Chef Caree' Lee

Private Chef in Jacksonville

I am a culinary professional trained at Escoffier Culinary School, with experience in food preparation, flavor pairing, and creating well-executed dishes inspired by global cuisine. I focus on combining technique, creativity, and fresh ingredients to craft personalized dining experiences that are elegant, flavorful, and memorable.

For me, cooking is...

Cooking is the art of turning quality ingredients into meaningful and memorable experiences.

I learned to cook at...

Trained at Escoffier Culinary School and shaped by professional experience at The Ritz-Carlton.

A cooking secret...

Blending technique, fresh ingredients, and creativity to create refined, memorable meals for every client.

My menus

Southern Soirée

STARTER

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Deviled eggs with candied bacon

Fried green tomatoes with remoulade

FIRST COURSE

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Shrimp and corn bisque

Baby greens salad with citrus vinaigrette

MAIN COURSE

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Blackened snapper with dirty rice and green beans

Cajun shrimp pasta with parmesan cream sauce

DESSERT

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Bread pudding with bourbon caramel

Warm peach cobbler

Golden Coast

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Burrata with heirloom tomatoes and basil oil

Tuna tartare with cucumber and sesame

FIRST COURSE

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Seared Scallops with sweet corn purée

Roasted tomato bisque with herb crème fraîche

MAIN COURSE

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Pan-seared snapper with saffron risotto, asparagus, and lemon beurre blanc

Shrimp and scallop pasta in a white wine garlic cream sauce

DESSERT

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Crème brûlée

Lemon mascarpone panna cotta

Maison Noir

STARTER

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Warm goat cheese salad

French onion tartlet

FIRST COURSE

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Seared scallops with cauliflower purée

Wild mushroom velouté

MAIN COURSE

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Duck breast with potato pavé and cherry reduction

Filet medallions with truffle mashed potatoes and red wine jus

DESSERT

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Tarte Tatin

Crème brûlée

Surf & Turf Extravaganza

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Golden Beet & Burrata Salad with Citrus Vinaigrette

Butter Lettuce & Pear Salad with Champagne Vinaigrette

FIRST COURSE

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Lobster Bisque

Seared Scallops with Citrus Beurre Blanc

MAIN COURSE

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Herb-Crusted Lamb Chops and Garlic Butter Lobster Tails

Side: Parmesan Whipped Potatoes and Roasted Asparagus with Lemon Zest & Olive Oil

Side: Saffron-Infused Polenta and Roasted Asparagus with Lemon Zest & Olive Oil

DESSERT

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Chocolate lava cake

Honey Vanilla Crème Brûlée (Nut-Free & GF)

Crème brûlée

The Luxe Wild Feast

STARTER

All inclusive

Gruyère Gougères (classic French cheese puffs

FIRST COURSE

All inclusive

Hamachi Crudo with Yuzu Vinaigrette, Avocado, Jalapeño, and Crispy Shallots

Seared Scallops with Cauliflower Purée and Brown Butter

Butter-Poached Lobster with Saffron Beurre Blanc and Asparagus

MAIN COURSE

All inclusive

Duck à l’Orange with Pommes Anna Potatoes and Seasonal Vegetables

DESSERT

All inclusive

Warm Chocolate Fondant with Raspberry Coulis and Vanilla Cream

Southern Elegance (Snapper)

STARTER

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Seared Scallops with Lemon Butter Sauce

Chilled Golden Gazpacho with Lobster Oil Drizzle

FIRST COURSE

All inclusive

MAIN COURSE

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Blackened Red Snapper served over Truffle Mashed Potatoes, paired with roasted Brussel sprouts with balsamic glaze

Saffron-Butter Poached Red Snapper with Citrus Beurre Blanc. Served over Golden Saffron & Coconut Risotto, Paired with Charred Asparagus with Truffle Salt & Lemon Zest

DESSERT

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Chocolate Lava Cake

White Chocolate & Key Lime Crème Brûlée

The Exotic Indulgence (Ostrich & Rabbit)

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Baby Arugula & Fig Salad with Toasted Walnuts and Blue Cheese Dressing

Fig & Burrata Salad with Aged Balsamic Reduction

FIRST COURSE

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Crispy Rabbit Confit Croquettes with Black Garlic Aioli

Duck Confit Lettuce Wraps with Pomegranate Glaze

MAIN COURSE

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Pan-Seared Ostrich Fillet with Blackberry Gastrique, Wild Mushroom Risotto, and Asparagus Spears

Ostrich Filet with Wild Mushroom Risotto

DESSERT

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Lavender & Honey Panna Cotta with Raspberry Coulis

Vanilla Bean Crème Brûlée with Fresh Berries

Dine with the Divine: A Symphony of Duck Delicacies

STARTER

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Roasted Beet & Goat Cheese Salad

Duck Liver Mousse with Port Wine Gelée

FIRST COURSE

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Foie Gras Crostini with Fig Jam

Soup: Duck Consommé with Truffle Essence Garnish: Fresh herbs and edible flowers

MAIN COURSE

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Duck Confit Tostadas Side Dish 1: Grilled Asparagus with Lemon Zest & Parmesan. Side Dish 2: Truffle Mashed Potatoes

Crispy Duck Breast with Cherry-Port Reduction Side Dish 1: Duck Fat Roasted Potatoes with Rosemary. Side Dish 2: Duck Confit and Brussels Sprouts Gratin

DESSERT

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Vanilla Panna Cotta with Berry Compote

Orange & Dark Chocolate Duck Egg Custard

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Chef Caree''s reviews

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4 services

Chef Caree’ is so talented! He made my parents’ 50th anniversary dinner truly special. If you want to wow your guests, hire Chef Caree’, you won’t be disappointed!

Chef Lee was Incredible. He’s very attentive to us as well as punctual. Chef Lee is one of the most professional chefs I have encountered yet.