Private Chef Shieya Beth Evans

Chef Shieya is a Food Network Winning Chef. She creates specialty dishes drawing from every part of her life's experiences. During her childhood in South Texas she learned traditional Latin American dishes from her father. As a young mother she was handed down West Indian recipes in New York City. In her Fine Dining career while working at Nobu in Los Angeles , Shieya gained invaluable knowledge of rare ingredients and discovered her love of creating sauces at Wolfgang Puck.

No ingredient is off limits and nothing is too crazy to try. She has crafted a worldly experience through her sauces, spice blends and pickled & preserved creations with her Pantry products. Come join Shieya and explore her curated dishes and wildly imaginative concepts.

For me, cooking is...

Art in its deepest form of connection. Connecting to the diner through every sense, visually, through taste and smell and that invokes memories!

I learned to cook at...

I started cooking as a child with my father a navy chef. I took the leap in my late 30’s to become a professional chef and have not looked back!

A cooking secret...

Imagine it and then make it work! Nothing is impossible and I will find a way!

My menus

When in CDMX

STARTER

All inclusive

Braised Birria Mini Tacos- with Cilantro cream, pickled red onions, micro cilantro and served with shot of consume

FIRST COURSE

All inclusive

Loaded Elote and Carnitas! - Roasted Sweet corn is loaded with slow braised carnitas with spicy aioli, cotija, micro cilantro and lime zest!

MAIN COURSE

All inclusive

Grilled Octopus - slow braised and grilled for perfect tenderness served with cilantro creme, charred poblano sauce and Fresno peppers on blue corn tostada

DESSERT

All inclusive

Churros and Ice Cream - Chefs fresh made ice cream is topped with fresh curries dusted in espresso, chili and cinnamon sugar blend. Topped with salted caramel!

Ode to Nobu

STARTER

All inclusive

Scallop Aguachile Tostones- Large Bay scallop cured in Calamansi Aguachile sauce is served with fried plantain and micro cilantro garnish

FIRST COURSE

All inclusive

Blood Orange Hamachi Crudo - Fresh Hamachi, shaved fennel, dill and blood orange vinaigrette

MAIN COURSE

All inclusive

Seared Filet Mignon* - Our premium dry Aged 8 oz. Angus filet is sous vide and seared with Hot truffle Ponzu table side, black forbidden rice & maitake, enoki smoked and charred in creamy coconut broth

DESSERT

All inclusive

Yuzu & Shizo sorbet!

See Food Differently

STARTER

All inclusive

Not an Ice Cream Cone - Black Sesame Pizelle cone with Ahi Tuna Poke and topped with creamy wasabi avocado and sesame ash

FIRST COURSE

All inclusive

Ice Fishing - A mysterious fish bowl contains beet cured salmon hidden in a cloud of dill cotton candy. Guest pour their Szechuan fennel broth over top to reveal the fish surrounded in by a bed of fennel in different forms

MAIN COURSE

All inclusive

"Off-White" - in a curious exploration of food without color, this dish is creative take on classic seafood stew. A variety of seafood is present in a clarified tomato broth that will leave you wondering, how did she do that?

DESSERT

All inclusive

Salty & Sweet what a treat! - Caviar & cheesecake top off this seafood exploration in a delightful surprise when guest discover how caviar is the perfect pairing to our delightful dark chocolate and anise cheesecake

The Levant

STARTER

All inclusive

Lamb Tenderloin Skewers - tender grilled lamb loin with Mint Chimi Churri & Chili Pop Rocks! (shhh don't tell anyone!)

FIRST COURSE

All inclusive

Mediterranean Salad - Baby arugula, feta cheese, pickled red onions, mint vinaigrette and toasted pistachios

MAIN COURSE

All inclusive

Charcoal Crusted Rack of LambWhole Branzino - slow smoked and baked with blistered tomato, over herby couscous, purple cauliflower purée. Can be served family style!

DESSERT

All inclusive

Frozen Labne with espresso dust, pistachio pop rocks and cardamom spritz