Private chef · Catering · Special occasions · Restaurant & culinary consulting
A Culinary Experience, Created for You
I create refined Mexican, Italian, and Spanish cuisine, prepared entirely from scratch with organic, thoughtfully sourced ingredients and time-honored techniques.
From intimate private dinners to elegant celebrations and bespoke culinary experiences, every menu is thoughtfully designed around the occasion, the season, and your guests.
Every menu is quoted individually · Pick a time and we will talk it through · No payment taken online
About Chef Lupe Nanbo
The cook
I was born in Guerrero and grew up in Queens. I learned to cook in my mother’s kitchen, trained hands-on in Spain, Italy and Mexico, and today I run the kitchen at a private school — organic only, sourdough baked in-house, nothing processed.
Four ways to work together
Every job is different, so every job is priced on its own. Pick the closest fit, choose a time, and we will talk through the menu, the numbers and the date.
Private Chef
I cook in your kitchen — a single dinner, a standing weekly service, or meals prepped for the week ahead. Organic ingredients, made from scratch, cleaned up after.
- Menu built around your household
- Dietary needs and allergies handled
- Shopping and prep included
- One-off or on a regular schedule
Catering
Food for a room full of people that still tastes like it was cooked for one table. Mexican, Italian or Spanish, or a mix of all three.
- Menus for any group size
- Drop-off or cooked on site
- Vegetarian and allergy options
- Serving and clear-down if you need it
Special Occasions
Birthdays, anniversaries, holidays, engagements. The meals people remember afterwards. We plan the menu together and I run the kitchen on the day.
- Menu tasting before the date
- Courses timed around your evening
- Table-side finishing if you want it
- Works in a home or a hired venue
Consulting
I currently run the kitchen at a private school: organic only, sourdough baked in-house, no processed food. I consult for restaurants and kitchens — menus, openings, operations — and I teach.
- Menu development and recipe building
- Restaurant openings and kitchen operations
- Going organic and from-scratch, sourdough included
- Cooking classes for children
How it works
Tell me the occasion
Pick the closest service and a time to talk. It takes a minute and costs nothing.
We build the menu
Guests, dietary needs, budget, venue. I come back with a menu and a price for your job specifically.
I cook
I shop, I prep, I cook in your space, and I leave the kitchen the way I found it.
Restaurant & culinary consulting
Not every job is a dinner. Restaurants and kitchens bring me in as a consultant — to develop a menu, to open a new restaurant, or to tighten day-to-day culinary operations. One problem or the whole kitchen, quoted per job.
- Restaurant Consultant
- Culinary Consultant
- Menu Development Consultant
- Restaurant Opening Consultant
- Culinary Operations Consultant
- Food & Beverage Consultant
- Chef Consultant
At the table
Sample layout — placeholder quotes, not real customers
Lupe doesn’t just cook food; he curates an entire evening of warmth. The handmade cavatelli was extraordinary, but it was the relaxed, inviting atmosphere he created in our own dining room that we’ll remember most.
The catering for our studio launch was phenomenal. It wasn’t standard event food — it felt like a generous, rustic feast that perfectly matched our brand’s aesthetic. People are still talking about the focaccia.
You bring the occasion. I create the experience.
Pick a service and a time. Nothing is charged online — this just starts the conversation.