César moved to London almost seven years ago to start his culinary studies. He first trained as a chef at Leiths cooking school then he gained experience in different restaurants like The Glasshouse or Arbutus Straight. César was also the head chef at Divertimenti in Marylebone. After that, he moved into events, working ...... César moved to London almost seven years ago to start his culinary studies. He first trained as a chef at Leiths cooking school then he gained experience in different restaurants like The Glasshouse or Arbutus Straight. César was also the head chef at Divertimenti in Marylebone. After that, he moved into events, working for a catering company that cooked for the Queen and all her guests at the Jubilee, and nowadays, César divides his time between working as a private chef and as a food expert for a company where he does cookery demonstrations and recipe development. Read all Hide
London, United Kingdom +12 km
Organic, Cocktail, Cooking class, Family, Asian, MediterraneanThe Chef in 6 questions & answers...
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STARTER : Freshly made smoothies, Fruit salad, Kale, sweet potato and goats cheese frittata, Toasted homemade brioche and sourdough / EXTRA : Freshly made pancakes with honey greek yoghurt and peaches, Freshly bakes muffins (blueberry, l...... Read more
Freshly made smoothies
Kale, sweet potato and goats cheese frittata
Toasted homemade brioche and sourdough
Freshly made pancakes with honey greek yoghurt and peaches
Freshly bakes muffins (blueberry, lemon and poppy seed or bacon, spinach and three cheeses)
Corn and feta fritters with spiced creme fraiche
Crab cakes with chipotle chili mayo
STARTER : Chicken and duck terrine with toasted rye bread / MAIN COURSE : Cod loin with jerusalem artichokes, celeriac and cavolo nero / DESSERT : Stuffed baked apples with caramel and apple puree... Read more
Chicken and duck terrine with toasted rye bread
Cod loin with jerusalem artichokes, celeriac and cavolo nero
Stuffed baked apples with caramel and apple puree
STARTER : Leek veloute with smoked eel and caviar / MAIN COURSE : Duck breast with roasted baby carrots, carrot puree, bacon and fennel / DESSERT : Treacle sponge with spiced plums, tuille crumbs and vanilla cream... Read more
Leek veloute with smoked eel and caviar
Duck breast with roasted baby carrots, carrot puree, bacon and fennel
Treacle sponge with spiced plums, tuille crumbs and vanilla cream
APPETISER : Seared lamb loin with horseradish and pea shoots / STARTER : Salmon tartare with pickled cucumber and caviar / MAIN COURSE : Ras el-hanout guinea fowl with braised puy lentils and greens / DESSERT : Lemon, blueberry and almonds... Read more
Seared lamb loin with horseradish and pea shoots
Salmon tartare with pickled cucumber and caviar
Ras el-hanout guinea fowl with braised puy lentils and greens
Lemon, blueberry and almonds
STARTER : Slow cooked octopus with new potatoes and crispy capers / MAIN COURSE : Rump of lamb with carrot and cumin puree, wild mushrooms, hazelnuts and a light wine jus / DESSERT : Lemon cake with sorbet, white chocolate crumb and pistachios... Read more
Slow cooked octopus with new potatoes and crispy capers
Rump of lamb with carrot and cumin puree, wild mushrooms, hazelnuts and a light wine jus
Lemon cake with sorbet, white chocolate crumb and pistachios
CANAPÉS : Seafood satay with chilli vinegar dipping sauce, Gruyere and porcini palmiers / STARTER : Cured and slow cooked salmon with crab and caviar / MAIN COURSE : Duck breast with braised puy lentils, fig mostardo and parsnip puree / ...... Read more
Seafood satay with chilli vinegar dipping sauce
Gruyere and porcini palmiers
Cured and slow cooked salmon with crab and caviar
Duck breast with braised puy lentils, fig mostardo and parsnip puree
Apple dessert with toffee sauce
APPETISER : Beetroot cured salmon on rye bread, Crab beignets / STARTER : Shellfish bisque, tiger prawns and squid ink croutons / MAIN COURSE : Pan fried seabass with Provençal vegetables and basil oil / DESSERT : Poached pears, almond c...... Read more
Beetroot cured salmon on rye bread
Shellfish bisque, tiger prawns and squid ink croutons
Pan fried seabass with Provençal vegetables and basil oil
Poached pears, almond crumble and salted caramel
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Everything was perfect, Cesar is our absolute favourite!
Great personality and super service!
Cesar was excellent
He arrived early
Very well organised
The quality of the food was amazing and enabled us to enjoy our celebration with ease
He is an asset to your business
Cesar is a gentleman, the food was fantastic and we had one of the best evenings ever
Professionalism, punctuality and kindeness, the chef was happy to discuss with our guests with a smile and I have nothing negative to mention. Well done
Cesar was fantastic. He was well-prepared and came up with a superb menu that catered for a strict vegetarian guest as well as five carnivours. He was personable, organised, punctual and communicative. Beyond that, every dish was delicious, and he even stored leftovers for me (I had a rather indulgent lunch the next day). Not only that, he left my kitchen cleaner than when he'd started, so all I had to do was add the wine glasses to the dishwasher and turn it on.
Very good - food and service were excellent
A fantastic dinner with a fabulous chef
The experience with Chef Cesar was a real success. 6 months after our dinner, we are still talking about his "New season asparagus, 63 degree egg, hazelnuts and prosciutto". One of my guests has already tried to cook some 63-degree eggs 3 times without succeeding... That was a unique experience we should taste again! The seabass was beautifully prepared as well. We all loved it. Many thanks!
Very good quality food and Cesar was a pleasant person to have in your home.
Cesar prepared a very tasty, varied selection of canapes for a Champagne Reception for a charity event in Mayfair attended by numerous celebrities. Cesar was extremely helpful and personable and managed to create his delicious canapes in the a very tiny, basic kitchen. He is a very talented and professional chef and I will defintely call upon his culinary skills again for future events/dinner parties.
Brilliant chef and food
Cesar is friendly and professional, helpful and was responsive to my requirements . Came with a helper which was great. Lovely main course (sea bass on roasted veggies) and dessert (pear cake with salted caramel sauce). First course was mushroom risotto and was not as al dente as would have liked - and could have been more nicely presented. Otherwise all great and efficient. Thank you
What a brilliant chef! as a Mustard Sommelier I absolutely ecstatic with how well he played on the requested mustard flavoured dishes.
I would strongly recommend Caesar for any event! He can really compliment your dinner party.
Harry D Lalousis
The Mustard Sommelier.
This is the second time I have used Cesar for a canape reception at my office. He is really organised and clean and tidy and easy to work with, particularly when I am running around trying to do other things! The canapes were delicious and everyone commented on how enjoyable they were and there weren't any left at the end. I would happily use him again.
Nous avons beaucoup apprécié le menu du chef César Fernandez avec des ingrédients simples mais cuits à chaque fois soit de manière originale soit avec quelque chose d'original et un mélange de styles qui marchent très bien ensemble. Une excellente soirée!
Friendly, personable and delicious... Cesar delighted us with some rich flavours and textures, without any superfluous distractions. It is tasteful, in all sense of the term.
Lovely chef, delicious and so nice-looking dressing, perfect cooking, seasoning and quantity. Chef César, Thank you !
César is a great chef and we had a perfect evening with stunning food. He kindly switch the starter to accommodate us: the flaked confit of rabbit was amazing. Guinea fowl as main was delicious too. Great experience as always!
We had a lovely evening with food that striked the right note: simple, tasty, and well-presented. I still have very fond memories of the chocolate tart. It was simply amazing!
We had a fantastic evening with Cesar, he is very nice and friendly and also very professional and organised. We have a small kitchen but he managed to serve a tasteful 3 course dinner for 8 people, all on time and beautifully presented. My kids loved to see him prepare a whole octopus, and he left all left-overs nicely wrapped in the fridge, so we even had a nice meal the next day. Highly recommended!
Well balanced dishes and flavours. I particularly loved the dessert which was exceptional!
Excellent !!! Lovely dinner , special food and very kind chef . I ll suggest him to other friends .
Thank you very much!
It was excellent. The service, and the cleaning as well. Everything was perfect. We enjoyed a lot the dinner! And we will definitively use your services again.
Cesar is a very talented chef. His food hit all the right notes. His cuisine is both refined and generous with the right touch of extravagance. His octopus was perfectly cooked and I really enjoyed the main dish. The desert was out of this world! He is very friendly and organised. I really enjoyed being around him.
Innovant, rafine, et delicieux... Un roi du dessert
Amazing food from a very friendly chef
Thank you Cesar for a delicious dinner! Enjoyed the three courses, including the octopus starter which was very tatsy and especially the dessert! The lemon cake dessert was simply perfect, and I am a big fan of the white chocolate crumbs!
As a host, I have to say that César was super friendly. Sharing his experience while doing his magic in my own kitchen! Cooking being one of my favourite hobbies I appreciated all the wonderful tips César gave me. The menu was delicious, and he definitely impressed us all with the dessert!
César is a very skilled an personable chef. His cooking knowledge spans from the Spanish most delicious specialties to more international dishes, always with an original touch and attention to the details. Thumbs up !
Fresh, diverse and full of flavour. I was trained classically a but I love to explore different cusisines and ingredients .
Slow cooked octopus, confit potatoes with crispy capers and a very zingy dressing. I love seeing the reaction people have when they try octopus for the first time
Lemon, because you can add it to almost every single dish and it will elevate the flavor to another level.
Fresh herbs, to add a contrast of colour and freshness to my food
Extra virgin olive oil, being Mediterranean as I am, I can´t live without a good olive oil that I will always use for my cooking
Because I like having a close relationship with my clients and being able to create special menus depending on the occassion
Running, exploring the food scene in London, travelling
Ottolenghi - The cookbook
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