Our Team
Chef Brianna
As a culinary school graduate, I was fortunate to study with renowned chefs and culinary experts at Johnson and Wales in Rhode Island and Middlesex College in New Jersey, where I completed my degree. Mentoring with New Jersey’s renowned personal chef and business owner of the Tiny Onion, Lauren Owens, further honed my skills and sparked my passion for seasonally fresh cuisine that supports a healthy lifestyle. I have worked every kitchen station, including management. I am Servsafe Certified with all of the credentials that allow me to be a chef at any restaurant, yacht or household.
My personal commitment to fitness drives my passion for healthy food. My expertise lies in combining fresh ingredients to create menus that enrich both body, mind and spirit. As a chef, I specialize in achieving the balance between taste and nutrition. You don’t have to sacrifice gastronomic enjoyment to achieve a balanced lifestyle. From years of being a personal chef I am well versed in catering to dietary restrictions and food preferences.
My dad is the reason I became a chef. His love for food lit a fire in my soul. Tragically passing away when I was a young girl, the memories of his signature dishes and how he expressed love for his family through food inspired me to explore the culinary arts. Every day I strive to become a noteworthy chef in honor of him. Being raised in an Italian household and cooking alongside many talented women in the family further enhanced my love for food. Culinary studies and subsequent work experience gave me the training and expertise to expand on the recipes from my childhood and create my own culinary style. As a chef I enjoy pushing the boundaries of established cuisines and injecting new techniques and flavors into those culinary disciplines.
While working at Farm Fresh Cafe in Duke Farms Nature Preserve I learned the importance of local and seasonal ingredients. Every day produce was delivered to the restaurant from the nature preserve’s farm. I learned to create dishes and tailor menus around the variety that each seasonal bounty provided. My goal is to create an explosion of flavors while properly highlighting each ingredient that comes from the bounty of the land.
Being a chef is a dream realized for me and I genuinely love what I do! Every dish that I create and prepare is an expression of my passion for food. I am a perfectionist at heart and have an eye for beautifully presented food. People eat first with their eyes. Along with excellent food preparation, presentation of a delicious meal is an important aspect of the culinary experience. Professional to the core, I am organized, dependable and reliable. The relationships that I have developed with clients and employers are at the core of my career as a personal chef. It is my personal goal to ensure that clients feel cared for and nurtured. Constantly looking to better myself and expand my knowledge in the field, my goal is to provide an outstanding experience and make the most memorable food possible for my clients.
Chef Jorge Durazno
I attended ICE (institute of culinary education) in NYC. While I was there I learned many different cuisines from many different regions of the world. After graduating from ICE I was awarded the “Most likely to succeed” Award from my entire graduating class. I went on to work under many great chefs like Daniel Boulud, Missy Robins, Denevin Miranda, Casadei Massari. Throughout my journey in the culinary world I grew a passion and love for italian cuisine & the beauty behind making pasta!! Down the line I was able to become and Executive Chef in NYC at the age of just 23 years old.
As a chef, I immerse myself in the vibrant tapestry of flavors, constantly seeking new ways to tantalize taste buds and ignite emotions through food. With each dish, I weave together ingredients from distant corners of the globe, infusing them with the soul of Italian tradition. When I step into the kitchen, I don’t just cook; I orchestrate a symphony of tastes, textures, and aromas, each note harmonizing to create culinary masterpieces that transcend mere sustenance. My signature dish I was able to create when I was an Executive Sous Chef, it was a Truffle Ricotta filled ravioli with a Truffle Cream sauce, I knew this was my signature dish I have ever created when an Italian man told me it took him back to Italy when he was younger and his grandmother would make him pasta, so when someone takes that first bite and their eyes light up with delight, I know that I’ve not only nourished their body but also touched their soul with my passion for innovation and creativity in the kitchen
MIAMI LUX
Chef Alexandra
Growing up being of Puerto Rican and Italian descent, my family has an extensive history of cooks. As an alum of the Institute of Culinary Education (NYC), I am now the first generation Chef of our family and
am inspiring my younger cousins to do the same! Graduating from ICE catapulted me into the restaurant world with a solid skillset and knowledge of how to properly handle and prepare food, cooking
techniques and methods, as well as conventional flavor combinations. Now, with 5 years experience under my belt, I have a deep understanding and passion for creating delicious and visually beautiful dishes
while using proper cooking techniques and flavor profiling. I have helped to open an Italian/American restaurant where I climbed the latter to become Executive Sous Chef, as well as working in the kitchens of
renowned Chef Thomas Keller and Chef Daniel Boulud.
Having the passion for innovation is one of those hush hush requirements of being a chef. It is not something that can be taught, but rather a skill that only comes with experience. Driven by curiosity, I am
always seeking out new (seasonal) ingredients, cooking methods, and cultural influences to incorporate into my culinary creations. You can not be afraid to take risks, as failure leads to innovation. A huge part
of recipe development is knowing that produce is essentially at your disposal, but having the knowledge to know which season each produce thrives best in. Therefore, to be better than I was yesterday, I am
constantly developing recipes, experimenting with techniques, and playing with flavors to push the boundaries. Finding a beautiful and flavorful connection between contemporary Italian American comfort food
with a Puerto Rican fusion is what speaks to my soul. Nonetheless, I am never one to turn down a challenge. I love getting the opportunity to experiment with ingredients and spices of all different cultures to
further expand my knowledge and understanding of diverse culinary traditions.
I think one of the most important attributes a chef needs to have is humbleness. Humbly know you are amazing at what you do while practicing the ability and openness to learn. It’s important to accept that you
don’t know everything! Personal and professional growth comes with learning from others. Growing with others you trust. The culinary industry is ever changing and there will always be something new to learn.
Being open to continuously learning while staying updated on culinary trends, techniques, and ingredients is what makes a Chef an outstanding Chef. A passionate Chef. That is how I describe myself and my
work. My passion is derived from my genuine love of food, flavor and, of course, the physicality of cooking itself. My passion and enthusiasm shines through my food, hoping to inspire others to appreciate the
art that is culinary, one bite at a time.
