Hi, I’m Chef Asen.
Asen Ibrov

I bring modern European fine dining into your home with clean flavours, elegant details, and bespoke menus tailored to you.

I craft modern European experiences that feel personal, precise, and unforgettable.

I’m Chef Asen Ibrov, a professional chef with 15+ years of experience in modern European cuisine and a four-time semi-finalist of the UK National Chef of the Year. I started cooking at 15 and have worked across fine-dining kitchens, private residences, and exclusive events where precision, professionalism, and discretion matter.

My style blends classical technique with modern innovation, clean flavours, and elegant presentation. I design bespoke menus around your tastes and the occasion—whether you want refined classics or a contemporary tasting journey at home.

For me, cooking is the art of bringing the fine dining experience and into your home, creating unique menus tailored perfectly to your tastes.

I focus on clean flavours, modern technique, and a seamless at-home fine-dining experience.

I bring fine dining to your table

For me, cooking is the art of bringing the fine dining experience into your home, creating unique menus tailored perfectly to your tastes.

I build every menu on proven craft

I’m a culinary school graduate and a multi-time Best Chef of Bulgaria, and I refined my skills in London fine dining—including at CORD by Le Cordon Bleu.

I turn dinner into a bespoke performance

I blend Michelin-level London expertise, Le Cordon Bleu discipline, and award-winning artistry to create a bespoke culinary performance at home.

Asen’s Menus

STARTER

Cured salmon with lemon crème fraîche, capers, cucumbers, and crisp seasonal greens

Goat Cheese & Beetroot Mille-feuille - Delicate layers of creamy goat cheese and marinated beetroot, accented with honey, toasted walnuts, and fresh herbs

Hand-Cut Beef Tartare - Hand-cut beef tenderloin with capers, shallots, and Dijon mustard, finished with a fresh egg yolk and toasted brioche

Roasted Cauliflower Steak - A herb-crusted cauliflower steak over green pea purée, topped with a crunchy pistachio gremolata

Wild Mushroom VeloutéA silky wild mushroom cream soup, gently infused with thyme and garlic. Finished with crème fraîche and a drizzle of herb oil for a refined start

MAIN COURSE

Crispy skin sea bass with beans, sautéed mussels, sea vegetables, and an elegant Champagne sauce

Pan-seared duck breast served with a carrot ballotine, crispy kale, orange marmalade, and popped amaranth

Pressed slow-cooked lamb shank with a rich jus reduction, served over a potato mash and seasonal vegetables

Slow-caramelized celeriac Tatin, served with wild mushrooms, a black garlic emulsion, and a delicate herb velouté

DESSERT

Crispy, caramelized puff pastry shards layered with a rich Madagascar vanilla pastry cream and fresh seasonal berries

Dark Chocolate fondant with vanila Ice cream

Vanilla Bean Crème Brûlée - A rich and creamy custard base topped with a texturally contrasting layer of hardened caramelized sugar

Vegan chocolate cherry Dom

STARTER

Carpaccio di Branzino al Limone (Citrus-Infused Wild Sea Bass Carpaccio)

Burrata con Porri Caramellati e Pesto di Basilico (Creamy Burrata with Caramelized Leeks & House-Made Pesto)

Insalata Caprese Moderna con Pesto di Basilico (Modern Heirloom Caprese with House-Made Basil Pesto)

Gamberi alla Busara (Venetian-Style Prawns in Rich Chilli & Tomato Reduction)

Carpaccio di Manzo con Emulsione al Tartufo (Prime Beef Carpaccio with Creamy Truffle Emulsion)

Involtini di Zucchine con Verdure Stagionali e Formaggio Vegano (Zucchini Rollatini with Seasonal Vegetable Ragout & Vegan Cheese)

MAIN COURSE

Melanzane alla Parmigiana Classica (Traditional Sicilian Eggplant Parmigiana)

Filetto di Branzino in Crosta con Salsa al Basilico, Zafferano e Limone (Crispy-Skin Sea Bass with Marinated Seasonal Vegetables & Zesty Basil-Saffron-Lemon Sauce)

Controfiletto di Manzo con Patate Novelle al Tartufo Prime ( Sirloin Steak with Marinated Truffle Baby Potatoes & Seasonal Vegetables)

Pappardelle Fatte a Mano con Ragù di Funghi e Guanciale (Handmade Pappardelle with Wild Mushroom & Crispy Guanciale Ragù)

Gnocchi Fatti a Mano con Funghi e Tartufo (Handmade Potato Gnocchi with Wild Mushrooms & Black Truffle)

Risotto al Pesto di Basilico Vegano ( Creamy Carnaroli Risotto with Vibrant Vegan Basil Pesto)

DESSERT

Espresso Tiramisu Deconstruito (Deconstructed Espresso Tiramisu)

Mousse alla Stracciatella con Fichi Freschi e Miele (Creamy Stracciatella Mousse with Figs & Organic Wild Honey)

Panna Cotta al Cocco e Mango Tropical ( Coconut Panna Cotta with Exotic Mango-Passionfruit Reduction)

STARTER

1. Deconstructed Greek Salad

2. Le Jardin de Tabbouleh – A vibrant, sun-kissed Lebanese salad of finely hand-chopped parsley, emerald mint, and ruby tomatoes, kissed with crushed bulgur and a zesty citron-infused olive oil dressing

3. Smoky Aubergine "Baba Ganoush" – A rich, fire-roasted eggplant delicacy, delicately whipped with citrus and tahini, and adorned with glistening pomegranate jewels

4. Tomato Bruschetta with Bulgarian cheese and oregano!

5. Velvet Silk Hummus – A luxurious, ultra-smooth purée of golden chickpeas and rich sesame tahini, finished with an exquisite well of cold-pressed extra virgin olive

6. Heritage Tomato & Velvet Burrata Symphony – A colorful mosaic of sweet heirloom tomatoes paired with a decadent, creamy baby Burrata core, crowned with hand-crushed aromatic basil pesto

7. Pan-Seared Calamari & Prawns Duo Accompanied by a mosaic of seasonal baby greens, drizzled with a peppery wild arugula coulis and infused with candied lemon zest

MAIN COURSE

1. Classic Italian Eggplant Parmigiana

2. Imam Bayildi (Stuffed Eggplants with Tomatoes and Onions)

3. Turkish kofta kebab with seasonal vegetable

4. Seared Mediterranean Rump Steak with Chimichurri Sauce and green been shalots

5. Pan-fried salmon fillet with a super crispy skin, topped with a cold, fresh salsa made of diced cucumbers, cherry tomatoes, Kalamata olives, capers, and lots of dill

6. Pan-Seared Cod in Rich Tomato Sauce with Pine Nuts, Raisins, and Crispy Kale

DESSERT

1. Classic Italian Tiramisu

2. Traditional Pistachio Baklava

3. Dark Chocolate Namelaka with Roasted Hazelnuts and Brownies

How much does a private chef experience with Chef Asen cost?

The average menu price for Chef Asen is 113.33 GBP per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Asen cook?

Chef Asen offers French, Italian and Mediterranean cuisine for private dining experiences.

Where does Chef Asen offer private chef services?

Chef Asen offers private chef services in GB.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

Chef Asen Ibrov

+44 7895675087

[email protected]

Chef Asen Ibrov

Hi, I’m Chef Asen.Asen Ibrov

I craft modern European experiences that feel personal, precise, and unforgettable.

I focus on clean flavours, modern technique, and a seamless at-home fine-dining experience.

I bring fine dining to your table

I build every menu on proven craft

I turn dinner into a bespoke performance

Asen’s Menus

Frequently Asked Questions

Hi, I’m Chef Asen.
Asen Ibrov