Private Chef Dana Parker

I’m the Executive Chef and owner of Forked Personal Chef & Catering, established in 2012. I design fully customized menus tailored to each client’s tastes, dietary needs and event style — from intimate private chef dinners to large-scale corporate buffets. We specialize in grazing tables, plated private dinners, hot & cold buffets and healthy meal-prep programs, and we offer menus for Keto, Paleo, Vegan, Pescatarian and gluten-free diets.

With a focus on seasonal produce and high-quality local ingredients, my team and I craft beautiful, flavor-forward food and pay close attention to presentation and service. We also provide consultations and tastings to ensure every event reflects your vision and runs smoothly. Whether you’re hosting a relaxed family dinner or an elegant celebration, Forked delivers thoughtful, professional cuisine and hospitality tailored to your needs.

For me, cooking is...

For me cooking is a creative outlet and a constant personal challenge to excel over my last job

I learned to cook at...

The Art Institute in Fort Lauderdale

A cooking secret...

My secret in the kitchen is my affinity for sweet and savory menu ideas and recipe development

My menus

Charcuterie party

STARTER

All inclusive

Charcuterie display

FIRST COURSE

All inclusive

Tapas

MAIN COURSE

All inclusive

Handheld appetizers

DESSERT

All inclusive

Freshly made cannoli's

Italian

STARTER

All inclusive

• 2 pan-seared jumbo sea scallops with pickled shaved fennel and baby greens

FIRST COURSE

All inclusive

• Linguine carbonara

MAIN COURSE

All inclusive

• Pan-grilled 5 oz beef tenderloin with garlic & herb gremolata served with creamy polenta or pomme potatoes and sauteed haricot verts -Add 4 oz broiled lobster tail for extra

DESSERT

All inclusive

Freshly made cannoli's

Florida inspired

STARTER

All inclusive

• White fish Key lime ceviche with agave nectar pickled red onions and sweet potato and plantain chips served in a martini glass

• Pan-seared Cajun crabcake with roasted corn and cilantro garlic crema served with maduros and mixed greens

FIRST COURSE

All inclusive

• Grilled watermelon, Persian cucumber, feta cheese, and fresh mint salad served with balsamic glaze

MAIN COURSE

All inclusive

• Pan-seared 5 oz beef tenderloin with cilantro gremolata served with creamy redskin potatoes and sauteed haricot verts

• Linguine chorizo carbonara pasta & sweet peas

• Sweet mango Thai green curry chicken served with lemongrass basmati rice

• Citrus grilled organic free-range chicken breast with grilled pineapple and jalapeno chimichurri served with baby roasted potatoes and sauteed haricot verts

DESSERT

All inclusive

Dark chocolate avocado mousse with fresh seasonal berries -Gluten-free and lactose-free

No-bake key lime cheesecake parfaits with churro graham cracker layers