Welcome

Chef Perot
Personal Chef Services

Chef Perot Personal Chef ServicesChef Perot Personal Chef ServicesChef Perot Personal Chef Services
Home
Photos
The Chef
Testimonials
Menus

Chef Perot
Personal Chef Services

Chef Perot Personal Chef ServicesChef Perot Personal Chef ServicesChef Perot Personal Chef Services
Home
Photos
The Chef
Testimonials
Menus
More
  • Home
  • Photos
  • The Chef
  • Testimonials
  • Menus
  • Home
  • Photos
  • The Chef
  • Testimonials
  • Menus

Creating Special Memories One Plate at a time

Creating Special Memories One Plate at a time Creating Special Memories One Plate at a time Creating Special Memories One Plate at a time
Contact Us

Creating Special Memories One Plate at a time

Creating Special Memories One Plate at a time Creating Special Memories One Plate at a time Creating Special Memories One Plate at a time
Contact Us

Photo Gallery

Testimonials

Testimonials

Richard was our fabulous chef for a weekend to celebrate a family birthday. We were 17 people, including grandparents, adult children, and youngsters, and Richard created two amazing dinners and two breakfasts that “worked” for everyone. They were creative, beautifully presented and served, and absolutely scrumptious. 


Moreover, he was truly a part of the birthday celebration. The kids loved talking to him, as did many of the adults, and he went out of his way to help the kids make s’mores, and engage one of our grandsons in helping to make French Toast. Whenever we think of our family weekend in Napa, we will think of Richard.  


MS – Palo Alto, CA

Poetry For the Palate

I was searching for a top chef in napa for my wife's birthday, called a  few wineries for advice... Desiree Del Dotto highly recommended Richard,  and that was the decision I made. I couldn't be happier. Richard came  over at around 230pm on a Friday eve, and we sat down for what I'd call a  Michelin two star equivalent six course meal.. Our server kicked it off  with an assortment of white glove style appetizers, all of which were  artistic and delicious. My fave was the warm dates with a dollop of a  tangy cheese and I'm not sure what else, but it was amazing. Champagne  was perfect with it. Then we had a series of small plates, paired up  with whites, then light Reds, followed by a deep bold red.. I can't  recommend him highly enough.

Grilled Steak With Romesco At Napa Wine Pairing Dinner

Creating Memories

There are few times when you feel that you get more than you pay for in  this day and age... Well this was one of the few times that holds true.   Working with Chef Perot was a great experience!  I had to put together a  menu for 10 people during a visit to the Napa area. This, I must say,  was quite an undertaking that Chef Perot helped me to seamlessly manage -  from the first email to the final desert.  Chef's attention to detail  and skill in the kitchen was unsurpassed. The dishes he served were both  amazingly prepared and artfully presented.  Please do not hesitate to  contact him for an intimate dinner or a group outing - you won't be  disappointed!

Photo Gallery

    Contact Us Today

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Chef Perot

    Photo Gallery

    Show More

    Menus



    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



    Summer family style


    Pre bite


    Tempura shrimp, ponzu, shiso


    corn-crab fritters, Spicy aioli


    Blistered Shishito peppers



    Family style


    Warm focaccia , and butter for the table


    Summer greens, sherry vinaigrette

    cucumber, radish, nectarines, Garlic croutons


    Heirloom tomato salad, Avocado, aged balsamic

    Local olive oil, Basil


    Mushroom Polenta, Herbs, aged Parmesan



    Grilled Vegetables



    Grilled NY steaks, Chimichurri, & Caramelized onion jus



    Peach tart, Vanilla Ice cream, Honey Caramel


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



    Summer 3 Course



    Small bites


    Truffle infused goat cheese croquettes

    Local wildflower honey, apple 


    Tempura onion and prawns, Sweet chili dipping


    Chorizo filled Lebanese date, Chimichurri, feta


    Ahi Tartar, plantain chip, avocado, fresno chili



    Toasted brioche rolls and Salted Butter for the table~



    One

    Peach Caprese, buratta, aged balsamic, summer greens

    local olive oil, Basil, focaccia croutons, cucumber


    Two

    Grilled New York Steak,Wild mushrooms, Madiera  jus

    Celery root Grattan


    Sautéed Savoy Spinach, Baby carrots & squash for the table


    Intermezzo

    Shaved Strawberry-Lime ice spoons


    Three

    Warm Flourless venezuelan chocolate cake, Honey caramel

    Whipped vanilla creme fraiche, hazelnut praline

    berries


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




    Summer 4 course



    Small bites


    Proscuitto wrapped Heirloom tomatos, olive oil, smoked soy


    Truffle infused goat cheese croquettes, wildflower honey, apple


    Tempura Lobster with avocado, Sweet chili dipping, ponzu


    Hamachi crudo, White Shoyu, tobiko, Mango, Sesame cracker


    Charred octopus, Baby potato, Amarillo chili aioli, olive 





    Warm Baguette and sea salted Butter for the table


    One Course

    Charred corn and crab fritter soup, summer truffles

    Spanish Olive oil, Fried tarragon, Sheeps milk yogurt


    Second Course

    Wild mushroom and duck confit Mac n’ cheese

    Aged pecorino, focaccia crostini


    Third course

    Pan Seared Local Halibut, Lemon-Basil Beurre blanc

    grilled Summer squash


    Intermezzo

    Shaved Strawberry ice Spoon


    Fourth course

    Nectarine Galette, Pistachio praline

    Strauss Family farms vanilla ice cream



    Cardomom Shortbreads for later



    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Summer 5 course



    Hors d’oeuvres


    Tempura rock shrimp,Tangerine ponzu, togorashi


    Lobster fritters, Spicy ketchup


    Moroccan spice lamb meatballs, pomegranate glaze, mint


    Truffle infused goat cheese croquettes, apple, Local honey



    Warm Brioche rolls and sea salted butter for the table


    One 

    Winter greens salad, Shaved radish, Avocado, brioche croutons

    Ricotta salda,grilled persimmons, Aged Sherry vinaigrette


    Two

    Seared Diver Scallop, orange-saffron sauce

    Peach-Cucumber Salad, Hydro cress


    Three

    Hand Made orecchiette pasta

    Italian Sausage, Broccoli d’checcio

    Chili flakes, Aged Parmesan

    Toy box tomatoes


    Four

    Moroccan Spice Lamb loin chop, Pomegranate glaze

    Red quinoa- Stonefruit Tabouli, micro mint


    intermezzo

    Shaved Tuscan Melon ice spoon


    Five

    Chocolate Pots d’creme

    Pistachio-Cardomom Shortbread cookie

    Caramelized baby banana

    Creme chantilly



    Cocoa nib -Orange truffles


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



    Fall Family style


    Bites


    Roasted fingerling potatoes, Herb aioli


    Thai Style chicken wings, Mai ploy


    Truffle infused Goat cheese croquettes, honey, apple


    Family style

    Warm Baguette and butter for the table


    Fall greens salad, sherry vinaigrette, brioche croutons

    Pear, feta, hazelnuts


    Roasted Chicken, Romesco


    Grilled Pork Tenderloin, Chimichurri


    Ratatouille


    Creamy mashed potatoes


    Medley of oven roasted carrots, squash,  kale


    Dessert

    Caramelized Apple Galette

    Vanilla ice cream


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



    Fall 4 


    Small bites

    Corn-Crab Pakora, Tamarind sauce


    Truffle infused goat cheese croquettes

    wildflower honey, apple


    Tempura Maui onion, Spicy Ketchup 


    Chorizo filled Lebanese date, Chimichurri, Cotija 




    Warm brioche rolls and sea salted butter

    One

    Lobster-avocado salad, fuyu persimmon, pepitas

    Fall greens greens, lemon-chive dressing

    Brioche croutons


    Two

    Seared Diver Scallop, orange-saffron sauce

    Smoked bacon, parsnip, delicata squash hash


    Three

    Grilled Filet mignon, Wild mushrooms, Madiera jus

    Celery root-potato puree


    Carrots for the table


    Intermezzo

    Strawberry granita


    Four

    Caramelized apple Gillette, vanilla whipped Creme fraiche

    Berries



    Chocolate truffles for later


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



    Fall  5


    Small bites


    Wasabi Deviled Quail Egg, tobiko


    Truffle infused goat cheese croquettes, wildflower honey


    Tempura Maui onion rings, Spicy Ketchup


    Ahi Tar tar, Plantain chip, Fresno Chili, Mango


    One

    Crab avocado salad, Cucumbers, Pepitas

    Fall greens, Meyer-miso lemon dressing, Herb aioli

    Brioche croutons


    Two

    Seared Diver Scallop, orange-saffron sauce

    Delicata Squash, Smoked bacon hash


    Three

    Hand Made orecchiette pasta

    Italian Sausage, olive, tomato cream sauce

    Chili flakes, Aged Parmesan


    Four

    Duck Confit, Wild Huckleberries

    Black lentils, tiny carrots


    Intermezzo

    Shaved Manderine ice spoon


    Five

    Valrhona Chocolate Pots d’creme

    Warm Peanut butter cookies

    Caramelized baby banana



    Almond Shortbread cookies for later




    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Winter Family style


    apps


    Truffle goat cheese croquettes, local honey, apple


    Ahi Tar tar, Plantain chip, avocado, fresno chili


    Thai chili glazed fried chicken wings, coriander



    warm brioche rolls with sea salted butter


    Family style

    Butterleaf Salad with Feta, focaccia crostini’s, candied spiced pumpkin seeds, pear

    cucumber, red wine pickled shallots 

    aged sherry vinaigrette



    Grilled NY steak, chimichurri

    roasted root vegetable



    Pan seared sea bass 

    Meyer lemon-Saffron butter



    Creamy mashed potatoes

    Roasted winter vegetables

    Sautéed rainbow chard



    Caramelized Apple galette with Tahitian vanilla whipped cream 

    honey caramel and raspberry




    Winter three course


    Small bites

    Cornmeal battered Chantrelle mushrooms, Herb aioli


    Tempura winter squash, ponzu, matcha salt


    Mini Dungeness crab cakes, Spicy TangerineYogurt



    ~Warm mini cheddar corn bread muffins with honey butter for the table~


    Pre bite

    Artichoke Veloute, Spanish olive oil

    Smoked paprika cracker, bay scallop


    One

    Baby Red Romaine Caesar salad, Garlic Croutons

    Aged Parmesan, Spanish White anchovy


    two

    Grilled New York Steaks with Horseradish sour cream and Teriyaki steak sauce

    Charred Bok Choy, Celery root Grattan


    Sautéed spinach, Squash for the table


    Inter mezzo

    Tangerine Ice


    three

    Chocolate pots de creme 

    warm peanut butter cookies

    Berries, Whipped cream




    Winter 4 course


    Herb roasted french fingerlings, Herbs, romesco

    Truffle infused goat cheese croquette, wildflower honey, apple


    Wasabi Deviled quail eggs, tobiko, pickled Shallot


    Tempura battered shrimp, tangerine ponzu



    Warm brioche rolls and butter for the table


    Bouche

    Smoked duck, pear, endive, honey-soy reduction

    Citrus, fried basil


    1st course

    Celery root-Artichoke soup, creme fraiche

    Black truffle toasted brioche, local olive oil

    Vadovan spice


    2nd course

    Petite Fall greens, lobster, avocado, cucumber

    Meyer Lemon-Miso dressing, Pepitas


    3rd course

    Pistachio crusted rack of lamb, Pomegranate-orange jus

    Tabouli, Sauteed rainbow chard


    Sautéed Chard and baby carrots for the table


    Intermezzo

    Shaver ginger-pear ice spoons


    4th course

    Chocolate Ganache tarts, Caramelized Baby Banana

    Honey Caramel, berries, Hazelnut praline



    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~