Private Chef Tomas El Rayess

Tomas is the founder of Wisdom Flavor Studio and author of the book: Medicinal -The Extraordinary Power of Food. He launched his documentary Beyond Food in 2017, the year he finally healed his gut after 15+ years of chronic inflammation and food intolerances.

He has traveled the world from age 4 and speaks fluent English, French, Spanish, Brazilian Portuguese, and has a working command of Japanese and Italian.

For me, cooking is...

Reconnecting to Nature and others

I learned to cook at...

I started cooking in Paris when I was 8 years old. I come from a family of chefs and doctors.

A cooking secret...

My hands and my 40 years of experience cooking.

My menus

Argentine Asado

STARTER

Choose 2 dishes

Choripan (pastured sausages on sourdough bread with butter)

Provoleta (provolone cheese melted in a cast iron pan)

Grilled blood sausage

Grilled sweetbreads with lemon

FIRST COURSE

All inclusive

Vacio (bavette or flap)

Entraña (Argentine skirt steak)

Costillar de res (Beef Rib rack - 4h slow cooked on fire)

MAIN COURSE

Choose 3 dishes

Chimichurri

Brazilian Chimichurri (vinagrete)

Seasonal Market salad with vinaigrette

Fingerling potatoes with thyme

DESSERT

All inclusive

Korean Feast

STARTER

Choose 2 dishes

Homemade banchan

Kimchi grilled cheese on sourdough

Beef bone broth with daikon

FIRST COURSE

Choose 2 dishes

Pork Belly Kimchi Jjigae

Seafood Kimchi Jjigae

Pork Belly Bossam

Samgyetang (medicinal bone broth with jujubes, cornish hen, ginseng and rice)

MAIN COURSE

All inclusive

DESSERT

All inclusive

Mediterranean/French

STARTER

Choose 2 dishes

Panzanella (sourdough croutons, basil, tomatoes, burratinas, red onion, capers)

Charcuterie Board with whipped fresh goat’s cheese with pitted olives and a selection of French, American, and Italian cheeses

Crudites with tzatziki, hummus, mouhammara

FIRST COURSE

Choose 2 dishes

Grassfed steak au poivre (beef tenderloin, mushroom medley (chanterelles, king oyster, oyster) cream

Turkey breast sous vide with gravy

Crunchy porchetta (roasted rolled pork belly) with fennel seeds rosemary and garlic

Grassfed Ribeye with chimichurri

Deboned turkey roulade stuffed with mangalitsa pork and fennel seeds with a bone broth jus

Deboned chicken stuffed with basmati pine nuts and ground lamb shawarma

MAIN COURSE

Choose 3 dishes

Pommes dauphinoises (like a potato gratin)

Crunchy roast potatoes in duck fat with rosemary Maldon salt

Asparagus and shaved brussel sprouts with a white balsamic dressing

Baby beets with fresh goat’s cheese

Tzatziki & Mouhammara (like a hummus but with pomegranate syrup and roasted bellpeppers)

Roasted sweet potato salad with toasted sesame oil, habanada peppers (like habanero without the heat), pickled red onions, tahine sauce, chives, and herbs

Shaved fennel bulb, endives, and blood orange with a dijon shallot vinaigrette

Truffle Risotto with fungi

DESSERT

Choose 1 dish

Flan a la vanille

Fondant au chocolat with ice cream (pistachio, vanilla, or salted caramel)

Chocolate mousse with pomegranate seeds