Private Chef Lori Miranda

Chef Bio – Lori Miranda

My love for cooking began in my grandmothers’ kitchens, where I learned that food is more than a meal — it’s family, memory, and celebration. Their influence sparked a lifelong passion that led me to pursue formal training at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado, where I refined my skills in classical technique.

With over 20 years of experience, I bring together the best of both worlds: the heart of homegrown tradition and the precision of professional training. My style is rooted in fresh, seasonal ingredients and dishes that tell a story, whether it’s an elegant Italian menu, a rustic Southern feast, or a custom dining experience created just for you.

For me, cooking is...

About turning simple ingredients into unforgettable experiences for family and friends. Where tradition and passion meet on the plate.

I learned to cook at...

my grandmothers’ kitchens, where recipes were stories — later refined at the Auguste Escoffier School of Culinary Arts

A cooking secret...

“Trusting fresh, seasonal ingredients and cooking with heart — the flavors of tradition meet the creativity of global cuisine.”

My menus

French Cuisine

STARTER

All inclusive

French Onion Soup – Caramelized onions in a rich beef broth, topped with toasted baguette and melted Gruyère

FIRST COURSE

All inclusive

Chef Lori’s Tomato Tart – Puff pastry topped with Roma tomatoes, a fresh basil leaf, creamy mozzarella, and a sprinkle of sea salt, baked until golden brown with melted cheese bubbling over

MAIN COURSE

All inclusive

Suprême de Volaille à la Sauce Blanche – Tender chicken breast prepared in classic French style with a delicate white wine velouté sauce, finished with cream and fresh herbs

DESSERT

All inclusive

Crème Brûlée – Silky vanilla custard topped with caramelized sugar crust

American Cuisine

STARTER

All inclusive

Mini Crab Cakes – Golden-brown crab cakes with remoulade sauce

FIRST COURSE

All inclusive

Classic Caesar Salad – Crisp romaine, parmesan, and croutons tossed in Caesar dressing

MAIN COURSE

All inclusive

Bacon-Wrapped Meatloaf – Savory beef meatloaf wrapped in smoky bacon, served with rich brown gravy on the side, paired with garlic mashed potatoes and buttered green beans

DESSERT

All inclusive

New York Cheesecake – Creamy cheesecake with a graham cracker crust and berry compote

Mediterranean Cuisine

STARTER

All inclusive

Spanakopita – Flaky phyllo pastry triangles filled with spinach, feta, and fresh herbs

FIRST COURSE

All inclusive

Keftedes – Greek-style meatballs seasoned with oregano, mint, and garlic, served with a cooling tzatziki dip

MAIN COURSE

All inclusive

Moussaka – Traditional baked casserole of layered eggplant, spiced ground beef, and creamy béchamel, finished with a hint of nutmeg

DESSERT

All inclusive

Baklava – Layers of golden phyllo pastry, honey, and crushed walnuts

Mexican Cuisine

STARTER

All inclusive

Guacamole, Blanco Queso & Fresh Tortilla Chips – Creamy avocado dip with lime, cilantro, onion, and jalapeño, paired with warm tortilla chips and a smooth white queso cheese dip

FIRST COURSE

All inclusive

Chicken Tortilla Soup – A rich, savory broth with shredded chicken, tomatoes, onions, and peppers, topped with crispy tortilla strips, avocado, and a touch of crema

MAIN COURSE

All inclusive

Enchiladas Rojas – Choice of beef or chicken enchiladas rolled in flour tortillas, smothered in rich red chile sauce, topped with melted cheese, and served with a ramekin of refried beans finished with melted cheese on top

DESSERT

All inclusive

Flan de Caramelo – Classic Mexican caramel custard

Asian Cuisine

STARTER

All inclusive

Thai Spring Rolls – Crisp rolls filled with vegetables and glass noodles, served with sweet chili dipping sauce

FIRST COURSE

All inclusive

Egg Drop Soup – Silky ribbons of egg in a light, savory broth with scallions and a touch of sesame oil

MAIN COURSE

All inclusive

Orange Chicken – Crispy battered chicken tossed in a tangy orange glaze, served with jasmine rice and stir-fried vegetables

DESSERT

All inclusive

Mango Sticky Rice – Sweet coconut-glazed rice with fresh mango slices

Italian Cuisine

STARTER

All inclusive

Chef Lori’s Garden Bruschetta – Artisan bread fried in olive oil and topped with Roma tomatoes, diced Vidalia onions, garlic, and sweet basil from my own herb garden, finished with hand-shredded parmesan and a touch of kosher salt

FIRST COURSE

All inclusive

Pasta Carbonara – Classic Roman pasta with pancetta, egg, and pecorino cheese

MAIN COURSE

All inclusive

Chicken Marsala – Pan-seared chicken breast in a rich mushroom and Marsala wine sauce

DESSERT

All inclusive

Tiramisu – Espresso-soaked ladyfingers layered with mascarpone cream and cocoa