Chef David Maier

3 years of excellence with Manny Swarv 🖤 Honoring Black History Month in true elite style — our kitchen, VIP, and waitressing teams made sure every detail was served with perfection. 🍾🔥 Buffet & VIP waiters @fullerfunctions Chefs @chefdavid84 @mamajayskitchen @eatswithaish Content @puremomentsbya ☎️ 😊 Contact us for all your event staffing +44 333 577 5251  #hireus#hireuslondon#eventinspiration#eventplanner#hospitality#cateringstaff#staffing#barstaff##hostesses#hostess#londonprivatestaff#ukstaff#eventstaffing#eventmanagement#eventbusiness#professionalstaff#eventhostesses#eventstaffinguk#birthdaypartystaff#eventstaff#promostaff#bartenders#weddings#eventshostess#events#weddingstaff#catering

@mannyswarv @m.swarvevents all black 2025 - what a day! Bro did what he does like nobody else in this game - delivered excellence and has taken it up a notch again as expected. Pure class and vybez. @fullerfunctions delivered excellent service and my team killed it too @eatswithaish @mamajayskitchen 🫡👊🏾🫶🏾👌🏾 Feeling highly blessed to be part of this. 🙏🏾 Watch out 2026 cause we be coming hard! #mannyswarv #blackexcellence✊🏾 #luxuryevents #privatechef #luxuryevents

🪩🤍 MS All White 2025 🤍🪩 Every year we just get better! Thank you @mannyswarv for always trusting us as your hospitality team, it’s always a pleasure working with @m.swarvevents 🤍👏🏽 Services provided: Bar staff, VIP servers, buffet waiters & kitchen assistants 👌🏽 Chefs @chefdavid84 @mamajayskitchen @eatswithaish @cadzkitchen Content @puremomentsbya

Blue Shrimp Tortellini & Saffron Veloute ➡️➡️➡️Swipe➡️➡️➡️ for full cooking tutorial video Take a hand full of Shrimp, some 00 Flour, a Couple of Eggs, Shallots, Garlic, Lemon, Extra Virgin Olive Oil, Saffron and Fresh Basil and create an amazing dish! To make it even more special I decided to naturally dye the pasta blue by replacing the weight of the Egg White in a standard Pasta Dough with Butterfly Pea Flower Tea. Ever since I've discovered the Malasian Blue Rice in Nasi Kerabu (a few posts down) I was curious on implementing blue in other foods. I also wanted to highlight in this dish how you can use every ingredients to its full potential without having to buy or have loads of ingredients. So I was making the stock for the Veloute by only using the Shrimp Shells, Garlic and Shallot Peelings that I used for the rest of the dish and the spare Egg White for the filling of the Tortellini. A GREAT DISH DOESN'T NEED TOO MANY OR EXPENSIVE INGREDIENTS. BUT YOU SHOULD USE WHAT'S AVAILABLE TO IT'S FULL POTENTIAL! #food #foodporn #yummy #delicious #foodart #foodphotography #homemade #yum #foodie #londonfoodie #nycfoodie #parisfoodie #torontofoodie #instafoodie #tortellini #bluepasta #trueblue #nationalpastaday #pastalover

Homage to White Asparagus ➡️➡️➡️Swipe➡️➡️➡️ for full cooking tutorial video Red Cow's Parmesan, Brunswick Ham Baked, White Asparagus, Jersey Royals in Homemade Parsley Butter, Sauce Hollandaise Asparagus Cream Soup #MadeFromScraps I've made these two dishes a while back during the height of Asparagus and Jersey Royal Season but never took the time to post it due to me spending less time posting and more time cooking. However I believe it still deserves a post and will be relevant soon enough again. My main focus on this dish was to highlight how you can respect and use an ingredient to it's full potential without having to use a lot of other produce and using the byproducts/scraps to create another dish. This is what cooking is all about! Don't you agree? #asparagus #jerseyroyals #whiteasparagus #food #foodporn #foodphotography #foodie #foods #foodstagram #foodgasm #foody #foodies #foodLover #foodblogger #instafood #foodpics #foodlovers #eatingfortheinsta #londonfoodie #nyfoodie #torontofoodie

🇲🇾 Malaysian Nasi Kerabu . ➡️➡️➡️swipe➡️➡️➡️ for full cooking instructions video . Nasi kerabu is a Malaysian cuisine rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok. Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand, where it is known as khao yam . Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. . I found this dish scrolling through Instagram and was mind blown by the blue color so my first questions were is this natural and why did I never know there was such a thing as natural blue food coloring. Obviously I had to get my hands straight away on some Butterfly-Pea Flowers and recreate this dish. . Now that I know I can turn food naturally blue THIS is only the beginning... . . . . . . #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #delicious #foodoftheday #foodpics #foodphotography #foodpics #malaysianfood #nasikerabu #instafoodie #londonfoodie #londonfoodies #Torontofoodies #torontofoodie #foodies #foodie #food #foodblogger #foodart #asianfood #asianfoodie

🦞Lobster Bisque🦞 - Shell Yeah! ➡️➡️➡️swipe➡️➡️➡️ for full cooking tutorial video When you party like a Lobstar without wanting to feel too Shellfish! All captions aside - to me this dish is the perfect example of 0 waste cooking and being a real chef! Looking back over my almost 2 decades long journey of becoming and or being the chef I am today I think this dish perfectly represents what it really means to be a good chef and how you respect and use every ingredients to its absolute potential. As a young chef apprentice, many many MANY moons ago, I didn't really appreciate or understand the incredible gift I was given by my 2 chefs (both at that time in their late 60s and classic French michellin star trained with a combined cooking experience of over a century). In their kitchen NOTHING was waste - and when I say NOTHING I mean literally NOTHING! We kept onion peels in separate containers to carrot peels, celery peels, parsley stems etc. Meat trimmings were either grinded up or used for the jus. Fish heads and bones, depending on the fish, were carefully washed and then used for stocks. I could go on and on. But one of the most precious things was selfish trimmings as they would be turned into a bisque - the possibly most elegant creation ever made from food waste! Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. #lobsterbisque #lobster #bisque #shellyeah #partylikealobstar #zerowaste #zerowastecooking #cheflife #knowledgeispower #food #foodporn #foodphotography #foodie #foods #delicious #foodgasm #yummy #foodies #foodlover #foodblogger #instafood #foodpics #foodlovers #foodiesofinstagram #londonfoodie #nyfoodie #torontofoodie

May your problems be as thin as Matzah and Passover quickly. . Authentic Matzo Ball Soup ➡️➡️➡️swipe➡️➡️➡️ for recipe and cooking instructions video . . . Pesach Sameach! Happy Passover! Nothing says Passover like a good bowl of matzo ball soup. The Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt. It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not. And even if you're totally oblivious to religion you probably have seen the animated movie "The Prince of Egypt" which is basically the Passover story. The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery. Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs. But the dumplings were not always called matzo balls. They were called knoedel and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as knoedela, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them "Alsatian feathery balls" and then finally dubbed them "matzo balls." When it comes to making the "right" matzo balls there are basically 2 camps. "Floaters" VS. "Sinkers". "Floaters" are light fluffy balls that float on top of the soup while "Sinkers" are dense and heavy and sink to the bottom of your soup. I'm team "Floaters" so when following my cooking instructions your's should hopefully float to. Happy Cooking Y'all! . . . . . . . . . . . . . . . . #pesach #passover #kosher #jewish #seder #kosherfood #pesaj #matzah #israel #kosherforpassover #jewishfood #jewishholidays #jewishlife #matza #sederplate #food #chagsameach #jerusalem #fun #foodie #matzo #matzoball #matzoballsoup #foodiesofinstagram #londonfoodie #newyorkfoodie #torontofoodie #foodphotography #delicious #eats

Wild Garlic Tagliatelle and Pesto ➡️➡️➡️SWIPE ➡️➡️➡️ for full cooking tutorial video I cooked this dish after a little trip to Borough Market today and getting my hands on some of the first wild garlic of this spring season and some extraordinary Red Cow's Parmigiano Reggiano from @biancamorastall and some 24 months old organic Parmesan from @boroughcheeseco Wild Garlic is a bulbous perennial flowering plant. It is native to Europe and Asia, where it grows in moist woodland. It is a wild relative of onion and garlic, which belong to the same genus as wild garlic, Allium but doesn't give you a garlic or onion breath. It flowers in the British Isles from April to June so I was really happy to see some today. In the 12th century, it is reported that monks in the Emilia Romagna area used Vacche rosse “Red cows” breed to produce a parmesan cheese which was similar to what we today call Parmigiano Reggiano. For centuries, this particular breed has been at the centre of Reggio Emilia and Parma area food and breeding development. It is reported as the most used breed for production of parmesan cheese in the region until the middle of the 20th centuries with a peak in 1954 of 139,695 livestock. Post-war Italian zootechnics policy, in order to simplify and reduce costs of production parmesan and selection, started interbreeding the Red cow with international cow varieties for production of parmesan. In 1980 an overall Red cow livestock counting couldn’t go over 1000 units. Since then, the slowly re-flourished consideration for the quality of this breed’s milk and new quality focused strategies allowed the livestock to treble in number, encouraging an increasing number of small producers to take on the breeding of this variety for production of parmesan. #FoodLove #Food52 #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodSpotting #FoodBlogFeed #foodoftheday #foodiesofinstagram #eats #instacool #foodstagram #foodpic #foodgasm #delicious #foodpics #londonfoodies #nycfoodie #torontofoodies #parmigianoreggiano #wildgarlic #wildgarlicpesto #wildgarlicpasta #pasta #pastalover #parmesan #spring #springtime

Ground Beef Suya, Basmati Jollof ➡️➡️➡️Swipe➡️➡️➡️ for full cooking instructions tutorial. To see how to make my Suya Spice Mix/ Yaji go onto my profile Highlights under Me&MyTm6 . . . Suya is a spicy meat skewer which is arguably the most popular street food in Nigeria. Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used. The thinly sliced meat is marinated in various spices which include peanut cake, salt, vegetable oil and other flavorings, and then barbecued. There is no standard recipe for the production of the complex mixture of spices and additives which make up the Suya marinade (called Yaji) and the spice mix served with it. Ingredients may vary according to personal and regional preferences. Although Suya originated in the Northern parts of Nigeria, it has permeated the Nigerian society, being affordable for all and available everywhere. It has been called a unifying factor in Nigeria. Suya has become a Nigerian national dish with different regions claiming the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many West African countries. Jollof rice is one of the most common dishes in West Africa. The dish's most common name of Jollof derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as ceebu jën or benachin. Despite the variations, the dish is "mutually intelligible" across the regions and has become the best known African dish outside the continent. Based on its name, the origins of jollof rice can be traced to the Senegambian region that was ruled by the Jolof Empire. To all my Nigerians and Ghanaians just sit back and accept the facts. Lol #jollof #jollofrice #nigerianjollof #ghanajollof #suya #beefsuya #suyakebab #africancuisine #nigeriancuisine #nigerianfood #nigerianfoodie #naijafoodie #foodstories #foodstory #foodphotography #londonfoodie #newyorkfoodie #torontofoodie #lagosfoodie #instafoodies #instafood #foodstagram #eats #delicious #yummy #foodpornstar

Jerk Squid, Mango and Scotch Bonnet Salsa, Plantain Fries . ➡️➡️➡️Swipe➡️➡️➡️ for cooking tutorial video . . . I literally made this dish up by wanting to use up some squid I had in my freezer and some jerk marinade and sauce that's been sitting in my fridge for a good while (jerk was a way to preserve so it doesn't go off that quick) This dish is also inspired by my good old friend Chef James Browne's @jerkedpigeon super delicious signature dish Sotong Manis (Asian Style fried and Glazed Squid). I was very impressed in the outcome and will be doing this again soon but might cold smoke the jerk marinated squid for 20 to 30 minutes before frying... I did not reveal my secret jerk marinade or jerk sauce recipe in the tutorial but I'm sure you all understand. Happy cooking y'all #jerk #jerksquid #greenplantain #platanoverde #jamaica #jamaicanfood #jamaicanfoodie #foodstories #caribbeanfood #caribbeanfoodie #caribbean #caribbeancuisine #jamaicancuisine #londonfoodie #londonfoodies #torontofoodie #torontofoodies #newyorkfoodie #nyfoodie #food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #delicious #foodoftheday #foodpics

🇯🇲Escovitch Yellowtail Snapper . . . This dish takes me to my early days, first time in Jamaica, on the West Coast in Negril, close to the Harbour, where I stayed at West Port Cottages and rented a hut from a lovely old bald headed Rasta named Joseph. I remember my little cottage was US$10 a night back then but I made more than that from day 1 by selling food to other people renting out cottages on Joseph's yard cooking in his kitchen. It all started on the first morning waking up with the sunrise, around 6.30 am. Having a quick wash under the little brick and hose shower attached to my little hut and taking a walk towards the beach where the fishermen just pulled in their boats by the harbour. The foodie I am I bought a whole sack of fresh caught fish for 10 dollars (parrots and snappers I think) and on my way back I've spent another $5 on veggies and seasoning from a rasta that came down the road pushing a hand cart. I fried up all the fish and made a fresh escovitch and handed it out to all the people on the yard who all insisted giving me £5 for it which made my first day already profitable. I shallow fried the fish in rapeseed oil after scoring it and giving it a rub inside and out with @easispice fish seasoning and some lemon pepper It's best served with some #HennyHotSauce and some @appletonestateja @appletonestateusa @appletonrumuk Rum To see how to make escovitch just click on the link or scroll down on my profile /p/B-8wE_Ag_Kd/?igshid=12hx5jpkwotf0 Happy cooking y'all! #escovitch #yellowtailsnapper #negril #jamaica #jamaicanfood #jamaicanfoodie #foodstories #caribbeanfood #caribbeanfoodie #caribbean #caribbeancuisine #jamaicancuisine #londonfoodie #londonfoodies #torontofoodie #torontofoodies #newyorkfoodie #nyfoodie #food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #delicious #foodoftheday #foodpics