Chef Jairo Novo

Private Chef in Lake Wales

I am a professional chef with over 15 years of extensive and proven experience across various facets of the restaurant and hospitality industry. Throughout my career, I have had the opportunity to work in multiple countries and metropolitan cities, which has enabled me to acquire a deep and diverse understanding of international cuisines, including but not limited to Mediterranean, Asian, and Caribbean culinary traditions.

In addition to my background in fine dining establishments, I have served as a bilingual private chef for many years, catering to high-profile clients and delivering personalized culinary experiences tailored to individual tastes and dietary needs. I recently relocated from New York to Florida, where I previously owned and operated a successful culinary consulting company, advising restaurants and hospitality businesses on menu development, kitchen operations, and service optimization.

My professional services have also encompassed the planning and execution of high-end events such as office and corporate functions, weddings, banquets, and private gatherings—each delivered with meticulous attention to detail, creativity, and excellence.

For me, cooking is...

My passion and my lifestyle

I learned to cook at...

Culinary school, culinary degree, practice at in restaurant.

A cooking secret...

My secret in the kitchen is Fresh and high quality ingredients.

My menus

VEGY LOVERS

STARTER

All inclusive

(VG)Tomato Gazpacho

Beet Carpaccio// Goat cheese, pistachio

FIRST COURSE

All inclusive

(VG) Truffle Gnocchi// Parmesan

MAIN COURSE

All inclusive

Cauliflower Steak – Romesco

DESSERT

All inclusive

Chocolate–Hazelnut Tart // Raspberry sorbet

Mediterranean inspired – 5 course menu experience

STARTER

All inclusive

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens

Amuse Bouche // cured Salmon, green apple, citrus infused, microgreens

FIRST COURSE

All inclusive

Magret de Canard // Seared duck breast, crispy skin, berry Bordeaux wine reduction

MAIN COURSE

All inclusive

Chateaubriand// Roasted whole tenderloin with béarnaise or red wine sauce

Lobster Tail // Saffron arborio risotto, fumet, basil infused, evoo

DESSERT

All inclusive

Crème brûlée // Grand Marnier, wild berries, caramelized crispy sugar

1. Mediterranean Inspired – 3 Course Experience

STARTER

All inclusive

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens

FIRST COURSE

Choose 1 dish

Octopus // Charred grilled, smoked paprika, evoo, black garlic salt

Coquilles St. Jacques // Scallops gratin in creamy white wine sauce

Magret de Canard // Seared duck breast, crispy skin, berry Bordeaux wine reduction

Ravioli // wild mushroom's, sage butter, Pecorino, microgreens

Mussels // Mussels in classic marinière broth

Gnocchi Sorrentino // confit tomato, basil infused, mozzarella

MAIN COURSE

All inclusive

Ribeye // Marbled ribeye with roasted garlic butter

Chi

DESSERT

Choose 1 dish

Crème brûlée // Grand Marnier, wild berries, caramelized crispy sugar

Mousse au chocolat // Light and creamy chocolate mousse with nutella waffle

Tiramisu // Ricotta & Mascarpone cream, espresso, Kahlua infused

5 COURSE MENU FINE DINING

STARTER

All inclusive

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens

Amuse Bouche // cured Salmon, green apple, citrus infused, microgreens

FIRST COURSE

All inclusive

Lobster Tail // Saffron arborio risotto, fumet, basil infused, evoo

MAIN COURSE

All inclusive

Chateaubriand // sous vide whole tenderloin, béarnaise, minced duxelle de champignon, souffle de pommes

DESSERT

All inclusive

Crème brûlée // Grand Marnier, wild berries, caramelized crispy sugar

Japanese Inspired

STARTER

All inclusive

Edamame / Lightly salted steamed soybeans, served warm

Tonkotsu Ramen / rich and creamy pork bone broth with wheat noodles, chashu pork, soft-boiled egg, and scallions

FIRST COURSE

Choose 1 dish

Pork Gyoza / pan-seared dumplings filled with seasoned ground pork, garlic, and ginger, served with a soy-vinegar dipping sauce

Butterfish // wild black cod, white miso, sake, mirin, crispy noddle's, caviar

Wagyu // ultra-marbled Japanese beef, nigiri, ponzu glaze, tobiko

Sushi // Faroe Island salmon, mini cucumber, snow crab, avocado, nori, tobiko

Katsu-don // crispy breaded pork cutlet simmered with onions and egg over a bowl of steamed Japanese rice, glazed with a sweet-savory sauce

MAIN COURSE

Choose 1 dish

Peking Duck // apples, scallions, garlic, star anise, cassia cinnamon, rainbow carrots, crispy onions

Yakitori // chard grilled smoked, chicken skewer, sake, mirin, chives, ginger glaze, noddles

Mongolian beef // sweet soy glaze, sesame, garlic, green onion, stir fried rice

King Salmon // Seared, with citrus-herb, crispy noddle's, hibachi veggies

DESSERT

All inclusive

Matcha Ice Cream / homemade green tea ice cream, smooth and earthy, finished with a sprinkle of roasted rice and yuzu zest

Florida Farm to Table

STARTER

All inclusive

Heirloom Tomato & Burrata Salad With fresh basil, citrus-infused olive oil, and local microgreens Wine Pairing: Schnebly’s Avocado Wine (refreshing, slightly floral, and acidic)

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Seared Florida Gulf Snapper Served with creamy yuca purée, seasonal organic vegetables, and a mango reduction Wine Pairing: Lakeridge Chardonnay (light-bodied with citrus and balanced oak notes)

DESSERT

All inclusive

Guava Tart with Cream Cheese and Pecan Crust Topped with edible flowers from a local garden Wine Pairing: San Sebastian Vintner’s White (tropical, semi-sweet finish)

Tour le France

STARTER

Choose 1 dish

Soupe à l'oignon gratinée Caramelized onion soup gratinated with Gruyère cheese and toasted bread

Salade niçoise Tuna salad with lettuce, tomatoes, hard-boiled eggs, anchovies, and black olives

FIRST COURSE

Choose 1 dish

Confit de canard Duck confit in its own fat, served with roasted potatoes and caramelized onions

Ratatouille Provençal vegetable stew with eggplant, zucchini, tomato, onion, and bell pepper

MAIN COURSE

Choose 1 dish

Coq au vin Chicken stew with red wine, bacon, mushrooms, and onions. served with mashed potatoes