Chef Royal
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Introduction: Chef Royal believes that good food should mirror good wine; the structure should have a front, middle and back, and the tastes should be layered, balancing flavor and texture. Signature dishes, such as chili-crusted pork tenderloin with braised winter greens, twice-baked pumpkin and cranberry relish to pan-seared sea bass with roasted fingerling potatoes, apple wood-smoked bacon and Brussels sprout leaves, exemplify his style. Royal favors local, seasonal and organic ingredients, whenever possible.
Seeking a more balanced lifestyle after the birth of his first child, Royal started his independent venture to pursue his vision of working with clients one-on-one to share his knowledge and to provide a restaurant-quality experience for clients in their home or business.
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Sherry K.
Oct 24, 2012
The most recent event that Chef Royal did for me was a cooking class for a church group. The group has members from middle to older ages. Approximately 60 people attended. The event was entitled "A Tour of the World". Royal and his staff set up 6 stations where the ingredients forappetizers from that many countries were set out. The participants then prepared and ate
the item and moved onto the next station.
I have no negatives about the evening. The food was delicious, as Royal's food always is. Royal and his staff of three added to the fun. All good people. Additionally. this concept is a great setting for a social evening. Everyone is talking, friendly, introducing themselves, eating well and having the perfect evening.