About Me.
FLAVORS ACQUIRED THRU THE YEARS.
I am a professional Chef with more than 20 years experience in multiples fields. I defined my style as “Hispanic contemporary”
I have been part of different culinary lines. Where I have learned Italian, Greek, Mexican, Latin, Mediterranean, and my true passion Spaniard cuisine which I found at “Mi Tomatina Paella Bar” from 2010 to 2015 in Winter Park Fl. as the Executive Chef.
In 2015 I had a great experience at “Pepe’s Cantina” in Winter Park Fl. as Executive Chef. A restaurant with a Southern Mexican accent and a contemporary vibe.
Since 2018, I have been cooking with more passion than ever and having the opportunity to use all the knowledge acquired through the years to please my clients, now as a “PERSONAL CHEF/CATER”
In the Media.
A FAST VIEW OF THE MEDIA PATH.
Here you can explore a curated selection of articles, reviews, and videos showcasing my work and contributions. Delve into insightful discussions, press coverage, and engaging reviews from a variety of sources, including newspapers, online media, and YouTube. Stay connected and discover the latest in my journey through the lens of media coverage.
FAQs.
Learn a little about our process.
All Central Fl. Orlando area, Orange county, Osceola, Polk, Seminole and Lake, Windermere, Reunion, Kissimmee, Winter Park, Lake Mary, Longwood, Heathrow, Winter Garden, Dr. Phillips, Davenport, Clermont and vacation homes. We still can offer services out of this range. However, travel fees will apply.
Services cost may vary depending on number of guest, number of courses, etc. Travel fee will apply out of Central Florida area. $2/mile. Service fee out of the State of Florida will be discussed with the client.
Yes, 5 meals as minimum per order. Menus are launched every Thursday. Order are taken until Friday as deadline. Tuesday delivery to your door. For more info please a DM Chef JNenko.
We do not deliver catering or any premade food. All of our food is made fresh at the time of the event.
We will need a working kitchen sink and oven/stove top, cookware. Any special tool or equipment will be provide by us to prepare, serve and clean.
Most dates are reserved 1 months in advanced to guarantee availability. However, it is always good to send a DM to check availability.
A minimum of 2 days notice for adequate preparation. One event even a very small dinner can take 2-3 days of prior preparation.
Yes, making everything from scratch gives us the ability to create a variety of dishes to suite your needs.
Yes, the menu would be same for each guest of the dinner. For reasons that it is just not feasible to properly execute multiple course options and added ingredients would raise the cost.
We will arrive about 2 hour before service time for food preparation.There could be 2-4 Chefs/servers depending on the style of service and group size.
All reservation bookings are made directly through us. Much like a restaurant dates can be booked up fast but also random as one week can fully booked and the next wide open so contact us to check your date.
Chef JNenko will work with you on all the details of your desired event. A contract is put in place for your specific function. A 50% deposit is taken to reserve the date. The remaining balance is due the date of service.
• Menu design
• Transportation
• Ingredients
• Preparations and Table Service
• Clean up