Chef Robert Ritchie
Private Chef in New York
Get to know me better
Culinary Institute of America graduate, James Beard winner and professional Chef, with 20 years experience. Executive Chef for a G-7 Embassy and Consulate General in Manhattan, as well as many years experience in many types of cuisines and cultures from around the world. Proficient with all types of cuisine from basic French and continental to globally inspired street food and fine dining. Very friendly, helpful and hard working Chef willing to go to any lengths to make your event a special one.
More About Me
For me, cooking is…
What I enjoy most of all is learning new techniques and cuisines, and making a weekly trip to the Union Sq Farmers Market.
I learned to cook at…
The Culinary Institute of America, Hyde Park, NY The Rancho Bernardo Inn and Country Club (4 star/4 diamond) Ritz Carlton Hotel UAE
A role model in the kitchen is…
Who’s ever trying new recipes or learning how to use new ingredients!
A cooking secret…
There are no secrets in a kitchen. Knowledge is for sharing and passing along!
My Menus
Starter: All inclusive
• Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips
• Japanese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Starter: Choose 2 dishes
• Arancini di Riso – crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
• Crispy jumbo lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing
• Jumbo shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce – homemade wheat crackers…
Starters
• Ceviche Vera Cruz – yellowfin tuna, avocado, grapefruit, cilantro, leche de tigre, chayote, poblano, serrano, and shallots
• Caesar – market greens, house-made caesar dressing, cotija, anchiovies, guajillo, oregano, and spiced croutons
• Chips – Salsa and Guacamole – avocado, lime, cilantro, avocado, garlic, onion, spiced pepitas, pickled red jalapeño / charred tomatoes, tomatillo, garlic, serrano, onion, morita, costeño, cilantro, cumin…
Starters
• Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese
• Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style with garlic bread crumb
• Bluefin crab crispy crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles
Appetizers Entrée Course Sides Dessert Course
Appetizers Salade Main Dessert
Starter: Choose 2 dishes
• Caviar Pie made with sturgeon caviar, chopped hard boiled egg, creme fraiche, chives, and house made Bellinis
• Carpaccio of salmon with tomato gazpacho vinaigrette, grilled beets and frisée salad
• Assorted hand rolled Mediterranean style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)…
Starter: Choose 2 dishes
• Burrata salad with grilled baby eggplant, chick peas, farmers market greens and arugula, curried sunflower seeds, balsamic vinaigrette
• Avocado multigrain toast with edamame, black beans, queso fresco, cilantro and fresh lime
• Assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini and stuffed grape leaves…
Starter: Choose 2 dishes
• Mezza plate with house made hummus, grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Roasted vegetable tarte – grilled eggplant, red pepper, zucchini, squash, goat cheese and roasted tomato tart with a micro greens salad…
Starter: All inclusive
• Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips
• Japanese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Starter: All inclusive
• Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips
• Japanese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Starter: All inclusive
• Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips
• Japanese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Starter: All inclusive
• Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips
• Japanese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Starter: All inclusive
• Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad – ponzu dipping sauce
• Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
• Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips
• Japanese style chicken or pork lettuce wraps – wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps
Starter: Choose 2 dishes
• Arancini di Riso – crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
• Crispy jumbo lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing
• Jumbo shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce – homemade wheat crackers…
Starters
• Ceviche Vera Cruz – yellowfin tuna, avocado, grapefruit, cilantro, leche de tigre, chayote, poblano, serrano, and shallots
• Caesar – market greens, house-made caesar dressing, cotija, anchiovies, guajillo, oregano, and spiced croutons
• Chips – Salsa and Guacamole – avocado, lime, cilantro, avocado, garlic, onion, spiced pepitas, pickled red jalapeño / charred tomatoes, tomatillo, garlic, serrano, onion, morita, costeño, cilantro, cumin…
Starters
• Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese
• Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style with garlic bread crumb
• Bluefin crab crispy crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles
Appetizers Entrée Course Sides Dessert Course
Appetizers Salade Main Dessert