Chef Stephen Byrne

Personal Chef In Mchenry

Personal Chef based in McHenry Illinois servicing McHenry County and around Chicagoland.

Specializing in Small Private Dinner Parties and Events, Weekly Meal prep, Pantry Reorganizing, Home Cooking Classes, and Air BnB cooking.

I have been a professional chef over 30 years. I started when I was 14 part-time in hotel kitchens. I was lucky to begin training in the Old Schoolhouse Restaurant in North Dublin, Ireland under the brilliant Paul Lewis. During this time, I was also sent to work/train in the Redbank Restaurant in Skerries, Ireland, under Terry McCoy.

By 19 I was a Sous Chef in a private club on Stephen’s Green Dublin City. I moved to Australia for a few years in my early 20s and worked with tv chef Ray Kerch in the then-famous Edna’s Table working with indigenous ingredients. I moved to Canada to work there in 2008 for a few years and now live north of Chicago. I have also worked in Galway west of Ireland and lived in San Francisco.

As a Chef with an enjoyable successful career, I have been lucky enough to have worked under some talented chefs like Shay McFadden, Neil McFadden, Ciaran Cunningham, Ray Kersh of Edna's Table in Sydney, Paul Lewis of The Old Schoolhouse and Michelin-star chef Ultan Cooke at Ballynahinch Castle, Galway, Ireland.

I have worked in international kitchens and cooked in Asian, French, Irish, Italian, and fusion restaurants

I have worked in Small restaurants, cafes, large restaurants, corporate catering, castles, festivals, private firms, and in 2015 I went freelance and worked for many people and places, strengthening my skills and food knowledge.

During this time I was also building my Personal Chef brand and experience. I moved to the US in 2017 to begin a personal chef business.

I am a food writer and am also in the process of developing small niche recipes and food science books.

For me, cooking is...

a path to a healthier way of living, a passion sculpturing a lifestyle

I learned to cook at...

the Old School House under the brilliant Paul Lewis on the North Side of Dublin. This place was a 90’s powerhouse.

A cooking secret...

is staying clear and focused, making sure every dish served is spectacular and like the last dish you will ever serve.

My menus

Vegetarian

STARTER

All inclusive

All these menus can be changed and made to fit your tastes as well as dietry requirements and vegetarian. These are just examples and we can discuss making a perfcet menu

Choose from 1 appetizer, 1 Entree, 1 dessert

FIRST COURSE

All inclusive

Citrus Marinated Chickpea Salad with Spiced Cauliflower, Roast Sweet Potato, Kamut, spinach

Thai Rice Salad Bowls

Asian Cabbage Salad

Raw Vegan Pad Thai with Zucchini + Spicy Peanut Sauce

Lentil Patties with Creamy Hummus and Lemon Tahini

Vegan Bún Chay (Vietnamese Noodle Salad)

Asian Rice Noodle Salad

Middle Eastern Sorghum Salad, Marinated Chickpeas, with Apple and Orange Vinaigrette

Blue Berry, Ginger, and Veggie Vietnamese Rolls

Veggie Sushi Selection with Ginger, Raspberry and Lemon

Baked Peanut Tofu Tom Yum with Mushrooms, Coconut, and Zucchini Noodles

MAIN COURSE

All inclusive

Chickpea Chana Masala with Fragrant Rice

Creamy Yellow Splitpea with Turmeric, Coconut, Ginger and Spinach. Herb Rice

Khada Masala Murg Curry with Baked Tofu, Green Peas, and Rice

Vietnamese Curry (or Cà ri)

Coconut, Apple & Ginger Dahl

Dal Adas دال عدس (Persian Red Lentil Stew with Spices)

Burmese Noodle Salad (Khauk Swe Thoke) with Grilled Mango

DESSERT

All inclusive

3-Ingredient Dark Chocolate Peppermint Mousse

Lime, Coconut, and Chili Chocolate Mouse with Biscuits

Bitter Sweet Lemon and Lime Tart with Local Berries

Five Spice Anise Poached Red Pears with Coconut Cream and Grilled Mango

Orange and Ginger Crème Caramel

Asian Flavoured Panna Cotta

Brunch Ideas

STARTER

All inclusive

I'm not sure if you are looking for a sitdown meal or more of a buffet

So, I'll just give a selection of the last large party I done and if interested we can use the messge board to strike up a conversation and create a fantastic menu

We can create a stronger brunch menu around ideas you may have also

FIRST COURSE

All inclusive

Small bowls of Hummus, Baba Ghanoush with Roast Peppers, toasted homemade tortillas

Trays of halved mixed wraps and pittas (I will create 2-3 varieties)

Buffalo Cauliflower Pita Pockets and wraps

Black Bean-Avocado Wraps with mango (black bean hummus)

Heated Pesto Mozzarella Roll Ups

MAIN COURSE

All inclusive

Citrus Marinated Chickpea Salad with Spiced Cauliflower, Roast Sweet Potato, Kamut, spinach

Black Bean, Avocado, Corn, Quinoa Salad with Orange and Lime

Mediterranean Wheat Pasta Salad with Roast Peppers, Cherry Tomatoes, Feta, Olives, Garlic, lemon, Basil

Khorasan Wheat Salad with Kamut Grain, Berbere Spice, Olives and Walnuts

Honey Mustard Farro and Chickpea Salad and Grilled Peaches

Millet Grain, Spinach, Strawberry, Coconut, Walnut

Greek Bowl – Chickpeas, Feta, Olives, Marinated Red Onions and Cherry Tomatoes, Cucumber, Balsamic and Honey

Thai Rice Salad Bowls

Raw Vegan Pad Thai with Zucchini + Spicy Peanut Sauce

Lemony Garlicy Orzo Chickpea Salad

Vietnamese Noodle Salad (Vietnamese Noodle Salad)

Red Quinoa Tabbouleh

Deconstructed Burrito Salad with Avocado

DESSERT

All inclusive

Asian Menu

STARTER

All inclusive

Choose from 1 appetizer, 1 Entree, 1 dessert

All these menus can be changed and made to fit your tastes. These are just examples. Message me to talk menu

FIRST COURSE

All inclusive

Baked Peanut Tofu Tom Yum with Mushrooms, Coconut, and Zucchini Noodles

Scallops with Lemon, Garlic, Parsley, Asparagus, Creamy Roast Wasabi Carrot

Vietnamese Shrimp Rolls in Rice Paper, Pickled Veg and Spiced Peanut Sauce

Thai Rice Salad Bowls

Asian Cabbage Salad

Pad Thai with Zucchini + Spicy Peanut Sauce

Mango Thai Noodle Salad with Sesame Ginger Dressing and Toasted Tofu

Blue Berry, Ginger, and Shrimp Vietnamese Rolls

Spicy Tuna Crispy Rice

Yum Yum Shrimp in Wonton Cups

Satay Chicken with Peanut Sauce (Indonesian/Bali)

MAIN COURSE

All inclusive

Red Snapper and Coconut Red Curry with Lime and Ginger

Indian Spiced Chicken, Creamy Masoor Dal with Turmeric, Coconut, Ginger and Spinach. Herb Rice

Vietnamese Curry (or Cà ri) with Shrimp and Scallops or Beef

Fish of the Day and Burmese Noodle Salad (Khauk Swe Thoke) with Grilled Mango

Pork or Steak Dengaku (with Miso Glaze)

Baked Monkfish with Seaweed, Roast Barley, Korean Redpepper Sauce

Dongpo Rou (Chinese Red-cooked Pork)

Japanese Pork Tokachi-style Butadon

DESSERT

All inclusive

3-Ingredient Dark Chocolate Peppermint Mousse

Lime, Coconut, and Chili Chocolate Mouse with Biscuits

Bitter Sweet Lemon and Lime Tart with Local Berries

Ube Halaya (Filipino Purple Yam Jam)

Five Spice Anise Poached Red Pears with Coconut Cream and Grilled Mango

Orange and Ginger Crème Caramel

Asian Flavoured Panna Cotta

Seasonal Gourmet Selection

STARTER

All inclusive

Choose from 1 appetizer, 1 Entree, 1 dessert

All these menus can be changed and made to fit your tastes. These are just examples. Message me to talk menu

FIRST COURSE

All inclusive

Grilled Peach and Arugula Salad With Baked Croutons

Salmon Picante Rice Paper Rolls with Spicy Mango Salsa (Uruguay)

Homemade Grilled Venison/ or Bison Sausage, Roast Squash, Caramelized Pear

Authentic Mexican Aguachile Recipe with Shrimp and Tostados (similar to ceviche, where shrimp is marinated in a lime juice, but with the addition of chiles and cilantro)

Chickpea Greek Salad

Scallops with Lemon, Garlic, Parsley, Asparagus, Creamy Roast Carrot

Beet Carpaccio, Goats Mousse, Caramelized Walnuts

Mushroom Risotto with Roast Squash and Grilled Homade sausage

Barley Risotto with Roast Squash, Pea, Garlic, lemon

MAIN COURSE

All inclusive

Cuban Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa) I’d use a smoked pork chop for this

Pollo al Jerez - Chicken with sherry with paprika (Puerto Rican)

Mexican Encacahuatado (Stuffed Chicken Breast with Spicy Peanut Sauce)

Skillet Roasted Bison Top Sirloin with Wild Mushrooms, Roasted Shallots, Garden Winter Thyme, and Chimichurri Salsa

Scallop and Shrimp Risotto, Grilled Fennel, Saffron, Lemon

Salmon Avocado Salad: Pan-seared salmon is layered on top of spinach, avocado, tomatoes, and red onions for a salad

Greek Sheet Pan Chicken with Olives and Roast Tomato

Classic Coq au Vin with Roast Chicken Breast and Polenta Cake

Spiced Stuffed Pork Fillet with Apricots, Kale and Dates with Honey and Roast Garlic (Favorite)

French Bouillabaisse with Garlic, Parsley, Lemon, Homemade Bread

Argentinian Chimichurri Steak

DESSERT

All inclusive

3-Ingredient Dark Chocolate Peppermint Mousse

Orange and vanilla Crème Caramel

Gooey Warm Chocolate Fondant with Icecream and Grilled Strawberry

4 Ingredient Sugar Free, Walnut and Chocolate Brownie

Cuban Anise Poached Red Pears with Coconut Cream and Grilled Mango

Almond Crepes (very thin pancakes) stuffed with banana and berries and a Baileys Coconut cream and Ice Cream

Bitter Sweet Lemon and Lime Tart with Local Berries

Cheesecakes – Ginger Spice/ Key Lime/ Toffee Apple/ Caramel/ Lemon/ Orange/ Peanut butter/ Pumpkin/ Strawberry/ Raspberry/ Triple Chocolate/ Turtle

Strawberry and White Chocolate Panna Cotta or Vanilla Coffee Panna Cotta

Italian Menu

STARTER

All inclusive

Choose from 1 appetizer, 1 Entree, 1 dessert

All these menus can be changed and made to fit your parents tastes

FIRST COURSE

All inclusive

Pesto Caprese Skewers

Grilled Peaches with Burrata, Arugula & Pesto

Carciofi alla Romana – Roman-style artichokes

Ciaudedda Lucania – stewed artichokes with pancetta and broad beans

Scallops with Lemon, Garlic, Parsley, Asparagus, Creamy Roast Carrot

Beet Carpaccio, Goats Mousse, Caramelized Walnuts

Mushroom Risotto with Roast Squash and Grilled Homade sausage

MAIN COURSE

All inclusive

Stuffed Chicken breast, mushroom, kale, ricotta, natural jus, baked sweet potato

Poached Chicken, wrapped in Cured Ham with Spinach, Olive, Nut and Herbs

Ciammotta – summer vegetable stew

Sorrento-style cannelloni

Pollo alla Romana

Scallop and Shrimp Risotto, Grilled Fennel, Saffron, Lemon

½ a baked Eggplant, topped with asparagus, garlic, grain, onion, peppers, Feta

Marinated boneless pork chop, smoked paprika and cheese Orzo

Spiced Stuffed Pork Fillet with Apricots, Kale and Dates with Honey and Roast Garlic (Favorite)

Red Snapper with capers, black olive and tomato

Skillet Roasted Bison Top Sirloin with Mushrooms, Roasted Shallots, Garden Thyme, and Italian Salsa

DESSERT

All inclusive

3-Ingredient Dark Chocolate Peppermint Mousse

Poached Pear, roast pistachio, Coconut and Strawberry Cream

Lemon panna cotta with raspberry jelly

Crunchy cannoli with cardamom cream and poached pear

Almond Crepes (very thin pancakes) stuffed with banana and berries and a Baileys Coconut cream and Ice Cream

Bitter Sweet Lemon and Lime Tart with Local Berries

Cheesecakes – Ginger Spice/ Key Lime/ Toffee Apple/ Caramel/ Lemon/ Orange/ Peanut butter/ Pumpkin/ Strawberry/ Raspberry/ Triple Chocolate/ Turtle

Strawberry and White Chocolate Panna Cotta or Vanilla Coffee Panna Cotta

Mediterranean

STARTER

All inclusive

Choose from 1 appetizer, 1 Entree, 1 dessert

FIRST COURSE

All inclusive

Pan-seared marinated beef salad with roast Beets, balsamic strawberries and walnuts

Lemon and lime chickpea salad, pickled apple and pear, grain, spinach

Smoked Pork Hock, Applewood Cheddar, Sage and Thyme Gnocchi

Watermelon, Cucumber, And Feta Salad:

1. Scallops with Lemon, Garlic, Parsley, Asparagus, Creamy Roast Carrot

Mushroom Risotto with Roast Squash, Pea and Grilled Hub-Market sausage/Or Shrimp

Wisconsin Goats cheese, caramelized apple, Walnut, Crostini, Balsamic

Beet Carpaccio, Feta Mousse, Caramelized Walnuts

Classic Spanish Chickpea Salad

Chickpea Greek Salad

MAIN COURSE

All inclusive

Spiced Stuffed Pork Fillet with Apricots, Kale and Dates with Honey and Roast Garlic

Scallop and Shrimp Risotto, Grilled Fennel, Saffron, Lemon

½ a baked Eggplant, topped with asparagus, garlic, grain, onion, peppers, Feta

Marinated boneless pork chop, smoked paprika and cheese Orzo

White Fish of the day (Sourced on the Day) or Salmon Steak, your choice, Ginger, Fennel and Asparagus, spinach and caper

French Bouillabaisse with Garlic, Parsley, Lemon, Bread

Trout, Spinach, Lentils, and Slow Roast Garden Tomatoes

Classic Coq au Vin with Roast Chicken Breast and Polenta Cak

Salmon Avocado Salad: Pan-seared salmon is layered on top of spinach, avocado, tomatoes, and red onions for a salad

Pork And Fennel Meatballs with Garden Ratatouille

Greek Sheet Pan Chicken with Olives and Roast Tomato

DESSERT

All inclusive

3-Ingredient Dark Chocolate Peppermint Mousse

4 Ingredient Sugar Free, Walnut and Chocolate Brownie

Almond Crepes (very thin pancakes) stuffed with banana and berries and a Baileys Coconut cream and Ice Cream

Poached Pear, roast pistachio, cream

Bitter Sweet Lemon and Lime Tart with Local Berries

Cheesecakes – Ginger Spice/ Key Lime/ Toffee Apple/ Caramel/ Lemon/ Orange/ Peanut butter/ Pumpkin/ Strawberry/ Raspberry/ Triple Chocolate/ Turtle

Strawberry and White Chocolate Panna Cotta or Vanilla Coffee Panna Cotta

Latin

STARTER

All inclusive

All these menus can be changed and made to fit your parents tastes. These are just examples

FIRST COURSE

All inclusive

Seared Tuna Tiradito (Peru) thinly sliced tuna, serrano-cilantro, passion fruit

Toasted Spiced Mexican Mini Tamale with Gambas al Ajillo, Spain’s Garlic Shrimp Dish

Scallop Aguachile (Mexico) With cucumber (Thinly sliced scallops cooked with lime)

Salmon Picante Rice Paper Rolls with Spicy Mango Salsa (Uruguay)

Scallop Ceviche de Corvina (Costa Rican) with Avocado and Homemade Toasted Tortillas

Authentic Mexican Aguachile Recipe with Shrimp and Tostados (similar to ceviche, where shrimp is marinated in a lime juice, but with the addition of chiles and cilantro)

MAIN COURSE

All inclusive

Pollo al Jerez - Chicken with sherry with paprika (Puerto Rican)

Mexican Encacahuatado (Stuffed Chicken Breast with Spicy Peanut Sauce)

Cuban Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa) I’d use a smoked pork chop for this

Mexican Herb-Crusted Beef with Avocado Chimichurri

Argentinian Chimichurri Flank Steak

Steak with a Cuban Mojo Marinade

DESSERT

All inclusive

3-Ingredient Dark Chocolate Peppermint Mousse

Poached Pear, roast pistachio, Coconut and Strawberry Cream

3-Ingredient dark chocolate raspberry mousse

Gooey Warm Chocolate Fondant with Icecream and Grilled Strawberry

Cuban Anise Poached Red Pears with Coconut Cream and Grilled Mango

Lime, Coconut, and Chili Chocolate Mouse with Biscuits

Almond Crepes (very thin pancakes) stuffed with banana and berries and a Baileys Coconut cream and Ice Cream

4-5 Course French Menu

STARTER

All inclusive

Amuse-bouche

FIRST COURSE

All inclusive

Lemon, Garlic, Parsley Scallops with Asparagus and Creamy Roast Carrot

Lemon and lime chickpea salad, pickled apple and pear, grain, spinach

Grilled Peach and Arugula Salad With Baked Croutons

Seared Tuna Steak, tomato, olive and lime salsa

Lemony Pan-fried Shrimp with Homemade Roast Squash Gnocchi with Garlic and Kale

Mushroom Risotto with Roast Squash and Grilled Hub-Market sausage

Pan-seared marinated beef salad with roast Beets, balsamic strawberries and feta

Smoked Pork Hock, Applewood Cheddar, Sage and Thyme Gnocchi

Homemade Grilled Venison/ or Bison Sausage, Roast Squash, Caramelized Pear

Onion Tarte Fine with Goats Cheese Fondu

MAIN COURSE

All inclusive

Wild Mushroom Risotto with goats cheese and grilled Hub-Market sausage

White Fish of the day or Salmon Steak, your choice, Ginger, Fennel and Asparagus, spinach and caper

Red mullet with capers, black olive and tomato

Grilled Fillet Steak, (cooked medium-rare unless asked otherwise) garlic and herb portabella mushroom, onion jus

Smoked Pork Chop Stuffed (Maple Glazed), Roasted Garlic, Nutmeg Mash Potato, Organic Honey Mustard Sauce

Spiced Stuffed Pork Fillet with Apricots, Kale and Dates with Honey and Roast Garlic

Applewood Smoked Turkey Breast with Apple, Cranberries, and Spiced Polenta Cake

Hearthy Winter Veal Stew

Skillet Roasted Bison Top Sirloin with Wild Mushrooms, Roasted Shallots, Garden Winter Thyme, and Chimichurri Salsa

Scallop and Shrimp Risotto, Grilled Fennel, Saffron, Lemon

Poached Chicken, wrapped in Cured Ham with Spinach, Olive, and Herbs

DESSERT

All inclusive

Gooey Warm Chocolate Fondant with Icecream and Grilled Strawberry

Triple Chocolate Cheesecake, Caramelized Fruits, Whipped Cream with Coconut

Red Wine Poached Pear, roast Fruit, Lemon Cream

Almond Crepes (very thin pancakes) stuffed with banana and berries and a Baileys Coconut cream and Ice Cream

Bitter Sweet Lemon and Lime Tart with Homemade Sorbet

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Chef Stephen's reviews

4.75

•

6 services

Chef Stephen is amazing! The food was incredible and he was professional and fun. Will definitely book him again!

absolutely incredible experience- we are already planning to book Stephen again. he made unique seasonal dishes, many that were made from his own personal garden. a true artist!