Motto

" You are what you eat...but if you don't know who you are...do you know what you are eating?"

My Approach

I provide private dining with fresh, healthy delicious cuisine, whether you are living, having a party or even on vacation in Honolulu .

Cooking for someone is personal and humbling, which allows me to listen to my clients with customizes menus and taking their likes and dislikes in consideration.

About Me

I have always been passionate and curious about food. My adventures started at a young age in France where I was born and raised around an amazing array of food that developed and guided my palate. As a young adult the adventure continued to the Islands of Hawaii where freshness of the sea and wonderful local ingredients are part of daily life. A few years in Japan added a great deal of experience professionally in world class restaurants in Tokyo. It was also wonderful to see how the Japanese people have a great appreciation for the seasons and what nature brings to their plate.

I love cooking for people - whether it's for guests, family & friends or when working in professional kitchens. I love creating meals and dishes that bring people together.

Notes from a Chef

I love Tomatoes, there 's nothing better than sweet ripened tomatoes grown on the vine. Tomatoes are so versatile, in sweet or savory application from chutneys, soups, sauces, salads, appetizers to main courses accompaniment raw or cooked but when you bring them home from the market, don't place them in your fridge as their natural sweetness and taste will be muted by the cold and will ruin your perfect tomato!

What is your favorite meal to make?

Cold Tomato gazpacho style with grilled shrimp and avocado olive relish.
Locally grown greens, seasoned to perfection with homemade shallot vinaigrette, topped with bacon and seared scallops and truffle oil.
Thyme and Rosemary grilled Rack of Lamb
Dark chocolate..no cream..2 ingredients chocolate Mousse

What is the largest influence in your life that is represented in your cooking?

Traveling and my family. There's nothing better to prepare a meal to be shared around the table after the end of long day. There's nothing better to walk in any cities of the world through their markets where you can shape the country's culture through food.

What are the inspirations you use in cooking?

As a Private Chef, you meet and cook for people from all over the world with various palettes and requests so flexibility and versatility are key. Those same people and expectations are my inspirations every day.

When did your passion for cooking start?

As a young girl, going to the France's open air markets 3-4 times a week to shop with my mother for the week's meals.

What led you to become a Chef?

Passion of discovering and eating wonderful and artful meals, with your eyes first then fork!
I wanted to be able to prepare them myself for people who loves and appreciate food.

How would you describe your cuisine?

Drawing delicate style and respect of natural food ingredients with influences from Japan, Americas, France and the countries of the Mediterranean.

What is your cooking background?

My love of preparing fresh foods have put me where I am today, self study and training in World class restaurant kitchen in France and Japan.

What are your culinary specialties?

I love Nouvelle Cuisine where wonderful fresh ingredients come together in perfect harmony to bring out the natural flavors of foods, taking in flavors and techniques from Hawaii, Asia and the Mediterranean.

Client

“My wife and I travel the world and have had food prepared for us by various chefs. Aline is “Top Notch”. She announced each course which was presented professionally, artfully and cooked to perfection. Should we vacation in Honolulu again we will most certainly obtain Aline’s services again.” Kent and Barbara, La Jolla, CA

Client

“Thank you for helping us planning our dinner party, it was last minute but you pulled it off as if we had been working the plan and menu for weeks. Thank you for your guidance and professionalism and most of all your delicious cuisine.” Young President Organization, Honolulu Hawaii.

Client

“My husband and I are both busy with work and family during the days, and we place a high value on a healthy family meal each night.  We didn’t have the time to shop and cook, and we were tired of take-out.  Aline has been a Godsend.  She customizes meals for our family each week, keeping in mind our individual preferences.  She has prepared wonderfully creative and delicious meals that suit all of our tastes.  Dinner time each night is now easy, exciting and delicious!  The clean up is simple too.  Having Aline at a` Table prepare our meals each week has allowed us to focus on our family and enjoy our evenings together.  Thank you, Aline. Chad & Stephanie, Honolulu Hawaii

Appetizers

Baby Red Potatoes With Crème Fraiche And Caviar
Truffled White Bean Dip, Pita Crisp
Watermelon soup, feta, tapenade & mint in shot glass
Scallops Or Shrimp Tequila Ceviche In Cucumber Cups
Seared Tuna Topped With Tropical Salsa On Taro Chips
curried crab, mango relish
Shaved Beef Carpaccio Crostini, Truffle Oil, Shaved Parmesan, Fleur De Sel

Salads

Lime & Chili Crab Salad Cups, Grapefruit, Kahuku Corn &Taro Chips
Roasted Beet Carpaccio With Organic Fresh Greens, Blue Cheese, Walnuts, Balsamic Syrup Glaze
Warm Hazelnut Crusted Goat Cheese, Bitter Greens, And Crispy Bacon
Prosciutto Wrapped Cantaloupe, Red Onion, Hazelnut & Baby Arugula

Soups

Yellow And Red Pepper Soup Love Affair
Refreshing Spanish Tomato Gazpacho Soup
Kabocha Soup With Crispy Serrano Ham
Moroccan Lentils Soup, Cilantro Cream, Crusty Bread

Starter Course

Minted Edamame Mousse, Goat Cheese, And Kamuela Tomato Napoleon
Heirloom Tomato Strata With Fresh Cheese And Pomegranate Vinaigrette
Baked Miyagi Oysters With Sweet Garlic Butter And Fresh Thyme
Seared Foie Gras, Grilled Brioche Toast, Mango Chutney, Micro Greens, Balsamic Syrup
New Wave Crab Cakes, Tomato Chutney, Coconut Vinaigrette

Entrées

Roasted Provencal Vegetables Napoleon, Cauliflower Mash, Basil Sauce
Ricotta And Spinach Stuffed Portabella Mushrooms, Marinara Sauce
Handmade Gnocchi, Fine Ratatouille, Olive Tapenade Parsley Reduction
Stuffed Eggplant With Tomato, Chickpeas, And Moroccan Spices

From the Land Entrees

Beef Tenderloin Filet, Caramelized Shallots, & Goat Cheese Cauliflower Mash,
Red Wine & Cacao Reduction Sauce
Oriental Spiced Lamb Rosemary Lamb Skewers, Baby Stuffed Eggplant, Roasted Red Peppers, Refreshing Yogurt Mint Sauce
Seared Duck Breast Magret, Braised Cabbage With Sherry Beer Sauce
Italian Braised Pork Ribs, Tomatoes & Olives Creamy Polenta

From the sea Entrees

Pan Seared Opakapaka Fillet, Macadamia Nut Gazpacho, Sweet Potato Mash
Roasted Sesame Seeds Crusted Ahi Tuna Loin, Asian Slaw, Wild Rice, Ponzu Beurre Blanc
Roasted Sea Bass, Vanilla Infused Leeks, Parsley Emulsion
Seared Scallops Served In A Cauliflower Soup, Lemon Oil And Fish Roe

Desserts

oasted Papaya Served Warm With Coconut, Lemon Sorbet Or Vanilla Ice Cream
Vanilla & Rose Water Scented Crème Brûlée
Dark Chocolate Grand Marnier Mousse
Fruits Of The Season Sabayon
Passion fruit cheesecake, berries