Based in Orlando and offer catering and private chef services to the surrounding areas.

I grew up in Venice, Fl spending my time enjoying the beautiful beaches and fresh sea food. I got to learn many flavor pairings and My Dad taught me many authentic Mexican recipes. With every party comes food we provided the food for everybody. when we hosted we cooked freshly off the grill.

My Mom taught me how to bake when I was younger, and we got to make many tasty treats. She also showed me many southern dishes that's been passed down our family. Growing up in both households had fired a passion for the cooking side of culinary to the baking aspect with many treats and varieties.

I entered the hospitality industry at 14 Where I learned the basics foundations of keeping a business. I started as a cashier at Culvers and learned every position in the building. I transitioned to Back of House and when I became proficient at all the crew team members-based positions.

I Moved into a local family-owned restaurant where I got to process fresh seafood and premium ingredients. It was a hidden gem with many delicious dishes. it consisted of one Chef, a bar tender and up to four servers. I got to learn their menu when the Owner trusted me to run the line by myself. I wanted to find a use of some extra potatoes from a previous shipment one night and asked the owner if he would allow me to do a special to use the extra potatoes. I got to create a gnocchi and scallop pasta with a creamy lemon sauce served with garlic bread. While it tasted delicious and was approved by owner which went on the be the star seller of the night. Unfortunately, I had a limited number of hours and while me and owner wanted to continue the pay role couldn't support more hours in a week and I was craving more kitchen work. He gave me an amazing reference where I started my next learning experience.

I Moved into a highly rated Fine Dining steakhouse with the capacity to fit 200 people. I started in the Kitchen where I got to learn their dishes and started in the grill position. I moved to through the kitchen learning each position including sauté, fry and pantry. Once I developed an understanding and learned the timing of each position The Chef wanted me to learn the Expo position. They are in charge of setting the pace of the dining experience for the guest to ensure everything exits the kitchen in a timely manager. The Chef Trusted me in orchestrating all the dishes and ensure they go to the table correctly. I went on to Expo several holidays where we served over 600 people in 8 hours.

I began to realize there are many more scenes to the culinary world besides restaurants. I became a part of a local Catering company where we catered to many events such as weddings, corporate events, family parties, sport games and even for theaters. I learned each position from cooking the food to setting the event up. What made me enjoy catering over restaurant work was the change in ambience since these events felt true. Being able to experience moments in the present and creating new memories.

With the belief in my abilities, my previous Chefs gave me the confident to move onto the next step to grow. Now we are fully licensed, with the food made in a health inspected and fire rated kitchen. We provide professional services and hope you trust in me as those who done before. I would love to be a part of your next event and create new memories.