I create tailored Mediterranean-inspired private dining experiences—seasonal, clean, and well-balanced—so you can host a relaxed yet refined evening at home.

Sergi Isern Gomez

I design relaxed, refined dinners with Mediterranean soul and seasonal ingredients.

My cuisine is rooted in Mediterranean flavors, seasonal ingredients, and clean, well-balanced cooking. I work independently and take care of the full experience—from menu design and on-site cooking to service flow and the final cleanup. My goal is to create dinners that feel relaxed yet refined, where everyone around the table feels comfortable and genuinely well taken care of.

Plan your dinner with me

My secret in the kitchen is good preparation: I plan ahead, work clean, and stay focused so I can cook calmly and deliver consistent results in any kitchen.

What you can expect when you book with me

I keep it ingredient-driven and welcoming

For me, cooking is about good ingredients, simple ideas, and making people feel comfortable around the table.

I bring real, hands-on experience

I learned to cook through a family restaurant, professional training, and real kitchen experience—working in different environments over the years.

I rely on preparation for consistency

My philosophy is to prepare well, stay organized, and keep my station clean—so the service feels smooth and the results stay consistent, wherever I’m cooking.

Sergi’s Menus

I offer menus that range from intimate date nights to gourmet seafood-and-meat dinners, Mediterranean classics, Spanish tapas, and special themed experiences. I can tailor pacing, portions, and details to match your occasion.

Request availability

Turbot, Sea Bass, or Gilthead Bream – pan-seared to golden perfection, served with tomato pico de gallo, citrus segments, and fresh herb oil and more garnish(Fish)

Monkfish “Suquet” – slow-cooked in a rich Catalan seafood broth with almond picada and toasted bread (Fish)

Salmon Papillote – baked in parchment or grilled, accompanied by seasonal vegetables and a delicate citrus emulsion (Fish)

Catalan-style Lobster – roasted, lightly basted with aromatics, served with shellfish jus and microgreens (Fish)

Sturgeon Fillet – pan-seared or roasted, with a herb-forward butter sauce and fine vegetable medley (Fish)

Swordfish Steak – grilled or seared, with a light olive oil vinaigrette and confit cherry tomatoes (Fish)

Raw Selection: Hamachi, Salmon, or Tuna – sashimi-style, with yuzu dressing, microgreens, and pickled radish (Fish)

Duck Magret – pan-seared to render the fat perfectly, served with kumquat chutney, roasted ratte potatoes, and micro-herbs (Meat)

Beef Tournedos Rossini – seared beef tournedos topped with foie gras and black truffle, served with a rich truffle jus and pomme purée (Meat)

Kid Goat Shoulder – slow-braised with aromatic herbs, accompanied by roasted pears, toasted pine nuts, and a subtle raisin reduction (Meat)

Oven-Roasted Lamb Rack – herb-crusted and roasted to medium-rare, with rosemary-infused jus and seasonal baby vegetables (Meat)

Lamb Trilogy – three preparations, served with a trio of sour sauces, fine vegetables, and lamb jus (Meat)

Pistachio-Crusted Lamb – oven-roasted with a golden pistachio crust, accompanied by carrot purée, glazed baby vegetables, and red wine jus (Meat)

Quail – miso-marinated and roasted, served with Périgord sauce, truffle mashed potatoes, and sautéed seasonal vegetables (Meat)

Roast Beef – slow-roasted, served with rich jus, confit shallots, and herb-roasted fingerling potatoes (Meat)

Braised Oxtail Ossobuco Style – slow-braised in red wine and aromatics, served with saffron risotto and gremolata (Meat)

Sharing Ribeye Steak – charcoal-grilled to preference, served with roasted vegetables, compound butter, and jus de viande (Meat)

Italian-Style Porchetta – herb-stuffed and slow-roasted, with roasted seasonal vegetables and a light pan jus (Meat)

Reviews

Highly recommend Chef Sergi! He was very amenable to all our requests and gave us the most wonderful meal! What a fantastic addition to our girls trip!

Kim Yahav21 enero 2026

4.83

There are evenings, rare as comets and just as unbidden, when a table becomes more than wood and linen, when flame and hand conspire to lift a gathering into the realm of memory’s permanent light. And so it was tonight, beneath the warm hush of our Home Kitchen, where Chef Sergi Isern — steady in purpose, monastic in discipline — shaped a feast that seemed less cooked than summoned from some older, wiser place. He worked as the ancient craftsmen did, not merely preparing food but revealing the soul of it, coaxing truth from every root and grain. Each dish arrived not as a plate but as a page from some unwritten scripture of the South and the North intertwined — a scripture of smoke, thyme, honey, and prayer. The deviled eggs were small moons of memory, their spice telling the story of distant kitchens and inherited hands. The sweet-potato biscuits, warm as forgiveness, carried the soft hymn of pear and Danish butter. Greens braised into submission spoke of patience — the kind known only by those who understand that time itself is an ingredient. And when the turkey, sage-wreathed and solemn as a winter sermon, reached the table, there fell a reverent stillness — as though each of us recognized the quiet labor behind the roast, the hours folded into its breath. The oxtails came after, deep as midnight, tender as remembered sorrow, and carried with them the echo of a man who respects the weight of a long, slow flame. Even the mocktails — bright with elderflower and mint — tasted not of drink alone but of celebration, of the simple human triumph of gathering, surviving, loving. But it was the gumbo that broke us open. That bowl, dark as history and twice as forgiving, seemed to hold generations inside it — the ocean, the land, the smoke of old fires. It tasted of home and exile, of travel and belonging, of everything a wandering soul might hope to claim. We did not merely eat it; we were ushered through it. By dessert we understood: this was no meal. This was a pilgrimage laid out in courses — a journey through memory, through bloodlines, through the quiet dignity of craft. The sweet-potato pie tasted like something handed down rather than invented. The bread pudding felt like a benediction whispered over the weary. Ice cream melted into the closing hour like a small mercy granted before night’s descent. And so tonight, under soft lamplight, the chef gave us not food but inheritance. He fed not our bodies alone, but every story carried in them. This feast — wrought in gold, smoke, spice, and devotion — will not be forgotten. It will live, as of all things worth remembering, not merely in time, but beyond it. Thank you Chef.

Joseph Angel12 diciembre 2025

4.83

Sergi's food was great, we had a lovely evening. Contact was fantastic and despite being fussy customers with a last-minute main course change, communication was just smooth and positive and professional. We particularly received positive comments on the appetiser (tomatoes and burrata) and dessert (pear tarte tatin). Sergi is organised, calm, and friendly, and a good chef. Also the kitchen ended up cleaber and better organised after, than it was before! Strong recommendation.

Leon Derczynski6 noviembre 2025

Frequently Asked Questions

What are my rates for private chef services in Denmark?

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 825.20 DKK, 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 Seafood/Fish, Chef's special and Mediterranean. 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 Denmark?

To book me in Denmark, 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.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Friends gathering, Romantic night, Corporate and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

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.

Tell me about your event, and I’ll take care of the details.

[email protected]
+4540502719

Copenhagen, Denmark

Chef Sergi Isern Gomez

I create tailored Mediterranean-inspired private dining experiences—seasonal, clean, and well-balanced—so you can host a relaxed yet refined evening at home.

I design relaxed, refined dinners with Mediterranean soul and seasonal ingredients.

What you can expect when you book with me

I keep it ingredient-driven and welcoming

I bring real, hands-on experience

I rely on preparation for consistency

Sergi’s Menus

Seafood & Meat Gourmet Dinner

Date Night Experience

Med

SOUL FOOD THANKSGIVING HALAL CHEF’S TABLE · DENMARK EDITION Private Chef Experience · By Sergi Isern

Spanish Tapas Experience – Private Dinner at Home

Reviews

Frequently Asked Questions