Private Chef Ryan Buchanan

Food has given me a creative outlet, a way to connect with people, and a platform to build something personal. From running a food truck to developing bold menus and new concepts, I’ve learned that food is more than flavor — it’s identity, culture, experience, and storytelling. This has become a major part of who I am.

For me, cooking is...

For me, cooking is more than putting food on a plate. It’s about creating an experience, telling a story, and giving people something they can feel.

I learned to cook at...

I learned how to cook through real hands-on experience. Over time, what started as curiosity turned into a passion, then a skill, and eventually a way

A cooking secret...

My kitchen secret is that I cook from instinct. I trust flavor, smell, texture, and feel more than a recipe.

My menus

American Steakhouse Dinner

STARTER

All inclusive

Shrimp Cocktail Board Chilled jumbo shrimp, classic cocktail sauce, lemon wedges, horseradish, Old Bay, crisp celery

FIRST COURSE

All inclusive

Chopped Wedge Salad Iceberg lettuce, smoked bacon, cherry tomatoes, pickled red onion, cucumber, blue cheese crumble, buttermilk ranch

MAIN COURSE

All inclusive

Steakhouse Filet & Roasted Garlic Butter Seared filet mignon, roasted garlic-herb butter, red wine demi, creamy mashed potatoes, charred asparagus, crispy onion strings

DESSERT

All inclusive

Warm Brown Butter Apple Crisp Cinnamon apples, brown sugar oat crumble, vanilla ice cream, salted caramel

Modern Italian Menu

STARTER

All inclusive

Whipped Ricotta & Charred Focaccia Honey, Calabrian chili oil, lemon zest, cracked black pepper, toasted pistachio, warm grilled focaccia

FIRST COURSE

All inclusive

Seared Scallop with Sweet Corn Polenta Brown butter seared scallop, creamy parmesan-corn polenta, crispy pancetta, basil oil, lemon, cracked black pepper

MAIN COURSE

All inclusive

Chicken al Mattone Crispy pressed chicken, rosemary, fennel pollen, roasted garlic, Calabrian chili, lemon chicken jus, crispy potato pavé, charred broccolini, salsa verde

DESSERT

All inclusive

Espresso Tiramisu Budino Silky mascarpone custard, espresso-soaked cake crumb, cocoa, salted chocolate crumble, whipped cream, amaro caramel

Modern Latin American

STARTER

All inclusive

Ahi Tuna Tostada with Aguachile Verde Crisp heirloom corn tostada, diced ahi tuna, avocado-lime crema, cucumber, serrano-citrus aguachile, pickled red onion, shaved radish, micro cilantro, toasted sesame, and smoked chili oil

FIRST COURSE

All inclusive

Charred Corn & Crab Esquites Sweet charred corn, jumbo lump crab, poblano-lime crema, cotija, crispy hominy, pickled Fresno chili, toasted pepitas, cilantro oil, and fresh lime

MAIN COURSE

All inclusive

Adobo-Roasted Duck Breast Crispy-skinned duck breast, guajillo-adobo glaze, roasted sweet plantain purée, charred baby carrots, pickled golden raisins, toasted pepitas, and chile-herb oil

DESSERT

All inclusive

Passionfruit Tres Leches Vanilla sponge soaked in coconut tres leches, passionfruit curd, toasted meringue, lime zest, and candied coconut

Local New American

STARTER

All inclusive

Sweet Cornbread Cake & Jumbo Lump Crab Warm sweet corn cornbread cake, chilled jumbo lump crab, charred scallion aioli, pickled Fresno chili, shaved radish, micro herbs, and lemon oil

FIRST COURSE

All inclusive

Charred Beet & Apple Salad Roasted local beets, crisp apple, arugula, whipped goat cheese, toasted walnuts, pickled red onion, and maple-cider vinaigrette

MAIN COURSE

All inclusive

Coffee-Rubbed Braised Short Rib Slow-braised beef short rib with smoked demi-glace, creamy corn polenta, roasted carrots, crispy shallots, and charred herb gremolata

DESSERT

All inclusive

Pple Cider Donut Bread Pudding Warm cider donut bread pudding with bourbon caramel, vanilla cream, and sea salt