Private Chef Seth Robert

I’m Chef Seth Costello, a Pacific Northwest–based personal chef with over a decade of professional culinary experience. My cooking is rooted in Southern Creole traditions, layered with Mediterranean and Spanish influences, and guided by a deep respect for seasonality, live-fire techniques, and exceptional ingredients.

I specialize in fully customized private dining experiences, ranging from intimate multi-course dinners to refined gatherings for larger groups. Each menu is thoughtfully crafted around your personal preferences, dietary needs, and the atmosphere you envision, ensuring that the experience feels seamless for the host and unforgettable for every guest.

My approach is calm, intentional, and detail-oriented. I bring restaurant-level technique and execution into the comfort of your home, creating an elevated yet personal dining experience. From ingredient selection to final presentation, every element is designed with care, balance, and a genuine commitment to excellence.

For me, cooking is...

For me, cooking is a lifelong calling: to serve, to care, and to create meaningful moments through food.

I learned to cook at...

I learned to cook through curiosity and failure, never confined to one style and always evolving.

A cooking secret...

My secret isn't really a secret, we've heard it a million times, love. I love what i do, why i do it, and keep it as traditional as grandma did.

My menus

Taste of Asia

STARTER

All inclusive

Cantonese Spring Roll vs. American Egg Roll

Smoked Salmon Roll & Dragon Roll

FIRST COURSE

All inclusive

Som Tom (Green Papaya Salad)

Crystal Ball & Tuna Roll

MAIN COURSE

All inclusive

Pad Thai

DESSERT

All inclusive

Fried Wasabi Ice Cream crisp tempura shell, creamy wasabi core served atop black sesame–smoked salt soil with dark smoked chocolate ganache, yuzu white chocolate cream, and charred nori crumble finished with smoked shiso oil and candied ginger shard

Pacific Northwest Bounty

STARTER

All inclusive

Butternut Squash Ravioli w/ Brown Butter, Pancetta, & Chopped Pecans

Wild Forged Mushroom Sautee w/ Sweet Pea Puree

FIRST COURSE

All inclusive

Smokey Peach Salad

MAIN COURSE

All inclusive

Chickory Crusted Flat Iron w/ Balsamic Onion Jam, Garlic & Herb Risotto, & Seasonal Local Veg

Blackened Salmon w/ Baked Mashed Sweet Potato, Bacon Braised Collard Greens

DESSERT

All inclusive

StrappleBerry Fruit Crisp

NOLA Style Beignets

Mediterranean Experience

STARTER

Choose 1 dish

• Lobster & Saffron Arancini — crispy saffron risotto spheres, lobster tail, lemon aioli. (Parmesan & Saffron Arancini for vegetarian)

• Tuna Crudo Cone with Avocado & Harissa — ahi tuna, harissa oil, micro shiso, avocado mousse. Vegetarian substitute: King Oyster Mushroom Tartare Cone

FIRST COURSE

Choose 1 dish

• Charred Octopus with Romesco & Preserved Lemon — tender grilled octopus, smoked paprika, olive dust

• Caramelized Onion & Eggplant Montadito — slow-cooked onions, roasted eggplant purée, crisp crostini, Manchego shaving

MAIN COURSE

All inclusive

• Lamb Saddle with Herb Pistachio Crust — confit shoulder, roasted fennel, pomegranate jus

• Branzino al Limone — whole roasted branzino, artichoke hearts, preserved lemon, caper butter. Vegetarian option: Summer Risotto with Tempura Zucchini Blossom (stuffed with lemon ricotta & basil)

DESSERT

All inclusive

• Chocolate & Hazelnut Gianduja Sphere — dark chocolate shell, hazelnut praline, salted caramel core