Roberto Rijo

Based in Glendale, cooks across Los Angeles

Private Chef in Los Angeles | Dominican & Latin Cuisine with a Global Twist

Speaks Spanish, English, French
Starting at $150 each for parties of 3–6

A plate by Roberto Rijo, latin american private chef in Los Angeles

What Roberto can cook for you

Each price is what one guest pays, and it holds only for the party size beside it.

Sol y Fuego

A paella only I can make this way: saffron, Dominican longaniza, shrimp and mussels. Goat croquettes, a Caribbean-style gazpacho, and churros with Dominican cacao to close it out. Spain brings the sun; we bring the fire

A party of 2$200 each
Parties of 3–6$150 each
Parties of 7–16$200 each

See the courses

StarterAll inclusive
- Gazpacho Caribeño: Chilled tomato gazpacho, cucumber, roasted peppers, sour orange, olive oil & crispy jamón
- Croquetas de Chivo: Crispy goat croquettes, Dominican-style braised goat, Manchego cheese & cilantro aioli
First CourseAll inclusive
- Paella Dominicana: Saffron rice, Dominican longaniza, shrimp, mussels, roasted peppers & cilantro aioli
Main CourseAll inclusive
- Pescado a la Brasa: Grilled seasonal fish, roasted garlic, citrus mojo, baby arugula & crispy tostones
DessertAll inclusive
- Churros & Cacao: Crispy churros, Dominican cacao dipping sauce, cinnamon & vanilla cream

Paris After Dark

Paris never knew how good it could look with a Caribbean twist. Scallops in leche de tigre with Champagne, a crispy duck confit empanada, a bourguignon simmered in Dominican spices... finished with a passion fruit and cacao mille-feuille. French elegance, Dominican soul

A party of 2$200 each
Parties of 3–6$150 each
Parties of 7–16$200 each

See the courses

StarterAll inclusive
- Arisian Ceviche: Fresh scallops, leche de tigre, Champagne, citrus, avocado & crispy cassava
- Duck Confit Empanada: Crispy duck confit empanada, caramelized onion, manchego & Dominican herb aioli
First CourseAll inclusive
- Caribbean Beef Bourguignon: Slow-braised beef, red wine, Dominican spices, roasted mushrooms, pearl onions & creamy yuca purée
Main CourseAll inclusive
- Branzino à la Caribe: Pan-roasted branzino, coconut beurre blanc, baby arugula, roasted vegetables & crispy plantain
DessertAll inclusive
- Passion Fruit Mille-Feuille: Crisp puff pastry, passion fruit pastry cream, Dominican cacao & vanilla

La Dolce Vita

What happens when Italy meets the Caribbean? A creamy guandules risotto with coconut, pork belly arancini with cilantro pesto, and a tiramisù made with Dominican coffee and cacao. La dolce vita — with a Caribbean accent.

A party of 2$200 each
Parties of 3–6$150 each
Parties of 7–16$200 each

See the courses

StarterAll inclusive
- Carpaccio de Verano: Heirloom tomatoes, sour orange, Dominican oregano, creamy fresh cheese & extra virgin olive oil
- Pork Belly Arancini: Crispy pork belly arancini, cilantro pesto & aged Parmesan
First CourseAll inclusive
- Guandules Risotto: Creamy guandules risotto with coconut & Parmesan, alongside goat slow-braised in mamajuana and red wine
Main CourseAll inclusive
- Playa & Summer: Roasted branzino, baby arugula, heirloom tomatoes, citrus dressing & crispy tostones
DessertAll inclusive
- Dominican Tiramisù: Classic tiramisù made with Dominican coffee, Dominican cacao & mascarpone

Eternal Summer

We're starting where it all began. Fresh ceviche with leche de tigre and crispy tostones, goat slow-braised for 6 hours in mamajuana, pork belly glazed in guava... and we close with a coconut-pineapple crème brûlée you won't forget. This is the taste of my island, served at your table. ????

A party of 2$200 each
Parties of 3–6$150 each
Parties of 7–14$200 each

See the courses

StarterAll inclusive
- Ceviche las terenas: Fresh seafood, avocado, red onion, sweet peppers, leche de tigre & crispy tostones
First CourseAll inclusive
- Pork Belly Malecón: Crispy pork belly, guava BBQ glaze & roasted white sweet potatoes
Main CourseAll inclusive
- Goat Mamajuana: Slow-braised Dominican goat, mamajuana & red wine, plantain gnocchi, brown butter & avocado sauce
- Playa & Tostón: Crispy fried white fish, baby arugula, heirloom tomatoes, citrus dressing & crispy tostones
DessertAll inclusive
- Coco & Piña Crème Brûlée: Silky coconut custard, caramelized pineapple & brûléed sugar

Meet Roberto

I’m Roberto Rijo, a Los Angeles private chef of Dominican heritage. I bring the flavors I grew up with (tropical, bold, and made with care) into intimate dinners, family-style brunches, and weekly meal prep. Every menu is cooked fresh in your kitchen, with the shopping, prep, service, and cleanup handled so you can enjoy the table with your guests.