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I create Michelin-level, border-inspired dining experiences using seasonal local ingredients and eclectic techniques—crafted as a bespoke menu for you.

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Oscar Torres

I bring Michelin-level technique to seasonal, local menus inspired by Baja and California.

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I have 15 years of experience in professional kitchens, with training in French, Japanese, Latin, Mediterranean, and Californian cuisine. Today I run a Michelin-starred restaurant in the Mexican Wine Valley, and I love cooking on both sides of the border—because that’s where my flavors and my story meet.

I prefer to work with local, seasonal products only, and I enjoy collaborating closely with you to design a bespoke menu that matches your preferences. For me, storytelling and deep kitchen knowledge are part of the experience at the table.

Plan my menu with me

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My identity is my regional cooking—it represents the last 15 years of my kitchen journey.

What you can expect when you dine with me

I cook from identity and place

My identity is my regional cooking, and every course reflects the last 15 years of my kitchen journey—rooted in Baja and California and shaped by the way I cook across the border.

I’m trained in top kitchens

I learned and cooked at Daniel in New York; Amada in Philadelphia; Ortolan in Los Angeles; Patina in Los Angeles; Acre in San Jose Del Cabo; and Animalon in Ensenada.

I lead with seasonality, technique, and storytelling

I source seasonal and local ingredients and apply eclectic cooking techniques. I also weave in storytelling and share technique as part of the dining experience.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 244 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Latin American, Local, Seafood/Fish, Italian, Mediterranean, French and Japanese. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.