TomásIbarra
Private Chef
A restaurant-quality dinner, cooked in your kitchen.
Private dinners booking from May
Signature dishes
01 · Dish · Signature
Mole negro
31 ingredients · two days
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
02 · Dish · Signature
Tetela de frijol
Masa made in-house
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
03 · Dish · Summer
Aguachile verde
Raw · served cold
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
04 · Pop-up · 2023–
Comal supper club
Founder
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
The cook
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.
“Our guests are still talking about it. He left the kitchen spotless.”
Kitchens
- Self-employedPrivate Chef2023–Present
- Maíz, SohoHead Chef2019–2023
Recognition
- Bib Gourmand, MaízMichelin Guide · 2021–2023
- Best Supper Club, London Food Awards2024