Hire a Private Chef in 30A for Elegant Beachside Dining
Skip the reservations. Let our team bring a custom culinary experience right to your rental, beach house, or Airbnb.
Moments Made with Chef Jojo
30A Private Chef Services
Private Chef Dinner Buffets in 30A
From plated dinners to bonfire buffets, Chef Jojo offers handcrafted culinary experiences for every occasion in 30A.
Buffet Dining Experience
Design the perfect buffet experience that's totally your style! Whether you want casual and fun or elegant and upscale, you get to choose exactly what works for your group!
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Pick your 3 courses from any combination you love: salads, appetizers, entrees, and desserts. Going with 4 courses? Mix it up with 2 appetizers, soup, salad, entree, dessert - whatever sounds amazing to you! You can choose any item from our complete plated menu selection!
Here's How Your Buffet Experience Works:
Chef Jojo Arrives: 2:00 PM-5:00 PM (timing based on when you want to start)
Server Joins Us: 4:00 PM-6:30 PM
Your Buffet Begins: 5:00 PM - 8:30 PM
Feast Time: Up to 2 hours of delicious dining
Everything Made Fresh: Right in your kitchen
We Clean Up Too: Based on which service level you choose
PRICING
Beautiful Traditional Plates
Elegant Linen Napkins
4 Incredible Courses
$75 Per Person + $45 Per Person Food Cost + Taxes & Gratuity
Plated Private Chef Dinner in 30A
Plated Dining Experience
Create your perfect dining experience by choosing from our amazing menu options below! Pick what sounds delicious based on your package level, and don't worry - we're here to help if you need guidance putting it all together!
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What to Expect:
Chef Arrival Time:
2:00 PM-5:00 PM (based on event start time)
Server Arrival:
4:00 PM-6:30 PM
Event Start Time:
5:00 PM - 8:30 PM
Dining Experience up to 2 hours
Fresh, In-Home Food Preparation
Cleanup Service Included
PRICING
PLATINUM DINING PACKAGE
4 Courses
Traditional Plates
Linen Napkins
$195 Per Person + $45 Food Cost + Taxes & Gratuity
GOLD DINING PACKAGE
4 Courses
Disposable Plates
$95 Per Person + $45 Per Person Food Cost + Taxes & Gratuity
$600 minimum
Brunch & Breakfast
Let Chef Jojo and her team spoil you the morning after your 30A adventures! We'll set you up with an amazing Mimosa, Coffee, or Bloody Mary Bar because let's be honest, after a night out in 30A, this is exactly what you need to start your day right.
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Select your Service, Create Your Menu, & Wake up to a delicious breakfast or brunch!
Seafood Boil
Enjoy a Seafood boil like no other! 1/2 snow crab 1/2 fresh shrimp, along with sides and desserts created by our team! We have several buffet service options available, but for the best experience we recommend the Platinum Experience with the Seafood Boil!
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Enjoy a Shaka Sushi Buffet
Ginger Salad
Crab Rangoon with Sweet Thai Chili
Chicken Potstickers & Dumplings
Tiramisu & Key Lime Pie
$120 Per Guest + Food Cost $35 Per Person + Gratuity & Taxes
Get Creative with Chef Jojo
Chef Jojo brings two interactive experiences right to your place! Learn her culinary secrets in cooking classes, or discover your inner artist at a paint and sip session. Both combine delicious dining with unforgettable fun your group will talk about forever.
Eat. Sip. Paint.
Get ready to unleash your inner artist while Chef Jojo and her team create an amazing spread! This super fun experience combines incredible food, perfectly paired drinks, and painting your very own artwork with Chef Jojo guiding the way.
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Choose your creative adventure from these awesome themes:
Starry Night in 30A
Fiancé Picasso
Mona Lisa Bride
Monet Sunflowers
Van Gogh The Irises
Paint your Pet
COME FOR THE LAUGHS, NOT THE LOUVRE. Your painting might end up being gallery-worthy or hilariously abstract, but either way you're guaranteed an unforgettable night with your favorite people!
Here's What Happens: Chef Jojo sets up a delicious buffet that's available all night long while you paint, laugh, and create memories. Think amazing tapas and finger foods that are perfect for munching between brush strokes! Pick your 4 favorite options from our menu, with extra tapas available for $15 more per person if you want to go all out.
Our team shows up 3 hours early to get everything perfect. Your paint party runs for a full 3 hours of pure fun.
$140 + $35 Per Person Food Cost + Taxes & Gratuity
Cooking Classes
Want to learn Chef Jojo's techniques while having the best dinner party ever? Get hands-on cooking lessons from a pro chef at your place! Roll sushi, make fresh gnocchi, or master your favorite dishes while creating an unforgettable night.
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Learn how to roll sushi, make gnocchi, or recreate your favorite dishes with Chef Jojo!
This class includes an appetizer, salad, & entrée made in class, followed by dessert.
Chef Arrival at 3:30 - 4:30 pm
Class starts at 6:30 pm
Dinner served at 7:45 - 8:00 pm
Service ends: 9:30 pm
A server is included to assist with the clean-up and class for groups of 6 or more. ($125)
$130 Per Guest + $35 Per Person Food Cost + Taxes & Gratuity
Bonfire & Buffet
Two amazing ways to combine gourmet dining with beach bonfires! Dine with your toes in the sand with our ON THE BEACH experience, or enjoy dinner at home first then stroll to your private bonfire with our Package option.
Bonfire & Buffet ON THE BEACH
Ready to take your beach bonfire to the next level? This is where the magic happens!
Delicious food, crackling fire, and your feet in the sand all at the same time!
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What’s Included:
Bonfire Buffet Start Time: Sunset
Trays for eating food around bonfire
2.5 hour bonfire
4 tiki torches
1 Cornhole Game
Smore’s Kit
String Lights
3 Tables
Drink Station
Select from the following menus for your beach bonfire buffet:
1) Low Country Seafood Boil
Shrimp, snow crab, sausage, corn, mushrooms, broccoli, aromatics & citrus served medium heat along with Caesar Salad & Key Lime Pie
2) Fiesta on the Beach
Strawberry Avocado Salad with Roasted Corn, Candied Pecans, & Red Onions
Guacamole, Chips & Salsa
Birria Shrimp Tacos, Al Pastor Chicken Street Tacos with Pineapple Coleslaw, Rice & Beans
Strawberry Tres Leches
Add Baja Jumbo Lump Crab Cakes or Ceviche for $15 additional per Guest
3) Caribbean
Cilantro Lime Caesar Salad, Jerked Chicken, Honey Tajin Shrimp, Coconut Rice, Black Beans, Truffle Roasted Asparagus with Strawberry Tres Leches
4) Shaka Sushi Rolls Buffet
with Ginger Salad, Snow Crab Rangoon with Sweet Thai Chili Sauce, Chicken Potstickers with Sweet Soy ) Sushi on the Beach& Tiramisu & Key Lime Pie
5) American BBQ
BBQ Chicken, BBQ Shrimp, & Smoked Brisket with Mac & Cheese, Baked Beans, Coleslaw, Collards, Summer Strawberry Avocado Salad, & tres leches
6) Luau
Ask for Menu
Tailored Menu - Guest Selection
$850 Non-Refundable fee if not booking at our fully refundable location close to 30A
Bonfire & Buffet AT HOME
Why settle for a restaurant when you can have gourmet dining AND a magical bonfire right at your doorstep? Chef Jojo and It's Lit PCB bring the ultimate experience to the beach closest to your rental - no driving, no crowding, just incredible food and sunset vibes practically in your backyard.
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Bonfire Rates & Minimums:
$495 for groups of 6 or less
$600 for groups of 6 to 14
$755 for groups of 14 to 25
$150 Non-Refundable Permit for the beach location closest to your rental
Pick One:
Buffet Dining Experience - $65 per person+ $45 food cost + taxes & gratuity
Plated Dining Experience - $95 per person + $35 food cost + taxes & gratuity
Leave Behind Dinner - $45 per person + $20 food cost + taxes & gratuity
Check Out Our Bachelorette Services
Traveling to 30A for your bachelorette getaway? So many choices and so little time! You won't regret booking Chef Jojo for your girl's trip - whether it's an epic dinner party or the perfect brunch to start your day right.
Bachelorette Party Experience
Ready for the ultimate girls' night in? Chef Jojo's Bachelorette Party Experience brings the fun straight to your vacation rental! Picture this: you and your squad learning to roll sushi, laughing over Mediterranean platters, and diving into Chef Jojo's amazing Caribbean-inspired creations. No fighting for restaurant reservations or dealing with crowded spots - just you, your best friends, incredible food, and all the Instagram moments you could want. Chef Jojo handles everything so you can focus on having the best time with your ladies!
Brunch Bachelorette
Who wants to wait in those crazy brunch lines when you're on vacation? Chef Jojo's Brunch Bachelorette experience means delicious coastal favorites and perfect brunch dishes served right where you're staying! Wake up, stay in your cute pajamas, and let the team whip up the perfect brunch while you and the girls catch up and get ready for your beach day. It's the relaxed, fun start to your day that every bachelorette group deserves!
From setup to cleanup, Chef Jojo's got you covered so you can focus on celebrating with your favorite people and making memories you'll talk about forever!
Need immediate help? Text us at (321) 877-8781
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Need immediate help? Text us at (321) 877-8781 📱
Signature Menus
Chef Jojo offers a thoughtfully curated range of menus to suit every occasion — from peaceful beach mornings to elegant dinners and lively sunset bonfires. Each menu is handcrafted using the freshest local ingredients, delivered with unmatched hospitality and flavor.
Specializing in Organic, Caribbean, Asian Fusion, Seafood, and Vegetarian cuisine, Chef Jojo brings creativity, culture, and balance to every plate. Whether you’re craving bold flavors or clean, wholesome meals, there's a menu crafted just for you.
Brunch & Breakfast
Build Your Own Brunch *B*Y*O*B*
Start your day with a chef-made brunch, cooked fresh in your kitchen and tailored to your taste.
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Blueberry Pancakes
Cinnamon French Toast with Berries
Chicken & Waffles
Banana Foster Crepes
Traditional Eggs Benedict
Jumbo Lump Blue Crab Benedict - Classic Béarnaise Sauce, Poached Eggs topped on a Fried Green Tomatoes with Sundried Tomato Aioli
Avocado Toast - Soft Boiled Egg, Pickled Red Onion, Cilantro, Tajin, Fresh Jalapenos, Pineapple Buerre Blanc
Vegetarian Eggs Benedict - Poached Eggs, Heirloom Tomatoes, Caramelized Onions, Garlic Sautéed Spinach, Cheddar Cheese, with Carrot Glaze on Sourdough Muffin
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Applewood Smoked Bacon
Turkey Bacon
Maple Sausage Link
Chicken Sausage Links
Pork Sausage Patty
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Skillet Potatoes
Roasted Reds
Hash Browns
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Scrambled Eggs
Eggs to Order
Scrambled with Cheese
Omelets to Order
Quiche Lorraine
Vegetarian Frittata - Sundried Tomatoes, Chevre Goat Cheese, Mushrooms, Onions, & Cauliflower
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Florida Fresh Fruit Platter
Exotic Fruit Platter
Parfait Platter
Avocado Caprese Platter
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Pastry Platter
Fresh Squeezed Juice Bar & Berries
Coffee Station
Mimosa Bar
Bloody Mary Station
(can add additional bars, just ask!)
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$65 per person + $20 per person food cost + gratuity & taxes
Groups of 10 or more require a server for an additional $125 per 10 guests .
Breakfast Selections
Wake up to amazing flavors with our curated breakfast experiences, cooked fresh in your kitchen and designed to start your day perfectly.
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Avocado Toast with Poached Eggs with Cilantro, Fresh Jalapenos, Plantain Buerre Blanc, Pickled Red Onions
Açaí Pineapple Smoothie Bowl with Passion Fruit, Strawberries, Fresh Granola, Toasted Coconut, Berries, & Nutella Drizzle
Breakfast Ahi Tuna Crudo with Fresh Pineapple, Jalapeño, Fresh Citrus, Tajin, & Sweet Plantain Chips
Fresh Cold Pressed Cucumber Citrus Juice with Super Greens
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Lobster Eggs Benedict
Strawberry French Toast
Applewood Smoked Bacon
Maple Sausage Links
Skillet Potatoes
Fruit Platter
Mimosa or Bloody Mary Bar
(Client provides alcohol)
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Biscuits & Sausage Gravy
Blueberry Pancakes
Applewood Smoke Bacon
Scrambled Eggs with Cheddar Cheese
Skillet Potatoes
Fruit Platter
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Cheese Stuffed Arepas
Sweet Plantains
Black Beans
Avocado
Breakfast Sausage
Skillet Potatoes
Fruit Platter
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$65 per person + $20 per person food cost+ gratuity & taxes
Groups of 10 or more require a server for $125 per 10 guests
2025 Plated & Buffet Menu Selections
This year's menus celebrate our beautiful Emerald Coast! Mix and match from any menu to create your perfect meal. Want something not listed? Just ask - we love making it happen!
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Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
APPETIZERS
Baja Crab Cakes
Premium jumbo lump crab cakes topped with Mexican street corn,
Applewood-smoked bacon, pickled red onions, jalapeños, crema fresca, and fire-roasted corn
Seared Sea Scallops
Caramelized diver scallops, cauliflower purée,
brown butter, crispy capers, and aged balsamic
Baja Crab Cakes
assorted gourmet mushrooms & hearts of palm cakes topped with Mexican street corn,
coconut-smoked bacon, pickled red onions, jalapeños, crema fresca, and fire-roasted corn
SALADS
Harvest Salad
Baby greens, roasted butternut squash, pomegranate seeds,
feta cheese, spiced pecans, and maple-cider vinaigrette
Poached Pear & Blue Cheese
Wine-poached Anjou pears, candied walnuts, artisanal blue cheese,
Belgian endive, and white balsamic vinaigrette
ENTREES
Blackened Grouper
Gulf grouper, creole spices, stone-ground cheese grits, braised collard greens, and cajun cream sauce
Filet Mignon
Center-cut beef tenderloin, bourbon demi-glace, roasted garlic mashed potatoes, glazed heirloom carrots, and crispy onions
Herb-Roasted Chicken
Free-range chicken breast, wild mushroom bread pudding, grilled asparagus, and truffle jus
Wild Mushroom Wellington
Puff pastry-wrapped assortment of seasonal wild mushrooms, truffle-scented risotto, roasted root vegetables, port wine reduction, and aged balsamic glaze
DESSERT
Chocolate Flourless Torte
Rich chocolate torte, fresh seasonal berries, salted chocolate ganache, and gold leaf
Tres Leches Cake
Vanilla-soaked sponge cake, cinnamon whipped cream, caramelized pineapple, and toasted coconut
Chef Jojo's Signature Key Lime Pie
Creamy key lime custard, graham cracker crust, toasted marshmallow meringue, and house-made guava sauce
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Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
Appetizers
Gulf Shrimp & Grits Soufflé
Jumbo Gulf shrimp, stone-ground grits soufflé, tasso ham, bourbon-shellfish reduction, and crispy okra chips
Black Truffle Boudin Balls
Heritage pork and dirty rice croquettes, black truffle aioli, pickled mirliton relish, and micro mustard greens
Duck & Andouille Gumbo
Slow-simmered duck confit, house-made andouille sausage, holy trinity vegetables, dark roux, and Carolina Gold rice
SALADS
Heirloom Tomato & Watermelon
Peak-season tomatoes, compressed watermelon, Creole spiced pecans, Belle Chevre goat cheese, and sorghum vinaigrette
Butter Lettuce & Blue Crab
Bibb lettuce cups, jumbo lump blue crab, charred corn, buttermilk dressing, and crispy chicken skin cracklings
ENTREES
From the Gulf
Blackened Redfish Acadiana
Cast iron-blackened Gulf redfish, crawfish étouffée, mirliton and corn maque choux, and crystal hot sauce beurre blanc
Pecan-Crusted Speckled Trout
Local speckled trout, bourbon-brown butter sauce, roasted sweet potato purée, and collard greens
From the Land
Buttermilk Fried Quail & Waffles
Deboned buttermilk-brined quail, black pepper-cornmeal waffles, bourbon-cane syrup, and foie gras butter
Smoked Beef Short Rib
12-hour smoked beef short rib, Creole mustard demi-glace, smoked Gouda grits, and pickled trinity vegetables
From the Garden
Louisiana Vegetable
Souffle velouté, buttermilk biscuit crust, and roasted garlic oil
Dessert
Banana Foster Soufflé
Warm banana soufflé, dark rum-caramel sauce, brown butter ice cream, and praline
Bourbon Pecan Bread Pudding
New Orleans-style bread pudding, toasted pecans, bourbon crème anglaise, and vanilla bean whipped cream
Blackberry & Sweet Corn Tart
Cornmeal pâte sucrée, blackberry-sweet corn custard, buttermilk chantilly, and honey brittle
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Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
APPETIZERS
Lobster Bisque
Maine lobster, brandy cream, truffle essence, and chive oil,
creamed corn
Butter-Roasted Jumbo Shrimp
Wild-caught Gulf shrimp, roasted garlic & sweet corn purée, bacon jam, and herb oil
Beef Carpaccio & Bone Marrow
Thinly sliced prime tenderloin,
roasted bone marrow butter, truffle aioli, crispy capers, aged parmesan, and micro arugula
SALADS
Butter Lettuce & Bacon
Baby gem lettuce, candied bacon, blue cheese crumbles, heirloom tomatoes, and buttermilk ranch
Gluten-free, dairy optional
Caesar Royale
Romaine hearts, Parmesan frico, crispy pancetta, anchovy dressing, and gluten-free herb pancetta roasted croutons
ENTREE
Butter-Poached Lobster Tail
Maine lobster, saffron risotto, truffle butter, and chive oil
Pan-Seared Crab Stuffed Flounder
Miso-glazed sea bass, forbidden rice, shiitake mushrooms, and ginger-scallion butter, herbed blue crab salad
Hazelnut Panko Crusted Rack of Lamb
New Zealand lamb, rosemary-garlic crust, chevre mashed sweet potatoes, roasted vegetables, and port wine & fig reduction
Bacon-Wrapped Filet Mignon
Prime beef tenderloin, bourbon-peppercorn sauce, truffle mashed potatoes, and glazed heirloom carrots
DESSERT
Flourless lavender Chocolate Pretzel Torte, salted caramel, vanilla bean ice cream & blackberries
Grand Marnier Crème Brûlée
Rich vanilla custard, caramelized sugar crust, and orange-infused berries
Bourbon Bread Pudding with Pecan Prailine Ice Cream
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Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
APPETIZERS
Charleston Bisque
She-crab soup, blue crab roe, sherry foam, and buttery brioche croutons
Beef Carpaccio
Paper-thin prime beef, truffle aioli, arugula, and aged parmesan
Oyster Trio
East Coast oysters, champagne mignonette, citrus pearls, and pepper relish
SALADS
Deconstructed Wedge
Baby iceberg, heirloom tomatoes, blue cheese, bacon, and scallion dressing
Forager's Tableau
Seasonal greens, toasted nuts, dried fruits, goat cheese, and maple vinaigrette
ENTREES
From the Land
Prime Evolution
filet mignon, bone marrow butter, bourbon sauce, and roasted fingerling potatoes
Southern Aristocrat
Crispy fried chicken, honey glaze, black garlic potatoes, and corn succotash
From the Gulf
Local caught redfish, snapper, or grouper, mango Buerre Blanc sauce, and smoked sweet potato cake
From the Garden
Forest Mosaic
Wild mushroom terrine, puff pastry, roasted vegetables, and aged balsamic
DESSERTS
Orchard Reimagined
Apple tart, butter crumble, vanilla cream, and spiced cider sauce
Chocolate Stratification
Layered chocolate textures, salted caramel, and vanilla bean
Banana Creme Brulee
Banana with brown sugar, cinnamon, & spiced rum
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Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
Appetizers
Crab & Coconut Samosas
Flaky pastry filled with jumbo lump crab, coconut, green curry spices, and mango-mint chutney
Scallop Pani Puri
Crispy semolina shells filled with seared scallops, tamarind water, chaat masala, and Thai basil oil
Duck Larb Lettuce Cups
Crispy duck with toasted rice powder, kaffir lime, lemongrass, mint, and butter lettuce cups
SALADS
Green Papaya & Lychee
Shredded green papaya, fresh lychee, heirloom tomatoes, cashews, and tamarind-chili vinaigrette
Watermelon & Paneer
Compressed watermelon, grilled paneer, mint, pomegranate seeds, and cardamom-lime dressing
ENTREES
Beef Rang Dang Brisket
24-hour slow-cooked brisket with Thai red curry paste, coconut Chawamushi custard, marinated grape tomatoes, and crispy shallots
Tandoori-Grilled Redfish
Yogurt-marinated redfish, saffron-coconut sauce, potato-pea samosa, and curry leaf oil
Gorgonzola-Date Butter Chicken
Tandoor-roasted chicken thighs, creamy tomato sauce infused with gorgonzola, medjool dates, curry leaves, and garlic naan
Masaman Lamb Chops
Herb-marinated rack of lamb, masaman curry sauce, roasted sweet potatoes, cashews, and Thai basil oil
Vegetable Makhanwala
Seasonal vegetables in a velvety tomato-fenugreek sauce, black cardamom rice, and house-made paneer
DESSERTS
Chocolate Cardamom Torte
Flourless chocolate cake, cardamom-infused ganache, saffron cream, and pistachio brittle
Purple Ube Cheesecake
ube, mango coulis, toasted coconut
Chai-Spiced Banana Pudding with Meringue
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Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
APPETIZERS
Crab Kibbeh
Bulgur wheat croquettes filled with lump crab, preserved lemon, mint, and served with cardamom-spiced yogurt
Za'atar Seared Scallops
Caramelized diver scallops, whipped tahini, charred lemon, pomegranate reduction, and toasted pine nuts
Dukkah-Crusted Lamb Chops
Herb-marinated rack of lamb, pistachio-sesame dukkah crust, smoky baba ganoush, sumac-pickled onions, and fresh herbs
SALADS
Fig & Arugula Salad
Wild arugula, fresh figs, citrus segments, halloumi cheese, toasted pistachios, and pomegranate molasses vinaigrette
Fattoush
Heirloom tomatoes, cucumber, radish, mint, parsley, sumac, crispy pita, and lemon-olive oil dressing
ENTREES
Harissa-Crusted Grouper
Spice-rubbed Gulf grouper, preserved lemon couscous, charred broccolini, and chermoula sauce
Gorgonzola & Date Stuffed Chicken
Free-range chicken breast stuffed with gorgonzola, medjool dates, and turkey bacon, served with saffron rice, mint yogurt, and pomegranate seeds
Moroccan-Spiced Tenderloin
Center-cut beef filet, ras el hanout rub, roasted garlic hummus, glazed baby carrots, and harissa demi-glace
Vegetable Tagine
Slow-cooked seasonal vegetables, dried fruit, aromatic saffron broth, toasted almonds, and cardamom-infused couscous
ENTREES
Baklava Chocolate Torte
Flourless chocolate cake, layered with honey-pistachio baklava, rose water ganache, and candied orange
Chef Jojo's Cardamom Key Lime Pie
Key lime custard infused with cardamom, graham-walnut crust, toasted marshmallow, and guava-rosewater sauce
Honey & Orange Blossom Panna Cotta
Creamy vanilla bean panna cotta, orange blossom honey, pistachio crumble, and macerated berries
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GLUTEN FREE
Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
Appetizers
Lobster Bisque
Maine lobster, brandy cream, truffle essence, and chive oil
Butter-Roasted Jumbo Shrimp
Wild-caught Gulf shrimp, roasted garlic & sweet corn purée, bacon jam, and herb oil, savory and rich
Garlic Shrimp & Cauliflower Velvet
Sautéed jumbo shrimp, silky cauliflower purée, brown butter, crispy capers, and smoked paprika oil
Salads
Butter Lettuce & Bacon
Baby gem lettuce, candied bacon, blue cheese crumbles, heirloom tomatoes, and buttermilk ranch, dairy optional
Caesar Royale
Romaine hearts, Parmesan frico, crispy prosciutto, anchovy dressing, and gluten-free herb croutons
Entrees
From the Waters
Pan-Seared Grouper
Miso-glazed Grouper, forbidden rice, shiitake mushrooms, and ginger-scallion butter
From the Lands
Herb-Crusted Rack of Lamb
New Zealand lamb, rosemary-garlic crust, parmesan polenta, roasted vegetables, and port wine reduction
Bacon-Wrapped Filet Mignon
Prime beef tenderloin, bourbon-peppercorn sauce, truffle mashed potatoes, and glazed heirloom carrots
Royal Comfort
Truffled Risotto
Carnaroli rice, seasonal mushrooms, black truffle, mascarpone, and aged parmesan
Desserts
Flourless Chocolate Torte
Valrhona chocolate, salted caramel, and vanilla bean ice cream
Gluten-free, intensely indulgent
Grand Marnier Crème Brûlée
Rich vanilla custard, caramelized sugar crust, and orange-infused berries
Gluten-free, classically rich
Pecan Bourbon Tart
Gluten-free shortbread crust, bourbon-vanilla filling, candied pecans, and whipped mascarpone
Bonfires & Buffets
Choose from one of our chef-designed menus — all cooked fresh on-site and served with signature sides and desserts.
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Shrimp, snow crab, andouille sausage, corn, mushrooms, broccoli, citrus & aromatics (medium heat)
Sides: Caesar salad & key lime pie -
Strawberry avocado salad with roasted corn, candied pecans & red onions
Tacos: Birria shrimp, al pastor chicken street tacos
Sides: Pineapple coleslaw, rice & beans
Dessert: Strawberry tres leches
Drinks: Margarita mixers (client provides alcohol) -
Cilantro lime Caesar salad, jerked chicken, honey tajin shrimp
Sides: Coconut rice, black beans, truffle roasted asparagus
Dessert: Strawberry tres leches -
Shaka sushi rolls buffet, ginger salad
Hot Bites: Snow crab rangoon with sweet Thai chili, chicken potstickers with sweet soy
Dessert: Tiramisu & key lime pie -
BBQ chicken, BBQ shrimp, smoked brisket
Sides: Mac & cheese, baked beans, coleslaw, collards, summer strawberry avocado salad
Dessert: S’more cups -
Prefer a custom menu? We offer 30 minutes of planning and a 30-minute consultation call with the chef.
+ $100 service fee
Start Your Booking
Start Your Booking
Tell us a bit about your event and we’ll take care of the rest. Whether it's an intimate dinner or a full-service bonfire buffet, we’ll craft something unforgettable for you.
Need immediate help? Text us at (321) 877-8781
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Need immediate help? Text us at (321) 877-8781 📱
Meet Chef Jojo
Okay, so writing about yourself is literally the most awkward thing ever. Like, what do you even say? "Hi, I'm awesome"? But here goes nothing...
So hi, I'm Joanna Mercado, but everyone calls me Chef Jojo (thank goodness, because Joanna sounds so formal, right?). My life has been one wild ride filled with family traditions, unexpected turns, and a whole lot of faith. But somehow it all led me to exactly where I'm supposed to be – creating incredible meals and meaningful moments as a private chef who gets to cook with love every single day.
Where It All Started: Family, Food, and Farming
Picture this: December 18, 1989, Lansing, Michigan – aka farmer central. I'm talking cornfields for DAYS, strawberry patches, apple orchards, and farmers markets that would make your Instagram feed weep with envy. But it wasn't just the landscape that shaped me – it was my family.
My dad was this incredible cook who could make magic happen in our kitchen, and both my grandmothers? Total kitchen goddesses. I spent my childhood perched on counters, watching them work, learning that cooking isn't just about following recipes – it's about love, tradition, and bringing people together. They taught me that food is the thread that weaves families together, that every dish tells a story.
Growing up, our dinner table was the heart of our home. We'd gather around steaming bowls of whatever Dad had whipped up, sharing stories about our day, our dreams, our silly childhood dramas. My grandmothers would slip me little tastes of whatever they were working on, teaching me about seasoning, timing, and that magical moment when all the flavors come together perfectly.
That's where my palate got its real education – not from textbooks, but from generations of family recipes, from hands that had been cooking with love for decades before I was even born. Every technique I learned, every flavor combination that made my eyes light up, every moment I spent absorbing their kitchen wisdom – it all started right there in those Michigan kitchens, surrounded by the people who loved me most.
The Southern Chapter: New Flavors, Same Family Love
Fast forward to 1998 – we packed up our Michigan lives and moved to Gulfport, Mississippi. Talk about culture shock! But in the BEST way. Suddenly I'm in this incredible melting pot of Southern flavors, and hello, seafood everywhere! Plus, we're practically neighbors with Louisiana, so Chef Emeril Lagasse was basically a household deity. BAM!
But more than the amazing food scene, it was watching how my family adapted that taught me everything. We brought our Michigan traditions with us but embraced this new Southern culture with open arms. Family dinners became these beautiful fusion experiences – Dad would cook up fresh Gulf shrimp with the same love and technique he used for those Michigan farm vegetables. My grandmothers started experimenting with Southern spices, blending them with their time-tested recipes.
Our kitchen became this amazing laboratory where Midwest comfort met Southern soul, and somehow it all just worked. That's when I really learned that good cooking isn't about sticking to one tradition – it's about taking the love and techniques passed down through your family and letting them evolve with wherever life takes you.
The Real Life Happens Part
Then Hurricane Katrina hit in 2005 and changed everything. We evacuated to the Florida Panhandle, where I finished high school and... well, life got real, real fast. At 19, I became a mom to my beautiful daughter Olivia, and at 21, I had my son Jaydon.
Even as a young mom trying to figure out my own path, family remained everything to me. I wanted to give my kids the same foundation I'd had – that sense of home being wherever we gathered around a table together. I kept working in restaurants – front of house, back of house, wherever they'd have me. I had no master plan, just faith that God would show me the way, and the knowledge that no matter what, we'd always have each other and good food to bring us together.
At 23, I made the leap and moved to Orlando with both kids to attend culinary school, chasing this dream of something better for all of us.
The Heartbreak That Changed Everything
Here's where my story takes the hardest turn. On October 25, 2013, I lost my baby boy Jaydon. He was just 18 months old. Less than two months later, on December 14, 2013, I walked across that stage and graduated from Le Cordon Bleu Culinary Arts Program.
I made a promise that Jaydon's passing wouldn't be in vain. So I kept cooking, kept learning, kept growing. I worked everywhere – catering companies, fine dining establishments, helped open countless restaurants. Every job taught me something new about this crazy, beautiful, exhausting industry I'd fallen in love with. But more than that, cooking became my way of honoring my son's memory and keeping my family close, even when everything felt broken.
The Phoenix Moment
In 2017, my son Elias came into the world, and for a minute, everything felt right again. Having him reminded me why family and creating a loving home through food mattered so much. But I was still carrying so much – physical pain, emotional pain, all of it. Finally, in 2020, I had life-changing surgery that literally altered my trajectory. For years I'd been living with pain that held me back, and suddenly I was free.
That's when I said, "You know what? I'm done playing it safe." I quit my highest-paying salary jobs (yes, plural – I was hustling HARD), risked everything including my mortgage, and went all-in on my dream of becoming a private chef. I wanted to build something that honored everything my family had taught me about cooking with love.
The Now Part (The Good Stuff!)
Today, after 22+ years in professional kitchens and a lifetime of learning from the best teachers I ever had – my family – I get to do what I love every single day. I create menus that blend Mediterranean and Caribbean influences with healthy twists on Southern classics, always remembering those lessons learned around our family table.
Every dish I create comes from a place of love – love for the craft, love for my clients, and love for those meaningful moments that happen when people gather around a table. Whether I'm preparing an intimate dinner for two or catering a massive celebration, I bring that same family-centered approach to every single meal. It's been a rollercoaster building this business, learning as I go, but I wouldn't trade a single moment.
This is just part of my story, and honestly? I can't wait to see what comes next. After everything life has thrown at me, I know I've got more than a few angels looking out for me, and I'm covered in blessings.
So that's me – Chef Jojo. Still that little girl who fell in love with cooking in her family's kitchen, just with a few more stories to tell and a whole lot more heart in my repertoire. And yes, writing about yourself is still super awkward, but when your story is really about the people who made you who you are, it gets a little easier.
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