I am a private chef who enjoys eating regional cuisine from around the world and thinks that originality comes from intuition.
Having worked in the restaurant industry for over 15 years, I now, as a private chef, could describe myself as that small hidden restaurant far off the main road that can usually only be discovered by word of mouth or the occasional passer by.
My preference of approach is to have no set menus and like to communicate with each guest about what there wishes are and built my menu on there request but considering to leave a 20-30% flexibility window of final choice of ingredients based upon freshness and Availability on the market on the day itself.
In general, I like to source my ingredients as locally and organic as possible to guarantee the best outcome while helping sustain the environment and heritage of the product.
My preference is little or no set menus and like to talk with each different guest about what there wish is for the occasion. I than try to set a fixed planning as far as the menu goes and leave about 20-30% on the final outcome of ingredients depending on freshness and availability on the market that day.