Private Chef
Not every meal needs an audience.
Chef Alecia cooks in your kitchen and sends the food out — plated properly, served when it’s ready. Same food, same hands, same twenty years behind it. She just isn’t standing in front of you narrating it.
Book a single evening, or hand over the whole week and stop thinking about food entirely.
From $150 per guest for one night ($600 minimum) · $125 per guest per night for three or more nights
Three ways to use her
Four courses, starting with an amuse-bouche.
2–12 guests: $150 per guest · $600 minimum booking
13–20 guests: $200 per guest
Alecia shops, preps, cooks, plates, and cleans. You keep the conversation going. Great for anniversaries, birthdays, rehearsal dinners, and closers. At thirteen and up she brings a second pair of hands, and the price matches the cooking show — so it’s worth asking whether you’d rather have the show.
Per guest, per night.
Dinner — three courses, served: $125 (2–12) · $150 (13–20)
+ Breakfast cooked and served: +$45 · + Lunch prepared in the morning, left ready: +$40
Rate drops when she is with you for the week. Menu shifts across the nights so no dinner repeats. Rental houses on Siesta, Longboat, Anna Maria, or wherever your week is happening. By the second night she knows how your group eats. That’s the part that doesn’t happen with a one-off booking.
A real example
Five nights of dinner for eight guests, Anna Maria rental: $5,000 all-in — food, shopping, prep, service, cleanup, five different menus.
Parties of thirteen to twenty bump to $200 per guest and come with a second pair of hands in the kitchen.
Why a Jamaican chef
Sarasota has a lot of private chefs. Most of them cook Mediterranean, or steakhouse, or coastal-American. Alecia cooks curried goat that took four hours, jerk with the char it is supposed to have, escovitch snapper under pickled peppers. She has done this every night for twenty years.
She can also cook a Gulf snapper straight, or a filet, or a roast chicken with the pan sauce. But most people book her because they want food they cannot easily get anywhere else on the coast.
How it works
Dates, guest count, city, and any dietary needs. We reply within one business day.
Based on what is in season and what you actually want to eat. You get the draft, you tell us what to adjust.
Balance due 48 hours before the first meal. Full refund up to seven days out. Card, ACH, or Zelle.
Farm markets in the morning of, seafood day of, everything prepped by early afternoon.
You sit at the table. She handles the kitchen from arrival to departure.
The practical part
Or 7:00 if she’s staying on the property. Breakfast and lunch times are up to you.
Chef Alecia brings her knives, her ramekins, and the pots she cooks with. From your kitchen she’ll need frying pans, mixing bowls, and plates and glassware for your guest count. The juices are included. Alcohol is BYOB.
Tell us on the form. Rental kitchens vary and we’ll check you’re set before the date — if the plates and glasses are short, we can arrange rentals and pass the cost through.
Multi-day bookings need a room on the property, or lodging added to your quote.
Within 25 miles, book any nights in your stay. Beyond that, nights run consecutively — or the room stays held, so she isn’t driving back and forth late.
Served live, by arrangement.
30% deposit holds your date. Balance due 48 hours before. Full refund up to seven days out. Card, ACH, or Zelle.
Inside a week? Ask anyway — if the date’s open and there’s time to shop, she’ll make it work. Short-notice bookings are paid in full at booking and non-refundable, since she’s already shopping.
Free within 25 miles of Sarasota — Anna Maria, Longboat, Siesta Key, Bradenton, Venice. Farther out, free for parties of ten or more.
ServSafe certified. Food Handlers Certificate on file. Fully insured. Docs on request.
Frequently asked
The cooking show is performed in front of your guests — it is the entertainment. The private chef dinner is quieter. She cooks in the kitchen and plates each course like a restaurant. Same food, different room.
Yes. Dinners every night, sometimes lunches too. Send the dates and how many people and we will build a plan for the week.
A stove, a sink, oven, and counter space. Rented houses on the beach are fine. She brings her own knives and pots.
Yes. Food is sourced, prepped, and cooked. You do not shop.
Yes. She serves and clears. Kitchen is left clean.
Two weeks is comfortable. She sometimes takes less on quieter weeks. Short-notice bookings (inside 48 hours) are paid in full at booking and non-refundable — she has already started shopping.
Yes. Breakfast is +$45 per guest, lunch is +$40 per guest, on top of the dinner rate. Add either or both to any night, including a one-night booking.
Thirteen to twenty guests bumps the rate to $200 per guest and includes a second pair of hands in the kitchen so service stays sharp.