PRIVATE CHEF IN TULUM PLAYA DEL CARMEN CANCUN
Private chef service, catering, culinary
classes, tequila tasting, kosher service and
more...
BOOK NOW SERVICES
PRIVATE DINNER
Select 1–2 options from each of 3 courses or tell us your wishes. We shop, cook, serve (min 1 waitress) and handle cleanup. Starting at 59 USD / person ($295 min + groceries).
PERSONAL CHEF SERVICE
Full-day (from breakfast to dinner) or partial service during your stay. Custom menu, fresh daily ingredients, cooking & service (min 1 waitress), cleanup. Starting at 74 USD / person ($370 min + groceries).
MEZCAL / TEQUILA / WINE TASTING
Private tasting of 5 or 7 labels with seasonal tapas. From young to aged — a deep dive into Mexico’s spirits. Starting at 110 USD / person, $660 min (all-inclusive).
CULINARY CLASS (ANY SKILL LEVEL)
Private class at your villa/hotel. 3–3.5 hours: cook two Mexican dishes from scratch and enjoy them together. Equipment provided. Starting at $140 / person ($560 min, all-inclusive for two dishes + wine).
PROFESSIONAL BARTENDER SERVICE
Pro bartender + full bar setup: signature cocktails, help with alcohol ordering, mobile bar, ice, mixers, garnish, glassware, staff. Starting at 22 USD / person, 4 hours ($220 min; alcohol/groceries extra).
KOSHER SERVICE
First private kosher chef in Riviera Maya. Kosher equipment, all rules observed, custom menu, daily kosher certified ingredients only, cooking & service (min 1 waitress), cleanup. Starting at $85 / person ($425 min + groceries).
BUFFET FOR ANY TYPE OF EVENTS
Buffet for any type of events. Starting at 55 USD / person ($825 min) + optional: bartender, furniture/tableware rental, venue, decor, logistics, patisserie, etc.
CHEF’S TABLE EXPERIENCE
Exclusive private fine dining experience in front of the chef with 5 or 7 courses dinner, based on local ingredients, inspired by Mexican regions. Starting at 149 USD / person ($750 min), all-inclusive (without alcohol pairing, but available upon request).
PROFESSIONAL PATISSERIE
Wedding/birthday cakes, candy bar, gift desserts and more. Starting at 69 USD / kilo ($180 min) + packaging/transport if needed.
• Shrimp or Truffle or Vegetables omelette or scrambled eggs (or plane eggs)
• Hash browns with spicy mayo
• Roasted bacon
• Avocado toast with cottage cheese and cherry tomatoes
• French Toasts/maple syrup
• Mini pancakes/condense milk
• Assorted tropical fruits plate
• Red berries, banana mix smoothie
• Orange juice, coffee
• Mimosas (if you like)
• Hash browns with spicy mayo
• Roasted bacon
• Avocado toast with cottage cheese and cherry tomatoes
• French Toasts/maple syrup
• Mini pancakes/condense milk
• Assorted tropical fruits plate
• Red berries, banana mix smoothie
• Orange juice, coffee
• Mimosas (if you like)
• “Loco Moco”: amazing Hawaiian style breakfast with meat patty, rice, mushroom gravy and sunny side up egg (with two extra sauces)
• Breakfast Quesadillas with ham and Oaxaca cheese
• Belgian waffles with syrup and toppings
• Yogurt, granola, local honey
• Assorted tropical fruits
• Strawberry banana smoothie
• Pineapple juice, coffe
• Mimosas (if you like)
• Breakfast Quesadillas with ham and Oaxaca cheese
• Belgian waffles with syrup and toppings
• Yogurt, granola, local honey
• Assorted tropical fruits
• Strawberry banana smoothie
• Pineapple juice, coffe
• Mimosas (if you like)
• Huevos motuleños (eggs, tostadas with smashed beans , ham, green peas, special tomato sauce)
• Grilled chicken chilaquiles, green salsa, young Oaxaca cheese
• Guacamole with totopos
• Pan dulce/butter/local honey/dulce de leche/mermelada artesanal
• Assorted tropical fruits plate
• Local Mango banana smoothie
• Jamaica, coffee, cocao drink
• Mimosas (if you like)
• Grilled chicken chilaquiles, green salsa, young Oaxaca cheese
• Guacamole with totopos
• Pan dulce/butter/local honey/dulce de leche/mermelada artesanal
• Assorted tropical fruits plate
• Local Mango banana smoothie
• Jamaica, coffee, cocao drink
• Mimosas (if you like)
Special American
Classic Mexican
Tropical Fusion
• Pozole: legendary Mexican meat soup with overcooked white corn and fresh vegetables on the top
• “Nicoise” salad with yellow fin tuna, vegetables and olives
• “Nicoise” salad with yellow fin tuna, vegetables and olives
• “Sopa de lima”: traditional Yucatan style chicken soup with baked vegetables and lime juice
• My “Cesar salad” with chicken and quail eggs
• My “Cesar salad” with chicken and quail eggs
• Andalusian tomato gazpacho cold soup with strawberry
• Signature “Caribbean salad” with shrimps, papaya, avocado under orange/garlic dressing
• Signature “Caribbean salad” with shrimps, papaya, avocado under orange/garlic dressing
LUNCH #1
LUNCH #2
LUNCH #3
My signature lightly roasted yellow fin tuna tostada with caramelised onion and sesame sauce
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Beef tacos (arrachera) with blue cheese and avocado cream
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Oaxaca style assorted farm tomatoes salad with baked beetroot vinaigrette
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South American shrimp ceviche with fresh tomato and shrimp broth “leche de tigre”, kiwi and grilled corn
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“Mexican flag” base shrimp tostada with cream cheese, avocado, tomato jam and caviar
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Beef or Tuna tataki with 20 ingredients secret marinade
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Salmon carpaccio with fresh grapefruit capers and herbs
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Fried octopus with guacamole, sesame sauce and crunchy tortilla
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Classic French Nicoise salad with local tuna
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36 hours cooked tomato with Parmesan sauce and balsamic vinegar
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Vegetarian grilled vegetables salad with quinoa and corn
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Smocked baby carrot, baked white beans and requeson pure, feta cheese, three types of oil
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Jalapeño chili poppers with two types of cheese and my version of pico de gallo
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Local pumpkin cream soup with rosemary, croutons and garlic shrimps
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Mini Caprese salad with avocado and artichoke
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Wasabi shrimp, kimchi sesame seeds
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Mexican style shrimp & lobster tomato juice cocktail with vegetables and avocado
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Beef tacos (arrachera) with blue cheese and avocado cream
•
Oaxaca style assorted farm tomatoes salad with baked beetroot vinaigrette
•
South American shrimp ceviche with fresh tomato and shrimp broth “leche de tigre”, kiwi and grilled corn
•
“Mexican flag” base shrimp tostada with cream cheese, avocado, tomato jam and caviar
•
Beef or Tuna tataki with 20 ingredients secret marinade
•
Salmon carpaccio with fresh grapefruit capers and herbs
•
Fried octopus with guacamole, sesame sauce and crunchy tortilla
•
Classic French Nicoise salad with local tuna
•
36 hours cooked tomato with Parmesan sauce and balsamic vinegar
•
Vegetarian grilled vegetables salad with quinoa and corn
•
Smocked baby carrot, baked white beans and requeson pure, feta cheese, three types of oil
•
Jalapeño chili poppers with two types of cheese and my version of pico de gallo
•
Local pumpkin cream soup with rosemary, croutons and garlic shrimps
•
Mini Caprese salad with avocado and artichoke
•
Wasabi shrimp, kimchi sesame seeds
•
Mexican style shrimp & lobster tomato juice cocktail with vegetables and avocado
STARTERS
My version of the oldest Yucatan dish: TIKIN XIC: grilled fish under the baked vegetables and cauliflower cream
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“Chile en nogada” style stuffed chili Xcatic, tomato pipian, tahini sauce
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My Surf&Turf: beef tenderloin, tiger shrimps, French style potato mousseline, black truffle
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Arrachera steak, bone marrow with lemon gremolata and corn pure
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Grilled giant portobello mushroom, sweet potato, cream cheese, smoked prune, Oaxaca style chocolate mole
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Yucatan style 24 hours marinated and grilled chicken meat, salsa Guacachile, huitlacoche corn and vegetables sauté
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Green risotto parmigiano with asparagus and local shrimps
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Grilled local octopus with carrot and macadamia mole sauce (or cauliflower cream for your choice)
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Thai style fried rice with honey glazed salmon and baked garlic-lime aioli
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Garlic-butter grilled shrimps with kale leaves and young green peas
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Chili con carne: texmex style ground beef, assorted chili, beans, cocao and vegetables stew served in a baked local pumpkin with sour cream
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Paella mixta: chicken, saffron and seafood
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Mexican style BBQ pork ribs, baked sweet potato, grilled corn, chipotle/garlic/truffle mayo
•
“Chile en nogada” style stuffed chili Xcatic, tomato pipian, tahini sauce
•
My Surf&Turf: beef tenderloin, tiger shrimps, French style potato mousseline, black truffle
•
Arrachera steak, bone marrow with lemon gremolata and corn pure
•
Grilled giant portobello mushroom, sweet potato, cream cheese, smoked prune, Oaxaca style chocolate mole
•
Yucatan style 24 hours marinated and grilled chicken meat, salsa Guacachile, huitlacoche corn and vegetables sauté
•
Green risotto parmigiano with asparagus and local shrimps
•
Grilled local octopus with carrot and macadamia mole sauce (or cauliflower cream for your choice)
•
Thai style fried rice with honey glazed salmon and baked garlic-lime aioli
•
Garlic-butter grilled shrimps with kale leaves and young green peas
•
Chili con carne: texmex style ground beef, assorted chili, beans, cocao and vegetables stew served in a baked local pumpkin with sour cream
•
Paella mixta: chicken, saffron and seafood
•
Mexican style BBQ pork ribs, baked sweet potato, grilled corn, chipotle/garlic/truffle mayo
MAIN course
Signature frozen local mango cake
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Classic French chocolate fondant
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Coconut Panna Cotta with passion fruit sauce
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Orange Crema Catalana
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Clafoutis with drunk cherry and cream cheese.
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Grilled pineapple carpaccio with strawberry sorbet, macerated strawberry and basil
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Mexican chocolate flan
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Burnt Basque cheesecake "San Sebastián"
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Classic French chocolate fondant
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Coconut Panna Cotta with passion fruit sauce
•
Orange Crema Catalana
•
Clafoutis with drunk cherry and cream cheese.
•
Grilled pineapple carpaccio with strawberry sorbet, macerated strawberry and basil
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Mexican chocolate flan
•
Burnt Basque cheesecake "San Sebastián"
DESSERTS
CUSTOMER REVIEWS
Amanda Clark
Jul 5, 2025
The Surf & Turf was honestly one of the best meals I've had in years. The balance of flavors, presentation, and attention to detail was exceptional. The chef's professionalism made the whole evening smooth and enjoyable. I will definitely be booking again next time I'm in Mexico.
Jason Miller
Jun 20, 2025
We invited the chef for a small family dinner and everyone was blown away. The seafood soup was fresh and packed with authentic flavors. What really stood out was how flexible he was with our timing and dietary preferences. I appreciated the personal touch and his calm, friendly demeanor.
Sophia Rodriguez
May 18, 2025
This was our third year booking his service, and each time the experience only gets better. The food is always delicious and perfectly timed. It’s clear he really cares about the guest experience. We’ve recommended him to several friends who have also loved it.
Michael Brown
Apr 10, 2025
The Arrachera steak he prepared was cooked to perfection and the flavors were outstanding. Beyond the food, the chef created a warm, welcoming atmosphere that made our celebration feel truly special. Highly recommend if you want more than just a meal but a full experience.
Emily Wilson
Mar 29, 2025
A wonderful evening with excellent food and service. The chef was very accommodating, answering all our questions and adjusting the menu to suit our group’s tastes. The presentation was lovely, and everyone left satisfied and happy.
David Johnson
Feb 14, 2025
We had a family gathering and decided to try something special. The Chili con carne served in baked pumpkin was an unexpected delight and got great reviews from everyone. What I appreciated most was the chef’s attentiveness to every detail, ensuring the meal was authentic and memorable.
Olivia Martinez
Jan 25, 2025
Absolutely fantastic experience. The vegetarian options were varied and flavorful, showing great creativity. We’ve been booking this chef for three years now, and every time he delivers beyond expectations. Consistency and quality are his strong points.
Kelly Kenyon
Jan 12, 2025
You will not find a better chef! Everything was made from scratch! A very talented Chef, that you can tell has lots of experience in different cuisines. We had fresh made smoothies every morning with breakfast. Dinners were unbelievable with sooo much food. Make sure to request his Mahi Mahi dish! His attention to detail is noticeable too. I wouldn't use another Chef. You won't be disappointed.
Shriya Kannan
Dec 28, 2024
Chef Kirill Grechin is amazing! He was so accommodating with timing and dietary restrictions. He made the most delicious 4-course vegetarian meal with the most amazing mango, condensed milk, biscuit triple layer cake. The ingredients were fresh and local, and he had a wonderful story behind the creation of each dish. I would highly highly recommend, my friends and I are still talking about the meal!
Katie Kennihan
Nov 10, 2024
Chef Kirill was absolutely amazing. We had a few dietary restrictions (vegetarian, pescatarian, etc.) and a couple pickier eaters, but he was quick to accommodate us. The food completely exceeded our expectations - everything was delicious and beautifully plated. He served authentic mexican dishes and the ingredients were super fresh. They even brought a few pieces of decor (cloth napkins, candles, etc.) to match the vibe of our event.
Cornell Lewis
May 14, 2024
Chef Kirill and his team surpassed my expectations. He was professional, engaging and food was amazing! My guest felt like VIP, he had the table set to perfection. My partner and I were celebrating our birthdays together and he helped us create memories we will never forget. He gets 5 stars in our book, we can’t wait to host future celebration with him!
Jenny Pickett
Apr 18, 2024
Chef Kirill was amazing! All of his food exceeded our expectations and his explanations behind the dishes were so engaging. He went above and beyond to give us great food and great stories. We would 150% book him again!
Koby Ansah
May 09, 2024
Chef Kirill was awesome to work with. He was able to craft custom menus around core foods we wanted included. He was punctual and very detail orient. The quality of the food and the presentation of it was top notch. In fact, the steak lunch he made for us was hands down much better than the dinner we had at one of the top rated Playa De Carmen steak houses we ate at the night before. I will definitely book another meal with Chef Kirill when we are next in Playa.
I'm a professional chef with more than 20 years of experience in various countries and cuisines from around the world, including Mexico, Spain, Italy, Thailand, Guatemala, France, the Philippines, Russia, and more. In 2012 I opened my own catering company, serving more than 20,000 customers. In 2013 I established a cooking school where I trained over 8,000 individuals. In 2015 I opened a restaurant named "Personal Che’f" in the Philippines, which held the title of the best restaurant in Bohol Province for three consecutive years. All this allows me to cook any cuisine from the world, transform my favorite Mexican cuisine and create unique author's masterpieces. Since 2018 I have returned to the Mexican paradise...
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