CHEF TRE L.A.
Modern Global Cuisine
Residential Events
MEET THE CHEF
While attending San Francisco State University, Chef Tre began his fine dining culinary journey at Top 25 Zagat rated, California-Pan Asian cuisine influenced, Hawthorne Lane. Rotating on every station, he was quickly promoted to lead line & banquet cook. He then manned the Mediterranean inspired stoves at PlumpJack Cafe, on famed Fillmore Street in the trendy Marina District. His duties comprised of entremetier, saucier, poissonnier, patissier and garde manger. This period was further enhanced by a special events cook position at the prestigious CIA: Greystone Campus in Napa Valley's serene, St. Helena.
Chef Tre eventually departed for Seattle to hone classic French techniques at Campagne on Pine Street, with scenic views of Elliot Bay, while under the tutelage of future Iron Chef challenger, Daisley Gordon. After this stint, it was on to Chicago to master large scale catering at Bon Appetit, located inside the Art Institute of Chicago on Michigan Avenue. Afterwards, he landed at the exquisite Chicago Yacht Club as Executive Sous Chef & Banquet Chef, managing numerous dinners, weddings, corporate events, and summertime regattas overlooking Lake Michigan.
After a four year hiatus, Chef Tre returned to California, this time to Los Angeles. In search of his next position, hotel experience was imminent: in the form of luxurious, art deco, Sunset Tower Hotel in West Hollywood on Sunset Boulevard. Drawing upon his versatile experiences, he took charge of special events, including consecutive parties for the Golden Globe Awards and The Grammy Awards respectively. As Executive Sous Chef & Special Events Chef, he also implemented extensive menu development, overall culinary operational budgeting, in addition to supervising in room dining and serving Hollywood's elite at the elegant Tower Bar.
Having transitioned to private chef/residential events: from intimate dinner soirees, holiday parties, family style meals, tray passed hors d'oeuvres & cocktails, there is an unlimited range that he can custom create menus for individual tastes. Prior clients range from couples, busy families, executives, and the entertainment industry in Malibu, Santa Monica, Playa del Rey, Mulholland Drive, West Hollywood, Beverly Hills, Bel Air, Studio City, Hancock Park among many more. Please don't hesitate to contact Chef Tre for an unforgettable event.
Professional Staff
Custom Menus & Event Planning
Competitive Hourly Rates & Culinary Budgeting
Additional Equipment Rental Services Available
ServSafe Food Handler Certified
Gift Certificates Available
ENTREMETIER
Wagyu NY Strip
Rough day in general? Too busy to cook AND host your party? Whether it’s a cozy buffet, family style, or sophisticated plated dinner, a script reading with tapas or tv show/movie wrap party, boutique wedding reception, a romantic dinner for two, double date or a backyard B-Day Bash—if clients crave meat heavy dishes or poultry, vegetarian or vegan requests, Chef Tre has done it in all.
House Made Herb Gnocchi, Pancetta & Taleggio Sangiovese Risotto, Wagyu Short Rib Bolognese Rigatoni are often requested. Or if light & bright are needed, perhaps Thai, Vietnamese noodles or curries instead?
POISSONNIER
Thai Snapper
Mango & Papaya Salad, Basil, Coconut Green Curry
Scottish Salmon
Shaved Fennel, Blood Oranges, Fava Beans, Tarragon
Other specialties include Bouillabaise, Paella de Mariscos, Slow Baked Branzino, Parsley Crusted Halibut, Sage Roasted Sea Bass, Charcoal Grilled Yellowtail and Ginger Seared Albacore Tuna.
Hand Crafted Crab Cakes can be tray passed, first course or as an entree. Shellfish allergies? No problem, Wild Salmon Cakes are an ideal sub!
PATISSIERE
Belgian Chocolate Mousse
Several other high in demand sweet tooth menu items include Valrhona Chocolat Gateau avec Glace Vanille et Cerise Coulis, Tahitian Vanilla Panna Cotta, Strawberry Shortcake, Rum Soaked Raisin Brioche Bread Pudding, Banana Cream Custard, Cocoa Crepes with Raspberry Chutney, and Classic Tiramisu.
Instead of traditionally plated, all of the above could easily be converted to tray passed desserts in petite eco-friendly cups and scoops if indeed—your theme was super “cazh”. Yet another NBD for Chef Tre and his team.
