2 dishes

Lacquered Lamb Chops Pomegranate-red wine reduction | herbed farro | roasted baby carrots

Pan-Seared Salmon Saffron beurre blanc | lemony lentils | wilted greens

Filet Mignon Truffle potato purée | grilled asparagus | cabernet demi-glace

DESSERT

Choose 1 dish

Dark Chocolate Lava Cake Raspberry coulis | vanilla bean cream

Strawberry Rose Panna Cotta Fresh berries | honeyed shortbread

Nashville Hot

STARTER

All inclusive

Fried Pickles

Hot Cauliflower

Nashville Hot House Salad

FIRST COURSE

All inclusive

Nashville Hot Chicken— Mixed Fried Pieces

Macaroni & Cheese

Baked Beans

Coleslaw

Nashville Hot Fries

Collard Greens

MAIN COURSE

All inclusive

DESSERT

All inclusive

Brunch menu

STARTER

All inclusive

FIRST COURSE

All inclusive

Red Velvet Chicken & Waffles

Biscuits and gravy

Mini omlettes

MAIN COURSE

Choose 1 dish

Oxtails & Polenta

Shrimp and Grits

DESSERT

All inclusive

Modern American — Chef Rae Sig

STARTER

All inclusive

Burrata & Roasted Stone Fruit Basil oil, aged balsamic pearls, toasted pistachio

Charred Octopus Romesco, fingerling potatoes, lemon-garlic vinaigrette

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Alternate Entrée • Pan-Seared Salmon White bean ragout, blistered tomatoes, fennel pollen

Saffron Airline Chicken Breast ⭐ Crispy skin, saffron jus, farro risotto, roasted heirloom carrots

DESSERT

All inclusive

Olive Oil Cake Citrus curd, whipped mascarpone

Refined Soul — Heritage, Elev

STARTER

All inclusive

Smoked Chicken & Collard Green Terrine Pickled onion, pepper vinegar gastrique

Fried Green Tomato Stack Whipped pimento cheese, cane syrup drizzle, herb salad

FIRST COURSE

All inclusive

Plated sides: Mac & Cheese Soufflé

Plated sides: Braised Greens with Smoked Turkey Essence

MAIN COURSE

Choose 1 dish

Lacquered Lamb Chops Sorghum-red wine reduction, sweet potato purée, charred green beans

Alternate Entrée • Buttermilk-Brined Fried Chicken (Boneless, Upscale Cut) Cornmeal crust, hot honey, rosemary jus

DESSERT

Choose 1 dish

Sweet Potato Crème Brûlée Brown butter pecan brittle

Caramel Pound Cake with Candied Pecans

Mexi / Asi Fuse — Pacific Merc

STARTER

All inclusive

Tuna & Citrus Aguachile-Style Crudo Yuzu-lime vinaigrette, serrano, avocado purée, micro shiso (cilantro-free, flavor-forward)

Korean BBQ Short Rib Tacos Gochujang-braised beef, napa slaw, pickled daikon, sesame-corn tortilla

FIRST COURSE

Choose 1 dish

Miso-Chile Glazed Salmon Ancho-miso lacquer, forbidden black rice, roasted broccolini

Alternate Entrée • Five-Spice Duck Fried Rice Jasmine-forbidden rice blend, tamari, scallion oil, soft-set egg

MAIN COURSE

All inclusive

DESSERT

All inclusive

Coconut Tres Leches Cake Toasted coconut, ginger-lime syrup

Creole / Cajun — New Orleans

STARTER

All inclusive

Blue Crab & Corn Bisque Smoked paprika oil, charred scallion ash, crème fraîche foam

FIRST COURSE

All inclusive

Gulf Shrimp Remoulade (Modernized) Poached jumbo shrimp, lemon-tarragon rémoulade, shaved fennel, pickled mustard seed

MAIN COURSE

Choose 1 dish

Blackened Red Snapper Crawfish courtbouillon reduction, roasted okra, Carolina Gold rice pilaf

Alternate Entrée • Braised Lamb Grillades Tomato-thyme gravy, creamy stone-ground grits, crispy shallots

DESSERT

All inclusive

Dark Chocolate Bread Pudding Chicory caramel sauce, bourbon whipped cream

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Chef Raenel Stelly

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Raenel

Take a Chef services in nearby cities

Cities where you can enjoy a Chef