I cook with the curiosity of an artist and the discipline my grandmother taught me. She ran two restaurants in Argentina and mastered French, Italian and Spanish cuisine. Travel shaped my palate across the Americas—potatoes, corn, quinoa and cacao—and I found in ceviche the purest spark. Today I cook clean and elegant food: no heavy cream, no butter, no bottled juices, and no excess salt.
I came from documentary filmmaking to professional kitchens. Over the last years I trained in service and sauté, aiming to grow each day and become a grand chef.
I see the kitchen as my studio: precise, clean and creative, where elegance elevates every dish.
From film sets to fine dining lines, I learned teamwork, discipline and consistency in service.
Clean techniques, coconut in place of dairy, and balance over salt to honor body and spirit.
Menus inspired by travel, clean techniques and bold Latin and European influences.
Disfruta de una experiencia culinaria mediterráneo-latina experimental con opciones únicas en cada plato: desde tamales y ceviches innovadores, ensaladas frescas y vibrantes, hasta platos principales sofisticados como halibut rosa o costillas de cordero, y postres delicados como panna cotta o mousse de chocolate picante.
Steak Tamales, Queso Fresco, Romesco Smoky Flavors, Sweet Corn. This Steak Tamales dish reimagines the traditional Mexican tamale using the principles of nouvelle cuisine. The dish begins with a delicate corn masa shell, carefully crafted
Ceviche Rojo recipe with Salmon and Tuna, inspired by Ferran Adrià’s molecular gastronomy. This dish plays with the flavors of traditional ceviche. The beetroot juice infuses the dish with a striking red color, while the tender salmon and tuna bring a but
Scallop Ceviche. This Scallop Ceviche is a refined, minimalist dish that reflects Alain Passard’s philosophy of letting ingredients speak for themselves. The delicate scallops are lightly “cooked” in a gentle citrus marinade
Gamberi Kataifi. The kataifi dough provides a crunchy exterior that contrasts beautifully with the tender, juicy prawns inside. The accompanying saffron foam adds a delicate, aromatic element, offering a modern twist to the dish with a light, airy texture
Martini Ceviche. Inspired by Ferran Adrià’s molecular gastronomy techniques. This version incorporates innovative textures, deconstructed elements, and playful presentation
Avo Quinoa Salad, Crispy Red Quinoa, Avocado, Lentils, Chef’s Vinaigrette, Pickled Red Onion, Greens Mix
Citrus Kale Salad Red Kale, Grilled Marinated Cauliflower, Mango, Avocado, Quinoa, Citrus Vinaigrette
Sandia Salad Arugula, watermelon, cucumber, marinated shallots, feta cheese, olive oil and mint dressing
Choclo Salad Choclo, Sweet Potato, Arugula, Olives, Queso Fresco, Herbs
Kale Salad. Kale, dried figs, pickled radish, toasted almonds, goat cheese
Pink Halibut with Blue Cauliflower Puree Edible flowers, Microgreens, Radishes Agar-agar Spheres, Cauliflower Chips, olive oil foam
Green-Coated Salmon, Salsa verde, mango salad. Green Peas Puree, Salsa Verde Foam. Edible flowers (green, white, or yellow) for garnish, Dehydrated kale or seaweed crisps
Deconstructed Moqueca Pulpo with Coconut Air, Peppers Gel, and Liquid Spherified Dendê Oil. Yuca. Quinoa. Coconut Broth
Lamb Chop, Pome de Terre a la Coconut Cream, Veal Ju Foam, Pistachio Pearls, Saute Spinach Puree
Steak. 16oz Ribeye Steak, Chimichurri, Balsamic Tomato, Arugula, Roulette de pomme de terre a la coconut cream gratine with Feta Cheese
Pulpo Avant-Garde with Olive Oil, Citrus Air, Squid Ink Gel, Papas Bravas, Celery Root Puree, Sliced Radish, Burnt Onion
Pistachio Panna Cotta
Almond Panna Cotta
Spicy Chocolate Mousse
Mango and Raspberry Sorbet
Experience a refined fusion of French and New England flavors with a curated selection from each course. Choose one exquisite dish from appetizers like Lobster Bisque or Scallop Tartare, savor a first course featuring seared scallops or halibut, enjoy a main of poached cod or sous-vide lobster, and finish with a delicate dessert such as Pistachio Panna Cotta or Vanilla Soufflé.
Pate du Chef on toasted baguette
Clams à la Marinière with Fennel and White Wine. Fresh New England clams, steamed in a fragrant broth of white wine, shallots, garlic, and fennel, finished with butter and herbs
New England Lobster Bisque with Cognac and Crème Fraîche
Chilled Lobster Medallions with Tarragon Aioli. Thinly sliced poached lobster served cold with a fragrant tarragon aioli
Grilled Lobster Tail with Lemon-Herb Beurre Blanc and Asparagus
Oyster with Champagne Gelee. A fresh oyster topped with a delicate champagne gelée
Scallop Tartare with Citrus Foam. Raw New England scallops dressed with a citrus foam that dissolves on the palate, bringing a bright acidity
Scallop Carpaccio with Deconstructed Vinaigrette. Thinly sliced scallops served with scattered pearls of vinaigrette and freeze-dried capers for a textural contrast
Lobster and Ginger Spherification. Lobster broth spherified into pearls and served with a touch of ginger essence
A rich, velvety lobster bisque made from fresh New England lobsters, lightly spiked with cognac, and finished with a swirl of crème fraîche for added richness
Pan-Seared New England Scallops with Beurre Blanc and Ratatouille. Freshly seared sea scallops from the New England coast, served with a classic French beurre blanc sauce and a side of Provençal-style ratatouille, featuring local vegetables
Seared Scallop with Caviar and Lemon Zest. A perfectly seared scallop topped with a touch of caviar and fresh lemon zest
Coquilles Saint-Jacques à la Provençale. New England scallops baked in a garlic, tomato, and herb sauce
Cococunut Butter-Basted Halibut with Lemon and Thyme. New England halibut basted in cococunut butter and served with lemon and fresh thyme
Duck Fat Seared Scallops with Truffle Risotto. Scallops seared in duck fat, served over creamy truffle risotto
Seared Tuna with Niçoise Olive Tapenade. Tuna steak seared and served with a Niçoise-style tapenade of olives and capers
Frozen Lobster Salad with Avocado Air. Lobster salad served with avocado air and a garnish of microgreens, with lobster frozen into thin sheets for texture contrast
Seared Scallops with Sweet Corn Foam and Bacon Dust. Perfectly seared scallops served with a rich corn foam and crispy bacon dust
Poached Cod with Dijon and Chive Velouté. New England cod poached in white wine, served with a creamy Dijon sauce and fresh chives
Pan-Seared Scallops with Saffron Risotto and Beurre Blanc. Seared scallops served over creamy saffron risotto with a drizzle of beurre blanc
Grilled Swordfish with Herb Butter and Ratatouille. Grilled New England swordfish served with a French-inspired vegetable ratatouille
Baked Haddock with Provençal Tomatoes and Fennel. New England haddock baked with a tomato and fennel confit
Sous-Vide Lobster with Seaweed Foam and Citrus Gel. Perfectly tender sous-vide lobster, topped with a seaweed-infused foam and dots of bright citrus gel
Charcoal Grilled Mussels with Garlic Espuma. Grilled mussels with a charred, smoky finish, served alongside garlic espuma for contrast
Sous-Vide Lobster with Vanilla Air and Tomato Powder. Sous-vide lobster finished with a subtle vanilla air and vibrant tomato powder for added complexity
Pistachio Panna Cotta
Almond Panna Cotta
Almond Financier with Fresh Berries. A light almond cake served with fresh New England berries and a touch of coconut cream
Vanilla Soufflé with Raspberry Coulis. Classic light and airy soufflé paired with a bright raspberry sauce
Coconut-Lime Espuma with Caramelized Pineapple. Light coconut-lime espuma paired with caramelized pineapple and dehydrated New England cranberries
Experience the essence of Italian Nuova Cucina with a carefully curated selection: choose one appetizer from delicate seafood preparations, one first course featuring rich risottos infused with seafood, a main course of expertly cooked fish or prawns paired with fresh sides, and finish with a luscious coconut panna cotta or pistachio gelato.
Crudo di Ricciola – Thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil
Capesante alla Griglia – Grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam
Insalata di Polpo – Marinated octopus with fennel, orange segments, and a light citrus-coconut dressing
Risotto al Nero di Seppia – Creamy squid ink risotto with tender calamari, finished with a hint of lemon zest
Risotto ai Frutti di Mare – A medley of shrimp, mussels, and calamari in a saffron-infused risotto
Branzino al Forno – Oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables
Tonno Scottato al Sesamo – Sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad
Gamberi alla Griglia – Grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes
Panna Cotta al Cocco – Coconut milk panna cotta with a mango coulis and toasted coconut flakes
Gelato di Pistacchio Senza Glutine – Homemade pistachio gelato with a drizzle of dark chocolate and fresh berries
Un homenaje a El Bulli con sabores mediterráneos y técnicas innovadoras. Elige un plato en cada curso: desde el salmorejo con langostinos hasta el risotto de setas, pasando por el magret de pato y finalizando con postres como la mousse de chocolate con aceite de oliva. Una experiencia culinaria única.
Salmorejo de Langostinos – A creamy tomato-based Andalusian soup served cold with poached prawns, garlic, and olive oil drizzle
Terrina de Foie Gras con Gelatina de Oporto – Foie gras terrine with a port wine gelatin, served with a light almond and fig salad
Tartar de Atún con Caviar de Menta – Tuna tartare with mint “caviar” spheres, offering a hint of what would later become the molecular cuisine approach
Ravioli de Espinacas y Ricotta – Handcrafted spinach and ricotta ravioli with a beurre blanc sauce and a touch of nutmeg
Crema de Mariscos con Espuma de Hinojo – Seafood bisque with a fennel foam, blending traditional flavors with a hint of light, frothy texture
Risotto de Setas Silvestres – Wild mushroom risotto, using seasonal foraged mushrooms with Parmigiano-Reggiano and a light truffle oil drizzle
Lomo de Merluza con Salsa de Azafrán – Fillet of hake in a delicate saffron sauce with a side of braised fennel and roasted new potatoes
Magret de Pato con Frutas de Temporada – Duck breast served with a reduction of seasonal fruits and port wine, plated with lightly seared asparagus and parsnip puree
Solomillo de Ternera con Espuma de Patata – Beef tenderloin with a creamy potato foam and a red wine demi-glace, showing the early experimentation with texture contrast
Mousse de Chocolate con Aceite de Oliva y Sal Marina – A light chocolate mousse drizzled with extra virgin olive oil and a sprinkle of sea salt, hinting at the play between sweet and savory
Granizado de Mandarina con Hierbas Frescas – Tangerine granita with fresh herbs like mint and basil, offering a refreshing and palate-cleansing finale
Crema Catalana con Aire de Canela – Traditional Catalan cream (similar to crème brûlée) with a modern twist, topped with a cinnamon “air” (early foam experimentation)
Disfruta de un asado argentino con un toque francés, que incluye una selección completa de aperitivos tradicionales, opciones frescas y sabrosas para el primer plato, cortes de carne o platos gourmet para el principal, y un postre exquisito para cerrar con broche de oro.
• Provoleta: Grilled provolone cheese, served with oregano and a drizzle of olive oil
• Chorizo and Morcilla: Grilled Argentine sausages, accompanied by chimichurri and Dijon mustard
• Roasted Vegetable Empanadas: Empanadas filled with seasonal roasted vegetables and a hint of goat cheese
• Arugula and Parmesan Salad: Fresh arugula salad with shavings of Parmesan, walnuts, and a lemon dressing
• Provençal Potatoes: Roasted potatoes with garlic and parsley, a delicious blend of flavors
• Cauliflower Gratin: Cauliflower baked with béchamel sauce and cheese, adding an elegant touch to the meal
• Asado de Tira: Short ribs cooked slowly on the grill, marinated with herbs and spices
• Bife de Chorizo: A juicy sirloin steak, grilled to perfection and served with béarnaise sauce
• Duck à l’Orange: Roasted duck breast glazed with an orange sauce and served with truffle mashed potatoes
• Grilled Vegetables: Zucchini, bell peppers, and eggplant grilled and seasoned with olive oil and sea salt
• Dulce de Leche Crème Brûlée: A classic French dessert with an Argentine twist, made with dulce de leche and topped with a caramelized crust
• Lemon Tart: A lemon tart with meringue, offering a refreshing option to end the meal
Carlos was incredible! We will continue to book him for all of our group dinners on the Cape!
Chef Carlos was wonderful. The food was fresh and delicious. My party and I appreciated his positive nature and ability to pivot and adjust to a shortened time frame.
Carlos is extremely friendly, efficient and creative. He prepared all the dishes with great passion. I can highly recommend him and will definitely invite him again.
Chef Carlos was fantastic!! He provided an excellent experience for our Bachelorette Party and was communicative from start to finish. Cannot recommend him enough!
Chef Carlos provided a truly special, personalized experience for my family reunion dinner. At my request, he included the kids in the prep work, which made the night fun and interactive for them. The food was amazing and well presented, and Chef left the kitchen spotless.
Chef Carlos hosted an event for my sister’s 50th birthday, and the entire experience was amazing. The food was absolutely excellent, and the presentation was beautiful. Having a private chef cook for my sister was a once-in-a-lifetime experience, and Chef Carlos made the evening truly special and enjoyable.
We had the absolute pleasure of having Chef Carlos cook Sunday brunch for five, and it was an unforgettable experience from start to finish. From our very first conversation, he worked closely with me to craft the perfect menu tailored to our specific tastes and dietary preferences — a level of care that immediately set him apart. He handled everything: the shopping, the prep, and the cooking, all while arriving right on time and serving each dish exactly when promised. What truly impressed me was his warmth and genuine passion for food — he took time to chat with me about his culinary background and the dishes he was creating, making the whole experience feel personal and special. And as if the food wasn't enough, he tidied up as we ate, leaving the kitchen spotless. If you're looking for a private chef who combines exceptional skill with outstanding hospitality, Chef Carlos is the one to call. I can't recommend him highly enough!
Chef Carlos was amazing! He did a private cooking lesson for my teenage grandson as a Christmas present. He was engaging, informative and prepared a delicious meal for us! We agreed on the menu in advance and he came fully equipped. He even did the cleanup! A memorable evening!
Chef Carlos was incredible! Not only was the food delicious, but the presentation was phenomenal and Chef Carlos himself was a dream to work with! Our whole family absolutely loved his service and will absolutely be seeing him again. Chef Carlos's menu was cozy, thoughtful and vibrant. Perfect for a "day after Christmas" brunch. Seriously, I can't say enough great things. 100/10!
The average menu price for Chef carlos is 224.40 USD per person. Final pricing may vary depending on the menu, number of guests, and event details.
Chef carlos offers Mediterranean, Local, Italian and Chef's special cuisine for private dining experiences.
Chef carlos offers private chef services in Providence, US.
You can book Chef carlos for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering, Romantic night, Corporate and Foodie adventure, depending on availability and the event details.
Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.
Chef Carlos was absolutely amazing! He came into our Airbnb without really knowing what cooking utensils, cookware, oven, or grill setup he would have access to, and he was incredibly resourceful and made everything work seamlessly. He prepared an unbelievable multi-course Argentinian dinner for us. Beyond the food itself, Carlos made the entire experience special by explaining the history and traditions behind Argentinian cuisine and keeping us involved as he walked us through how he prepared each course. Every single dish was cooked to perfection and absolutely delicious. And if you hire Carlos, come hungry—because you definitely won’t be by the time he finishes serving his masterpiece! We couldn’t have been happier with the entire experience. Carlos is an incredibly talented chef, but just as importantly, he’s a genuinely nice gentleman who was a pleasure to have with us for the evening. We feel very lucky to have had this experience and would recommend Chef Carlos without hesitation. 10/10!