Private Chef Jessica Custodio

My professional journey in the kitchen began in 2010, fueled by a deep love for Hispanic/Caribbean home cooking that defined my upbringing. After graduating from culinary school in 2014 and leading my own restaurant as an Executive Chef, I've spent over a decade perfecting a menu that honors my Caribbean roots with a refined Italian influence. As a private chef, I bring that same humble, family-first spirit into your home and authentic flavor and a professional, soulful touch to your table.

For me, cooking is...

For me, cooking isn't just about the plate-its about serving with heart and turning any special celebration into a lasting memory.

I learned to cook at...

Began at eight years old, watching and learning the sacred rhythms of my mother's kitchen. Since then, honoring my culinary professional experience.

A cooking secret...

My secret in the kitchen isn't a spice, its the memory of my mother's stove of Authentic Flavors with a balance between tradition and technique.

My menus

Sabor Autentico

STARTER

All inclusive

Mini Potatoes Ball with Cilantro Aioli fille with your choice of Beef, Chicken, Ham and Cheese

Mini Piononos

FIRST COURSE

All inclusive

Asopao de Camarones Gumbo Style rice soup

MAIN COURSE

All inclusive

Pollo Guisado/ Stewed Chicken with Potatoes and Carrots served with Rice

Pernil Roasted Pork served with Traditional Black Rice or Pigeon Rice

DESSERT

All inclusive

Guava or Pineapple Cake with Merengue

Traditional and Modern

STARTER

All inclusive

Artisanal Empanadas Trio filled with your choice of savory meat or seafood

FIRST COURSE

All inclusive

Braised Short Ribs over Traditional Italian Polenta

Crispy Pork Belly Toston with Avocado Mousse

Churrasco Royale (Skirt Steak) grilled and served with Caribbean Chimichurri Sauce over Creamy Yuca Puree or Baked Sweet Potatoes

MAIN COURSE

All inclusive

Stuffed Chicken Caribbean Style served over a wild mushroom risotto with a drizzle of lemon-butter sauce

Ribeye Tagliata with a Hispanic Twist grilled and sliced thin served with roasted potatoes tossed in a garlic-cilantro oil

DESSERT

All inclusive

Coconut Flan with Salted Caramel infused with fresh grated of ginger and coconut flakes

Tres Leche Cake with Caribbean or Italian Merengue topped with Fresh Passion fruit pulp

Italian Fusion (The Crowd-Pleaser)

STARTER

All inclusive

Tomato and Basil Bruschetta

Mini Caprese Skewers

FIRST COURSE

All inclusive

Penne alla Vodka with your choice of Chicken or Seafood

Shrimp or Chicken Marinated over Linguine

Creamy Seafood Risotto with your choice of Salmon, Shrimp, Calamari and Mussels

MAIN COURSE

All inclusive

Beef Braciole with Tomato Sauce served with Baked Potatoes and Vegetables

Chicken Saltimbocca Served with Asparagus and Mashed Potatoes

DESSERT

All inclusive

Tiramisu

Zuppa Inglese Italian Trifle

The Elevated Fusion & Flavor

STARTER

All inclusive

Artisanal Tropical Croquettes Crispy, golden smoked ham and manchego cheese with a bechamel base

Crispy Pork Belly Toston with Avocado Mousse

Shrimp Al Ajillo Skewers in a heavy garlic and herb sofrito served with a lemon parsley gremolata

FIRST COURSE

All inclusive

Burrata Tropicale with a creamy stracciatella or Cilantro Pesto heart set atop a bed of Arugula and Charred Caribbean Pineapple

Escabeche Ceviche marinated in a light vinaigrette of olive oil, white wine vinegar, bay leaves and colorful peppers your choice of Shrimp, Octopus, Tilapia or Mixed

MAIN COURSE

All inclusive

Pan-Seared Red Snapper (Chillo) over Coconut Risotto served with garlic butter broccolini and a light Saffron Tomato Concasse

Guava-Glazed Roasted Half Chicken served with a Mash of Potatoes or Green Plantains and Asparagus

Stuffed Chicken Caribbean Style served over a wild mushroom risotto with a drizzle of lemon-butter sauce

DESSERT

All inclusive

Tres Leche Cake with Caribbean or Italian Merengue topped with Fresh Passion fruit pulp

Guava and Goat cheese Empanadas de Viento dusted with cinnamon sugar and served with vanilla bean gelato