London
Tomás Ibarra
Private Chef
A restaurant-quality dinner, cooked in your kitchen.
Private dinners booking from May
To begin
I cook private dinners for eight to forty people, in homes, villas and holiday lets.
I shop, cook, serve and clear, and I plan every menu around your guests’ tastes and allergies.
From the kitchen
- Mole negroSignature
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas. · 31 ingredients · two days
- Tetela de frijolSignature
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco. · Masa made in-house
- Aguachile verdeSummer
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds. · Raw · served cold
- Comal supper club2023–
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running. · Founder
At your table
- Private dinnerFrom £95 per guest
Seven courses, served and cleared.
- Weekend in residenceFrom £1,400
All meals for a group.
- Cooking class£480
Hands-on, for up to eight.
Kitchens
- Self-employed2023–Present
Private Chef
- Maíz, Soho2019–2023
Head Chef
Recognition
- Bib Gourmand, Maíz — Michelin Guide, 2021–2023
- Best Supper Club, London Food Awards — 2024
“Our guests are still talking about it. He left the kitchen spotless.”