Daniel Romero Rojas
Calgary — Meal Prep · Private Dining · Events
Chef Daniel Romero Rojas
Personal Chef | Calgary Meal Prep & Private Dining
Chef Daniel brings a refined blend of creativity, precision, and international culinary experience to My Take Home Chef. With more than nine years in top-tier kitchens across Calgary, Miami, and abroad, he has developed a reputation for thoughtful menu design, exceptional ingredient sourcing, and consistently elevated execution.
Daniel’s background includes fine-dining roles at acclaimed restaurants such as Major Tom and Alloy, along with leadership experience in high-volume event kitchens at the Scotiabank Saddledome. This combination allows him to deliver both beautifully plated private dining experiences and efficient, flavour-forward weekly meal prep.
Fluent in English and Spanish, Daniel draws inspiration from diverse global cuisines, blending vibrant flavours with refined techniques to create menus tailored to each client’s preferences and lifestyle.
Daniel is currently accepting new clients for meal prep, private dining, and in-home events. He looks forward to creating memorable culinary experiences designed just for you.
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
