Private Chef Joshua Santee, CA, United States

Fine dining in a casual package

My cooking style is San Diego, California meets the world. I believe that simpler is usually better, but execution and the whole effect is most important. I lean heavily on Italian ingredients, like fresh-made pastas and hand-rolled pizza dough and sausages. I also use the Asian ingredients that I learned to love under a former NOBU chef. I can cater to ANY and ALL dietary restrictions and have done so many times before.

Most of my experience in kitchens has been in fine-dining. Some with Asian-insipired flavors, most with more Italian-American favorites. I graduated culinary school and got right to work in some of San Diego's finest restaurants and hotels. My favorite kitchen job was Sous Chef at a small from-scratch, farm-to-table Italian restaurant in Little Italy. We had a 15-person chef's table at which we would craft amazing meals. Every dish was off-menu, most sourced from the local farms/fishermen that morning. All dietary restrictions were welcomed. We would do beer, wine or even cocktail pairings.

American, Asian, Health, Italian, Vegan, Vegetarian