Private Chef Jerome Abraham

An entrepreneurial Executive Chef and Business Manager with traditional French cuisine training, an international career and innovative approach to customer experience. Formidable love for quality ingredients, respect for nature, products origin, and seasons to ensure optimal gustative pleasures. Specialized and creative seasonings and recognized for remarkable sauces, I aim to enhance the attribute of beast ingredients, not only with generous portions of enhanced traditional cuisine but also for the celebration of culinary experience in service and joyful, memorable, and friendly experience.I've been an executive Chef for over 15 years. I'm classically trained in French cuisine and techniques. I lived in Asia for 10 years and was the owner of a few successful concepts there.

I moved to the United States 2 years ago and successfully reopened a Michelin star recommended restaurant in Brooklyn and more recently relocated to Miami where I worked as an Executive Chef at the acclaimed Mila restaurant. While I loved working in restaurants all those years, I decided it was time for another challenge and a change of pace. Throughout the years I worked many private events and really enjoyed coming up with tailored menus for my clients and their guests. I love communicating to people my love for food and cooking and Private Chef is the right fit for me at this point of my career.

For me, cooking is...

I cooked since i'm 15 years old, it's all my life.

I learned to cook at...

i've been trained in South France where i got my kitchen diploma then i learn a lot with star michelin chef.

A cooking secret...

i love to use the seasonal product

My menus

Lavish Gastronomy Prive Asian Menu

STARTER

All inclusive

Sashimi Platter with Yellow fine Tuna, Salmon, Scallops, Sea Bream, Ginger, soya Sauce

Thai Salad with Vermicelli and Cashew Nuts, Cherry Tomato, Cucumber, very flavoring dressing made with cilantro, Mint, Lime. a bit spicy

Tiger Prawns with Mango Chutney

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Laksa Soup

Chicken Coconut Soup with coconut rice & Shitake

Sauteed Beef tenderloin with Eggplant and cashew nuts, glazed with oyster sauce

Sautéed Bok choi, Garlic & oyster sauce

DESSERT

All inclusive

Chocolate Spring Roll With White Chocolate Mousse & Red Fruit Coulis

Pineapple Carpaccio with Lemon Sorbet

Lavish French Menu

STARTER

Choose 1 dish

Oysters with Yuzu & Balsamic Pearls

Scallops & Truffle Carpaccio with Truffle Dressing

Marinated Sweet Peppers "Very Mediterranean " Marinated with Olive Oil, Garlic & Thyme

Green Zucchini & Basil Soup (Hot or Cold) Served with Goat Cheese, Pine Nuts (Goat Cheese can be removed to be Vegan)

Snails & Garlic Butter in Shells Very Franchie

FIRST COURSE

Choose 1 dish

Goat Cheese Parmesan Tart Shave Vegetables, Tomato, Balsamic Dressing

Duck Foie Gras Terrine Onion chutney and Toast

Beef Tartare & Caviar Seasoned with Capers, Gherkins, Shallots, Parsley Mayo & Tabasco (can be done be without Caviar)

Asparagus Salad Green & white Asparagus, Olives, Cherry Tomatoes, Frise & Micro Herbs, Balsamic Dressing

Creamy Truffle Raviole Small French Raviole Stuffed with Comte cheese & Parsley

MAIN COURSE

Choose 1 dish

Lobster Linguine With Asparagus, Cherry Tomatoes, Creamy Bisque

Seared Scallops & Prawns With Risotto Croquette, Bisque & Fish Foam, Micro Herbs

Roasted Halibut, Saffron Sauce Served with Crushed Potatoes & Clams Marinière

Seared Yellowfin Tuna Cooked Rare"Ponzu Sauce" with Provençal Maki stuffed Ratatouille

Roasted Chicken & Morels Mushrooms Asparagus, Creamy Morel Mushrooms Sauce

Filet Mignon Beef Tenderloin served with Sunchoke purée, Caramelized Shallots & Beef Jus

Beef Wellington "min 4 Guests" Beef Tenderloin Cooked in Puff Pastry with Mushroom Duxelles

Confit Lamb Shank served with Saffron Bulgur, Quinoa

Lamb Filet in Filo Crust with Provençale Vegetables, Lamb Jus

Confit Duck Legs served with Salardaise Potatoes (Cooked with Bacon & Onions)

Long Island Duck Breast with Sweet & Sour Sauce, Cherries & Seasonal Vegetables

DESSERT

Choose 1 dish

Cheese Plater Served with Fruit

Iced Nougat Nougatine, Candied fruit & Red Fruit Coulis

Chocolate Lava Cake With Choice of Ice Cream

Strawberry Tart With Pastry Cream & Caramelized Puff Pastry

Tarte Tatin Caramelized Apple Pie with Vanilla Ice Cream

Pear "Belle Helene" Pear Poached in Syrup, Chocolate Sauce, Nougatine & Ice Cream

Pineapple Carpaccio with Lemon Sorbet

Birthday Cake Raspberry Mille-Feuille or Chocolate Brownies

Lavish Italian menu

STARTER

All inclusive

Octopus Carpaccio Simply with Lemon, Olive Oil, fennels, Serrano Peppers & Capers

FIRST COURSE

Choose 1 dish

Goat Cheese Parmesan Tart Shave Vegetables, Tomato, Balsamic Dressing

Asparagus Salad Green & white Asparagus, Olives, Cherry Tomatoes, Frise & Micro Herbs, Balsamic Dressing

Burrata & Micro Salad Seasonal Fruit & Balsamic Pearls, Port Wine Reduction & Olive Oil

MAIN COURSE

Choose 1 dish

Lobster Linguine With Asparagus, Cherry Tomatoes, Creamy Bisque

Seafood Linguine With Clams, Mussels, Shrimps, Scallops, Calamari, Cherry Tomatoes

Truffle Risotto With Shaved Truffles, Parmesan Cheese & Beef Jus

Roasted Halibut, Saffron Sauce Served with Crushed Potatoes & Clams Marinière

Filet Mignon Beef Tenderloin served with Sunchoke purée, Caramelized Shallots & Beef Jus

DESSERT

Choose 1 dish

Pineapple Carpaccio with Lemon Sorbet

Panna cotta with Red Fruit Coulis

Traditional Tiramisu

Lavish Mediterranean Menu

STARTER

Choose 1 dish

Octopus Carpaccio Simply with Lemon, Olive Oil, fennels, Serrano Peppers & Capers

Marinated Sweet Peppers "Very Mediterranean " Marinated with Olive Oil, Garlic & Thyme

Tomato Gazpacho Refreshing Tomato & Vegetables Soup

Tzatziki Greek Yogurt & Cucumber served with Pita Bread &Hummus & Pita bread Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices

FIRST COURSE

Choose 1 dish

Goat Cheese Parmesan Tart Shave Vegetables, Tomato, Balsamic Dressing

Beef Tartare & Caviar Seasoned with Capers, Gherkins, Shallots, Parsley Mayo & Tabasco (can be done be without Caviar)

Niçoise Salad Seared Yellowfin Tuna, Eggs, Bell Peppers, Anchovies, Olives, Spring Onions, Artichokes, Tomatoes, Red Radishes, Green Beans

Asparagus Salad Green & white Asparagus, Olives, Cherry Tomatoes, Frise & Micro Herbs, Balsamic Dressing

Greek Salad Cucumber, Onion, Tomato, Feta Cheese, Oregano, Kalamata Olives, Red Wine Vinegar, Olive Oil

Burrata & Micro Salad Seasonal Fruit & Balsamic Pearls, Port Wine Reduction & Olive Oil

MAIN COURSE

Choose 1 dish

Lobster Linguine With Asparagus, Cherry Tomatoes, Creamy Bisque

Paella Risotto With Clams, Mussels, Calamari, Shrimp, Chorizo, Green Peas, Saffron