Private Chef · London
Chef Ridvan
Palta
Fine dining, cooked in your own kitchen — a menu built around you, not a table booked for you.
In the kitchen
The Chef
Cooking is hospitality
before it is technique.
Ridvan trained through professional kitchens — from the pass at Cappadocia Restaurant to founding Golden Chef Services — a private chef practice built on one idea: a meal should feel written for the people eating it.
Every booking starts with a conversation, not a set menu. Dietary needs, favourite ingredients, the occasion itself — all of it shapes the plates that follow. Whether it's a slow-braised lamb shank, hand-rolled baklava, or a delicate seabass with herb velouté, every course is finished in your own home, at your own table.
Seabass, Herb Velouté & Caviar
Crisp-skinned seabass set over a bright herb velouté, with black quinoa, pomegranate pearls and a crown of caviar — Ridvan's most requested plate.
SIGNATURE MAIN
Slow-Braised Lamb Shank
Bone-in shank, braised low and slow until it falls from the bone, set in a deep reduction jus with charred aubergine and roasted pepper.
SIGNATURE MAIN
Prawn Bisque, Served in Glass
A silky bisque poured into a stemmed glass, topped with a seared king prawn, shiso and edible flowers — the kind of first course that stops a table mid-conversation.
AMUSE-BOUCHE
Traditional Pistachio Baklava
Delicate, golden layers of crisp filo pastry filled with finely ground crushed pistachios, gently steeped in a light, aromatic sugar syrup. Served warm for the ultimate finish.
TO START
Four Cheese, Wood-Fired
A crowd course for larger tables — blistered crust, a slow cheese pull, finished with fresh herbs straight off the pass. Built to share.
SHARINGWords From The Table
Chef Ridvan created the most magical evening for our anniversary. Every course felt like it was built just for us.
— Michelle T.
His food is as considered as it is delicious — unmatched attention to detail. We've already rebooked him for our next dinner party.
— Alexander P.
Enquire
Tell Ridvan about
your evening.
Share the occasion, the headcount, and any dietary notes — a menu will come back to you within a day or two.