Top Chef U.S.A
Top Chef U.S.A

Private Chef Geordie Moulios

Private Chef Geordie Moulios Private Chef Geordie Moulios Private Chef Geordie Moulios
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Locations

San Diego, CA

Big Bear Lake, CA

Palm Springs, CA

Mammoth Lakes, CA

Photo Gallery

    PRIVATE IN-HOME DINING MENUS

    TUSCAN FARMHOUSE

    RAT PACK STEAKHOUSE

    CALI BAJA CANTINA

    First Course

    Tuna carpaccio - caper berries - lemon vinaigrette

    Second Course

    Prosciutto-wrapped pork tenderloin - stuffed with asparagus and goat cheese - creamy wild mushroom risotto - balsamic port reduction

    Third Course

    Affogato: Fresh espresso over creamy chocolate gelato - biscotti

    CALI BAJA CANTINA

    RAT PACK STEAKHOUSE

    CALI BAJA CANTINA

    First Course

    Heirloom tomatoes - watermelon - cucumber - coitja cheese - chili lime vin

    Second Course

    Surf & turf fajitas - chimichurri - roasted corn stuffed peppers - fresh tortillas - house made guacamole

    Third Course

    Cinnamon churro bread pudding - horchata créme anglaise 

    RAT PACK STEAKHOUSE

    RAT PACK STEAKHOUSE

    TOKYO SUSHI WORKSHOP

    First Course

    Aged blue cheese wedge salad - candied bacon - pickled red onion - toasted sunflower seeds

    Second Course

    Sous vide beef (your choice of cut) - thyme butter - creamy brie mashed potatoes - chive

    Third Course

    Table-side bananas fosters flambé - salted caramel gelato

    TOKYO SUSHI WORKSHOP

    SPANISH TAPAS & PAELLA

    TOKYO SUSHI WORKSHOP

    First Course

    Steamed edamame - rock salt - chili 

    Second Course

    Learn how to roll your own sushi like a pro! This 

    Alaska Roll - CaliMango Roll - 

    Spicy Tuna Roll - Customizable Rolls

    Third Course

    Assorted mochi and sake flight

    SPANISH TAPAS & PAELLA

    SPANISH TAPAS & PAELLA

    SPANISH TAPAS & PAELLA

    First Course

    Fire-roasted lemon paprika chicken wings

    Second Course

    Seafood Paella - clams - mussels - scallops - shrimp - chorizo - arborio rice - white wine

    Third Course

    Zabaglione - seasonal berries - mint

    THE CHEF'S TABLE

    SPANISH TAPAS & PAELLA

    SPANISH TAPAS & PAELLA

    First Course

    Butter leaf salad - grilled peaches - honey goat cheese - pistachios - Valencia orange vinaigrette

    Second Course

    Vanilla-infused scallop - creamy truffle polenta - watercress

    Third Course

    Molten chocolate brownie - fresh whipped cream - fresh raspberry

    About Chef GEORDIE MOULIOS

    BIOGRAPHY

    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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