Chef Marjorie Leon

Chef At Home in North Miami Beach

Marjorie Leon – Private Chef | Nutritionist

I’m Marjorie Leon, a private chef and nutritionist dedicated to creating refined, memorable dining experiences.

Originally from Ecuador and now based in Miami, my journey blends over a decade of experience in nutrition with years of hands-on culinary work. Before moving to the U.S., I owned a nutritional center and spa, where I developed a strong foundation in the relationship between food, health, and lifestyle.

I currently work within a high-level catering and private chef business, where I’ve had the opportunity to serve clients through personalized dining experiences, including traveling as a temporary private chef across different locations in the United States.

As a chef, I don’t believe in limiting food to labels. My background in nutrition allows me to design balanced meals and accommodate specific dietary needs, while still creating dishes that celebrate flavor, technique, and creativity. My cuisine is versatile, ranging from indulgent and comforting to wellness-focused, always tailored to the client.

From intimate dinners to curated events, my focus is on delivering exceptional food with attention to detail, adaptability, and a deep understanding of each client’s preferences.

For me, cooking is...

For me, food is about balance, experience, and connection. Bringing together great flavor, thoughtful intention, & unforgettable moments at the table

I learned to cook at...

Trained through hands-on experience, mentorship under high-level chefs, and work in high-end catering, including Palm Beach Catering.

A cooking secret...

My secret? Balance, knowing when to refine and when to indulge, guided by flavor, technique, and intuition.

My menus

One Night in Paris

STARTER

Choose 1 dish

Lobster Beignets with glazed Pearl Onions and Lemon-Thyme Mayonnaise

Mini Potato Pan Cakes with smoked Salmon, Red Wine Pickled Onions, Capers, Dill - Lemon Sour Cream

Feuillete of poached Quails’ Eggs, on Morels with Hollandaise sauce

In Sea Salt baked Baby Potatoes stuffed with Roquefort Cheese Cream and Chives

Ratatouille Bite, Tatar of grilled Vegetables with crispy Rosemary on Parmesan Chip

FIRST COURSE

Choose 1 dish

Ratatouille Salad. Grilled Zucchini, Eggplant and Tomatoes, Sprouts, Rosemary Vinaigrette and Baguette

Galettes with Roquefort and Goat Cheese, bitter Salad, toasted Walnuts and Honey - Cidre Vinaigrette

French Onion Soup with Croutons and Gruyere Cheese

Fillet of Sea bass 'au Pistou, Summer Vegetables, Gruyere Cheese, Herb Pesto and Parisienne Potatoes

Grilled Zucchini, Eggplant and Tomatoes, Sprouts, Rosemary Vinaigrette and Baguette

Quiche Lorraine with Spinach and Gruyeer Cheese

Lyonnaise Salad, crisp mix of Lettuce, with Bacon Bits, pouched Egg, French Mustard Vinaigrette and sliced Baguette

In Lemon Butter pan fried Lobster on Scallop Tatar, Celery Jelly and creamy Lobster Bisque Flan

MAIN COURSE

Choose 1 dish

Coq au Vin blanc, cooked in Chardonnay with Root Vegetables, Herbs and fresh baked Baguette

Roasted Lamb Shoulder with Herbes de Provence with Polenta and green Beans

Boeuf la mode with Root Vegetables and Red Wine Risotto

Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Crispy-scaled Sea Bass with baked Potatoes in cream, Broccoli Mousse and Arugula Sauce with Pine Nuts

Salmon en Papillote Salmon Fillet steamed with Fennel, Lemon, Tomatoes and Herbs in a Parcel, served with pan-fried Potatoes and Olives

DESSERT

Choose 1 dish

Crème Brûlée with Lavender and marinade Berries

Pear Tart with Blue Cheese, Walnuts and Honey

Mousse au Chocolate with Berries

Berry Tartlet with Tonka Bean – Vanilla Cream and Champagne Glaze

Crème Bavaroise with Tonka Beans and Raspberry Sauce

Strawberry and Basil Eclair

Mediterranen Menu

STARTER

Choose 1 dish

Cucumber Cup. One Bite Size Cucumber Cups filled with Beet Hummus and black Sesame Seeds

Falafel Flat Bread Bite with Baba Ganoush, grilled Zucchini, grilled Bell Peppers, shaved Parmesan, Black Olive Tapenade, Herb Oil, Cracked Pepper, Sea Salt

Fire grilled Vegetable Tatar with Tomato Aioli, Parmesan Chip and crispy Rosemary

Lamb Meat Ball on Tomato Salad with Arugula, Rosemary - Garlic Sour Dressing served in a Glass

In Almond breaded Shrimps on grilled Vegetabels

Eggplant Bites, Sliced and pan-fried Eggplant filled and rolled with Goat Cheese, sun-dried Tomatoes, Thyme, Parsley and Garlic

Flat Bread Bite with Tomato Sauce, Tuna, Artichokes and Mozzarella Cheese

FIRST COURSE

Choose 1 dish

Burratta Salad. Mixed Saisonal Lettuce, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

Catch of the Seafood sautéed with Grape Tomatoes and white Wine served with Garlic Couscous

Mediterranen Bread Salad with toasted Sour Bread Croutons, Tomatoes, Zucchini, Lettuce, Olives and Basil Vinaigrette

Feta Cheese in crispy Herb Crust on Arugula, Radicchio and Bib Lettuce, Olives

Gnocchi in Gorgonzola-White Wine Sauce with sautéed Pears

Roasted Cauliflower with Chick Peas, Tahini Dressing, Mint and toasted Pine Nuts

Tabbouleh Salad with Feta Cheese, in spicy Honey caramelized Sweet Potato, toasted Sun Flower Seeds, Mint, Parsley and Lemon Vinaigrette

MAIN COURSE

Choose 1 dish

In Barolo slowly braised Lamb Shoulder, with Moroccan mashed potatoes, Broccoli with toasted Almond Butter and glazed Carrots

Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Flame grilled and in Olive Oil confit Porterhouse Steak with Oregano - Rosemary and Garlic, Polenta, sautéed Grape Tomatoes with Kalamata Olives

Muhamarra grilled Chicken with Couscous and Sweet Pepper-Herb Salad

Roasted Rack of Lamb on warm Carrot Salad with Lemon-Scented Yogurt Sauce, Mint, Cilantro and pan-fried Potatoes

Sea Bass with Potato Scales served on Arugula Sauce with Fondant Potatoes, Broccoli Brulé with Pine Nuts

DESSERT

Choose 1 dish

Crème Brûlée with Lavender and marinade Berries

Warm Orange Honey Cake with Almonds and Pistachio Ice Cream

Oven warm Mallorca Bread Pudding with Cognac Caramel Sauce and Vanilla Ice Cream

Basil - Orange Panna Cotta with Strawberry Sauce

Melon Salad with Lime, toasted Sesame Seeds, Honey-Ricotta, Pistachio and drizzled with Honey

Mexican Street Food Menu

STARTER

Choose 1 dish

Chips and Guacamole, mixed Corn Chips with fresh made Guacamole, Sour Cream and Salsa

Scallop and Prawn Aguachile with green Chili, Cucumber, Tequila, and Totopos

Queso Fundido with Chorizo, with Mozzarella and Cheddar Cheese baked Tomato Salsa with Celery, Onion, Tequila, diced Chorizo, served with Totopos

Queso Fundidio with Mushroom Al Ajillo, with Mozzarella and Cheddar Cheese baked Portobello Mushrooms, Onions, Tomatoes, Arbol Chili, Mexican Beer, served with Totopos

FIRST COURSE

Choose 1 dish

Fiery little Chicken Tostadas, with Chipolte Chili, Herb Mayo, Avocado and fine shredded Lettuce

Black Bean and Chorizo Empanada

Lobster Empanada with Chervil, Parsley, Lime Hollandaise

Black Bean Soup with Tomatoes, Chipotle Peppers topped with Feta Cheese and fresh Salsa

Corn Soup with flame grilled Sweet Corn, Chili, Cumin and Garlic, topped with Sour Cream and Cilantro

Roast Tomato Soup with Guajillo and Ancho Chili, topped with Sour Cream, diced Avocado, fried Tortilla Stripes and Feta Cheese

Tree Tomato Salad with Grape Tomatoes, Yellow and Green Tomatoes, Pineapple, Feta Cheese, Thyme and Parsley

Sea Bass Cheviche, with Lime and Grapefruit Juice, Vanilla, Red Onions, Cucumber, Cilantro and White Balsamic Vinegar, served with Totopos

Octopus Ceviche, with Tomatoes, Limes, Black Olives, green Chili, topped with Alioli and served with Totopos

Salmon Avocado Ceviche, with Avocado, Spring Onions, Olive Oil, Soy Sauce, Sesame Oil, topped with Cilantro and served with Pitta Bread

MAIN COURSE

Choose 1 dish

Rajas Taco with grilled Poblano Chilies, Creme Fraiche, Onions and Lancashire Cheese

Steak and Cheese Taco, flame grilled Skirt Steaks, fried Beans, Guacamole, Cheddar Cheese

Crispy Prawn Taquitos with spicy Avocodo Salsa

Truffly Mushroom Quesadilla, with grilled Portobello Mushrooms, Red Onions, Mozzarella Cheese, Cheddar Cheese, black Truffle Oil

Mole Amarillo, in Mole slow braised Pork, Potato, Butternut Squash, green Beans and Cauliflower, served with steamed Rice and warm Tortilla

Tinga de Pollo, slow cooked Chicken, wit Tinga Sauce (Chipotle, fire roasted Tomato, Onion, Garlic and Oregano), served with steamed Rice, warm Tortilla, Guacamole and Lime Wedges

Pork Pibil, slow braised Pork with Habanero and Scotch Bonnet Chili, Cumin, Garlic, Cider Vinegar, Allspice and Onions, served with steamed Potato in Cilantro Butter

DESSERT

Choose 1 dish

Peanut Praline Ice Cream on Mango Salad with Anise-Chili Syrup

Passion Fruit Creme Brulee, served with Strawberries in Heavy Cream and Tequila

Chocolate and Cinnamon Parfait Ice Cream with grilled Pineapple and dark Caramel

Dark Chocolate - Avocado Mousse with caramelized Banana

Vegetarian Fine Dining Menu

STARTER

Choose 1 dish

Cheddar beignets with sesame dressing

Vegan Akami Sushi with marinaded Bell Pepper and pickled Ginger

Goat Cheese Bite with Red Beet Gel and Figs

Wild Mushroom Choux Buns with Parmesan Cheese

Apple Risotto in Apple Skin Cannoli

FIRST COURSE

Choose 1 dish

Sweet Pea Flan with Spinach and Pea Velouté and pickled Shalott's

Beetroot Ravioli with Gorgonzola Filling and Raspberry Dressing

Quinoa Mango Salad with Feta Cheese, Avocado, Cucumber, Tomato and Parsley

Mushroom Dumpling in Miso Consommé and Pickled Ginger

Mushroom Consommé with Egg Noodles and Spring Onions

Silky Tofu Ceviche in Lime Vinaigrette with Cucumber, Mango, Avocado, Radish, Chili and Cilantro

MAIN COURSE

Choose 1 dish

Sous Vide cooked and grilled Wedge of white Cabbage filled with Celeriac Puree, on Lemon - Herb Cous Cous and barbecued Pearl Onions

Stuffed Heirloom Tomato with Labneh, Garlic Chips and Rosemary Velouté

Egyptian Falafel with Duka, Tomato Risotto and smoked Paprika Sauce

Lasagne alla Portofino with Parmesan, Mozzarella, Pesto Sauce and Pine Nuts

Rollo di Spinachi, In Pasta rolled Spinach, Ricotta and Parmesan Cheese in roasted Cherry Tomato Sauce

DESSERT

All inclusive

Aphrodisiac Indulgence: A Luxurious Romantic Feast

STARTER

Choose 1 dish

Seared Scallops with Lemon Butter Sauce and Microgreens

Ahi Tuna Tartare with Avocado and Wasabi Cream

Grilled Scallops with Herb Butter and Lemon Zest

Smoked Salmon Roulade with Dill Cream Cheese and Capers

Carpaccio of Beef Tenderloin with Arugula and Parmesan Shavings

Seared Tuna Tartare with White Chocolate and Passionfruit Leche de Tigre

Oysters Rockefeller with Spinach, Parmesan, and Herb Butter

Foie Gras Terrine with Spiced Apple Chutney and Brioche Toast

Seared Tuna Tartare with White Chocolate, Passionfruit Leche de Tigre, and Celery Salad

Lemon-Butter Lobster Tail with Herb-Infused Risotto and Asparagus Tips

FIRST COURSE

Choose 1 dish

Lobster Bisque with Cognac and Tarragon Cream

Wild Mushroom Ravioli with Sage Brown Butter Sauce

Butternut Squash Soup with Toasted Pumpkin Seeds and Sage Cream

Shrimp and Grits with Andouille Sausage and Cajun Cream Sauce

Duck Confit Salad with Pomegranate Seeds and Orange Vinaigrette

MAIN COURSE

Choose 1 dish

Filet Mignon with Truffle Mashed Potatoes and Red Wine Reduction

Herb-Crusted Rack of Lamb with pan-fried Polenta and Ratatouille

Grilled Swordfish with Lemon Herb Butter and Asparagus Risotto

Braised Short Ribs with Garlic Mashed Potatoes and Roasted Vegetables

DESSERT

Choose 1 dish

Chocolate Lava Cake with Vanilla Bean Ice Cream and Raspberry Coulis

Basil-Orange Panna Cotta with Strawberry Sauce

Berry Tartlet with Tonka Bean Vanilla Cream and Champagne Glaze

Lemon-Tequila Mousse with Sugared Raspberries

From Tuscany to Sicily Italian Cuisine at its Best

STARTER

Choose 1 dish

Carbonara Bites in Olive Oil confit Egg Yolks on Toast Rounds, Carbonara Crème, Bacon Bits

Giardino della Nonna Bites Grilled Italian Vegetables with Tomato Aioli and Balsamic Caviar on Parmesan Chip

Nuvola di ricotta Bites Fluffy Ricotta Cream in a Choux Pastry with Shallot - Balsamic Jam

Bruschetta Margherita San-Marzano Tomatoes with Mozzarella, Basil Crème and cracked Black Pepper on toasted Italian Sour Dough Bread

Spiedini di melone Prosciutto skewered with Melon Balls

Crostini Niri Chicken Pate with Capers and Lavender on toasted Italian Sour Dough Bread

Arancini Siciliani Crispy fried Saffron Rice Balls stuffed with Ragu, topped with Arrabiata Aioli

FIRST COURSE

Choose 1 dish

Burratta Salad. Mixed Saisonal Lettuce, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

Vitello all’ Pepperonata Pouched Beef Tenderloin thin sliced with Pepperonata Sauce, fried Capers, Arugula, cold pressed Olive Oil and cracked Pepper

Zuppa di spuma di patate Potato foam with Egg, Pancetta, crispy Onions and Truffle

Spaghetti Salmon Handmade Herb Spaghetti with pulled Salmon in creamy Caviar Sauce

Risotto ai funghi Risotto with wild Mushrooms, white Wine, Parmigiano-Reggiano and crispy Shallots

Insalata di burrata Arugula and Radicchio, Burratta, pickled Mushrooms, toasted Pine Nuts, Grape Tomatoes, Balsamic, Olive Oil, cracked Pepper and Sea Salt

MAIN COURSE

Choose 1 dish

Agnello Arrosto al Rosmarino Roasted Lamb with Rosemary and Barolo, served with a creamy Polenta and Root Vegetables

Stufato di manzo Beef Stew with Nebbiolo, served with Potato Gnocchi and Kalamata Olives

Filetto di branzino Branzino Fillet on Celeriac Puree with Lemon Oil, grilled Broccoli and sauteed Grape Tomatoes

Branzino con Scaglie di Patate Crispy-scaled Sea Bass with baked Potatoes in cream, Broccoli Mousse and Arugula Sauce with Pine Nuts

Salmone Picatta al limone Salmon Picatta seared in Lemon - Garlic Butter, with Capers and Pinot Grigio Sauce on Oroz Pasta with Black Olives

Osso Buco di Marzano Slowly braised Osso Buco with San Marzano Tomatoes, Root Vegetables and Red Wine Risotto

Bistecca alla Fiorentina Flame grilled and in Olive Oil confit Porterhouse Steak with Oregano - Rosemary and Garlic, Polenta, sautéed Grape Tomatoes with Kalamata Olives

DESSERT

Choose 1 dish

Pera Al Forno In Marsala-baked Pears with Espresso Gelato and Pine Nut Crumble

Torta Di Miele All'arancia Warm Orange Honey Cake with Almonds and Pistachio Ice Cream

Torta di Ricotta al Limoncello Italian-Style Limoncello Cheesecake with marinade Strawberry

Ravioli Di Mandorle Cassata-filled Almond Ravioli in Orange - Saffron Soup

Necci All’straciatella Tuscan Chestnut Pancakes with Sweet Ricotta filling, Rum Raisins, Dark Chocolate Bits with white Espresso Sauce

Floribbean Menu

STARTER

Choose 1 dish

Beef Empanada with diced Potato, Celery, Peas, Carrots and Onions

“Pa amb oli” – toasted Bread with fresh diced Tomatoes, Chipotle Chili, pickled Sardines, Cilantro and the best Olive Oil

Grilled "Sobrasada" - Chorizo diced and sauteed in Red Wine, and Fig Jam served on toasted Bread

Miami Vice Slider, Crab Cake with Mango Chutney Mayo, Lettuce and in Lime Juice and Chili pickled Onions in Hawaiian Bun

Pulled Pork Slider with slow roasted Pork, sauteed Onions, Lettuce and Cilantro – Garlic Sauce

“Miami Style” Bruschetta, diced Tomatoes, Mango, Chili, Crab Meat, Lime Zest, red Onions and Garlic - Peppercorn Oil on toasted Baguette

Watermelon Bite willed with Feta Cream, Balsamic Reduction, and fried Rosemary

Fried Avocado Praline with Nacho Breading and Pico de Gallo

FIRST COURSE

Choose 1 dish

Salmon Avocado Ceviche, with Avocado, Spring Onions, Olive Oil, Soy Sauce, Sesame Oil, topped with Cilantro and served with Pitta Bread

Banana Lentil Salad with Bell Pepper, Parsley, Cilantro, and white Balsam Vinaigrette

Octopus Ceviche, with Tomatoes, Limes, Black Olives, Green Chili, Cucumber Dice topped with Aioli and served with Totopos

Cold and spicy Tomato Gazpacho with Bell Peppers and sauteed Shrimps

Cold Avocado Soup with pulled Chicken and Cilantro

Pink Shrimp Salad with red Onions, Tomato, Mango, Cilantro in Passion Fruit Vinaigrette

“Hialeah” Chicken Salad with roasted Chicken, Celery, Mango, Pineapple, Rice, Raisins, Mango Chutney and Cuban Dressing

Black Bean Shrimp Salad with diced Peaches, Lettuce, Mint and Cajun Vinaigrette

MAIN COURSE

Choose 1 dish

Pan-fried Fillet of "Corvina" on roasted Peppers, smoked Paprika with Potato Croquettes

Lamb Chops with Rosemary and Lemon, served with “Tumbet” Potato and Vegetable Towers and baked Artichokes

Pan Scared Mahi – Mahi with Jasmine Rice Pilaf with toasted Almond and fire roasted Corn, roast Shallot - Key Lime Butter Sauce and West Indies spiced sauteed Carrots

Orange - Chili Seared Ahi Tuna, seared rare with a sauteed Pink Shrimps, steamed jasmine Rce, pickled Ginger , Coconut Wasabi Sauce & sweet Soy Reduction

Cuban Pork Crisis an " International Flavor Incident " - Mojo marinated slow roasted Pulled Pork Shoulder, Black Beans, Jasmine Rice, Queso Fresco, pickled Red Onion and Maduro Plantains

Tamarind – Guava BBQ Beef Short Ribs, homemade Guava BBQ, with roast Garlic Mashed Potatoes, crispy Haystack Onions & Basil Puree

Jerk seared Chicken Confit, with Sweet Potato Hash, crispy smoked Bacon, caramelized Onions, roast Corn, wilted Greens & Rum spiked Chili - smoked Plum Glaze

Floribbean Style Paella with Mahi - Mahi, Gulf Shrimp, Jerk Chicken, Calamari, Chorizo, Tomato - Sofrito Broth, Jasmine Rice, roast Poblano Rouille & Plantain Chips

Pan Seared Gulf Grouper, in Key Lime – Basil Butter seared Shrimp, Yellow Rice Pilaf , warm Sangria Tomato Vinaigrette & crispy Plantain Chips

DESSERT

Choose 1 dish

Warm Floribbean Pound Cake soaked with Spiced Rum from Miami Rum Club and served with Caramel – Mandarin Ice Cream

Lemon - Tequila Mousse with Raspberries

Café Con Leche Custard with Chocolate - Chili Sauce

Banana Pudding with Rum Raisin Sauce

Mango Cheese Pie with Guava Sauce

Key Lime Pie Dessert with Cookie Crumbles, Strawberry Coulis and torched Meringue

Lemon - Tequila Mousse with sugared Raspberries