Cioppino: clams - mussels - halibut - shrimp - spicy bouillabaisse - garlic crostini
Prosciutto wrapped pork tenderloin - truffle parmesan risotto - vanilla infused brussels sprouts - strawberry balsamic splatter
FLATBREADS FRESH FROM THE WOODFIRED PIZZA OVEN!
Pesto shrimp - lemon - honey - jalapeño - micro cilantro
Tri-tip - figs - gorgonzola - balsamic reduction - edible flowers
Private Chef, Geordie Moulios would love to help you with:
Fine Dining Dinners, Corporate Events, Team-Building Workshops, Outdoor Events, Guys Golf Trips, Bachelorette Parties, Weddings, Anniversaries, Birthdays, Holidays, Vacation Drop-Offs and Fridge Stocking.
Servicing all of Southern California:
San Diego, Palm Springs, Big Bear, Los Angeles
Tuna carpaccio - caper berries - lemon vinaigrette
Prosciutto-wrapped pork tenderloin - stuffed with asparagus and goat cheese - creamy wild mushroom risotto - balsamic port reduction
Affogato: Fresh espresso over creamy chocolate gelato - biscotti
Heirloom tomatoes - watermelon - cucumber - coitja cheese - chili lime vin
Surf & turf fajitas - chimichurri - roasted corn stuffed peppers - fresh tortillas - house made guacamole
Cinnamon churro bread pudding - horchata créme anglaise
Aged blue cheese wedge salad - candied bacon - pickled red onion - toasted sunflower seeds
Tomahawk ribeye - thyme butter - creamy brie mashed potatoes - chive
Table-side bananas fosters flambé - salted caramel gelato
Steamed edamame - rock salt - chili
Learn how to roll your own sushi like a pro! This
Alaska Roll - CaliMango Roll -
Spicy Tuna Roll - Customizable Rolls
Assorted mochi and sake flight
Fire-roasted lemon paprika chicken wings
Seafood Paella - clams - mussels - scallops - shrimp - chorizo - arborio rice - white wine
Zabaglione - seasonal berries - mint
Butter leaf salad - grilled peaches - honey goat cheese - pistachios - Valencia orange vinaigrette
Vanilla-infused scallop - creamy truffle polenta - watercress
Molten chocolate brownie - fresh whipped cream - fresh raspberry
Chef Geordie Moulios was born and raised in San Diego. While growing up, his favorite television show was “The Great Chefs of the World”. When other kids were dreaming of becoming astronauts or police officers, Chef was dreaming of cooking in a kitchen. As the first graduating class, he attended the International Culinary Schools at The Art Institute. While in school for his Bachelor’s Degree in Hotel & Restaurant Management, he was also the Chef de Cuisine at The W Hotel’s fine dining restaurant, Rice. Then in 2006, at the age of 21, he opened his first restaurant and craft cocktail lounge in North San Diego, called Cin Cin Simply Italian. Sourcing most of the restaurant’s produce from his own farm in Escondido, Chef Geordie was on the forefront of the farm-to-table movement.
Also a familiar face on television, Chef was chosen as the face of his alma mater (AI) in a national television campaign. Then in 2010, he shifted his attention to competing in a series of live, mystery-basket competitions. After a 3-time winning streak on Sunday Night Chef Fights, ingredients like liquid nitrogen took Chef Geordie over the top, to win him the title of Grand Champion. In 2016 and ‘17 he competed in the Great Chef Throwdown at the Hotel del Coronadao – a charity event for cystic fibrosis – where he was voted the People’s Choice Award two years in a row.
After 5 years in business, the Chef decided to take a break from living in a kitchen, and he sold his restaurant to a larger San Diego chain of Italian restaurants. Compelled to donate his time at an educational summer camp for kids with type I diabetes, he created tasty menus while managing strict dietary requirements for Camp Conrad Chinnock, in what is now his home town of Big Bear Lake, California. Chef Geordie also spent years cooking in fine dining French restaurants, and he was the Executive Chef at Hexagon and at French Market Grill.
Since then, Chef Geordie has become the Southern California Executive Chef of Big City Chefs, a private cheffing firm and television show called “Celebrity Chefs of Beverly Hills” (airing now on Food Network). Equipped with his custom-built, woodfired kitchen on wheels, the Chef has now gone mobile with his skills and cooks in a variety of locations, including Espinosa Vineyards (in his home town of Escondido), where he’s hosting pop-up dinners and private events under the stars.
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