Culinary By Design

Culinary By Design We help you with all your cooking needs. Whether it's through personal chef, cooking lessons or intimate catered events, we have you covered

Culinary by design is cooking to fit your lifestyle. We provide gourmet meals in your home whether it's through individually prepared meals, personal chef services, cooking lessons or helping you host an intimate event. We specialize in California cuisine with a specific focus on Mediterranean, Asian and Southwest styles using only the absolute freshest ingredients available. Our food is constantl

y evolving and our Executive Chef loves the challenge of creating new dishes that make your mouth water. The quality of ingredients is paramount to the success of a dish and Culinary by design always uses foods from top-quality producers. Culinary by design brings wholesome, healthy and restaurant quality meals to life in your kitchen. We do the shopping, cooking and cleaning
Culinary by design - cooking to fit your lifestyle
In your home or at our location. You decide
Services are available primarily in Orange County and the surrounding areas, although our chefs will sometimes travel to San Diego and Los Angeles counties.

09/08/2026

I love my pesto cottage cheese and noodles so much that I decided to try swapping out the cream in one of our favorite pasta sauces for cottage cheese. I had never tried it before but I wanted to test it out!

My suggestion is to use a cottage cheese you really like. Similar with when you cook with w**es. If you don’t like their flavor chances are you won’t like it in your sauce.

09/01/2026

This might be the quickest and easiest meal- and it’s SO GOOD!

It has been so hot out that I’m so down for a meal that barely needs cooking and this is one that I love

For the salad you can play around with- I only had mixed greens, cashews, rice and carrots, but you can use peanuts, shredded carrots, jicama, snap peas, crispy wontons and/or mango. So many options!!!!

You need to try it! And let me know!

08/30/2026

Friday night shenanigans -Charlie is very determined to get whatever is in the air- I just wish he actually got a mosquito- he was at least entertaining

08/24/2026

Always researching! While I’m a big creature of habit I’m always looking for ideas that match my flavor profiles and my clients. I came across this lamb recipe from Food and W**e for a marinated lamb that sounded really good. And if you don’t try you’ll never know! I’ve made it two times now and I realized that the first time I made it I liked it better. And this video helped me realize why. I added honey to my marinade- the recipe only added honey to the vinaigrette.

To cook the lamb you can do it a few ways-
- Cook it on the grill the whole time
- Sear on the grill for a few mins each side and then finish in a 400F oven for approx 20mins- we like med-rare
-Or you can sear and cook in a pan
The choice is yours and how you like your lamb cooked.

08/18/2026

Not a traditional lasagna - we love it it’s lighter for us- there’s no bechamel, carrots or celery.
Carrots are used a lot with tomato based sauces to help cut the acidity and add sweetness. You can also use a red w**e and that will give it a deeper color and flavor. Again do what you love! That’s what’s great about cooking.
❤️

08/11/2026

Do what you love not what people tell you to do! I’m not one to follow the rules when it comes to when or what you eat of drink. I’ll eat ice cream when it’s cold or if I want to have red w**e with my sushi I’ll bring one! Here’s a quick easy apricot sauce I love when I make fried chicken

08/04/2026

This meal is so easy to make but so full of flavor

07/28/2026

Marinades make making dinner so easy and so quick. This Greek yogurt one is a must!

07/21/2026

One of my favorite chicken dishes and it’s so easy and it has so many levels of flavor! Inspired by a dish I had in Positano!!

3- 4 boneless chicken breasts- sliced in half pounded to about 1/4”thick
Olive Oil
Salt to taste

1cup balsamic
2-3 sliced garlic cloves
1 1/2stick unsalted butter
Salt to taste

Pasta of choice
Fresh shaved Parmesan
Arugula

For the chicken- preheat oven to 350F. Place on foil lined baking sheet, drizzle with olive oil and season with salt. Cook for approximately 15 mins until the internal temp reaches 155F. Remove from oven and allow to rest for approx 5 mins and the internal temp will reach 165F

Cook the pasta in boiling salted water to your liking

To plate- place pasta on a plate, top with chicken, drizzle with desired amount of sauce, top with arugula and shaved Parmesan

I hope you love it as much as we do!!!

07/14/2026

I love trying new things- sometimes they work and sometimes they don’t- but if you don’t try you’ll never know. Here’s my quick easy tzatziki

07/07/2026

Quick easy full of protein dinner! Pesto cottage cheese and noodles. It brings me back to my childhood but I added a twist to it!

06/30/2026

Compound butters are so easy and they can really make a meal! This shiso butter is amazing!
My butter was frozen so I thawed it in the microwave and by thaw I mean it melted - but that’s ok! After you add the softened shallots, soy and rice vinegar you will place it in the fridge for about 20 plus mins so that it solidifies and then take it out and add the minced shiso leaves.

I also marinated my meat and for this one I used flat iron steak

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Newport Beach, CA
92663

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