Chef Geovanni Venegas

Chef Geovanni Venegas 30 years of culinary expertise with a passion for authentic Mexican heritage. Serving the Kansas City metro.

Every dish is a journey from the beaches of Acapulco to your dining room, blending traditional Mexican methods with a modern, sophisticated twist.

Chef Geovanni VenegasFor more than 30 years, I have been dedicated to creating exceptional culinary experiences inspired...
08/05/2026

Chef Geovanni Venegas

For more than 30 years, I have been dedicated to creating exceptional culinary experiences inspired by my roots in Acapulco, Guerrero, Mexico, and refined through the classic techniques of French, Italian, and Spanish cuisine.

My passion is transforming fresh, seasonal ingredients into memorable dishes that celebrate culture, craftsmanship, and flavor. Every menu is thoughtfully designed to provide an unforgettable dining experience, whether for an intimate dinner, private celebration, or corporate event.

Proudly serving Kansas City with personalized menus, impeccable service, and cuisine that reflects both tradition and innovation.

Private Chef | Catering | Custom Menus
Special Events | Culinary Consulting

“Where Mexican heritage meets European elegance.”

PUTTANESCA DI MAREI built this dish from the ground up, starting with a heavily infused extra virgin olive oil base of m...
07/04/2026

PUTTANESCA DI MARE

I built this dish from the ground up, starting with a heavily infused extra virgin olive oil base of melted artisanal anchovies, sliced garlic, and fiery red pepper flakes. Once the hand-crushed tomatoes, briny Kalamata olives, and sharp capers reduced into a velvety, robust sauce, I layered in a premium seafood quad: rich Atlantic salmon, perfectly pan-seared scallops, plump shrimp, and steaming mussels.

WATERMELON SALADPickled Watermelon Rind, Ricotta, Arugula, Mint, Basil, Jalapeño, Red Onion & Balsamic Reduction. ...
07/04/2026

WATERMELON SALAD

Pickled Watermelon Rind, Ricotta, Arugula, Mint, Basil, Jalapeño, Red Onion & Balsamic Reduction.

WATERMELON GAZPACHOWatermelon gazpacho is a refreshing, savory-sweet chilled soup. Originating as a fruity twist on the ...
07/04/2026

WATERMELON GAZPACHO

Watermelon gazpacho is a refreshing, savory-sweet chilled soup. Originating as a fruity twist on the classic Spanish tomato gazpacho, it blends fresh watermelon with traditional vegetables like cucumbers, bell peppers, tomatoes, and onions, balanced with olive oil, vinegar, and fresh herbs like mint or basil.

LAMB PAPPERDELLEIs a hearty Italian pasta dish featuring wide, flat ribbons of pappardelle tossed in a rich, slow-cooked...
07/04/2026

LAMB PAPPERDELLE

Is a hearty Italian pasta dish featuring wide, flat ribbons of pappardelle tossed in a rich, slow-cooked lamb sauce (ragù)

SALMON EN PAPILLOTEA classic French cooking technique where salmon, herbs, and vegetables are sealed inside a parchment ...
07/04/2026

SALMON EN PAPILLOTE

A classic French cooking technique where salmon, herbs, and vegetables are sealed inside a parchment paper pouch and baked.

SPRING GNOCCHIYellow Squash, Peas, Radish, Mint & Pistachios.
07/04/2026

SPRING GNOCCHI

Yellow Squash, Peas, Radish, Mint & Pistachios.

ÉTOUFFÉEIs a classic Cajun and Creole dish from Louisiana that literally translates to "smothered" from French.It is a r...
07/04/2026

ÉTOUFFÉE

Is a classic Cajun and Creole dish from Louisiana that literally translates to "smothered" from French.

It is a rich, thick, and spicy stew typically made with shellfish (like crawfish or shrimp) or chicken. The main protein is "smothered" and cooked slowly in a flavorful sauce made from butter, a blonde roux (flour and fat), and the "Holy Trinity" of Cajun cooking: celery, onions, and bell peppers. It is almost always served over a bed of white rice to soak up the savory gravy.

CASSOULET It’s a rich, slow-cooked French stew originating from the Languedoc region. It features white beans (like Tarb...
07/04/2026

CASSOULET

It’s a rich, slow-cooked French stew originating from the Languedoc region. It features white beans (like Tarbais beans) simmered with various meats such as duck confit, pork shoulder, and Toulouse sausage. The dish is baked until it develops a thick, crispy, golden-brown crust.

Braised Short Ribs, Parsnip Mashed and Broccolini.
07/04/2026

Braised Short Ribs, Parsnip Mashed and Broccolini.

Address

Kansas City, MO

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+19134866126

Website

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