Hi, I'm Chef Robert.
Robert Guillory

I create immersive, hyper-local dining experiences in Denver—blending luxury presentation, Colorado-sourced ingredients, and refined culinary storytelling.

I turn Colorado’s seasons into luxury, story-driven dining experiences.

I’m a Denver-based private chef crafting immersive, hyper-local dining experiences that blend luxury presentation with Colorado-sourced ingredients and intentional culinary storytelling. I build menus around real farm partnerships and design multi-sensory moments that make a meal feel like an experience.

My cooking is rooted in technique and respect for craft—whether I’m carving over open flame, fermenting house-made preserves, or plating a multi-course tasting menu. My goal is to bring people together through food that feels personal, expressive, and unforgettable.

Cooking is my way to honor the land, the seasons, and the people who cultivate them—transforming hyper-local ingredients into moments.

What you can expect when you dine with me

I cook with the land and the season in mind

Cooking is my way to honor the land, the seasons, and the people who cultivate them. I transform hyper-local ingredients into memorable moments—guided by technique, intention, and a deep respect for craft.

My roots shape my point of view

I’m shaped by my New Orleans roots, where food is more than a meal—it’s identity, memory, and celebration. I grew up surrounded by the aromas, and I bring that sense of warmth and meaning into every experience I create.

I build dishes from the ground up

My secret is the belief that every element is one: I build dishes from the ground up, layering slow-developed techniques with hyper-local Colorado ingredients so everything on the plate feels connected and intentional.

Robert Guillory’s Menus

Serves 4 to 20 guests

From $65.00 / guest

STARTER

Freshly Baked Croissants — plain, almond, chocolate, matcha-white chocolate

Pain au Chocolate & Brioche Rolls

Sourdough with Fermented Preserves — lacto-fermented berry jam, local honey, cultured butter

Greek Yogurt Parfait — seasonal berries, house granola, bee pollen

Gourmet Coffee Selections — French press, pour-over, espresso

Premium Tea Collection — English Breakfast, Earl Grey, hojicha

Ceremonial Matcha Station — whisked to order, oat milk option

FIRST COURSE

Prosciutto di Parma & Serrano Ham

Aged Cheese Selection — Brie, Camembert, Gruyère

Accompaniments — grapes, dried figs, Castelvetrano olives, spiced nuts

MAIN COURSE

Seasonal Fresh Fruit Platter — berries, melon, dragon fruit, edible flowers

Freshly Squeezed Juices — orange, grapefruit, apple-ginger

Serves 4 to 20 guests

From $100.00 / guest

STARTER

Ponzu-Glazed Diver Scallops — two seared scallops, yuzu ponzu, microgreens, caviar pearl

Surf & Turf Tower — seared steak, avocado, ahi tuna, broccoli sprouts, scotch bonnet sauce

Escovitch Fish Cakes — cod-salmon-snapper blend, scotch bonnet, mango chutney

Steamed Bao with Crispy Duck — shredded duck confit, hoisin-miso glaze, pickled daikon

Smoked Golden Beet Tartare — whipped vegan feta, candied ginger, cucumber, smoke cloche reveal

Bone Marrow Beef Wellington Bites — tenderloin, pâté, bone marrow butter, puff pastry

FIRST COURSE

Burrata & Heirloom Tomato — fresh basil, smoked balsamic glaze, EVOO

Citrus-Seared Scallop Salad — mixed greens, blood orange, avocado, toasted almonds, yuzu vinaigrette

Roasted Beet & Chèvre — arugula, toasted pistachios, honey-balsamic vinaigrette

Grilled Peach & Prosciutto — radicchio, fresh mozzarella, balsamic glaze

Charred Pear & Blue Cheese — endive, candied walnuts, sherry-miso vinaigrette

MAIN COURSE

Oxtail Osso Buco — tomato-red wine braise, polenta, aji Amarillo, gremolata

Chicken Roulade — spinach-Swiss béchamel, crispy prosciutto, lemon-caper pan sauce

Koji-Aged Lamb Lollipops — espresso rub, rainbow Swiss chard, cashew sauce, pickled blackberries

Wine-Braised Short Rib — creamy butternut squash polenta, bordelaise

Herb-Roasted Cornish Hen — truffle mash, purple asparagus, lemon-caper beurre blanc

Seared Hokkaido Squash Steak — black truffle, parsnip purée, aged balsamic, microgreens (vegan)

Miso-Marinated New York Strip — crawfish Escoffier, confit Hasselback fingerlings

DESSERT

Bananas Foster Banana Bread — tableside flambé, rum caramel

Yuzu Crème Brûlée — caramelized sugar, candied yuzu peel

Matcha Tiramisu — ceremonial matcha, mascarpone, dark rum

White Chocolate Blackberry Cheesecake — lavender shortbread crust

Serves 2 to 20 guests

From $65.00 / guest

STARTER

Crawfish & Blue Crab Beignets — house-fermented Creole remoulade

Smoked Pimento Cheese — cayenne, artisan crackers, charred crostini

Andouille & Shrimp Skewers — bourbon-smoked remoulade

Muffuletta Skewers — ham, salami, provolone, olive tapenade, crusty baguette

Bone Broth Shooters — smoked chicken bone broth, chili oil, chive

FIRST COURSE

French Quarter Salad — pulled pork, boiled egg, cherry tomato, artichoke hearts, pickled okra, Creole vinaigrette, crispy shallots

Southern Wedge — iceberg, warm bacon vinaigrette, blue cheese crumble, heirloom cherry tomatoes, crispy onion straws

MAIN COURSE

Slow-Smoked Brisket Carving Station — house-made New Orleans barbecue glaze, pickled onions, horseradish cream

Interactive Shrimp & Grits Bar — creamy stone-ground grits, sautéed wild-caught shrimp, savory Creole sauce Guests customize with: crispy bacon, aged cheddar, charred green onions, andouille crumble, house-fermented hot sauce, scallion oil

Bourbon-Glazed Smoked Chicken Quarters — sweet bourbon glaze, smoked paprika, charred lemon

Maque Choux — sweet corn, bell peppers, onions, butter, cream

Red Beans & Rice — creamy red beans, fluffy white rice, andouille crumble

Slow-Braised Collard Greens — smoked turkey, apple cider vinegar, pot liquor

Cajun Roasted Sweet Potatoes — brown butter, candied pecans, cinnamon

DESSERT

Bananas Foster Bread Pudding — dark rum caramel, vanilla bean whipped cream

Mini Bourbon Pecan Pies — brown butter, sea salt, bourbon caramel

Praline Cheesecake Bites — pecan praline crumble, caramel drizzle

Serves 2 to 20 guests

From $155.00 / guest

STARTER

Elk & Bison Charcuterie Board — Colorado-ranched salami, Western Slope cheeses, house-fermented seasonal preserves

Foraged Mushroom Crostini — local bakery bread, wild porcini and chanterelle, garlic, fresh herbs

Smoked Trout Rillettes — house-smoked, horseradish crème fraîche, pickled red onion, rye toast

FIRST COURSE

Roasted Beet & Colorado Chèvre — local farm beets, candied pecans, arugula, apple cider-miso vinaigrette

MAIN COURSE

Braised Elk Shoulder Carving Station — slow-braised with wild juniper berries, rosemary, cherry-port reduction Roasted Root Vegetables — seasonal carrots, parsnips, potatoes, local honey-thyme glaze

Pan-Seared Arctic Char — brown butter, crispy skin, lemon-dill-caper sauce, toasted almonds Rustic Sourdough Loaves — local Denver bakery, cultured salted butter, house-fermented honey

Braised Colorado Lamb Shoulder — red wine, root vegetables, fresh herbs, creamy polenta

DESSERT

Colorado Honey Lavender Panna Cotta — local wildflower honey, dried lavender

Dark Chocolate Bark — dried Colorado cherries, pistachio, sea salt

Apple Cider Donuts — cinnamon sugar, caramel dipping sauce

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 128 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 Local, Seafood/Fish 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.

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

Yes. I regularly cook for Birthday and Bachelor/Bachelorette. 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.

Chef Robert Guillory

+1 7207661432

[email protected]

Chef Robert Guillory

Hi, I'm Chef Robert.Robert Guillory

I turn Colorado’s seasons into luxury, story-driven dining experiences.

What you can expect when you dine with me

I cook with the land and the season in mind

My roots shape my point of view

I build dishes from the ground up

Robert Guillory’s Menus

Frequently Asked Questions

Hi, I'm Chef Robert.
Robert Guillory