---
title: "Private Chef Services for a Luxury Dining Experience at Home - mytribe"
description: "Looking for Private Chef Services in Bangalore? Hire Chef Clive for a luxury dining experience at home. He creates bespoke menus for anniversaries, birthdays, and intimate gatherings, blending Modern European and Asian cuisine. Book your personal chef today!"
canonical: https://mytribe.in/oxalisfinedining/private-chef-services
last_updated: 2025-09-15
---

# Private Chef Services in Bengaluru

By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · I create custom tasting menus and host private fine-dining experiences at your home or mine, with full setup and personal menu walkthroughs.

## Locations

Private dining at your home across Bangalore (urban and rural), at the chef's residence in Yelahanka, or on staycation outstation.

### Travels to

- Travels to your home or hosted at chef's residence in Bengaluru (Bengaluru, Bengaluru, Karnataka, India)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Residency at Chef's Place, Yelahanka

A seat at my communal table in my Yelahanka residence, with a pre-set seasonal multi-course Modern European tasting menu I curate. Starts from ₹2,500 per guest.

Typically ₹2,500-4,500 per guest (estimate)

#### Pricing Approach
* I don't believe in fixed price tags. ₹2,500 per guest is the floor for a standard residency dinner. Final price flexes upward based on the seasonal menu I curate and any add-ons (wine pairing, premium ingredient courses, etc.).

#### The Dining Experience
* **Pre-set Menu:** A pre-decided seasonal multi-course Modern European tasting menu that I curate. No menu customisation on this format, it is the menu I want to serve that season.
* **Fresh Produce:** Focus on seasonal market ingredients like Fennel Cured Salmon or Smoked Muscovy Duck.
* **Inclusions:** Welcome drink (mocktail or palette cleanser) and still / sparkling water.

#### Venue & Vibe
* **Location:** My private residence in Yelahanka, Bangalore, set up like a pop-up restaurant for the evening.
* **Setting:** Communal dining (around 8 to 10 people) with professional table settings, runners, and floral centerpieces.
* **Interaction:** Open format. I personally walk you through each course at the table.
* **Alcohol Policy:** BYOB for wine pairing. Wine pairings can also be arranged on request.

#### Logistics
* Guests arrange their own transport to the venue.
* **Minimum booking value:** ₹18,000 to ₹20,000 applies to any booking with me, so a residency evening works best when you are booking a few seats rather than one or two.

#### Booking Terms
* **Lead Time:** Please book at least 4 to 5 days in advance.
* **Advance:** 75% of the quote upfront to lock the date.
* **Cancellation:** Once ingredients are sourced I am not able to refund. Before that, at my discretion.
* **Rescheduling:** Free, subject to me being available on the new date.
* **GST:** Not charged.

### 3-Course Casual Gourmet & Brunch

A relaxed bistro-style 3-course menu for brunches or light dinners, with dishes like Steak & Eggs or Pain Perdu and homemade artisanal breads.

Typically ₹3,000-4,200 per guest (estimate)

#### Pricing Approach
* Final price depends on the menu you build and the ingredients you choose. The range is the starting point.

#### The Menu (Bistro Style)
* **Structure:** A condensed 3-course menu consisting of an Appetizer, Main Course, and Dessert.
* **Modern European Classics:** Options include Steak & Eggs (Coffee Tenderloin), Bacon Pain Perdu, Saucisson En Brioche, or Wild Mushroom Tartine.
* **Bakery:** Includes homemade brioche and artisanal breads.
* **Indian cuisine on request:** Full proper Indian dishes if you want, not just Indian-spiced European.

#### Execution
* **Preparation:** Food prepared with professional techniques (sous-vide, curing) despite the casual format.
* **Service:** Plated service (not buffet) by me or a Senior Sous Chef at your location.
* **Team:** I travel with my full team. Kitchen crew and butlers are included.
* I handle ingredient sourcing, transport, and basic kitchen cleanup post-service.

#### Add-Ons
* **Charcuterie board:** ₹1,500 to ₹2,000 for a standard board, serving 2 to 3 people as light snacks. Add-on to the meal only, not a standalone order.

#### Group Size & Pricing Model
* **Per guest, at every group size.** Minimum booking is 2 guests.
* **Minimum booking value is ₹18,000 to ₹20,000**, which applies to any booking with me.

#### Booking Terms
* **Lead Time:** At least 4 to 5 days in advance.
* **Advance:** 75% of the quote upfront to lock the date.
* **Cancellation:** Once ingredients are sourced I am not able to refund. Before that, at my discretion.
* **Rescheduling:** Free, subject to me being available on the new date.
* **GST:** Not charged.
* **Transport:** Standard transport within Bangalore is ₹2,000 extra, anywhere in the city. Outstation travel charged separately.

### Signature 5-Course In-Home Fine Dining

A fully plated sit-down service with a bespoke 5-course tasting menu I personally cook in your home. From ₹6,000 per guest, going higher with premium proteins like marbled beef or truffle.

Typically ₹6-14K per guest (estimate)

#### Pricing Approach
* I don't believe in fixed price tags. ₹6,000 per guest is the starting point for a standard 5-course. What takes it up is the protein and the ingredients you pick, and it moves a lot. A menu built on pork belly and tenderloin sits near the bottom of the range; one built on marbled beef with a truffle element has gone up to around ₹14,250 per guest. Truffle alone adds roughly ₹1,000 a head.
* So tell me the proteins you want early and I'll give you a real number.
* For reference, a recent 3 guest dinner, five courses and no add-ons, came to ₹6,200 a head plus travel.

#### The Culinary Journey
* **Menu Structure:** A bespoke 5-course tasting menu I curate for you (Amuse-bouche, Appetizer, Pasta/Entrée, Protein Main, Dessert).
* **Premium Ingredients:** Usage of high-stakes ingredients such as Magret Duck, Pan-roasted Quail, Imported Tenderloin, Marbled Beef, Truffles, or Morels.
* **Proteins:** Beef, pork, lamb, chicken and all seafood are on the table. For veg menus tofu is my main non-dairy protein.
* **Technique:** Complex pastry work, textures (crumbs, gels, mousses), and artisanal house-made breads (Fougasse, Sourdough) with flavored butters.

#### A Menu I Actually Cooked
A 5-course I did for a small group at home, so you can see the level of detail rather than just a course list:
* Plum Tartlet, mascarpone crema, fermented garlic and preserved fig
* Pork Belly, corn and jalapeño textures, salsa verde
* Agnolotti pasta, squash variations, smoked scamorza, dashi carrot beurre blanc
* Tenderloin, panisse, seasonal vegetables, red wine jus
* Chocolate Pots de Crème, berry compote, balsamic

Yours will not be this menu. I build it with you around what you eat and what is in season.

#### If Your Table Is Mixed Veg and Non Veg
* The vegetarian guest does not get handed a separate afterthought menu. The opening and closing courses stay common to the whole table, and the appetizer and main split into veg and non-veg versions, so everyone eats the same progression at the same pace.
* Fully vegan courses are possible too, not just vegetarian.

#### Add-Ons
* **Charcuterie board:** ₹1,500 to ₹2,000 for a standard board, which serves 2 to 3 people as light snacks. This is an add-on to the meal, I don't do it as a standalone order.
* **Bread course** and premium ingredient elements like truffle can be added on.

#### Service & Experience
* **Chef Presence:** I personally cook, plate, and present dishes at the table with the story behind each course.
* **Staffing:** I travel with my full team. Kitchen crew (sous chefs, commis) and butlers for service are all included.
* **Aesthetics:** Fine-dining plating using tweezers, foams, edible flowers, and micro-greens.

#### Group Size & Pricing Model
* **Per guest, at every group size.** Minimum booking is 2 guests.
* A table of 2 pays the same per-guest rate as a table of 3 on the same menu. There is no separate flat-fee bracket for small groups.
* **Minimum booking value is ₹18,000 to ₹20,000.** Worth knowing if you are just two of you: the booking still has to clear that, so a couple works out closer to ₹9,000 to ₹10,000 a head rather than the ₹6,000 starting figure. From about 3 guests up, the per guest number is the one that applies.

#### Booking Terms
* **Lead Time:** At least 4 to 5 days so I can curate the menu and source ingredients.
* **Advance:** 75% of the quote upfront to lock the date.
* **Cancellation:** Once I have sourced the ingredients for your menu, I am not able to refund. Before that, whatever can be refunded is at my discretion, so please talk to me early if plans look shaky.
* **Rescheduling:** No charge to move your date, but it depends on me being free on the new one. If I am already booked, that date is not possible, and it is not a question of money.
* **What I need in your kitchen:** Very basic setup. Room for 2 to 3 of us to work comfortably, a standard stove, an induction and an oven. I bring the utensils and serveware.
* **Kitchen:** I work out of a licensed kitchen.
* **GST:** I don't charge GST.
* **Transport:** Standard transport within Bangalore is ₹2,000 extra, anywhere in the city including the outskirts. Outstation travel (flights, boarding, accommodation) charged separately.

#### Logistics
* **Cleanup:** Kitchen workstation and utensil cleaning included.
* **Wine Pairings:** Available on request. Otherwise BYOB.
* **Exclusions:** Alcohol (unless wine pairing is arranged) and specific fine-dining crockery (I bring my own range, but client-specific glassware is not included unless agreed).
* **Indian cuisine on request:** I will also cook full proper Indian dishes if that's what you want, not just Indian-spiced European. Regional cooking done properly, things like Rajasthani laal maas, Malabar prawn curry with appam, or an Indrayani pulao.
* **Jain and halal:** Both are possible. I prepare these in separate kitchens so the requirement stays intact.
* **Dietary needs:** Vegan, gluten free, low sugar and allergen-specific menus are all workable. Tell me upfront and I will build around it.

### Staycation & Getaway Private Chef

I travel with my full team to your staycation or getaway and handle all your meals through the day, every day of the trip. Fully customisable menu, any cuisine you want. ₹30,000 a day for 2 to 3 guests.

Typically ₹25-30K per day + travel charges (estimate)

#### Pricing Approach
* ₹25,000 to ₹30,000 per day covers me and my team cooking all your meals for the day, scoped for 2 to 3 guests a day. Larger groups I will re-quote. Final pricing depends on the menus you want and the ingredients involved.
* A real booking: a 2 day getaway for a small group worked out to around ₹30,000 a day.

#### What A Real Trip Looked Like
Menus from a 2 day booking, so you can see how the days actually run:
* **Day 1 lunch:** Bottle Gourd and Tamarind Dal, Malabar Prawn Curry, Appam, salted ginger chilli coriander chaas, Tender Coconut Pudding
* **Day 1 dinner:** a plated 5 course, Plum Tartlet, Pork Belly or Agedashi Tofu, Agnolotti, Tenderloin or Vegan Composée, Chocolate Pots de Crème
* **Day 1 snacking:** charcuterie board with cheese, crackers, grapes and dip
* **Day 2 breakfast:** fruit plate and grapefruit juice, Country Loaf with Mulberry Preserve and Cultured Butter, Smoked Salmon, Scrambled Eggs, Tomato and Avocado Salad, Kokum and Roasted Cumin Sherbet
* **Day 2 lunch:** Chickpea Chaat, Lamb Laal Maas, Bean Khofta with Smoked Tomato Chorba, Indrayani Pulao, Khasta Roti, Carrot Kheer
* **Day 2 dinner:** Mushroom or Chicken Fricassée, Potato Mash, Bean Almondine, Heirloom Tomato Salad, Tiramisu

#### How It Works
* **Duration:** I take over the kitchen for the full duration of your stay and cook all the day's meals, day after day.
* **Customisation:** Fully customisable. Tell me the cuisine, the dishes, the protein and dietary preferences and I will build the menus around what you want.
* **Cuisines:** Modern European, French, Spanish, Italian, Mexican, and proper regional Indian. As you can see above, one day can be a plated European 5 course and the next a full Indian lunch.
* **Breads and preserves:** I bake through the trip, and the preserves and cultured butter are made in house.
* **Drinks:** I do a non alcoholic drinks programme too, things like kokum and roasted cumin sherbet or spiced chaas, made fresh.

#### Team & Service
* **Full Team Travels With Me:** Kitchen staff (sous chefs, commis) and butlers come along. I don't do solo-chef gigs.
* **Service:** Plated, restaurant-quality service for every meal, in the home or villa you are staying at.

#### Travel Charges
* **Travel Charges:** Billed separately on top of the per-day rate. Flights, boarding, and accommodation for the team are pass-through.

#### Add-Ons
* **Charcuterie board:** ₹1,500 to ₹2,000 for a standard board, serving 2 to 3 people as light snacks. Good for an evening grazing spread alongside the day's meals. Add-on only, not a standalone order.

#### Good To Know
* **Minimum booking value:** ₹18,000 to ₹20,000 applies to any booking with me.
* **Scoping:** Before confirming, we will scope your trip in detail, cuisine preferences, veg / non-veg split, protein preferences, allergens, and any dietary flags (gluten free, low sugar, vegan, etc.)
* **Wine Pairings:** Available on request.

#### Booking Terms
* **Lead Time:** Please book at least 4 to 5 days in advance, ideally more for multi-day trips.
* **Advance:** 75% of the quote upfront to lock the dates.
* **Cancellation:** Once ingredients are sourced I am not able to refund. Before that, at my discretion.
* **Rescheduling:** Free, subject to me being available on the new dates.
* **GST:** Not charged.

## About Private Chef Services

### What I Bring to the Table

Food isn't just something you eat, it's an experience. My style mixes classical French and Modern European techniques with Asian flavours. Not your usual fusion, just something that feels fresh and memorable.

### How It Works

A few ways you can have me cook for you:

* **At your home:** I show up with my full crew and turn your space into a fine-dining setup for the evening.
* **At my place in Yelahanka:** Book a seat at my chef's table for a pre-set seasonal tasting menu I curate.
* **On a staycation or getaway:** I travel with my team to wherever you are headed and handle all your meals for the whole trip. Fully customisable, any cuisine you want.

I always bring my full team, kitchen crew and butlers. I don't do solo-chef bookings.

### The Food

Every event gets a bespoke tasting menu, usually five courses, each dish plated with a bit of drama and a story. I walk you and your guests through the menu, sharing what goes into each plate. I pay as much attention to custom vegetarian tasting menus as I do to the non-veg stuff. Think duck cured in five spice, salmon tartare, or my favourite mushroom creations.

### Who It's For

Milestone birthdays, anniversaries, family get-togethers, staycation trips, or just an exclusive dinner with your closest people.

### Good To Know

* Lead time: at least 5 to 6 days for menu curation and ingredient sourcing.
* Advance: 75% upfront to lock the date.
* Transport: ₹2,000 standard within Bangalore. Outstation travel (flights, boarding, accommodation) charged separately.
* On request I will also cook proper Indian dishes, a full Indian menu, not just Indian-spiced European.

## Highlights

Browse through Oxalis Fine Dining's best work.

### [Featured](https://mytribe.in/oxalisfinedining/private-chef-services/featured)

- [Video: This is where the magic happens. A look at the focus and artistry that goes into every plate, from slicing premium ingredients to the final, delicate placement. This is the heart of my modern European culinary craft.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7609b73-2d53-4747-af5d-8ce827638e23)
- ![A dish that is as vibrant as it is flavorful. This Ballotine of fish is wrapped in Swiss Chard with a shrimp mousseline, complemented by yuzu pumpkin and pickles. It’s a perfect example of my approach to fine French cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa660d21-8b44-486f-bea3-8f8fc798dc8f)
- ![The Magret of Duck, a true classic. I cure the duck in five spice and cook it a la rosé to ensure it is perfectly tender and flavorful. It is served with sunchoke and a rich Sauce Robert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8d0bfbe-4700-450c-8f9c-01df012ecbe5)
- [Video: Craftsmanship is at the core of my cooking. Here, I am preparing my signature Agnolotti Tigre, a handmade pasta with charcoal striations, ready to be filled and served as part of a bespoke tasting menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e3a0f961-9d9c-40c5-8843-9fec61f0fbce)
- ![An example of the playful yet luxurious canapés I love to create. This is a Goose Liver Bonbon, with a rich foie gras parfait center, glazed with cherry and served on a bed of cacao crumbs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4052eda4-8d84-441c-b101-54ffb6e4ddab)
- ![Dessert is the final act of the dining experience. This Parfait of Cardamom is paired with a light cacao mousse, fresh pomelo, and a delicate honeycomb tuile for a complex and satisfying conclusion to the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92f9168a-e286-4092-9cae-dd0e9cda8bba)
- [Video: A private dinner is more than just food; it's a shared experience. I take great pleasure in walking my guests through each course, sharing the story and inspiration behind the ingredients and techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/efbfb6dd-023f-4073-a049-ed30a76284fd)
- ![The ambiance is set for an unforgettable evening. Whether in your home or at my residence, I ensure every detail, from the table setting to the lighting, is perfect for an intimate fine dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a918d443-97f0-4174-969d-346bcf153baf)
- ![Precision in every step. Here, my team and I are in the midst of service, ensuring each plate is executed flawlessly for a private event. This is the focus required for a true luxury dining service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8585f34-c74e-4950-8af6-ea96f4d27836)

### [The Intimate Dining Experience](https://mytribe.in/oxalisfinedining/private-chef-services/the-intimate-dining-experience)

- [Video: A glimpse into a private dinner, from the elegantly set table to the final plating. I handle every detail to create a seamless and memorable fine dining event for you and your guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b14f8f2-15e6-4e7f-88cc-097b7d199fe2)
- ![An elegant table setting for a special celebration. I work with you to create the perfect atmosphere, complete with floral arrangements and bespoke place settings for your private dinner.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/51a7470f-1b9a-49eb-83c6-ea17f4b6064d)
- ![A close-up of the table, ready for guests. Fine cutlery, proper glassware, and a custom menu are all part of the comprehensive private chef service I provide.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/20d7ca88-c334-4082-aefd-4393d8e0cad2)
- [Video: A key part of the experience is the story behind the food. I enjoy introducing each course, explaining my classical training and the progressive approach I take to modern European cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7eca8595-1f03-4515-90ce-b588e588d310)
- [Video: Sharing the details of my 'Duo of Chicken' dish. I explain how I use both heritage and regular chicken with a truffle mushroom farce and a classic French panisse to create a complex and soulful plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/13d62d13-78f4-4514-ba84-3803061acffe)
- [Video: The first course is an introduction to my culinary style. Here, I explain the selection of canapés, including a Dutch-inspired Bitterballen made with confit chicken, showcasing influences from my time in Toronto.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/783b33bf-e680-4d6d-a64d-08ec62b210d5)
- [Video: I love to bring an element of surprise to the table. This Salmon Tartare is finished with a scoop of savory Dijon mustard crème glacée, a unique touch that elevates the classic French dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1f97d6d5-374f-45dd-b2d7-9fe67a110819)
- ![Guests engaged in conversation during a pop-up event. My goal is to create a convivial atmosphere where the food sparks connection and creates lasting memories.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/89d9bb2d-33a0-4a09-bae9-4f191c191d71)
- ![A shared moment over a beautiful meal. It is a joy to see guests enjoying the culinary experience I have crafted for them during a modern European breakfast event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7abe4090-4d14-4ca7-b40e-9513ebabc9f0)
- ![A multi-generational gathering enjoying the culinary atmosphere. My private dining services are perfect for family celebrations and creating special moments for all ages.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/782b3b90-0931-4107-97d5-b7279153565a)
- ![A guest enjoying a plated dessert. The satisfaction of my diners is the ultimate reward for the passion and effort poured into every dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7cbfb6d-e7da-4ea7-a536-e401b1f6a71c)
- ![Every place setting is thoughtfully arranged to create a sense of occasion. The combination of classic white linens and modern tableware sets the stage for a sophisticated meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5df90934-c05a-4dac-acf1-358fc473652b)
- ![The menu awaits, promising a multi-course journey. Each tasting menu is custom-designed for the event, whether it's an anniversary dinner or an intimate supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b10b0272-7cb9-4e42-af12-297876fdb258)
- ![The full view of a beautifully set table for a private dinner at my residence. This is the chef's table experience I offer for those looking for an exclusive culinary event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8016746c-e5ba-457e-8684-39e2ee2ed3bc)
- ![A wide shot of the dining space, ready to welcome guests. The open view into the kitchen allows for an interactive and engaging private dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/846c0e3b-42df-4065-ac86-594488e7558d)
- ![Another perspective of the dining room and kitchen pass. This setup is ideal for my supper clubs, where guests can see the culinary action unfold.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/384b8c7e-7c0c-444a-afec-089fef943f2f)
- ![The mood is set for an evening of fine food and wine. The soft lighting and elegant table create a warm and inviting space for a private dinner.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c36da970-f6ca-436d-b94b-1172760873b5)
- [Video: From plating to the final table setting, this video captures the essence of a private dinner with me. It’s a complete, curated experience from start to finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30b4b98f-2b9c-4bef-90fd-d56c6ad530e8)
- ![A portrait of me, the chef behind the experience. I am dedicated to bringing fine cuisine and curated dining events to your celebrations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f94c269-4bb4-41df-9e68-15c5211e571d)

### [The Heart of the Kitchen](https://mytribe.in/oxalisfinedining/private-chef-services/the-heart-of-the-kitchen)

- [Video: A montage of the focused work during service. From squeezing purées to saucing and torching, every action is precise and deliberate to build the perfect dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0dc2fed-6f72-4364-9825-9b0834dde312)
- ![My team and I work in unison to assemble canapés. Collaboration is essential to executing a seamless private dining service, ensuring every detail is perfect.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49b70731-7103-4e40-9e5f-c67cf700cc9d)
- ![Supervising the cooking process. Whether it's searing vegetables or preparing a complex sauce, I am hands-on at every stage of the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dbecfe7b-c73b-4684-87be-3afd2d72f597)
- ![The final touch. Placing a delicate garnish requires a steady hand and an eye for detail, turning a plate of food into a work of art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/64d38ae5-a150-4d42-8f7c-67170b254c5d)
- ![In the zone during service. Plating is a critical moment where all the elements of a dish come together in harmony.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0bc3f6fc-5998-4415-b6a8-9bea6d40080b)
- ![Preparing a tray of canapés for a private event. Consistency and precision are key, even for the smallest bites.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef4280a5-c26e-4fb1-830e-1fe3d7107643)
- ![My team and I plating a vibrant tomato and strawberry gazpacho. We work together closely to ensure every dish goes out looking and tasting exceptional.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37d40fb7-7808-4dfd-a8e3-c91cf20a15e1)
- ![Adding the final touches to a mille-feuille dessert. This level of detail is what defines the fine dining experience I provide.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c55f0203-c90c-42f3-85ce-a282c053dbc9)
- ![At a pop-up event, the focus remains the same. I am dedicated to delivering a high-quality culinary experience, no matter the location.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e3b1b74-9ff6-4a33-ba74-797d227e906c)
- ![A moment of readiness before service begins. I stand proud in my workspace, ready to create an exceptional meal for my guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7ff292b6-ced2-458b-b1cb-1aacffdb9331)
- ![Assembling individual dessert bowls. Each portion is carefully piped and garnished, ensuring every guest receives a perfect final course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7a35817-7412-40e2-8f24-74d296dd6dfa)
- ![A candid shot of me and my sous chef during a busy service. Teamwork and communication are the backbone of a successful kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a3376484-79ee-48f2-b4d6-fdcc55b4cbed)
- [Video: A look at the plating line during a private event. Multiple dishes are being finished at once, a testament to the coordination and skill of my team.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/27121340-794e-4ec3-b340-bb71b37edbcb)
- [Video: Plating a beautiful panna cotta dessert. The vibrant colors and careful arrangement make it a feast for the eyes before it even reaches the table.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e8f1391-52ba-4675-838b-854f0c85e5c3)
- ![A moment of intense focus while plating dessert for a pop-up dinner in Hyderabad. Every slice must be placed perfectly.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b2131f77-f352-465e-8912-441e235a557d)
- ![My team observing the plating process. I believe in mentorship and sharing my knowledge of classical techniques with my crew.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb3c1d39-98b6-4e92-ace1-e88ae083bdbf)
- [Video: The kitchen in full swing. This behind-the-scenes look shows the dynamic environment where your meal is created.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01645406-4000-4820-967f-d5b981e42ccc)
- ![Using a siphon to add a light, airy foam to a dessert. This modern technique adds a unique texture and dimension to the dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1df13290-c70b-40c0-b5bf-046a2a92b8a5)
- ![Another angle of the siphon in action, adding the finishing touch to a complex dessert plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b9625056-ac62-48fc-81d3-02165ecaea06)
- ![Adding a corn espuma to a creative dessert inspired by Mexican elote. This technique infuses intense flavor in a light foam.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f33317cd-e15d-4c0a-9bd0-0aacffac717e)
- ![Plating a tenderloin dish with mole and avocado crema. The squeeze bottle allows for precise placement of sauces.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74a9685c-fad4-4da1-9960-227b57e76415)
- ![Using a siphon to add a potato parmesan espuma to a jackfruit flatbread. This elevates a rustic dish with a touch of modern gastronomy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ddc6b33-eb14-415d-9612-37ebf7efee28)
- ![A member of my team expertly stretching dough for our flatbreads. The quality of the bread is just as important as the toppings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ce8f52c7-e528-44a9-87b6-4648e5607fdc)
- ![The espuma being added to the flatbread, covering the savory jackfruit meat with a cloud of potato and parmesan.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ba67e7c5-1c10-4794-a5a0-7f4c7f6549fb)
- ![Baking the flatbreads to perfection in the oven. This ensures a crispy crust and a beautifully cooked base.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16420008-bc73-40c0-9fb4-a3740ca6b920)
- ![A proud moment with my apprentice. Passing on the craft of fine dining to the next generation of chefs is something I value deeply.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0b5fee9-ec78-45c9-b712-db82edbcbde3)
- ![The final application of the potato parmesan espuma. This is a signature touch that makes my flatbread unique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8b5ee518-e4f6-4690-913d-712beda52af8)
- ![A repeat of the espuma application, highlighting this key technique from a different angle.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ed92761-94ef-41e6-9b36-802a01fd48ad)
- ![Our mixologist shaking up cocktails for a private event. The beverage experience is curated with the same care as the food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bc1082e1-5ce4-4c2b-b0b0-f0d79524b5c3)

### [Modern European Main Courses](https://mytribe.in/oxalisfinedining/private-chef-services/modern-european-main-courses)

- ![A perfectly cooked fillet steak, showcasing a beautiful medium-rare interior. I serve this with squid ink aioli, mushroom ketchup, and rehydrated tomatoes for a complex flavor profile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f50d014-24d4-489b-a39e-0928a08741ed)
- [Video: The final saucing of a tenderloin dish. A rich bone jus is carefully drizzled over the plate, bringing together the tenderloin, shiso, and other elements.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2f10ab98-070b-4100-8e0e-7f8500f38e6e)
- ![A stunning plate of Magret of Duck, cooked a la rosé. The dark, textured plate provides a beautiful contrast to the rich colors of the duck and sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d133ece6-38f1-454c-a062-d4dc658bb3bb)
- ![My signature Ballotine of Chicken. The chicken is deboned, stuffed with a mousseline, and served with a classic panisse, truffle mushroom ketchup, and a port wine reduction.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0b29aae3-8d25-4bb1-bc14-33611bcfc152)
- ![A tribute to classic French cuisine: "Caille en sarcophage," or quail in a coffin. A whole roasted quail is presented in a puff pastry coffin, a dramatic and delicious entrée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/568b90c5-33c2-46be-b5bb-173050444df1)
- ![A close-up of pan-seared salmon with perfectly crispy skin. It's served on a bed of creamy sauce and garnished with delicate finger lime caviar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a34544f-e2a9-4a1b-a0b6-6ea8c61346f8)
- ![A beautifully roasted duck crown, with scored, crispy skin. This is the result of careful curing and rendering to achieve the perfect texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0155440a-d8b4-4170-a157-2c3f26b3c0b4)
- ![The starting point for an exceptional dish: a pristine block of Bluefin tuna. The quality of the ingredients is paramount in my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/77648e0d-e754-43b2-a261-0eeeacb744a4)
- [Video: A slow pan over the glistening, herb-flecked skin of a roasted duck. This visual showcases the texture and care that goes into preparing the bird.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db06ba41-cb50-479c-99fa-81b284c1bf0b)
- ![Slices of high-quality Bluefin tuna, ready for a tartare or to be lightly seared. The deep red color indicates its freshness and quality.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b4d6aaa-e8f2-45ab-9cf6-d37eb1ae488b)
- [Video: Drizzling a rich, dark jus over a perfectly cooked lamb chop. The sauce is the final element that ties the entire dish together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0647c17d-a2fd-4390-8d1a-13455ae8bc9b)
- ![A modern take on a classic: Pâté of Pork and Duck. It's served with a grapefruit and Calvados glaze and a sharp tomato gastrique to cut through the richness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6bd67119-6c1a-4fb2-9060-bb0cbb8d7fb2)
- ![Slices of fillet steak, rested and ready for plating. Proper resting is crucial to ensure the meat is juicy and tender.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa89e4f1-fcbd-4980-ab33-d5d018dd63e9)
- [Video: Plating a duo of lamb with a vibrant laal maas sauce and a classic red wine jus. This dish is a fusion of Indian flavors and European techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d19fe5b5-9be7-4411-a4ae-9f8f86971799)
- ![Placing slices of perfectly pink duck breast onto the plate. This action shot shows the final assembly of my Magret of Duck dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1201dc52-bd62-47ca-9815-a73d1bc47bc8)
- [Video: A close-up of the Magret of Duck, showing the tender meat, crispy skin, and the accompanying wild mushroom fricassée and Sauce Robert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/520426e3-f0e2-460b-9b11-00c86f8434d7)
- ![Slicing into a perfectly cooked duck breast. This shot reveals the juicy, pink interior, a hallmark of proper technique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/098b93c0-ccde-4215-a8fc-feba193fc4a6)
- ![Plated Magret of Duck from my "Four Hands" collaboration dinner. It's served on a cauliflower crème with preserved cherry and port jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5eabb919-cc5a-41c6-b674-d25147fe4549)
- ![A delicate preparation of Kanpachi, or Amberjack. The fish is served with yuzu, miso, a soft quail egg, and crispy taro chips for texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9a114b24-e3cc-4249-a106-6a1299633825)
- ![A vibrant cold soup with crab, heirloom tomatoes, and a bright green gazpacho base. This is a refreshing and elegant seafood starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37012f26-ef37-4f13-a38a-23978c3b6c01)
- ![A beautifully plated tenderloin, sliced to reveal its perfect medium-rare cook. It's accompanied by delicate garnishes and a rich sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3aad19f6-e61a-4dfb-9400-db10d330ced7)
- ![A colorful seafood dish featuring scallops and heirloom tomatoes in a light, herbaceous broth. A perfect example of a light yet flavorful course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6d69e3-09ab-4022-acc2-781364a80dff)
- [Video: The complete plating process for a Wagyu steak dish. From the sauce smear to the final placement of garnishes, it's a dance of precision.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb665316-568a-42df-9bcd-7563503eb669)
- ![Slicing a Ballotine of Chicken, revealing the vibrant green farce inside. This cross-section shows the technique and care in its construction.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2711d47c-2124-49f3-b37e-16db865c89ab)
- ![A line-up of the crab and gazpacho dish, ready for service. The consistency across all plates is a hallmark of a professional kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36c24954-59ba-4346-9571-42db48f6557b)
- ![A dish from my Mexican-themed supper club: tender octopus served with a corn espuma, showcasing a blend of textures and flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/517ed087-c805-486d-9734-02f578c2f20e)
- ![Roasted chicken served with two types of mole, rojo and negro, and a traditional tamale. A modern interpretation of classic Mexican flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f8bb3f-31ce-4ee2-a8a9-600b38452371)
- ![My 'Duo of Chicken' dish, featuring both heritage and regular chicken, served with toasted kale and a rich port jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c45deeca-1d2d-49d3-b480-9db50fd93c53)
- ![Another angle of the chicken ballotine being sliced, highlighting the juicy interior and the distinct layers of the roulade.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afaee0a6-d52d-4fbc-ba9b-26b418b8a9b2)
- ![Plating the chicken ballotine with artistic swirls of sauce and carefully placed garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e91b907f-fd7f-44bf-ad21-e128247d0ca8)
- [Video: A close-up video of the chicken ballotine being sliced. The smooth cut from the sharp knife shows the tenderness of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7156dba5-0eef-4613-89a8-eeae230e943b)
- ![A sophisticated dish of veal wrapped in crépinette, served with confit potato, morels, and a vibrant watercress purée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f235e4c0-380c-42da-b027-0c62e434abcc)
- ![A close-up of the plated veal dish, showing the beautiful pink center of the meat and the earthy tones of the wild mushrooms.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f694f069-20b3-4b9b-9dfb-99140dee12b9)
- ![Tenderloin Crepinette served with a tempura-fried shiso leaf. The combination of textures is key to this dish's success.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9aed6218-1bbf-4765-85bd-9404dce0525d)
- ![A hearty and elegant meal of New York Strip steak with pomme puree and torched broccolini, perfect for a steak and wine dinner.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/11a13c7e-404b-41cf-9747-71e53b4afaf4)
- ![Torched Mackerel with an escabeche of vegetables and wasabi-watercress purée. A bold and flavorful seafood appetizer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6535a380-b7b3-45b3-84a6-d44149fc4973)
- ![A repeat of the beautiful Ballotine of fish, showcasing its intricate and colorful plating from a different angle.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c113e674-ba02-4669-b952-a87bd4c799b5)
- ![A delicate dish of cured mackerel with orange segments and puffed rice in a citrusy broth. A light and refreshing starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0d24622-30be-4410-b7e1-9fb3c22773fc)
- ![The roasted quail resting in its puff pastry "coffin" before being carved and served. A show-stopping presentation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f343e42e-231f-4221-95b9-7ad8f4b8b38f)
- ![The final plating of the Caille En Sarcophage, with the pan-roasted quail pieces arranged back in the vol-au-vent with a marjoram jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/600a721b-9200-4db4-91b8-37c06436553c)
- [Video: Pan-seared salmon with crispy skin, being plated with a creamy mustard seed sauce on a textured fish-scale plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/abd5988c-fdf8-4604-bcd6-6cf4ed7409ed)

### [Handcrafted Pasta](https://mytribe.in/oxalisfinedining/private-chef-services/handcrafted-pasta)

- ![The tools of the trade for my Agnolotti Tigre. From the laminated charcoal dough to the rolling pin and pasta wheel, everything is prepared for crafting these pasta pillows by hand.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d94a89fd-c877-42d9-b355-afa64826edbc)
- ![A close-up of the uncooked Agnolotti Tigre. The striking black and yellow stripes are made by laminating charcoal pasta dough with traditional egg dough.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/307f3a6c-597f-4f5b-b8a8-4079ec7921a7)
- ![The finished dish: Agnolotti di Patate with a saffron seaweed butter sauce and a sprinkle of malt milk crumble for texture. A signature pasta dish on my tasting menus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/584e3dfe-968d-4e79-89be-70ab06347788)
- ![A delicate pasta dish featuring two pieces of agnolotti filled with a savory mixture, garnished with crispy prosciutto.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/273eb62f-5a54-4964-b4af-6060f10ba72e)
- ![My interpretation of a classic Carbonara. I use high-quality spaghetti, pecorino romano, guanciale, and fresh Tellicherry pepper for an authentic and rich flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0718be08-50d6-4e86-b0fe-c3219c8d1f67)
- ![A pot of freshly cooked agnolotti, tossed in a creamy, vibrant yellow sauce and finished with fresh herbs. This is comfort food elevated to a fine dining standard.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a6c0c82e-350e-4e0b-b23b-9551573dbe6a)
- ![Another view of the agnolotti being finished in the pan, ensuring every piece is perfectly coated in the luscious sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fc720090-7592-4c0a-9808-2435a977d849)
- ![A close-up of the agnolotti in the pan, a staple at my private dining events, showcasing its rich, buttery sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3f00118c-4065-4c94-bbc2-296940ea8bae)

### [Canapés & Appetizers](https://mytribe.in/oxalisfinedining/private-chef-services/canap-s-appetizers)

- ![My canapé-sized mushroom tacos. These bite-sized treats are filled with fermented garlic aioli, green papaya som tam, and a truffle egg yolk gel.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9443d43c-73c1-40b8-bd21-5e2a6b2a4c45)
- ![Service in style. White-gloved hands present a tray of intricate canapés, showcasing the level of elegance I bring to my private dining events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b40c591-32cd-4b6b-b203-828b19d2758a)
- ![Miniature savory cones filled with a beetroot tartare and topped with pickled elements and edible flowers. A visually striking and flavorful start to a meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9fb19307-1c51-4193-80e8-0ab6027a6611)
- ![A creative mushroom tartine on a flaky pâte feuilletée base. It's topped with black garlic ketchup, mushroom mascarpone, and a variety of wild mushrooms.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5f42aa10-6221-49ed-a899-385a42c09744)
- ![A Green Pea Tourbillon. This vegetarian starter features a spiral of pea purée with mushroom textures, pumpkin, and a Riesling gel for a touch of acidity.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9302d8df-203a-402b-8900-c9390fae10d0)
- ![A single, perfectly constructed canapé. This bite features layers of texture and flavor, designed to be enjoyed in one mouthful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0537051-7166-442f-89af-3e420f7da964)
- ![A savory bite served on a crispy toast base, artfully drizzled with two different sauces and garnished with microgreens.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49909a32-7a2d-4811-a4a8-ff2b3b81da5e)
- ![The final touch being added to a complex appetizer. This dish combines earthy mushrooms with a rich sauce and a delicate, crispy tuile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/82a9d01d-692e-4e40-990a-1db797404232)
- [Video: Plating a series of my tomato and raw papaya tacos. Each one is carefully assembled with shiitake, truffle, and black garlic for a burst of umami.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb1674d4-d827-4217-bbc8-ddaeb5b30e68)
- ![A pair of delicate tartlets, filled with a savory cream and garnished with colorful sauces and edible flowers. A perfect amuse-bouche.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0428e837-7471-4525-9b79-6177c2e54530)
- ![A beautiful array of canapés ready for a private event. The variety in shapes and colors promises a diverse tasting experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4bd10f4d-103c-4506-91a8-480dbdd8eaf2)
- ![Two distinct canapés served as a pair to start the meal. One is a crisp tartlet, the other a savory bite on a fried bread base.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7651240-0513-4266-8260-3172579e2e82)
- ![A close-up of the savory toast canapé, showing the intricate sauce work and the fresh, vibrant garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7409d7a-9ea0-4972-9b6c-683624dc1ea8)
- ![A tray of my avocado and corn tartlets, ready to be served. These are always a crowd-pleaser at my events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e296be4-07e9-4158-a7cf-8f5ab7c555c7)
- ![A tray of the toast-based canapés, garnished with edible flowers. I believe in making every dish, no matter how small, a visual delight.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2d99308c-e174-4fbe-bb8a-c30c694a38fc)
- ![An aerial view of the canapés, showcasing the clean, minimalist plating style I often employ.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8bf7cdaa-0460-4c6c-861f-3eff8f6187fb)
- ![A spread of house-made salsas and dips for a Mexican-themed supper club, including salsa verde, salsa roja, and chipotle mayo with blue corn chips.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/987f1f26-4580-41f9-a6a4-0a8e6aff8f65)
- ![A lineup of tomato aguachile, a refreshing and spicy Mexican appetizer. The vibrant colors are a feast for the eyes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f8f22dab-2f8f-48ef-add4-297203fb79db)
- ![A tostada made with blue corn masa harina, topped with fresh ingredients. A modern take on a traditional Mexican street food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c068b978-aa45-42e8-b9b1-88cc91a8c4cb)
- ![A close-up of the tomato aguachile, showcasing the variety of heirloom tomatoes, cucumbers, and edible flowers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e1125ee-66c3-4334-ba9f-5e0971311dfd)
- ![My version of a salmon tartare, served with pickles and a surprising Dijon mustard ice cream. A dish that plays with temperature and expectation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/609adef4-da91-47ec-942a-c0997849af77)
- ![A beautiful vegetarian appetizer featuring roasted beets, creamy cheese, and a honeycomb tuile for sweetness and crunch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6f367149-4cdd-4a7f-801c-57f0098bd993)
- ![A tray of savory cannoli-style canapés, showcasing another creative way I like to present opening bites.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e1dfa410-6c11-4711-84d7-bf698d7e65a8)
- ![A collection of my savory cones, filled with fresh ingredients and ready to be served at a pop-up event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/79bc0175-19aa-4449-b278-24464a25d26e)
- ![A delicate appetizer of cured duck breast with fresh figs and pickled pearl onions, served at a modern European breakfast event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/343496d4-f931-4a4b-8735-e16fceb2614b)
- ![A slice of a savory terrine, served with fresh greens. A classic French preparation perfect for starting a meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45b4b606-f763-4aaa-b90a-af3cd11cec1d)
- ![A vegetarian panisse, fried to golden perfection and served with a medley of chickpeas, sauces, and fresh herbs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c77b805b-a157-44c0-b030-50e19a92f9c8)
- ![A duo of amuse-bouche: a beet tartlet and a confit duck croquette. A perfect pairing of earthy and rich flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aa58b081-b3c2-4242-af54-fbf632ed370e)
- ![Another view of the beet tartlet and duck croquette, presented on a simple blue napkin to make the colors pop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/769b2637-1c6f-485b-87f9-36d540d8615c)
- ![A deconstructed salad with heirloom tomatoes, burrata, and black olive "caviar". A fresh and modern take on a caprese salad.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92d3c5fc-9e27-4f7c-9b43-213be128d6cf)
- ![A corn tartlet with a delicate lattice top, served on a river stone. Presentation is key to the overall dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/095d7213-5c61-4021-8928-db57f7be996c)
- ![A fresh and vibrant tostada with heirloom tomatoes, herbs, and a creamy base, served on a dark plate to highlight its colors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1fff42f3-0421-4ee8-adbf-ea28164b4bc5)
- ![My signature corn tartlet. It features a chicken fat corn crema, puffed amaranth, and crispy chicken skin for a symphony of corn flavor and texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4b1493c9-68f6-426c-a1c7-bd33d4c88e80)
- ![A single, perfect bitterballen, a Dutch-inspired croquette filled with a creamy chicken confit, resting on a folded napkin.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1077d2c2-af33-4299-9dd0-26b463800f7a)
- [Video: I explain the story behind my bitterballen, a classic Dutch bar snack that I elevate with a horseradish aioli for my fine dining menus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/783b33bf-e680-4d6d-a64d-08ec62b210d5)

### [Desserts, Pastries & Mignardises](https://mytribe.in/oxalisfinedining/private-chef-services/desserts-pastries-mignardises)

- ![A classic with a twist: my Caramelised Muscovado Custard Tart. It's served with a scoop of house-made cinnamon ice cream for a warm and comforting finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a7183fb-61fb-48d4-b022-e26aa4c3b2f3)
- ![Canelé de Bourdeaux, fresh from their traditional copper molds. These classic French pastries have a rich, custardy interior and a thick, caramelized crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37e6b773-8ca3-4d05-b9ac-9dba4c186b7a)
- ![A cross-section of my Pâté En Croute. This intricate meat pie is a labor of love, featuring lamb, poultry, and pork with Armagnac-soaked prunes, all wrapped in a duck fat pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/884fd593-80fb-42cc-9c6e-964261c467d6)
- ![A beautiful batch of freshly baked croissants. The golden, flaky layers are a testament to proper lamination and baking technique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dafe7ece-c36f-44dd-8504-49608995dad6)
- [Video: The reveal of a liquid center. This is my lemon curd dark chocolate bonbon, a perfect mignardise to end the meal with a bright, citrusy note.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b29c59fc-35ff-4136-ac0e-a039dc9b57b8)
- ![My handmade lemon curd dark chocolate bonbons, presented simply on a bed of sugar. A perfect treat for a special occasion like Valentine's Day.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb4288e9-f045-4c03-a75f-f4e363a59a15)
- ![The top view of the Pâté En Croute, showcasing the intricate pastry work and the "chimneys" used to pour in the aspic. This is classical French charcuterie at its finest.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c70b04e-a787-488f-b187-a23723ea74e5)
- ![Fluffy, golden rosemary and sea salt brioche buns. I bake these fresh for my private dinners to be served alongside the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/467ee8dc-78eb-4fc3-a425-fda473ce839c)
- ![A slice of rich chocolate tart served with a scoop of vanilla ice cream, caramel sauce, and a crunchy crumble. A decadent and satisfying dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6ca789b9-7c25-4678-9999-3ea67a10535a)
- ![Another look at the chocolate tart and ice cream dessert, a classic combination that I elevate with high-quality ingredients and careful presentation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05487efb-c046-4c1b-802d-cbb2aa2454c0)
- ![A delicate crêpe suzette, folded and served with a vibrant orange sauce and edible flowers. A timeless French dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4cf7d46b-64a4-42c9-a00b-fee597c406a4)
- ![A modern plated dessert featuring multiple components, including a mousse, meringue shards, and a fruit coulis.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30f393d6-8a03-415d-9465-1dc1771f1f39)
- ![A classic churro, perfectly fried and dusted with cinnamon sugar, served with a rich dark chocolate dipping sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/befcc4a5-4d85-458e-9a0c-aac1cb64efe5)
- ![A sweet corn panna cotta with a corn husk meringue. This dessert plays on a single ingredient, showcasing its versatility in both sweet and savory contexts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14ed3a79-260c-40aa-9348-7d74b725235d)
- ![The best way to enjoy a freshly baked flatbread with potato parmesan espuma. This shows the delicious end result of the baking process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74cfb7a4-59dd-429a-b694-6e0e915633ab)
- ![A small bowl of Canelé de Bourdeaux, served as mignardises after the main dessert course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a32651f-7776-418d-aee2-6e6c6f4bcf18)
- ![A collage of my dessert creations, including a mille-feuille and a deconstructed tart. I love to play with textures and forms in my pastry work.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/526a7217-827d-4591-8430-dd0514df0b4a)
- ![A freshly baked loaf of brioche, golden brown and ready to be sliced for French toast or served with butter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6bd7c84-bc2b-4dfa-b831-6ac6ae4247ac)
- ![My Bacon Pain Perdu. This dish blurs the line between breakfast and dessert, featuring brioche French toast with bacon bits, whipped creme fraiche, and elderflower ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76b117b7-0090-4c93-b660-358f4c0adc03)
- ![A beautiful slice of Pain Perdu, or French toast, made with my homemade brioche and topped with stewed plums and freeze-dried mango.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cef90e46-f628-467c-9d8a-4a98a093d3e5)
- ![Another view of the Pain Perdu, set against a natural backdrop. The colors of the fruit and edible flowers make it a truly beautiful dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3cbdceaa-f7ee-4dfd-88ee-2692659fc87a)
- ![A slice of my Pecan Praline Pie. The rich, nutty filling is balanced by a creamy topping and delicate garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/415d3ee7-14e5-4ee3-a810-9a5be85107c8)
- ![A lineup of Canelés, ready to be served as the final sweet bite of the evening.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aefd1a8f-6d98-4627-8e60-7dedde0ebb44)
- ![A dessert in progress: piped crémeux on a sable biscuit base, ready for its final garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee43ee3d-aff4-46d5-8afd-4afd39cd0a74)
- ![Riz Au Lait, a sophisticated take on rice pudding. I use Arborio rice and pair it with dulce de leche, sour cherries, and a fig leaf oil for a unique flavor profile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01bf44a6-559b-4bb1-af44-54131b5f4d06)
- [Video: A montage of desserts and main courses being plated and served, showcasing the variety and artistry of a full tasting menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/772ad081-042f-4c9c-ac17-cccc13827e81)
- ![A full spread of some of my signature dishes, including the tenderloin main course and the muscovado custard tart.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df39a92c-0beb-49b0-9ed3-724bea93d75c)
- ![A quenelle of rich chocolate sorbet paired with a white chocolate crémeux. A simple yet elegant dessert focusing on the harmony of two types of chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2b0697fc-9516-422d-9880-907ac41bdec2)
- [Video: A promotional video for my "Bodega Tapas" Spanish-themed supper club, showing snippets of the food, including the roasted duck and plated desserts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee0e2c5-0da9-402b-a709-63c81238a611)

### [Curated Tasting Menus](https://mytribe.in/oxalisfinedining/private-chef-services/curated-tasting-menus)

- ![An example of a non-vegetarian tasting menu from a pop-up event. It features courses like Tuna Gougere, Lamb Chop, and a Black Forest dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1893ae0b-1c15-4d8a-8451-58a3fe9b3530)
- ![The corresponding vegetarian menu for the same pop-up. I put equal thought and creativity into my vegetarian offerings, with dishes like Silken Tofu and Agnolotti Pasta.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e821868-18dd-44e2-b34e-2c5f8b5660e3)
- ![A festive non-vegetarian Christmas menu created for a collaboration. It includes luxurious dishes like Chicken Liver Mousse and Duck à l'Orange, each paired with a specific wine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bfb8fa73-79d1-4839-a230-99d2ee50680a)
- ![The vegetarian counterpart to the Christmas menu. It features elegant dishes such as Gruyère Parmesan Custard and a King Oyster Mushroom entrée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2c388299-e13c-4a52-ac19-bfc51c04c585)
- ![A simple yet elegant menu for a Sunday Supper. This three-course meal highlights seasonal ingredients with options for both non-vegetarian (Quail) and vegetarian (King Oyster Mushroom) guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/46346075-94e3-419d-a977-65b789093318)

### [Pop-Ups & Collaborations](https://mytribe.in/oxalisfinedining/private-chef-services/pop-ups-collaborations)

- [Video: Snippets from my "4 Hands Vol. 2" collaboration dinner. These events are a fantastic opportunity to join forces with other talented chefs and create something truly special for our guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c11e628a-68eb-4716-b832-6d9b46929dab)
- ![A candid moment from a modern European breakfast pop-up at The Conservatory. It's rewarding to see guests enjoying the food and the communal dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3082906f-d136-40ff-950a-a41ecec58432)
- [Video: A promotional video for one of my exclusive pop-up tasting menus. These events are an opportunity for guests to experience my cooking in a unique setting.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ba835e8b-1e5e-4643-bd48-c0c922d1cae8)
- ![A proud moment with my apprentice during a private dining event. I believe in fostering new talent and sharing the knowledge of my craft.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0b5fee9-ec78-45c9-b712-db82edbcbde3)
- ![A guest enjoying a plate of my Bacon Pain Perdu at a brunch pop-up. These events are a great way to connect with the local food community.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2bc190ba-a959-496e-a9c4-d9172b50b629)

## Meet your expert

[Oxalis Fine Dining](https://mytribe.in/oxalisfinedining)

### My story

Food isn't just food for me. It's about feeding folks, bringing people together, sharing stories over a table. I trained in classical French and Modern European technique, did my time at Auberge du Pommier in Toronto, and now I run Oxalis out of Yelahanka in Bangalore. My crew and I? We're all heart. We bring soulful flavours, music, and a vibe that feels like home. Whether it's a supper club at my place or a private dinner at yours, it's not just eating, it's memories, laughter, and that feeling you only get when the food hits right.

### My work

- **Bespoke Dining Experiences**: We host private chef dinners, supper clubs at our place in Yelahanka, pop-up dinners, and staycation chef gigs for celebrations or just because.
- **Modern European & Asian Cuisine**: Our menus mix classical French technique with global inspiration, handcrafted pasta, pâté en croute, ballotine of fish. Full Indian menus on request.
- **Proper Regional Indian, Not Just Fusion**: If you want Indian, I cook it properly. Laal maas, Malabar prawn curry with appam, Indrayani pulao, khasta roti, carrot kheer.
- **Large-Format Banquets, Team-Executed**: For 100+ guest weddings, corporate galas, and large parties. My Oxalis team takes the lead in the kitchen, under my brand and training.
- **Full Team, Every Time**: For fine-dining gigs I travel with my full crew, kitchen staff and butlers included. We don't do solo-chef gigs, the experience needs the team.
- **I Work Around What You Eat**: Mixed veg and non-veg tables, vegan, Jain, halal, allergies. Tell me upfront and I build the menu around it, separate kitchens where needed.
- **Lead Time**: Drop me a line at least 4 to 5 days before the date so I can curate the menu and source ingredients properly. For banquets, give me a week.

## More services from Oxalis Fine Dining

- [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering) · ₹850-14K per guest (estimate)
- [Exclusive Supper Clubs & Pop-Up Dinners](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners) · ₹1,800-2,500 per person (estimate)

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## Book

To book Oxalis Fine Dining, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Private%20Chef%20Services%20by%20Oxalis%20Fine%20Dining.)