Services
Four ways to put me in your kitchen.
Private chef dinners, ongoing personal chef service, private events and full catering — across Miami-Dade and Broward.
01 — Private Chef
Dinner in your home, cooked start to finish.
A multi-course meal designed around your table — your guests, your tastes, and whatever the season is actually doing right now.
I plan the menu with you, shop for it myself, arrive with everything I need, cook in your kitchen and plate each course as it’s ready. You spend the evening with your guests instead of in the kitchen, and you don’t walk into a wreck afterwards.
- Menu designed around your occasion
- All shopping and sourcing handled
- Cooked fresh in your kitchen
- Plated and served course by course
- Wine and pairing suggestions
- Kitchen left spotless
02 — Personal Chef & Meal Prep
Your week, cooked and ready.
Ongoing cooking for your household, built around how you want to eat and how you want to feel — not around what’s quick.
We agree a rhythm that suits you, weekly or fortnightly. I plan the meals against your nutrition goals, shop, cook everything fresh in your kitchen, and leave it portioned, labelled and stored ready to eat. No repetitive rotation, no plastic-tasting batch food.
- Weekly or fortnightly service
- Menus planned to your nutrition goals
- Keto, vegetarian, vegan and gluten-free programmes
- Portioned, labelled and stored
- Reheating notes for every dish
- Rotating menus — you won’t eat the same week twice
03 — Private Events
Birthdays, anniversaries, and every good excuse.
Celebrations at home, scaled from a dozen friends on the terrace to a full house — grazing tables, passed canapés, plated dinners, or all three across one evening.
Showers, engagements, birthdays, holidays, welcome dinners. I build the food around the shape of the night: what people will be doing, when they’ll actually be hungry, and how much of it should be finger food.
- Grazing tables and charcuterie boards
- Passed canapés and small plates
- Seated plated dinners
- Desserts and celebration cakes
- Additional service staff arranged
04 — Catering
Corporate, weddings and the larger gatherings.
Full catering across Miami-Dade and Broward for the occasions that outgrow a home kitchen — without ever tasting like catering.
Office lunches and team dinners, brand launches, rehearsal dinners, welcome parties and intimate weddings. Everything is cooked to the same standard as a private dinner for four; there’s simply more of it.
- Corporate lunches and team dinners
- Brand launches and client events
- Rehearsal and welcome dinners
- Intimate weddings
- Buffet, family-style or plated service
- Delivery, setup and full breakdown
How it works
Four steps, no guesswork.
Tell me about it
Send the date, the headcount and anything I should know about how your guests eat.
Menu & quote
I design a menu around your occasion and send a clear, itemised quote. We adjust until it’s right.
I shop and cook
I source everything and arrive with it. Your kitchen becomes mine for a few hours.
You sit down
Courses come out on time, plates are cleared, the kitchen is left spotless.
Questions
The things people ask first.
Every booking is quoted individually, because the number of guests, the number of courses and the ingredients involved change the figure enormously. Send me the details and you’ll get a clear, itemised quote with no surprises attached to it.
Miami-Dade and Broward as standard, and roughly an hour’s drive beyond that. For select private clients I’m available to travel further afield, including flying out — get in touch and we’ll talk it through.
Private dinners work beautifully from two guests upward. For larger events and catering I bring additional kitchen and service staff, so headcount is rarely the limiting factor — your kitchen and serving space usually is, and we’ll assess that together beforehand.
Yes, and it’s a large part of what I do. Vegetarian, vegan, ketogenic, gluten-free and serious allergy work are all handled from the first draft of the menu rather than bolted on at the end. Tell me what I’m working with and nobody at your table gets a lesser plate.
Less than most people expect. A working oven and cooktop, some bench space and a sink covers the majority of menus. I bring my own knives, tools and most equipment. If your kitchen has limitations, tell me early and I’ll design the menu around them.
Two to three weeks is comfortable for a private dinner and gives us time to shape the menu properly. Larger events and weddings deserve more. That said, if your date is close, ask anyway — it’s worth a message.
Always. The kitchen is left as I found it, every time. It’s part of the service, not an extra.
Let's plan it
Tell me about your table.
Send the date, the headcount and how your guests eat. I’ll come back with a menu and a clear quote.