Daniel Romero Rojas
Chef | Culinary Innovator
Chef Daniel Romero Rojas
Personal Chef | Culinary Innovator
Chef Daniel Romero Rojas brings a dynamic blend of creativity, precision, and passion to My Take Home Chef. With over nine years of experience in top-tier kitchens across Calgary, Miami, and beyond, Daniel has built a reputation for innovative menu development, exceptional ingredient sourcing, and flawless execution. His career has taken him from fine dining establishments like Major Tom and Alloy to large-scale event kitchens at the Scotiabank Saddledome, where he honed his leadership and high-volume culinary skills.
Fluent in English and Spanish, Daniel’s diverse background allows him to craft menus that seamlessly blend global flavors with refined techniques. Whether designing a custom meal prep plan, curating a private fine dining experience, or leading a special event, he brings his signature attention to detail and artistry to every plate.
Now accepting new clients for all services, Daniel is ready to create unforgettable meals tailored to your tastes and lifestyle.
Currently accepting 1 weekly meal prep client for Wednesdays and 1 weekly meal prep client for Mondays starting June 16th.
403-903-1270
Sample Meal Prep Menu
Banana Bliss Overnight Oats: GF
Chia seeds, almond milk, vanilla, cinnamon, pecans, shaved dark chocolate.
Breakfast Egg Frittata with Sweet Potato Hash: GF
Bacon, marble cheddar, yellow potatoes, bell peppers and yellow onion.
Sweet Potato, Kale & Chickpea Soup: GF/DF/V
Yellow onion, bell pepper, red curry paste.
Mediterranean Chicken Thighs with a Herb Lemon Vinaigrette: GF/DF
Boneless, skinless chicken thighs, herb lemon vinaigrette, garlic, oregano, with roasted zucchini, grape tomatoes and rosemary baby potatoes.
Cuban Adobo Marinated Boneless Pork Loin: GF/DF
Honey Roasted Brussel Sprouts & Carrots, Aji casero, balsamic vinegar, quinoa pilaf.
Pan Seared Catch of The Day with a Fennel & Orange Winter Salad: GF
Spinach, pecans, mint, feta, lemon and honey vinaigrette
Garlic, Cilantro & Ginger Prawns: GF/DF
Basmati rice, seared Bok choy, spiced zucchini.
5 Course Menu by Daniel Romero
Heirloom Tomato & Pomegranate Salad
Whipped goat cheese, verjus rouge gastrique, frisee, cucumber chards, toasted hazelnuts
Ahi Tuna & Scallop Ceviche
Passion fruit leche de tigre, sliced jalapenos, fresh mango, plantain chips
Sambuca Jumbo Prawns
Confit cherry tomatoes, Spanish chorizo, roasted fennel, warm focaccia, chili oil
Salsa Seca Crusted Rack of Lamb
Soubise sauce, charred broccolini, brown butter potato fondant
Tres Leches Cake
Toasted coconut, Chantilly cream, fresh berries
