Private Chef Robert Debose Robert Debose

I am a professional chef with over 20 years of experience, formally trained at the Art Institute of Philadelphia. I refined my skills working under renowned chef Robert Irvine in Atlantic City, in some of the city’s top casino restaurants, as well as alongside many other talented chefs who shaped my culinary approach.

For the past 15 years, I’ve worked as a private chef, traveling extensively and cooking for remarkable people around the world. My style is rooted in simplicity and refinement, with a strong focus on detail, precision, and consistency. I’m calm and composed even under intense pressure, ensuring every experience is executed flawlessly.

For me, cooking is...

For me cooking is life,both literally and figuratively.Its art and passion.Its seeing the clients immersed in something I created and its rewarding!

I learned to cook at...

I learned to cook at Art Institute of Philla.,and at Atlantic County College renowned culinary programs.

A cooking secret...

My secret is to stay calm no matter how chaotic it gets,and stick to the classic techniques .Keep it simple and refined.

My menus

Chefs Special

STARTER

All inclusive

Oysters Rockefeller

Jumbo Scallops wrapped in hickory smoked Bacon

Mini Crabcakes with a spicy rumelade sauce

Norwegian Smoked Salmon on a homemade crostini,topped with caviar and capers

FIRST COURSE

Choose 1 dish

Lobster and shaved fennel and arugula salad,with a white truffle vinaigrette

Potato Croquettes stuffed with Braised Short ribs and smoked Gouda cheese

MAIN COURSE

Choose 1 dish

Classic Surf and Turf,Pan Seared Wagyu Steak,with a butter poached lobster tail blk ruffle mashed potatoes and sautéed asparagus

Pan Seared Duck Breast,with a blood orange reduction,shiitake mushroom wild rice and roasted heirloom carrots

Pan seared Chilean Seabass,with homemade gnocchi in a burre blanc sauce infused with caviar,wilted spinach

Pan seared Colorado Lamb Chops,with a port wine reduction,red roasted Potatoes fresh green beans with roasted garlic

Lobster Risotto with lump lobster meat,topped with a lobster claw finished with white truffle oil

DESSERT

Choose 1 dish

Bananas Foster Crème Brûlée

Decadent Chocolate Mousse Cake with a cognac infused raspberry sauce

Lemon Dolce Cake/with mascarpone cream filling

Italian

STARTER

All inclusive

Fried Risotto with aged parmigiana and homemade marinara sauce finished with truffle oil,jumbo stuffed shrimp with a crabmeat stuffing,and a spicy aioli finished with fresh dill

Clams Casino with applewood bacon

Roma tomatoes topped with fresh burrotta cheese and fresh basil finished with a sweet balsamic reduction

Fresh Fried Calamari with a homemade marinara sauce

FIRST COURSE

All inclusive

Grilled Cesar Salad,with homemade croutons and Cesar dressing

Italian White Bean Soup,with smoked pancetta and braised kale

MAIN COURSE

Choose 1 dish

Steak Diane Pan seared filet mignon,with a creamy mustard and cognac sauce,Creamy Garlic Mashed Potatoes finished with sautéed asparagus

Seafood Pasta homemade pappardella pasta with jumbo shrimp and scallops in a rich butter and white wine cream sauce topped with lump crabmeat

Classic Chicken Parmigiana hand breaded orgznic chicken cutlet,with fresh mozzarella cheese and homemade marinara sauce

DESSERT

Choose 1 dish

Decedent Fresh made Tiramisu

Crème Brûlée with assorted fresh berries

Flaky Italian Puff Pastry fill with a sweet mascarpone filling finished with a raspberry sauce and powdered sugar

Local

STARTER

All inclusive

Stuffed mushroom caps,with fresh spinach and artichoke

Fried Risotto with aged parmigiana and homemade marinara sauce finished with truffle oil,jumbo stuffed shrimp with a crabmeat stuffing,and a spicy aioli finished with fresh dill

Pan Seared Ahi tuna with toasted sesame seeds and finished with a teriyaki dipping sauce

FIRST COURSE

All inclusive

Lobster bisque soup,with sherry and lump lobster meat

Season Salad

MAIN COURSE

Choose 1 dish

Pan seared halibut,with homemade gnocchi in a caviar infused bure blanc cream sauce,and sautéed spinach

Steak Oscar,hand cut filet mignon topped with colossal crabmeat finished in a rich hollandaise sauce,sautéed asparagus,homemade blk truffle mashed potatoes

Herb Roasted Free Range Airline Chicken Breast,with a creamy grain mustard pan sauce,Roasted fingerling potatoes cooked in rendered duck fat and Roasted Brussels sprouts

DESSERT

Choose 1 dish

Homemade Bread pudding with a banana caramel sauce and gourmet ice cream

Cherry Cobbler