I have had the wonderful experience of working with A-List Celebrities and I understand the need for
privacy, discretion, and confidentiality. When I am working in the kitchen I maintain a great degree of
concentration and devotion to the task at hand so I will almost be invisible to you. My focus is always
on the food and nothing else.
To the right are some of the photos that were taken from an event
earlier this year for Supermodel Cindy Crawford. This was one of
the highlights of my professional career. The expectations were
high, but I continued to serve meal after meal each night with
tremendous praise and success. You can also have the Star Island
Experience in these areas: Naples, Port Royal, Marco Island,
Bonita Springs, Boca Grande, Sanibel Island, Barefoot Beach.
Star Islands premier private Chef brings a flavor experience to your parties or gatherings.
First, imagine arriving at your Star Island home to a fully stocked refrigerator and pantry. As a Chef who has serviced many families I understand the need to have all of your favorite foods and items on hand when you want them.Secondly, with my service I will customize my menus to fit all of the needs of you and your guests. I am a well-seasoned Chef who is experienced with many different types of cuisines. I work with only the finest ingredients with exceptional attention to detail.
After catering your event my crew will clean your kitchen, plates, and silverware while you can continue to enjoy the rest of your evening knowing Chef David will take great pride in leaving your kitchen in pristine condition.
All of my previous events have been completed with much success and now I am looking forward to my
next challenge. Please know when you are hiring Chef David you are hiring a self-starter who is very
confident and committed to making your dining experience the best it can possibly be.
This is just a taste of what it is like to be a Private/Personal Chef for Miami and all of Southwest Florida.
Amuse-Bouchebr Peppercorn Crusted Sashimi Grade Ahi-Tuna, Grilled Portabella, Anise Aioli, Baby Micro Greens, served on Herb Cracker. Second Course:
Mixed Garden Greens, Tossed with Candied Pecans, Grape Tomato,
English Cucumber, Creamy Goat Cheese, Raspberry Vinagrette. Third Course:
Edamame Ravioli, Garlic, Scallion, Cilantro, Ginger Broth. Fourth Course:
Seared Jerk Pork Tenderloin, Topped with a Chayote, Mango, Cilantro Slaw Fifth Course:
Herb Roasted Prime Beef Tenderloin, Port Wine Demi Glace, Sauteed Jumbo Tiger Shrimp, Lemon Pepperoncini Capper Butter, Smoked Gouda Mashed Potato, Roasted Asparagus w/ Caramelized Shallots. Sixth Course:
Grand Marnier Flambe Georgia Peaches With Pistachio, Wild Berries, Served Over Vanilla Bean Ice Cream.
Mascarpone Mousse, Espresso Soaked Almond Cake Rasperry Dome
Chocolate Mousse cake with Creamy Crème Brulee Center Chocolate Caramel Tower
Chocolate Mousse, Salted Caramel Cream, Crunchy Butter Cookie Base Chef Normans Sweet & Tart Key Lime Pie
Garnished with Whipped Cream, Key Lime Wedges Hazelnut Cube
Milk Chocolate Mousse, Hazelnut Cake, Crunchy Hazelnut Praline Peanut Butter Dome
Milk Chocolate Mousse, Peanut Cream, Chocolate Cake Caramel Apple Cheesecake
Caramel Cheesecake, Roasted Apples, Butter Cookie Base Rich Chocolate Molten Cake
With Vanilla Bean Ice Cream & Raspberry Coulis Peach Flambee
Over Vanilla Bean Ice Cream, Fresh Berries Topped with Crushed Pistachi Bananas Foster
Sauteed with Dark Rum, Brown Sugar, Flambee & Served Over Vanilla Bean Ice Cream Traditional Flan with a Light Caramel Glaze Garnished with Mixed Berries
Chef David has over 20 years invested in the restaurant and hospitality industry.
He is a culinary school trained, well-rounded
chef who is ready to meet any
curve balls thrown his way.
Chef David has also done many charitable events, including events for the Naples Wine Club and
& Naples Women's Shelter "Mending Broken Hearts with Hope."
David has also worked with Whole Foods of Naples to provide food for the "Battered Women's Charity of Naples.
He has also donated his talents for events for NCH Medical Center, a catered lunch buffet for healthy food choices for a diabetes program.
Chef David has also made many recipe contributions to local newspapers in the area and also worked with "Natural Awakenings Magazine"
to develop new and inventive grilling recipes.
Chef David has consulted and developed a new restaurant which included planning the menu and developing the overall concept and theme.
The 150 seat restaurant included a banquet facility.
Chef David is always trying to push the envelope and looking to redesign food and present it in a new and original way.
He is never one to shy away from stress & pressure,always staying calm cool and collected. Being a great chef means you have to
adapt quickly to serve a 4 star dish on the drop of a dime, and this is what he does time and time again.
I am always looking forward to working in a new client's home kitchen.
Allow Chef David Hill show you and all your
family & guests a "Star" Experience. Now featuring Norman Love's desserts.
Star Island Chef - Chef David Hill
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