Private Chef Service in Puerto Vallarta
Dining Designed Around Your Occasion
Private five course tasting menus are only one part of the Chef Kasz experience. Whether you are celebrating an anniversary with an elegant tasting menu or hosting a relaxed birthday dinner with crowd favorites, every event is designed around your table. We create menus for intimate dinners, family style gatherings, and celebrations with friends, tailored to the atmosphere you want to create. Tell us about your occasion and we will craft a menu to match. Pricing varies depending on menu selections, guest count, beverages, travel, and other details.
Chef Kasz Signature Pasta Tasting Menu
Example menu for a pasta themed evening featuring two of Chef Kasz’s signature pasta dishes. Average Cost 1500MX per person
Stracciatella Burrata, Citrus Arugula & Anchovy
A delicate quenelle of stracciatella set over citrus-bright arugula purée, accompanied by roasted cherry tomatoes and crisp crostini, finished with anchovy and a fresh basil chip.
Seared Scallops with Orange-Fennel Miso & Charred Peppers
Seared scallops with a silky orange and fennel scented sauce layered with miso, white wine, and honey, served alongside charred peppers, roasted tomatoes, and market vegetables.
Chef Kasz Signature Egg Yolk Ravioli
Golden egg yolk ravioli filled with ricotta and kale, finished with nutty brown butter, sage, and a delicate citrus touch, garnished with toasted hazelnut and crisp prosciutto.
Intermezzo Lime, Basil & Sea Salt Granita
Chef Kasz Signature Mole Negro Orecchiette
Chef Kasz’s handmade orecchiette with traditional mole negro built from toasted chiles, warm spices, and dark cacao, slow simmered with tender braised oxtail.
Ricotta Cheesecake with Citrus Glaze
Light ricotta cheesecake on a thin galletas María crust, finished with a bright citrus glaze for a clean, balanced close.
Italian–Mediterranean Five-Course Tasting Menu
Example Five Course Tasting Menu - Average Cost 1500MX per person
Red Snapper Carpaccio with Winter Citrus and Fennel Oil
Local red snapper, thinly sliced, dressed with a winter citrus trio, sea salt, and extra-virgin olive oil infused with fennel seeds.
Ricotta and Chayote Tortelli with Brown Butter & Sage Sauce
Homemade pasta filled with ricotta, roasted chayote, and Parmigiano Reggiano. Finished with brown butter, crispy sage, and shaved parmesan.
Livorno-Style Fish with Roasted Poblano
Seared robalo in a light stew of tomato, olive, capers, garlic, and white wine.
Roasted Cauliflower with Parmesan Cream and Pepitas
Roasted winter cauliflower with a silky parmesan cream, topped with toasted pepitas, lemon zest, and a drizzle of chili-infused olive oil.
Coconut and Vanilla Panna Cotta with Guava Coulis and Almond Brittle
Silky vanilla-coconut panna cotta with a guava and raspberry reduction and homemade almond brittle.
Japanese-Inspired Five-Course Tasting Menu
Example Five Course Tasting Menu - Average Cost 1500MX per person
Grilled Shrimp with Yuzu Aioli
Grilled shrimp marinated in yuzu aioli, served over chilled watermelon with a ponzu drizzle.
Takoyaki (Japanese Street Food)
Crispy octopus fritters served with dashi and unagi aioli, finished with bonito flakes and green onions.
Chilled Avocado & Cucumber Soup
Creamy and refreshing, topped with chili sauce, fennel seed croutons, and sesame seeds.
Japanese-Style BBQ Skewers (Kushiyaki)
Chicken with gochujang glaze, salmon with spicy Thai-style glaze, and steak with hoisin sauce.
Matcha & Mascarpone Crepe
Matcha crepe filled with mascarpone cream, served over mango purée.
Chef Kasz Playful Party Classics
Example Menu For Kids Parties - Average Cost 1300MX per person
Guacamole and Salsa & House Fried Tortillas
Chef Kasz favorite guacamole and salsa made from charred peppers and tomatoes and perfectly ripe avocados.
Hand Rolled Sliders with Housemade Ketchup
Mini beef sliders hand rolled, seasoned, and served with ketchup made from scratch
Three Cheese Cavatelli and Cheese
Cheddar and Fontina melted into a housemade cheese sauce with handmade Cavatelli and finished with shaved parmesan.
Market Vegetable Salad
Crisp romaine tossed with local seasonal vegetables, fresh herbs, and a citrus house dressing
Milk Chocolate Fondue
Warm milk chocolate with fresh seasonal fruit for dipping