Private Chef Sheldon Wood

I began working in the Negril restaurant industry at the age of 16. My culinary skillset was developed by working in some of the most popular kitchens in the city.

Now with over a 10-yeasrs 0f experience, my private chef journey has further developed my passion for creating vibrant delicious meals using quality local and seasonal ingredients.

when not developing menus, writing recipes, or cooking a private client's dinner, I enjoy spending time exploring the island and spending time with family and friends.

For me, cooking is...

For me cooking is a universal language that bring people together.

I learned to cook at...

Learning from my grand-aunt was the start of my culinary journey, i went to the culinary institute called Heart Trust NTA.

A cooking secret...

Treating every ingredient and recipe as an extension of myself and my love for my craft.

My menus

For Jamaica

STARTER

Choose 3 dishes

Ackee and salt fish with callaloo fried johnny cake, boiled banana, yellow

Breakfast borrito with scrambled eggs, red peas salsa, hash brown, pico de gallo, cilantro crema

Avocado toast, guacamole, bell pepper, onion toast

Brown stew chicken with callaloo fried johnny cake, yellow (breakfast)

Choose breakfast sides( eggs, pan cake, toast, ham, sausage, bacon)

Family style frittata with eggs, jamaican red peas, bacon, sausage, callaloo, onion, tomato (breakfast)

Farm scrambled eggs with bacon, toast

FIRST COURSE

Choose 3 dishes

Beef steak quesadilla with beef, tequila queso, onion, bell pepper (lunch)

Caesar salad- crispy romaine lettuce, lemon pepper croutons, parmesan cheese, roasted garlic Caesar dressings

Home made beef burger (lunch)

Japotle bowl with jack fruit, quinoa, guacamole, fried sweet plantain, add protein (lunch)

Melon salad- melon, cucumber, tomato, fetta cheese, toasted cashew, lime dressing

Roasted beet salad- roasted beet, cucumber, tomato, red onion, fetta cheese, toasted nuts, orange dressing

MAIN COURSE

Choose 3 dishes

Yard man steamed red snapper

Pimento smoked curry goat

Red wine and Guinness braised oxtail

Grilled lobster in a rundown sauce

Red stripe pimento smoked jerk chicken

Escovitch fish whole or fillet, with pickled vegetable

Pepper pot soup

DESSERT

Choose 2 dishes

Cream filled chocolate kisses

Mango muse

Yard man rum cake served with a Appleton caramel glaze

Strawberry sorbet

Plan it plant

STARTER

Choose 1 dish

Carrot and ginger bisque

Corn velouté

Potato leeks soup

Pepper pot soup

Pumpkin bisque topped with a cinnamon crema

FIRST COURSE

Choose 2 dishes

Caesar salad- crispy romaine lettuce, lemon pepper croutons, parmesan cheese, roasted garlic Caesar dressings

Farmers delight- roasted cherry tomato, chopped herbs, whipped fetta cheese on a home made baguette, finished off with a drizzle of hibiscus flower glaze

Melon salad- melon, cucumber, tomato, fetta cheese, toasted cashew, lime dressing

Roasted beet salad- roasted beet, cucumber, tomato, red onion, fetta cheese, toasted nuts, orange dressing

MAIN COURSE

Choose 2 dishes

Pesto pasta

Pan seared truffle gnocchi, roasted vegetable, toasted garbanzo seed, hibiscus flower glaze

DESSERT

All inclusive

Strawberry sorbet

Where Jamaica meets the world

STARTER

Choose 1 dish

Potato leeks soup

Corn velouté

Pumpkin bisque topped with a cinnamon crema

Carrot and ginger bisque

FIRST COURSE

Choose 2 dishes

Braised short ribs rolled in truffle mushroom crépe topped with a goat cheese espuma

Red stripe mussele bowl

Melon salad- melon, cucumber, tomato, fetta cheese, toasted cashew, lime dressing

Roasted beet salad- roasted beet, cucumber, tomato, red onion, fetta cheese, toasted nuts, orange dressing

Mojo pull pork, served on bammy

MAIN COURSE

Choose 2 dishes

Braised short ribs, creamy polenta, topped with a goat cheese espuma

Grilled lobster in a rundown sauce

Cranberry braised lamb shank

Escovitch fish whole or fillet, with pickled vegetable

Jerk lamb chop

Surf&turf (Red wine and Guinness braised oxtail, lobster mac and cheese, roasted market vegetable

Yard man steamed red snapper

Pan seared truffle gnocchi, roasted vegetable, toasted garbanzo seed, hibiscus flower glaze

Red stripe shrimp scampi (Jamaican beer)

DESSERT

Choose 2 dishes

Créme Brûlée

Strawberry & chocolate panna cotta

Lava cake served with a scope of vanilla ice cream

Cream filled chocolate kisses

A gourmet get away

STARTER

Choose 1 dish

Braised short ribs rolled in truffle mushroom crépe topped with a goat cheese espuma

Farmers delight- roasted cherry tomato, chopped herbs, whipped fetta cheese on a home made baguette, finished off with a drizzle of hibiscus flower glaze

FIRST COURSE

Choose 1 dish

Caesar salad- crispy romaine lettuce, lemon pepper croutons, parmesan cheese, roasted garlic Caesar dressings

Melon salad- melon, cucumber, tomato, fetta cheese, toasted cashew, lime dressing

Roasted beet salad- roasted beet, cucumber, tomato, red onion, fetta cheese, toasted nuts, orange dressing

MAIN COURSE

Choose 2 dishes

Coconut rundown shrimp

Red wine and Guinness braised oxtail

Yard man steamed red snapper

Jerk penny pasta, mushroom, sundry tomato, roasted garlic,(chicken, lobster or shrimp is an add on)

Red stripe pimento smoked jerk chicken