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

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

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

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

Ultimate fine dining global 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

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

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

Cabbage steak brined in dashi  seared in miso butter (or miso olive oil) / Ikura / furikake / tahini & honey dressing / herb bread crumbs

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

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

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

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

Poached pear puff pastry: pear poached in white wine / candied nut crumbles / flaky crust / sea salt / mint / witty or without ice cream

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

Warm cruller à La mode: spiced apple syrup / fruit / vanilla bean ice cream captain crunch crumbs / nuts /

Creme brûlée: (minimum party of 6): seasonal fruit coulis / table side brûlée torching

Ultimate global gourmet 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

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

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

Cabbage steak brined in dashi  seared in miso butter (or miso olive oil) / Ikura / furikake / tahini & honey dressing / herb bread crumbs

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

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

Creme brûlée: seasonal fruit coulis / table side brûlée torching

Warm cinnamon cruffin: rum syrup / corn flakes / fruit / Earl grey ice cream / nuts

Ultimate global indulgence memu

STARTER

Choose 1 dish

Crab beignet: lump crabmeat stuffed in light beignet batter / black lime powder / cilantro rémoulade

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

Onion & tomato tart: seared balsamic & honey onion slice / cherry tomatoes / rosemary / whipped goat cheese / harissa / herb / flaky crust

Prosciutto croquette: béchamel mash / prosciutto / truffle Gruyère / pear mostarda / tuile

Escargots: A/ Bourguignonne: parsley butter escargots / lime caviar or B/ Escargot en croûte: parsley butter snails / pastry puff

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

FIRST COURSE

Choose 1 dish

Kale & roots ribbons salad: shaved various seasonal vegs / chopped kale / pecorino / pane carasau or phyllo sheet / walnut / champagne balsamic dressing

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

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

Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette

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

MAIN COURSE

Choose 1 dish

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

Seared Foie gras (minimum party of 6) potato fondant / sea salt / white cherry marmalade / caramelized onion / balsamic cherry tomato

House-made oxtail cappelletti: braised oxtail / morel & ricotta / leek & bone marrow pistachio sauce / fried sage / Parmigiano Reggiano breadcrumbs

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

Moroccan lamb chops: saffron basmati rice / roasted cherry tomato / Zhug sauce

Steak (choice of ribeye or filet mignon cooked to each party’s perfect specification): garlic mash with roast marrow bone gravy / asparagus

DESSERT

Choose 1 dish

Poached pear puff pastry: pear poached in white wine / candied nut crumbles / flaky crust / sea salt / mint / witty or without ice cream

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

Warm cinnamon cruffin: rum syrup / corn flakes / fruit / Earl grey ice cream / nuts

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

Ponderacione or buñuelo with manjar blanco: crispy spiral Peruvian biscuit or Spanish buñuelo fritters /  manjar blanco cream (Spanish dulce de leche) / cookie butter / macerated fruits / sea salt

Ultimate Vegetarian menu With Indian Touch

STARTER

Choose 1 dish

Hummus & raita: chick pea / garam masala / yogurt / cucumber / fennel, cumin & pumpkin seeds / fried curry leaves / warm pita

Curry cheese croquette: goat cheese / curry potato / turmeric / green chutney purée / pomegranate

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

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

Potato pavé: 15-hour multi-layered shaved potato baked in cream & butter / creme fraiche / chive / seaweed caviar

7-layered dip: dip made of layers of leek floss & shave radish on plant based yogurt / cucumber / cooked beet / carrot / spinach lemony hummus / roasted tomato / roasted cauliflower / served with side of warm naan

FIRST COURSE

Choose 1 dish

Spicy mango & chickpeas salad (V): fresh mango / crispy chickpeas / cucumber / radish / mint / red onion / fried shallot / chili amchoor vinaigrette / crispy kaffir lime

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

Cabbage skewer: grilled miso brined cabbage chunk / onion / sesame & roasted shallot sauce

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

Mediterranean salad: lettuce / radicchio / sundried & naked cherry tomato / chick peas / broccoli / cucumber / feta / phyllo strips / rosé vinaigrette

MAIN COURSE

Choose 1 dish

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

Oven baked salmon / basket weaved heirloom carrots / ikura / meunière

Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette

Shrimp creole roulade (minimum party of 6): Modern take on classic shrimp creole / sous-vide shrimp in Cajun seasoning / creole sauce / celery ribbons / jasmine rice / corn crisp

DESSERT

Choose 1 dish

Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream

Caramel flan: with Vietnamese coffee crème diplomat / tuile

Creme brûlée (minimum party of 6): seasonal fruit coulis / table-side torch

Warm cruller à La mode: spiced apple syrup / fruit / vanilla bean ice cream captain crunch crumbs / nuts /

Clafoutis aux cerises: French crustless cherry tart (or with peach or plum when cherries are not in season) / vanilla bean ice cream or whip cream

New American / Southern / Cajun Menu

STARTER

Choose 2 dishes

Baked mac & cheese (with or without lobster): cheddar or truffle Gruyère / Parmigiano Reggiano / breadcrumbs

Crab beignet: lump crabmeat stuffed in light beignet batter / black lime powder / cilantro rémoulade

Fried green tomatoes: light beer batter / plum & green tomato gel / Cajun aioli / micro

A complimentary amuse bouche

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

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

Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette

MAIN COURSE

Choose 1 dish

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

Oven baked salmon / basket weaved heirloom carrots / ikura / meunière

Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette

Shrimp creole roulade (minimum party of 6): Modern take on classic shrimp creole / sous-vide shrimp in Cajun seasoning / creole sauce / celery ribbons / jasmine rice / corn crisp

DESSERT

Choose 1 dish

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

Caramel flan: with coffee creme diplomat / tuile

New American menu

STARTER

Choose 1 dish

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 /

Crab beignet: lump crabmeat stuffed in light beignet batter / black lime powder / cilantro rémoulade

Fried green tomatoes: light beer batter / plum & green tomato gel / Cajun aioli / micro

Prosciutto croquette: béchamel mash / prosciutto / truffle Gruyère / pear mostarda / tuile

FIRST COURSE

Choose 1 dish

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

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

Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette

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

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

MAIN COURSE

Choose 1 dish

Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / sour cream corn bread

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

Pork chop: flavorful, juicy skillet bone-in, thick cut pork chop / pork jus on garlic potato purée / agave balsamic glazed cherry tomato

Oven baked salmon / basket weaved heirloom carrots / ikura / meunière

Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette

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

Costolette Brasate (Braised short ribs): creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot

Scallops & risotto: Two large seared scallops / meunière / saffron risotto / microgreens

Veal saltimbocca: Roman style pan fried veal / veal glaze / potato purée / sage

DESSERT

Choose 1 dish

Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream

Creme brûlée: seasonal fruit coulis / table-side torch

Warm cruller à La mode: spiced apple syrup / fruit / vanilla bean ice cream 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

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Chef Lan's reviews

4.94

•

4 services

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.