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Email: theprivatechefinc@gmail.com | Phone: (808) 393-1971

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Some suggestions include:

Appetizers and Salads

Curry Crab Sweet Corn Cakes Fresh crab meat, sweet country corn, chili peppers and Spanish onions formed into petite cakes lightly fried and served with a fresh mint and basil tomato papaya chutney.

Tropical Caprese Insalata  Grilled golden Maui pineapple tossed with fresh basil, vine-ripened tomatoes, romaine leaves, hearts of palm with fresh mozzarella and a light balsamic olive oil vinaigrette.


Argentina Strip Loin Grilled beef tenderloin seasoned with cracked pepper and course salt, slowly basted with fresh cilantro, parsley, garlic, red pepper flakes and olive oil. Served with dirty rice, sautéed summer squash and sweet, spicy peppers (paired perfectly with sangria).

Ahi Tuna – Pan seared tuna with a chinese mustard buerre blanc, sweet & spicy soy reduction, steamed snow peas and sesame perfumed hapa rice with ginger green pea puree

Ginger Crusted Opakapaka Chinese Ginger and spring onion crusted opakapaka with steamed asian vegetables on top of stir fried chowmein noodles with a splash of Hawaiian chilli sweet soy sauce and wonton confetti.

Sundried Tomato Pesto Portobello Lightly marinated portobello mushroom, basted with sundried tomato fresh Italian basil pesto, pan seared atop a trilogy of julienned Italian squash and a garlic crusted rice bread crisp.



Apple Banana Fuji Apple Crêpe With fresh rum caramel sauce and petite canals of Tahitian vanilla bean fried ice cream. Topped with a macadamia nut crisp.

Chocolate Kona Coffee Tart A devilish amount of milk chocolate ganash, infused with Kona coffee dust, baked in a dark chocolate crumb crust served with toasted coconut ice cream and a Kahlua espresso shot kissed with cream.

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Proficient in numerous styles of cuisine

  • American Regional

  • Caribbean

  • Chinese

  • Classic French

  • Cuban

  • Filipino

  • Hawaiian Regional

  • Italian,

  • Japanese

  • Pacific Rim

  • Spanish

  • Tahitian

  • Vietnamese

I can create delicious desserts, home baked pastries and am experienced in Garde Manger, sugar works, and chocolate work.

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