Luxury wedding chef in Miami

A wedding menu that tastes of Miami

I cook weddings in Miami at waterfront villas, private island homes and yachts on Biscayne Bay, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

South Florida gives me stone crab claws in the cooler months, yellowtail snapper, hogfish and spiny lobster, pink shrimp from the Keys, and mangoes, avocados and tropical fruit from Homestead and the Redland. The Cuban and Caribbean cooking of the city brings sour orange mojo, plantains and fresh herbs, which I use to make lighter, smoky dishes cooked over coals.

Guests gather at golden hour on the water, the ceremony faces the bay as the sun sets over the city, and the evening turns into a long, warm party with music. I serve chilled raw fish and fruit while it is still warm and bring the grilled courses out once the breeze picks up.

A menu idea: Stone crab and mango ceviche, coal-grilled hogfish with sour orange mojo, and key lime with smoked coconut.

Season and logistics

The main wedding season in Miami runs November to April. Heat and humidity are the real challenge, so I plan cold stations, shade and ice for everything raw. Summer and autumn bring afternoon storms and the hurricane season, which is why most couples choose the winter months. I work alongside your planner and venue so the kitchen fits into their timeline.