Based in Orlando, We offer catering and private chef services throughout the surrounding areas.

I grew up in Venice, FL, spending my time enjoying the beautiful beaches and fresh seafood. I learned many different flavor pairings, and my Dad taught me many authentic Mexican recipes. We hosted many parties and cooked for everybody. My Mom taught me how to bake when I was younger, and together we made many tasty treats. She also showed me many Southern dishes that have been passed down through our family. Growing up in both households sparked a passion for every aspect of the culinary world, from cooking to baking.

I entered the hospitality industry at the age of 14, where I learned the basic foundations of running a business. I started as a cashier at Culver's, and I transitioned to the Back of House and became proficient in all crew-member positions.

I then moved to a local, family-owned restaurant where I had the opportunity to work with fresh seafood and premium ingredients. It was a hidden gem with many delicious dishes. The restaurant consisted of one Chef, a bartender, and up to four servers. I learned the entire menu, and eventually, the Owner trusted me to run the line by myself. One night, I noticed we had extra potatoes from a previous shipment and asked the Owner if I could create a special to use them. I created a gnocchi and scallop pasta with a creamy lemon sauce, served with garlic bread. The dish was delicious and was approved by the Owner. It went on to become the star seller of the night. I was eager for more kitchen work since I learned all about the Surf, I was Ready to move onto the Turf. He gave me an amazing reference, which helped me begin my next learning experience.

I moved on to a highly rated fine-dining steakhouse with a capacity of 200 guests. I started in the kitchen, where I learned their dishes and began working on the grill. I moved through the kitchen, learning each position, including sauté, fry, and pantry. Once I developed a strong understanding of each station and learned the timing required to keep the kitchen running smoothly, the Chef wanted me to learn the Expo position. The Expo position is responsible for setting the pace of the dining experience and ensuring that every dish leaves the kitchen accurately and in a timely manner. The Chef trusted me to orchestrate all the dishes and ensure they reached the tables correctly. I worked Expo during several holidays, including shifts where we served more than 600 people in just eight hours.

I began to realize that there were many more avenues in the culinary world beyond restaurants. I became part of a local catering company, where we catered to a wide variety of events, including weddings, corporate events, family parties, sporting events, and even theaters. I learned every aspect of the process, from cooking the food to setting up and executing the events. What made me enjoy catering more than restaurant work was the change in atmosphere. These events felt more personal and meaningful. Being able to experience special moments in the present while helping create new memories is what made catering so special to me.

With the confidence my abilities and previous Chefs have given me, I decided to take the next step in my culinary journey and continue to grow. Now, we are fully licensed, with all food prepared in a health-inspected and fire-rated kitchen. We provide professional catering and private chef services, and I hope you will place the same trust in me that my previous Chefs, Owners, and guests have. I would love the opportunity to be a part of your next event, create something memorable, and help you and your guests create new memories together.