Chef Lan Mimi

Personal Chef in Jacksonville Beach

My culinary repertoire spans the globe, drawing inspiration from both time-honored traditions and modern innovations.

My culinary journey has given her the opportunity to apprentice at Michelin-starred kitchens such as in New York (Per Se) and Bangkok (Gaggan), where I honed my skills alongside culinary masters. I continue to deepen her expertise through private lessons at award-winning global restaurants in food destination cities such as Hong Kong, Paris, Saigon, Hoi An, Shanghai, Rome, Chicago, Barcelona, and Portugal, to name a few- to ensure that my techniques and creations remain at the forefront of the culinary world.

For me, cooking is...

cooking a thoughtful meal is a celebration of life & love. Eating and cooking well is about opening up one’s self to diversity in culture & the world

I learned to cook at...

since I was a kid by my family. I’m also an avid traveller with a keen palate and I was trained by Michelin star restaurants

A cooking secret...

I have a menu of 200+ international dishes that have been served to my clients for decades. I use LOCAL ingredients with GLOBAL influences.

My menus

Gourmet fine dining global menu

STARTER

Choose 1 dish

Yakitori (choice of chicken, pork, beef) chargrill meat skewer in Japanese bbq sauce / shishito pepper / caramelized onion / black lime powder / artisanal white soy dipping

Hand-crafted seafood shumai: pork / shrimp / scallop / woodear / XO Zhong chili oil / microgreen

Prosciutto croquette: Parmigiano-Reggiano / potato / prosciutto / zuchini gremolata / microgreens

Mille-feuille champignon tart: shaved mushroom / shaved potato / pesto / chèvre/ flaky crust

Truffle spanakopita triangles: baked spinach & truffle Gruyère wrapped in phyllo / truffle oil / pistachio / honey / lemon zest

FIRST COURSE

Choose 1 dish

Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread

Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic

Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing

Warm Goat Cheese "Pyrénée" salad: baked goat cheese in Phyllo dough / roasted rosemary potato / mixed greens / candied pecans / balsamic vinaigrette

MAIN COURSE

Choose 1 dish

Roasted duck (minimum party of 6): Cantonese roast duck / Mandarin pancake / cucumber baton / Plum aigre-doux

Hand crafted lobster dumplings: lobster chunks & seasonal veg purée filling / table-poured warm lobster XO consommé / lace tuile / green chili gel / microgreens

Broiled Lobster (A) with saffron lemon gremolata / potato pavé / microgreen or (B) with compound herbs butter / grilled portobello

Miso cod or sea bass: Nobu styled / roasted cherry tomato / zucchini & squash ribbon

House-made oxtail cappelletti (minimum party of 6): braised oxtail / morel & ricotta / leek & bone marrow pistachio sauce / fried sage / Parmigiano Reggiano breadcrumbs

DESSERT

Choose 1 dish

Creme brûlée (minimum party of 4): black or red currant / berries / table-side torch

Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble

Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Churros: slightly crispy outside & slightly moist inside / powder sugar / chocolate sauce

Ultimate gourmet global menu

STARTER

Choose 1 dish

Yakitori (choice of chicken, pork, beef) chargrill meat skewer in Japanese bbq sauce / shishito pepper / caramelized onion / black lime powder / artisanal white soy dipping

Oven-roasted pork belly: tender pork, crispy skin / caramelized soy marinade / pork jus ginger honey sauce / black vinegar tomato

Escargots: Bourguignonne: parsley butter escargots / lime caviar

Prosciutto croquette: Parmigiano-Reggiano / potato / prosciutto / zuchini gremolata / microgreens

FIRST COURSE

Choose 1 dish

Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread

Warm Goat Cheese "Pyrénée" salad: baked goat cheese in Phyllo dough (omit this for gluten free persons), mixed greens / candied pecans / balsamic vinaigrette

Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing

Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton

MAIN COURSE

Choose 1 dish

Miso cod or sea bass: Nobu styled / roasted cherry tomato / zuchini & squash ribbon

Braised short rib: creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot

Broiled Lobster (A) with saffron lemon gremolata / potato pavé / microgreen or (B) with compound herbs butter / grilled portobello

Beef chow fun & bone marrow: stir-fried filet mignon / fresh rice noodle / bean sprouts / beef jus / scallion / roasted bone marrow

DESSERT

All inclusive

Creme brûlée: black or red currant / berries / table-side torch

Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile / with or without ice cream

Douhoa tofu panna cotta: with ginger syrup / tapioca pearls

Indulgence Asian Menu with global influences

STARTER

Choose 1 dish

Yakitori (choice of chicken, pork, beef) chargrill meat skewer in Japanese bbq sauce / shishito pepper / caramelized onion / black lime powder / artisanal white soy dipping

Pie tee croustades (minimum party of 6) 2 servings: crabmeat / remoulade / avocado / petite peas / mini crispy shell / red radish / kataifi

Hand-crafted seafood shumai: pork / shrimp / scallop / woodear / XO Zhong chili oil / microgreen

Dim sum trifecta sampler (minimum party of 8): 1) fried crispy shrimp blossoms 2) Hand-crafted seafood shumai: pork / seafood / woodear 3) pan-fried vegetable dumpling

FIRST COURSE

Choose 1 dish

Mango salad: green & ripe mango / Thai basil / mint / cucumber / radish / fried shallot / Thai chili amchoor vinaigrette

Sautéed Asian vegs: bok choi / garlic / crunchy umami chili flakes / sesame marinade lotus roots / smoked mushroom garum from 3-Michelin Noma Project

Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread

Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic

MAIN COURSE

Choose 1 dish

Roasted duck (minimum party of 6): Cantonese roast duck / Mandarin pancake / cucumber baton / Plum aigre-doux

Beef chow fun noodle & bone marrow: stir-fried filet mignon / fresh rice noodle / sliced filet mignon / bean sprouts / chow fun beef jus / scallion / length cut roasted bone marrow

Hand crafted lobster dumplings: lobster chunks & seasonal veg purée filling / table-poured warm lobster XO consommé / lace tuile / green chili gel / microgreens

Chef Mimi’s signature dumpling: veggies, mushrooms & bone marrow filling / seared scallops / table-poured warm leek & tomato consommé / green chili gel / microgreens

Crabmeat fried rice: lump crabmeat / egg white / scallion / fried shallot / peas / premium 1st-pressed fish sauce

Duck fried rice (minimum party of 6) roast duck / cucumber ribbon / scallion / XO & duck jus

DESSERT

All inclusive

Caramel flan: Vietnamese coffee creme diplomat / tuile

Creme brûlée (minimum party of 6): black or red currant / berries / table-side torch

Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble

Ultimate Global Fine dining menu

STARTER

Choose 1 dish

Prosciutto croquette: Parmigiano-Reggiano / potato / prosciutto / zuchini gremolata / microgreens

Onion au four tart: seared & baked balsamic & honey onion slice / whipped chèvre / flaky crust / candied nuts / fresh herb

Truffle spanakopita triangles: baked spinach & truffle Gruyère wrapped in phyllo / truffle oil / pistachio / honey / lemon zest

Mille-feuille champignon tart: shaved mushroom / shaved potato / pesto / chèvre/ flaky crust

FIRST COURSE

Choose 1 dish

Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing

Warm baby spinach salad: roasted red onion / Italian dressing / goat cheese / shaved Parmigiano / pane carasau

Warm Goat Cheese "Pyrénée" salad: baked goat cheese in Phyllo dough / roasted rosemary potato / mixed greens / candied pecans / balsamic vinaigrette

MAIN COURSE

Choose 1 dish

Broiled Lobster (A) with saffron lemon gremolata / potato pavé / microgreen or (B) with compound herbs butter / grilled portobello or (B) Lobster malfadine: lobster chunks / ribbon pasta / creamy parmigiana garlic velouté / seaweed caviar

Braised short ribs: in red wine / creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot

Osso Bucco (minimum 6): braised lamb shank / mirepoix / heirloom carrots / bordelaise / saffron rice or creamy polenta / sage

Miso cod or sea bass: Nobu styled / roasted cherry tomato / zucchini & squash ribbon

House-made oxtail cappelletti (minimum party of 6): braised oxtail / morel & ricotta / leek & bone marrow pistachio sauce / fried sage / Parmigiano Reggiano breadcrumbs

Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / polenta

DESSERT

Choose 1 dish

Creme brûlée (minimum party of 6): black or red currant / berries / table-side torch

Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble

Flourless chocolate tart: on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile

Churros: slightly crispy outside & slightly moist inside / powder sugar / chocolate sauce

Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Asian with global influences menu

STARTER

Choose 2 dishes

Pie tee croustades (minimum party of 8) 2 servings: crabmeat / remoulade / avocado / petite peas / mini crispy shell / red radish / kataifi

Vegetable samosa: crispy dough filled with potato curry & spices / peas / fried curry leaves / yogurt & cucumber sauce

Hand-crafted pan-fried gyoza: stuffed with shrimp / napa / water chestnut / bean thread noodle / garlic chive / ponzu dipping sauce

A complimentary amuse bouche

FIRST COURSE

Choose 1 dish

Green papaya salad: green papaya / Thai basil / mint / cucumber / radish / candied shiitake / fried shallot / marinade soy yuzu dressing / amaranth / cracker

Tempura vegetables: light tempura battered fried sweet potato, sweet onion, zucchini, cauliflower / bed of lettuce / tempura dipping sauce

Lotus roots salad (V): sesame marinade lotus roots / cabbage / water chestnut / seasonal Asian herbs / microgreens / crispy taro shoestrings / honey ginger vinaigrette

MAIN COURSE

Choose 1 dish

Roasted duck (minimum party of 6): Cantonese roast duck / Mandarin pancake / cucumber baton / Plum aigre-doux

Healing pho (minimum party of 6): 24-hour beef bone stock (0 msg) / bone marrow / beef rib / fresh rice noodle / Asian herbs / bean sprouts

Beef chow fun noodle & bone marrow: stir-fried filet mignon / fresh rice noodle / sliced filet mignon / bean sprouts / chow fun beef jus / scallion / length cut roasted bone marrow

Miso cod or sea bass: Nobu styled / roasted cherry tomato / zucchini & squash ribbon

DESSERT

Choose 1 dish

Rosette cookie with Earl Grey tea ice cream: spiced apple syrup / captain crunch crumbles / nuts / sea salt / compote

Hong Kong eggette waffle: matcha or vanilla ice cream / hazelnut / lychee / chocolate sauce

Caramel flan: with Vietnamese coffee creme diplomat / tuile

Ultimate global gourmet menu

STARTER

Choose 1 dish

Iberico & manchego cloud bao: Fluffy-like-cloud bao / manchego & truffle Gruyère / Jamón Iberico / chili lime duros de harina

Seafood imperial rolls: crabmeat / shrimp / carrots / woodear / opinions / taro

Bone marrow al forno: Roasted length cut bone marrow / fig balsamic glaze / crispy breadcrumbs / Maldon sea salt / mostarda di fruitta / rustic toast / microgreens

Baked Shrimp toast: fresh shrimp paste on baguette / furikake / microgreen / sriracha aioli

Iberico Pâté Chaud: pastry shell stuffed with Iberico pâté / mushroom & cream / truffle hot sauce / microgreens

Onion & tomato ‘au four’ tart: seared balsamic & honey onion slice / roasted cherry tomato / whipped chèvre / flaky crust / candied nuts / fresh herb / shaved jalapeño

FIRST COURSE

Choose 1 dish

Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile

Naked tomato salad: skinless micro tomatoes / green grapes / dragon fruit / guava ‘nước chấm’ dressing made with smoked mushroom garum by 3-Michelin Noma Project / taro chips / balsamic caviar / piped green chili gel

Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton

Frisée & fritters salad: cauliflower & zuchini pakora / medley of frisée & greens / rainbow carrots / pumpkin seeds / naked cherry tomato / cucumber ribbon / spicy kaffir lime vinaigrette

MAIN COURSE

Choose 1 dish

Miso cod or sea bass: Nobu styled / roasted cherry tomato / zucchini & squash ribbon

Carbonara udon: kamaage udon/ butter / hand-crafted soy sauce made in Tokyo for Michelin restaurants / truffle Gruyère / tete de Maine / Japanese loin bacon / yuzu kosho

Broiled Lobster (A) with saffron lemon gremolata / potato pavé / microgreen or (B) with compound herbs butter / potato fondant

Pappardelle al Ragu: braised beef cheek / sage / heirloom carrots / Pecorino Romano / Tête de Moine rosette

Risotto alla Milanese with scallops: two large seared scallops / meunière / saffron / bone marrow

Veal saltimbocca: Roman style thin veal cutlet / prosciutto / sage / leafy green salad / butter veal glaze

DESSERT

Choose 1 dish

Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile

Dutch pancake soufflé: light & fluffy pancake soufflé / maple brown butter / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble

Creme brûlée: seasonal fruit coulis / table side brûlée torching

Chocoflan: flan top layer / flour-less chocolate cake bottom layer / whip cream / tuile

Vegetarian / Vegan with Global Influences menu

STARTER

Choose 2 dishes

Vegan charcuterie board: mushroom pâté / fig balsamic glaze / vegan cheese / Maldon sea salt / fried sage / garlic confit / microgreens / toasted baguette / seasonal accoutrements

Mushroom croquette: deep fried mashed potato / mushrooms / truffle Gruyère (or vegan cheese) / avocado soubise / porcini salt / tuile

Onion & tomato tart: seared balsamic onion & roasted cherry tomatoes / rosemary / whipped chèvre / herb / flaky crust

Mille-feuille fungi tart: shaved potato / shaved mushrooms / pesto / (vegan) cheese / mushroom garum by 3-Michelin restaurant Noma /

Falafel: green veggies chickpea fritters / stuffed with choice of feta or sumac onion confit / hot pepper purée or lemon tahini sauce

Empanada (fried or baked) (minimum party of 6): stuffed with mushroom & onion / chimichuri

A complimentary amuse bouche

FIRST COURSE

Choose 1 dish

Naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / seasonal Asian fruits / kalamansi dressing from smoked mushroom garum by 3-Michelin Noma Project

Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile

Baby beets salad: baby beets marinade in balsamic / arugula / walnuts / goat cheese

Edamame salad: seasonal greens / steamed edamame in sea salt / cucumber / skinless cherry tomato / red onion / pomegranate / avocado / yuzu champagne vinaigrette / senbei

Tofu consommé: silk tofu in chrysanthemum cut / house-made dashi / nasturtium

MAIN COURSE

Choose 1 dish

Vegan Mushroom ‘cloud’ bao (minimum party of 6): cultivated mushrooms / steamed fluffy housemade bao / scallion / au poivre / edible gold leaf / microgreen / pickled daikon

Flat bread: shaved shiitake mushroom / shaved potato / pesto / roasted garlic / goat cheese (or vegan cheese for vegan) / microgreens

Three peppers Cacio e pepe: fusilli bucati / creamy white wine sauce with pink peppercorn, ground Tellicherry & white pepper / Pecorino Romano

Morel Cavatelli: house made cavatelli / morel / duxelles / peas / thyme / ramp / with or without burrata

Cabbage steak on hummus: cabbage brined in dashi or veg stock / seared in miso olive oil / vegan caviar / furikake or dulse leaf salt / herb bread crumbs / hummus / pine nuts drizzled with honey

Handcrafted vegan dumpling: steamed or pan-fried / spinach wrapper / mushrooms / seasonal veggies / bean thread noodle / black vinegar or seaweed caviar / taro chips / table-poured warm soy shiitake consommé (for vegans)

DESSERT

Choose 1 dish

Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile

Abacaxi (Brazilian grilled pineapple): caramelized cinnamon butter glaze / chocolate sauce / macerated berries / sea salt

Douhoa tofu panna cotta: with ginger syrup / tapioca pearl

Peach brûlée: baked peach infused with honey, anise & Vietnamese cinnamon / calamansi pipette / vanilla bean ice cream / honey comb tuile / candied nuts / table-side torch

Gourmet surf & turf menu

STARTER

Choose 1 dish

Truffle risoto

FIRST COURSE

Choose 1 dish

Broiled Lobster (A) with saffron lemon gremolata or (B) with compound herbs butter

MAIN COURSE

Choose 1 dish

Steak (choice of ribeye or filet mignon cooked to each party’s perfect specification): Blanch asparagus with toasted almond

DESSERT

Choose 1 dish

Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble

Flourless chocolate tart: on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile

Profiterole filled with Boston cream patissière drizzled with chocolate sauce and hazelnuts, or

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Chef Lan's reviews

4.96

•

6 services

Chef Mimi was absolutely magic. I was in the area from NYC and blindly hired her based on the quality of her menu and her background... but I was totally blown away. Chef Mimi is really creative, interesting, and engaging. She MADE the dinner party. If you are looking to host a truly elevated dinner that has a backstory, incredible presentation and creativity look no further. Gorgeous presentation, top tier ingredients, and tastes that were out of this world. Wine pairings on point. We loved every single thing. THANK YOU!!

Chef Mimi you have no idea how much you blessed me! My party could not have been what it was - WAY OVER THE TOP - if you had not been involved. And the food, the attention to detail, your spirit of excellence...it was amazing, exciting, made me feel so special, and my guests feel the same way! This was a milestone birthday celebration for me and you really made it a spectacular event. Thank you for everything.

Chef Mimi Lan was absolutely amazing! It was very apparent that she put her heart and soul in every dish she prepared. We learned the story behind each course and were amazed at her creative ingenuity. I did not realized that one could be so creative with cabbage. The taste of every dish far exceeded our expectation. The presentation was outstanding. The cleanup was also great. We will definitely experience again with Take a Chef and Chef Mimi.