Menu • Private Chef Services, Maui, Hawaii & Palm Desert/Palm Springs, California

What’s for dinner?

Chef Kristin believes in emphasizing seasonal bounties, sourcing top-quality ingredients, and innovating a fresh take on world cuisine.

She prides herself on taking whole foods and harnessing flavors that complement and elevate each flavor, creating an exquisite meal curated to each client’s individual tastes.

All meals can be modified to accommodate dietary restrictions or concerns, including gluten free, vegetarian, vegan, allergies or other sensitivities.

Below is a sample selection of guest favorites, sorted by region.

Hawaii Regional

Ahi Poke

Sashimi grade ahi tuna, soy sauce, sesame oil, ginger, garlic, sea asparagus and sesame seeds on a crispy wonton chip

Grilled Huli-Huli Chicken

Seasoned and slow-grilled thighs and drumsticks, glazed with a sweet citrus soy reduction

Fresh Local Fish

Pan-seared white fish topped with local watercress, roasted ali’i mushrooms and drizzled with a citrus olive oil

Kalua Pork

Slow-cooked pork shoulder flavored with Hawaiian sea salt, served with napa cabbage and scallion ribbons

Malasadas

Light, fluffy Hawaiian donuts, filled with a lilikoi (passion fruit) curd

Bananas Foster

Local apple bananas cooked in a Koloa rum caramel and served with haupia (coconut) ice cream

Shrimp Tempura Bites

Panko-crusted Kauai Shrimp, dressed with a lemongrass sake beurre blanc

Pineapple Fried Rice

Maui Gold pineapple, red bell pepper, edamame, scrambled eggs, green onions

Chinese

Chow Mein

Celery, snap peas, carrots, cabbage

Moo Shu Duck

Homemade crepes, crispy skin duck breast, hoisin sauce, scallion ribbons

Egg Drop Soup

Ginger broth, green onions

Grilled Hoisin Lamb

Marinated in a garlic hoisin sauce and grilled

Fortune Cookies

Homemade and dipped in dark chocolate

Hong Kong-Style Fish

Steamed local fish, crispy garlic-ginger drizzled with hot oil

Stir-Fry Veggies

Broccolini, bell peppers, carrots, zucchini, mushrooms, onions

Indian

Lamb Curry

Slow-cooked lamb shoulder, potatoes and chickpeas in a tomato cream sauce

Vegetable Samosas

Traditional Indian samosas, crispy and flaky, filled with a flavorful blend of cauliflower, potatoes and spices

Daal

Comforting red lentil soup with spices, chilis, ginger and fresh cilantro

Tikka

Chicken or lamb marinated in yogurt, spices and fresh herbs, then pan seared

Garlic Naan

Soft bread brushed with melted garlic butter

Basmati Rice

Fluffy rice cooked with cumin seeds and saffron

Argentine

Grilled Tri-Tip with Chimichurri

Tender beef topped with a fresh parsley, garlic and cilantro sauce

Empanadas

Golden, flaky pockets filled with spiced Maui Cattle Company ground beef and potatoes

Sous Vide Short Ribs

Dry rubbed, cooked in a sous vide bath, grilled and served with blistered cherry tomatoes and jalapeño chimichurri sauce

Dulce De Leche

Rich and creamy, with flakes of Hawaiian sea salt

Mexican

Chicken Tortilla Soup

Chicken breast, avocado, pico de gallo, sour cream, crispy corn tortillas

Green Rice

Green bell pepper, parsley, fresh cilantro

Charred Corn Salad

Local avocado, tomatoes, red onion

Chorizo Con Papas

Pork chorizo, sautéed potatoes and onions

Mahi Mahi Fish Tacos

Blackened fish, cabbage slaw, jalapeño/cumin aioli and warm corn tortillas

Sweet Corn Muffins

Topped with a thin slice of jalapeño

Cinnamon Creme Brûlée

Delicate egg custard, infused with vanilla beans and cinnamon

Red Pozole

A rich, flavorful stew with tender pork, hominy, red radish and cilantro

Air-Fried Churros

Coated with cinnamon and sugar, and crispy on the outside

Lebanese

Fattoush Salad

Romaine, radish, tomatoes, green bell peppers, cucumbers, crispy pita bread, grilled lemon vinaigrette

Hummus

Warm chickpea and sesame seed spread with fresh garlic and lemon

Baba Ghanoush

Grilled eggplant and tahini purée served with grilled naan bread

Quinoa Tabbouleh

Parsley, tomatoes, onion, lemon, extra-virgin olive oil

Shish Taouk

Plump chicken breast with a yogurt marinade, served with a garlic paste

Grilled Lamb

Chunks of lamb marinated in oregano, thyme and smoked paprika, then charred for crispy edges

Baklava Bites

Phyllo dough, Hawaiian honey, walnuts and macadamia nuts

Italian

Burrata

Imported Italian cheese, roasted tomatoes, garlic-rubbed crostini, black lava sea salt

Potato Gnocchi

Chef’s personal recipe; handmade and served with a macadamia nut pesto

Beef Carpaccio

Served with whole grain mustard, arugula, pecorino and fried capers

Caprese Salad

Heirloom tomatoes, buffalo mozzarella, basil, 25-yea-aged balsamic

Grilled Romaine Salad

Balsamic Caesar dressing with white anchovies, shaved pecorino, crostini

Spaghetti Cacio E Pepe

Simply pecorino romano and pepper

Linguini Ahi Tuna

Shallots, garlic, kalamata olives, capers, chives and toasted bread crumbs

Penne Carbonara

Kauai shrimp, sautéed pancetta, parmesan in a rich cream sauce

Tagliatelle Bolognese

Slow-cooked ground beef, pork and pancetta, topped with parmesan

Cioppino

Stew featuring local fish, clams, scallops in a saffron fennel broth, with charred bread

Tuscan-style Local Ribeye Beef

Rubbed with rosemary, oregano, lemon zest, red chili flakes and garlic

Panna Cotta

Vanilla bean, mascerated local Kula strawberries

American

Hot, Sweet, Sticky Wings

Marinated in a homemade sauce, then slowly grilled

Grilled Vegetables

Asparagus, Maui onion, ali’i mushrooms, zucchini

Homemade Macaroni and Cheese

Sharp cheddar, Gruyere, Fontina, large elbow pasta

Twice-Baked Potatoes

Whole-roasted russet potatoes, pureed with sour cream, butter, and topped with cheddar cheese

Hand-Cut French Fries

Served with truffle aioli and spicy ketchup

Basil Onion Burgers

100% certified Hawaii beef, seasoned with Maui onions and torn basil, chargrilled and served on a sesame-seed bun with the works

Filet Mignon

Grilled, 8-oz. center-cut steak, served with caramelized Maui onions

Crab Legs

Cracked and steamed, with a garlic lemon compound butter

Cobb Salad

Homemade ranch dressing, romaine, bacon, tomatoes, red onion, hard boiled eggs, avocado, blue cheese

Deconstructed S’mores

Chocolate lava cake, torched marshmallow, graham cracker crumble

Dutch Apple Pie

Crust from scratch, Granny Smith apples, brown sugar crumble topping

Japanese

Miso Soup

Forbidden black rice noodles, soft tofu, scallions, wakame

Sushi Rolls

Hand-rolled ahi with cucumber, California, salmon with avocado, or spicy tuna

Sushi Nigiri

Sesame-crusted, seared ahi tuna, wasabi butter

Sashimi

Hamachi and ahi, ponzu sauce, tempura fried jalapeño

Tempura Shrimp

With assorted veggies, including sweet potato, asparagus and onion

Chicken Curry

Chicken breast, potatoes, carrots, onion

Japanese Soufflé Pancakes

Drizzled with warm buttered syrup

Filipino

Lumpiang Shanghai

Crispy egg rolls with a sweet Thai chili dippy sauce

Inihaw Isda

Grilled fish topped with tomatoes, onions and salted duck egg

Crispy Pata

Whole pork leg, boiled until tender, then deep fried until golden and crisp

Oxtail Adobo

Oxtail cooked in a marinade of spicy vinegar, soy sauce, garlic, onions, ginger, bay leaves and peppercorns

Pancit

Thin glass noodles, carrots, celery, cabbage

Biko

Sweet rice cake with crispy coconut shavings

Thai

Spring Rolls

Cucumber, jicama, cabbage, carrots, green onions, mint and cilantro rolled in rice paper

Chicken Satay

Curried chicken breast with a homemade peanut sauce

Vegetable Pad Thai

Rice noodles, eggs, green beans, bean sprouts, crushed peanuts, lime wedges and cilantro

Onaga in Panang Curry

Maui onions and bell peppers simmered in a kaffir-lime lemongrass curry, topped with a pan-seared snapper

Beef Salad

Thin slices of rare Maui Cattle Company beef, romaine lettuce, red onion, cucumber ribbons, cherry tomatoes, cilantro, mint, and a nuac chom vinaigrette

Mango Sticky Rice

Steamed sticky rice doused with sweet coconut milk and served with Maui mangoes

Fried Rice

Crispy tofu, bell peppers, carrots, and Thai basil

Plant-Based

Edamame Hummus

Made from scratch, blended with garlic, lemon, tahini, olive oil and Hawaii sea salt, and accompanied with grilled pita bread

Roasted Kale Salad

Featuring grilled cauliflower, spiced garbanzo beans and a lemon tahini dressing

Whole Roasted Kambocha

With caramelized Maui onions, roasted Kula corn, and locally sourced basil pesto

Grilled Avocado Salad

Maui avocados with quinoa, tomatoes, red onion, and a splash of citrus olive oil

Vegan Caesar Salad

Romaine, Tuscan kale, toasted sunflower seeds, hand-torn croutons and a miso “Caesar” dressing

Better Than ‘Beyond Meat’

Chef’s special blend of split peas, black beans, mung beans and brown rice is a delicious meat substitute in stir-fry recipes, burgers, tacos, ragu sauce and more

Mediterranean

White Bean Dip with Charred Feta

Cannelloni beans, lemon, harissa and olive oil, served with a garlic rubbed crostini

Proper Greek Salad

Romaine lettuce , cucumbers, tomatoes, red onion, feta, oregano/lemon vinaigrette and chunks of Hawaii-grown avocados

Mediterranean Chicken Salad

Slow-roasted chicken breast, young green beans, tomatoes, bell pepper, Kalamata olives, feta cubes with a red wine vinaigrette

Crispy Potatoes

With garlic, parsley, oregano, a squeeze of lemon and a drizzle of olive oil

Grilled Whole Snapper

Finished with a fresh drizzle of citrusy herbal dressing

Lamb Tagine

Slow-simmered lamb shoulder, with an abundance of warm spices, chickpeas and apricots for a hint of sweet

Hawaiian-Style Basbousa

Sweet semolina cake, with yogurt, coconut and macadamia nuts

Korean

Kimchi Pancake

Savory street food with a spicy, sesame dipping sauce

Bibimbap

Rice bowl topped with sautéed vegetables, a fried egg and gochujang

Tofu Chigae

Spicy broth with silken tofu, kimchi and scallion ribbons

Bulgogi

Ribeye steak, thinly sliced and marinated in a savory sauce, then stir fried

Japchae

Sweet potato noodles, spinach and vegetables that are julienned and separately stir fried

Kimchi Bok Choy

A flavorful side tossed in ground sesame seeds, Korean chili flakes, fresh garlic, rice wine vinegar, sesame oil and fish sauce

Vietnamese

Oxtail Pho

Flavorful broth with rice noodles, a generous amount of bean sprouts, Thai basil, hoisin, sliced jalapeños and lime wedges

Lemongrass Chicken Drummets

Sweet and savory, with crispy edges

Pork and Vegetable Egg Rolls

Served in a lettuce wrap with mint, cilantro and a slightly sweet and spicy lime, fish sauce

Chicken Noodle Salad

Refreshing salad with vermicelli noodles, pickled carrots, pickled daikon, green onions, red onion, Nuoc Cham lime vinaigrette