From Our Kitchen to Your Table: The Story Behind PRIVÉ

Two Chefs. One Belief.

Every meal that reaches your table started somewhere. For PRIVÉ, it started with two people who chose this work deliberately, who trained across continents, and who built something together around a single belief.

That the food in your home should be made by someone who cares deeply about how it gets there.

That belief has never changed. Everything else has grown from it.

Chef Daniel: Precision as a Practice

Chef Daniel Mendez did not stumble into a kitchen. He pursued it with intention.

Le Cordon Bleu Miami. A culinary foundation built on the fundamentals of French technique, precision, and the discipline that separates a cook from a chef. From there, a career that took him through some of the most demanding kitchens in the world. New York, where the standard is unforgiving. Miami, where the clientele expects the extraordinary. St. Maarten, where luxury hospitality is not a concept but a daily requirement. Las Vegas, where every experience is elevated or forgotten.

By the time Daniel arrived in Las Vegas, he had spent years as an executive chef. Leading kitchens. Building teams. Setting standards. The kind of career that gives you a precise understanding of what excellence actually requires.

What it requires is consistency. It requires structure.

It requires the kind of operational discipline that means the tenth plate that leaves the kitchen is held to exactly the same standard as the first.

That is what Daniel brought to PRIVÉ. And that is what every client receives, every single week, without exception.

Chef Aubrey: Creativity as a Language

Chef Aubrey Mendez speaks in flavor.

She trained in Hotel and Restaurant Management with a major in Culinary Arts at De La Salle College of St. Benilde in Manila. A culinary education rooted in the Asian-Mediterranean flavor profiles that would define her creative voice. Pastry trained, with the kind of precision that pastry demands and the creativity that makes it art.

From Manila, she went to Dubai. Cooking for royalty. Curating meals for a clientele where every detail carries weight and nothing is an afterthought. Where the highest standard is not a goal but a baseline. That experience shaped the way Aubrey thinks about food.

Not as sustenance. Not even as nourishment. As an expression of care.

She brought that to Las Vegas, where she curated private jet meals and luxury events before co-founding PRIVÉ with Daniel. The creativity, the client connection, the culinary vision that makes every menu feel like it was designed for you specifically.

Because at PRIVÉ, it was.

From Our Kitchen to Your Table

Every plate that leaves this kitchen was touched by someone who cared deeply about it getting to you right. That is not a marketing line. It is the only way Aubrey and Daniel have ever known how to work.

From Manila to Dubai. From Le Cordon Bleu to Las Vegas. Every kitchen, every career, every plate led here.

To your table.

Written by The PRIVÉ Edit | priveculinary.com