Personal Chef in Napa - Chef Perot

Services

Personal Chef Services

Steak ad Potatoes From a Summer menu in San Francisco

When you want a truly one of a kind dining experience prepared by a top notch chef using the finest ingredients

Contact us!

Private Chef Service

Are you looking for a casual family style meal, 3-7 course meal with passed apps, Upscale BBQ, Hors d'oeuvres party, Private Cooking classes, or drop off meals, We offer all this and more!!
Providing 5 star Service for Up to 60 Guests

If you are looking for a Personal Chef in Napa, San Francisco, Silicon Valley, Sonoma, or Marin look no further.

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.

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!

Winter

Slow cooked octopus tacos, Mango coulis

Tempura of winter vegetable, ponzu dipping

Wasabi deviled quail eggs

Lobster fritters, Harissa aioli

1st course

Parsnip Soup, caramelized apple compote

Goat cheese toast, pine nuts

shaved white truffle

2nd course

Prosciutto wrapped Local halibut

Petite salad of shave fennel, celery root

Mache, and pear

3rd course

Cab Braised Bone out short ribs

Horseradish mashed potatoes

Chard

4th course

Chestnut crepes, Cognac Ice cream

Warm Chocolate Ganache

Pear

Fall

deviled quail eggs, pickled shallots

Tempura beets, ponzu, chevre

Dungeness crabcakes, Meyer lemon

1st course

Seared Diver scallop

Meyer lemon-pink peppercorn

beurre blanc, frisee lardon

2nd course

Moroccan spiced Lamb loin chop

cous cous, mint, pomegranate,

Brunoise vegetables

Citrus broth

3rd course

Grilled NY Strip

Caramelized onion jus

Roasted root vegetables

4th course

Poached Seckle pear tart, Sabyon

Berries, Keffir lime anglaise

Summer

Fried Green tomato BLT’s, Truffle mayo

Chorizo filled baked miyagi oysters

Porkbelly tostada, pineapple salsa

Bouche

Peach caprese

Buratta, white balsamic reduction

basil, Brioche crouton, Cucumber

First course

Grilled corn soup, Cotija,

Duck Carnitas empenada

second course

Miso-lemon butter poached halibut

herbs, citrus, petit summer greens

Romesco

third course

Moroccan spiced lamb loin chop

fig jam, Baby summer vegetable

fourth course

Strawberry Pot pie

Creme fraiche i

Spring

Hamachi crudo, smoked paprika cracker

White soy ponzu, fresno chili

Smoked Duck Spring rolls

Moroccan spice lamb meatballs

Green garlic parantha, Tamarind

first course

Spring Pea soup

Rock shrimp cake

Persian cucumber

nasturtium pesto

Second course

Seared diver scallops, chive beurre blanc

Medley of sugar snap peas, artichokes

Fennel confit

third course

Grilled niman ranch filet, Black truffle jus

Baby spring Vegetable medely

sun choke puree

Fourth course

Caramelized apple galette

Tahitian vanilla whipped creme

Richard Perot has been a cooking professionally since 1993 and has worked in some of the finest restaurants, and homes in the Bay area. Richard has worked in Napa Valley since 2003, and worked 10 years in the fine dining scene of San Francisco.With an extensive training in both savory and pastry cooking he has learned how to blend a wide array of flavors and techniques.His main emphasis is on using the finest ingredients available, which in his cooking means sustainably farmed, organically grown fruits and vegetables. Richard also uses all natural, sustainably raised livestock, poultry, and seafood. Chef loves playing with flavors to create a unique experience with each and every meal. One of his professional philosophies are “I’m only as good as the last meal I have prepared”.Chef Perot is always interested in designing an experience based on your culinary preferences and dietary needs. Chef Perot is also able to whip up some very tasty Vegetarian or Vegan fare upon request.Chef Richard Perot has learned his vast repertoire of cooking skills mainly from being mentored by other chefs, reading, research, and always searching for the next best Flavor.Some of the restaurants and wineries he has cooked in include, Brunos, 42 degrees, mandarin oriental hotel, Kezar Bar and restaurant, Bleaux Magnolia, Carneros Inn, and Neo. Hess collection winery, Schrammsberg vineyards, Peju Winery, Chimney Rock Winery, Alpha Omega Winery, Cliff Lede winery, Duckhorn, Paraduxx winery, Pride Mountain Vineyards ,Cain Vineyards and the list goes on…