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Diana Solomko
Passionate foodie, professionaly-trained chef
Average: 5.00/5
See the 2 client reviewsAbout the Chef
Diana is a Le Cordon Bleu London trained cef with genuine interest in food and cooking. She even had a career change to be able to do what makes her - and other people who eat her food! - happy every day. Born in Ukraine, she was living in Georgia, Russia and Poland - all the Eastern European cuisines are presented in he...... Diana is a Le Cordon Bleu London trained cef with genuine interest in food and cooking. She even had a career change to be able to do what makes her - and other people who eat her food! - happy every day. Born in Ukraine, she was living in Georgia, Russia and Poland - all the Eastern European cuisines are presented in her dishes with modern twist. Since living in London, Diana has been working as a Head Chef in a high end catering company, creating new dishes and recipes. Read all Hide
Location
Brentford, United Kingdom +15 km
Spoken Languages
English, Polski, Русский
Cuisines
Seasonal cuisine, Organic, Vegetarian, Gluten-Free, Cocktail, Cooking class
The Chef in 4 questions & answers...Would you like a different menu? Feel free to contact our concierge team directly.
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Would you like a different menu? Feel free to contact our concierge team directly.
2 client reviews
The meal from Diana on Friday night was amazing. Every course was beautifully prepared and the depth of taste was fantastic. I don't know what she put on the strawberries for desert, but it made them taste Phenomenal ! Highly recomend.
I love the whole concept of having delicious gourmet food cooked and served and in comfort of a relaxed home environment. I enjoyed myself so much, I'd love to have La Belle Assiette cook for future parties at our place!
The Chef Diana Solomko in 4 questions
Describe your cooking style !
I'm creative in the kitchen and like to start with choosing main ingredients, pairing them with spices and seasoning and then (based on my experience) adding what would suit best or enhance its taste the most. I'm very neat: I can't stand dirt even when I'm busy with cooking. I also hate food waste and if I don't use some part of the product in the current dish, I use it in another! Further, I'm always trying to produce all the ingredients myself instead of buying them.
What is your signature dish?
Well, I don't have one. It always changes with the season, temperature, location and occasion. My vision is the meal should fit it all! I especially enjoy sharing dishes, as in my culture: food is something very mandatory for friends or family gatherings e.g. tarts (for example, with courgettes, aubergines and goats cheese or with Salmon and dill), pan-fried breads with dipping sauces, warming stews.
Why are you a private Chef ?
It gives me an amazing opportunity to see people enjoying food, to complete direct requests and share my passion if guest are interested in observing or talking during cooking process! As well as creating unlimited numbers of menus and presenting the best food pairings I've ever tried.
What do you do when you are not cooking ?
I'm scanning new recipes, food magazines, food programmes :) This is also why I've chosen to be a chef - it's a pleasure to do something which you are interested in your private time. I also organize food tours - to wineries and tastings, wherever I travel to, I'm learning about culture through local food!
