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Derek Biazo

@dbmetalchef

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Corporate Chef/Private Chef/Executive Chef/ Chef De Cuisine

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Sorry I just noticed you couldn't see the title of the cookbook so here you go. by @dbmetalchef

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4 years ago

A few years ago I was fortunate enough to be included in my first nationally published cookbook. It was an honor to be included with the best Chefs in AZ. If anyone gets a chance please check it out. Tons of great recipes. I have two recipes in there from my time at Deseo Modern Latin Cuisine. by @dbmetalchef

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4 years ago

I have to send a shout out to one the best Chefs I have had the pleasure to share a kitchen with Chef Erik Romme for helping in the creation of this stellar dish when we worked together.
Foie Gras Parfait w/ Pomegranate Gelee / Cocoa Nib Granola by @dbmetalchef

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4 years ago

Dry Aged Prime Porterhouse w/ Yamazaki Whiskey Mushroom Sauce / Caramelized Onion Jam / Chives by @dbmetalchef

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4 years ago

Prime Steak Tartare w/ Honey Nut Squash Mostarda / Soy Caramel Pudding / Black Truffle / Crostini by @dbmetalchef

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4 years ago

Seared Crispy Skin Copper River Salmon w/ Smoked Eggplant Puree / Tied Chinese Long Beans / Bell Pepper Crescents / Lobster Gastrique by @dbmetalchef

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4 years ago

Dry Aged Bone in Prime Filet w/ Black Garlic Mushroom Puree / Buerre Blanc / Red Wine Demi Glace by @dbmetalchef

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4 years ago

Chilled Spring Pea Soup ( actual soup pour not pictured )
w/ carrot-citrus spheres/ olive oil powder / jamon iberico/ pea tendrils / flowers by @dbmetalchef

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4 years ago

Tajima NY Strip
Buddha Citrus Butter/ Tempura Hon Shimeji Mushroom / Chimichurri by @dbmetalchef

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4 years ago

Braised Spanish Octopus w/ Toasted Nori Paint / Compressed Avocado/ Tangerine / Fresno Sweet Chile Sauce by @dbmetalchef

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4 years ago

More food pics to come!
Beet Cured Japanese Hamachi w/ Ponzu Gelee / Beet Gel / Shiso Bavarois / Seaweed by @dbmetalchef

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4 years ago

Take a look at some of my pro food shots.
Dry Aged Sous Vide NY Strip w/ Black Garlic Coulis/ Red Curry Emulsion/ Bone Marrow Custard / Potato Lyonnaise by @dbmetalchef

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