Raquel Teixeira - Personal Chef
Qualifications
2013 - Le Cordon Bleu, Paris, France
Breads, Terrines, and Pastries Certification
2008 - The French Culinary Institute, New York
Grand Diplome with Distinction Award in Culinary Arts
2009 - Intensive Training in Charcuterie
2008 - The National Restaurant Association,
NY Educational Foundation for ServSafe
Certification 5813412
2006 - The New School, NY
Personal Chef Master Class
1994 - IFMG, Brazil
Curso Tecnico em Economia Domestica
Services
- Professionally-prepared international cuisine
- Nutritional Meal Preparation
- Meal Planning and Menu Creation
- Formal Dinner Preparation and Execution
- Event cooking (up to 40 guests)
- Kitchen Set-up, Utensils and Equipment Consultation
- Private Cooking Lessons
My Philosophy
"Food is a magic way to peoples' hearts, making nutritious and delicious meals to nourish the body and create unforgettable family memories."
FAQs
Q1. Do you prepare vegan and special meals?
A1. Yes. I can plan and prepare vegetarian, pescatarian and gluten-free meals as well as other special meal considerations.
Q2. Do you prepare formal dinners?
A2. Yes. Formal multi-course meals are a specialty, including tasting menus according to client needs.
Q3. Do you cater?
A3. As a personal chef, all meals are prepared at the client's kitchen and served "a la minute." Unlike catered meals, typically prepared in advance and transported to the site.
Q4. Do you have your own servers and kitchen assistants?
A4. According to the client requirements, I provide additional service staff or work with the client's staff.
Q5. What are the largest events that you have served?
A5. Dinners up to 12 guests are common and cocktail receptions up to 60 guests.
Q6. What is your cooking specialty?
A6. Trained in Classic French Cuisine, I have experience with many international cuisines (Mexican, Thai, Mediterranean and Brazilian).
Q7. How many guests can you serve?
A7. To maintain the highest standards of quality and timing, events are limited to 12 guests. Professionally-trained servers are utilized on site.
Raquel Teixeira - Personal Chef
Qualifications
2013 - Le Cordon Bleu, Paris, France
Breads, Terrines, and Pastries Certification
2008 - The French Culinary Institute, New York
Grand Diplome with Distinction Award in Culinary Arts
2009 - Intensive Training in Charcuterie
2008 - The National Restaurant Association,
NY Educational Foundation for ServSafe
Certification 5813412
2006 - The New School, NY
Personal Chef Master Class
1994 - IFMG, Brazil
Curso Tecnico em Economia Domestica
Services
- Professionally-prepared international cuisine
- Nutritional Meal Preparation
- Meal Planning and Menu Creation
- Formal Dinner Preparation and Execution
- Event cooking (up to 40 guests)
- Kitchen Set-up, Utensils and Equipment Consultation
- Private Cooking Lessons
My Philosophy
"Food is a magic way to peoples' hearts, making nutritious and delicious meals to nourish the body and create unforgettable family memories."
FAQs
Q1. Do you prepare vegan and special meals?
A1. Yes. I can plan and prepare vegetarian, pescatarian and gluten-free meals as well as other special meal considerations.
Q2. Do you prepare formal dinners?
A2. Yes. Formal multi-course meals are a specialty, including tasting menus according to client needs.
Q3. Do you cater?
A3. As a personal chef, all meals are prepared at the client's kitchen and served "a la minute." Unlike catered meals, typically prepared in advance and transported to the site.
Q4. Do you have your own servers and kitchen assistants?
A4. According to the client requirements, I provide additional service staff or work with the client's staff.
Q5. What are the largest events that you have served?
A5. Dinners up to 12 guests are common and cocktail receptions up to 60 guests.
Q6. What is your cooking specialty?
A6. Trained in Classic French Cuisine, I have experience with many international cuisines (Mexican, Thai, Mediterranean and Brazilian).
Q7. How many guests can you serve?
A7. To maintain the highest standards of quality and timing, events are limited to 12 guests. Professionally-trained servers are utilized on site.
Featured Dishes
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Tasting Menu 2019
A seven-course meal, tailored to a selection of fine wines of the Burgundy Region of France.
Amuse Bouche
Orange Carrot Ginger Soup Shots with Toasted Pistacchios
Hors d'Oeuvres
Cheese Board with Fresh Figs, Quince Paste, Fine Crackers, Grand Chimay, Humboldt Fog Goats Milk, Parmigiano Reggiano 24
TASTING MENU COURSES
First Course
Second Course
Second Course
King Salmon Sashimi with Yuzu Sauce, Cucumber-Seaweed Salad and Pickled Radish
Second Course
Second Course
Second Course
Aged Beef Tartare with Prosciutto, Parmigiano Reggiano, Toasted Pine Nuts, Basil Oil with Crostini
Third Course
Second Course
Fourth Course
Three-Spices Duck Breast with Pickled-Cherry Sauce and Frisee Salad
Fourth Course
Fourth Course
Fourth Course
Lamb Chops with Spaghetti Squash SouffléMushrooms Fricassee and Fava Beans
Fifth Course
Fourth Course
Fifth Course
Filet Mignon in Plum Sauce with Seared Fois Gras, Mashed Turnips and Aspara
Dessert
Fourth Course
Fifth Course
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Chocolate Mousse with Grand Marnier
and Fresh Berries
TASTING MENU
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Testimonials
N.K.
N.K.
N.K.
"Exquisite presentation and delicious food!
Our guests were thrilled."
R.L.
N.K.
N.K.
"Raquel is the Best."
D.M.
N.K.
D.M.
"An outstanding chef who fills my mother's home with the smells and tastes of delicious cooking."
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BIO
Raquel Teixeira - Personal Chef
Awarded the Grand Diplome of Classic French Cuisine with Distinction and over 15 years of experience with many clients and families, I have sought to create exceptional menus, each according to the specific tastes, dietary requirements and expectations of my customers.
Starting on a dairy farm in Brazil, my family experience taught me that the preparation of meals, both simple or complex cuisine, created by hand is the path to people’s hearts. As a New Yorker and U.S. Citizen, and I was honored to be featured in the 2010 book Hopes, Dreams and Hard Times where my experiences as a chef and Reiki practitioner are highlighted.
My basis of experience and credentials are from New York, from the New School of Culinary Arts (2006) and French Culinary Institute (2008), later expanded to le Condon Bleu Paris (2013) and extensive culinary training and research in Morocco, Thailand, Mexico, Spain, Portugal and France. I offer the complete spectrum of premier culinary tastes and techniques from each region.
I create meals according to client menu preferences, using specific sources where I shop for the best, freshest ingredients, according to their dietary requirements and prepared in their kitchens. Meals served immediately after preparation have a unique flavor, texture and taste, which I create as the optimal and unique dining experience at home. My clients have ranged from the Monsignor of the Saint Monica Church in Manhattan where I cooked for his staff of seven clergy for eight years to groups of high-level patrons who enjoy multi-course dinners using the finest ingredients and table settings. My current clients include a family with very young children, a renowned Upper East Side Chairman of Psychiatry and his wife to a 99-year old Greenwich Village artist and dancer who enjoys the best culinary preparations I offer.
It is my passion and pleasure to create the meals for your memories nourishing your family’s bodies and souls.