Chef Paula Roberta Gon

Chef At Home in Lakeland

With over 15 years of experience and a background cooking for celebrities and high-end clients, I bring top-level private dining to your home — with flavor, elegance, and unforgettable moments.

I’m Chef Paula Gonçalves, a Brazilian-born chef with over 15 years of experience and professional development in French culinary technique through Le Cordon Bleu. I specialize in creating luxury dining experiences that are as warm as they are refined.

Whether it’s a romantic dinner, a family celebration, or a corporate event, I take care of every detail — from shopping to plating to cleaning — so you can relax and enjoy your guests.

My culinary style blends the soul of Brazilian cuisine, the finesse of French technique, the sophistication of Italian flavors, and the precision of Japanese cooking.

Let’s create something extraordinary for your next occasion. Private chef service, beautifully done.

I also specialize in elegant, artistic desserts inspired by the world-renowned French pastry chef Cédric Grolet — famous for his fruit-shaped creations that combine precision, flavor, and beauty. Each dessert is handmade with the highest-quality ingredients, replicating the texture and taste of real fruit while delivering a luxurious experience with every bite. These pieces are perfect for guests looking for something visually stunning and truly unforgettable.

Available upon request for premium menus and special occasions.

For me, cooking is...

An act of love... My love language comes in the food I cook.

I learned to cook at...

I learned to cook in childhood with my grandparents and later refined my techniques at the renowned Le Cordon Bleu in Brazil. Since then, I have cooke

A cooking secret...

My secret is knowing how to listen to the customer's needs and responding in a harmonious and loving way... Cooking is an act of love.

My menus

Tropical Elegance: Grand Caribbean & Brazilian Fusion

STARTER

Choose 2 dishes

Tropical Lionfish Ceviche (Caribbean/Fusion): Lionfish marinated in lime juice, cilantro, ají amarillo chili, and diced ripe mango

Chicken Coxinha (Brazilian Classic): Soft dough croquette filled with creamy, shredded chicken

Tostones with Creole Shrimp (Cuban/Haitian): Slices of fried and flattened green plantains, served with shrimp in a spicy Creole sauce

Mini Acarajé (Brazilian Bahia): Black-eyed pea fritter fried in palm oil, served open with dried shrimp and vatapá (creamy shrimp paste)

Boliche Picada (Cuban): Small grilled pieces of boliche (stuffed eye-round roast) served on skewers with a reduced red wine sauce

Stuffed Pão de Queijo (Brazilian): Mini cheese bread stuffed with requeijão (Brazilian cream cheese) or creamy guava paste

Accra (Malanga Fritters) (Haitian Little Haiti): Deep-fried fritters made from grated and seasoned malanga (root vegetable)

Vaca Frita Empanadas (Cuban/Fusion): Empanada dough filled with the classic vaca frita (shredded beef fried until crispy)

Pastéis de Palmito (Hearts of Palm Pastries) (Brazilian): Fried or baked pastry filled with a creamy heart of palm filling

Codfish Marinade (Haitian): Battered and fried codfish strips, traditionally served with vinaigrette

FIRST COURSE

Choose 1 dish

Black Bean Soup with Bacon Croutons (Cuban): Thick black bean soup, finished with crispy bacon croutons

Caprese Salad with Grilled Queijo Coalho (Brazilian/Fusion): Classic Caprese salad using grilled queijo coalho (salty cheese) instead of mozzarella

Caribbean Mango and Pineapple Gazpacho (Caribbean/Fusion): Refreshing, tropical, tomato-free gazpacho using mango and pineapple

Heart of Palm Cream with Shrimp (Brazilian): Elegant cream soup made from fresh hearts of palm, topped with a sautéed shrimp

Cuban-Style Tumbet (Cuban/Mediterranean): Layers of baked potato, eggplant, and bell peppers, drizzled with a mild tomato sauce

Vinaigrette Salad with Green Beans and Egg (Brazilian Churrasco): Light, tangy salad with the classic Brazilian vinaigrette, green beans, and boiled egg

Calabaza (Pumpkin) Soup (Cuban): Creamy and comforting squash or pumpkin soup, seasoned with garlic and cumin

Beetroot and Orange Salad with Ginger Dressing (Haitian/Fusion): Cooked beetroot and orange segments, with a light ginger-based dressing

Tucupi Broth (Amazonian) (Brazilian North): Yellowish, acidic manioc broth with jambu (paralyzing herb) and dried shrimp

Olives Stuffed with Goat Cheese and Cilantro (Cuban/Fusion): Large olives stuffed with a mix of goat cheese, chili, and chopped cilantro

MAIN COURSE

Choose 1 dish

Fish and Shrimp Moqueca (Brazilian Bahia): Fish and shrimp cooked in coconut milk, palm oil, and bell peppers. Served with white rice and farofa

Ropa Vieja with Moros y Cristianos (Cuban Classic): Shredded beef in a rich tomato and spice sauce. Accompanied by rice with black beans

Grilled Picanha (Churrasco Style) (Brazilian Classic): Picanha (Sirloin Cap) grilled to perfection, served with Brazilian vinaigrette and fried manioc

Griot with Djon Djon Rice (Haitian Little Haiti): Fried pork pieces marinated in citrus and peppers. Served with black, aromatic djon djon rice

Codfish A La Vizcaína (Cuban): Codfish cooked in a sauce of tomato, red peppers, olives, and capers

Complete Feijoada (Light Version) (Brazilian Classic): Controlled version of black bean stew with cured meats and sautéed collard greens

Turkey Picadillo with Fried Sweet Potato (Cuban/Fusion): Ground turkey cooked with olives and raisins. Served with fried sweet potato strips

Stewed Chicken (Poul Nan Sos) (Haitian): Chicken pieces cooked in a rich, flavorful spice and tomato sauce

Galinhada with Biquinho Peppers (Brazilian Minas Gerais): Rice cooked in chicken broth, rich in flavor, with mild biquinho chili peppers

Caribbean Mixed Grill (Cuban/Caribbean): Pork, beef, and chicken marinated in mojo (garlic, sour orange) and grilled

DESSERT

Choose 1 dish

Pudim de Leite Condensado (Condensed Milk Flan) (Brazilian Classic): Creamy condensed milk custard with caramel sauce

Cuban Flan (Caramel Custard Cake) (Cuban Classic): Denser version of flan with evaporated milk and caramel topping

Passion Fruit Mousse with Coconut Crunch (Brazilian): Light and tart passion fruit mousse, with a toasted coconut crunch

Dulce de Leche with Goat Cheese and Rum (Cuban/Fusion): Homemade dulce de leche served with fresh goat cheese and a touch of Caribbean rum

Mango and Ginger Crème Brûlée (Caribbean/Fusion): Crème Brûlée infused with mango and ginger

Guava Roll Cake (Bolo de Rolo) (Brazilian Pernambuco): Thin layer of sponge cake rolled with a thin layer of melted guava paste

Guava Shells with Cream Cheese (Cuban): Guava halves cooked in sugar syrup, served with a slice of cream cheese

Green Corn Cake (Pamonha de Colher) (Brazilian Countryside): Moist, creamy cake made with fresh green corn, served warm

Banana Beignets with Cajá Syrup (Haitian/Fusion): Fried banana dough balls served with a sweet and sour tropical cajá sauce

Quindim (Brazilian Bahia): Vibrant dessert made primarily from egg yolks, sugar, and shredded coconut

Cordon Bleu Heritage: Fine French Cuisine Experience

STARTER

Choose 2 dishes

1. French Onion Soup Gratinée — onion soup with gratinéed cheese

2. Niçoise Salad — tuna, egg, potato, green beans, and olives

3. Chicken Rillettes — seasoned shredded chicken pâté served with toasted bread

4. Seasonal Vegetable Terrine — delicate terrine with fresh vegetables

5. Beet Salad with Goat Cheese and Walnuts

6. Caramelized Onion Tartlets — mini savory tarts

7. Endive Salad with Walnuts and Mustard Vinaigrette

8. Baked Camembert with Honey and Thyme

9. Savory Crepes with Mushrooms and Fresh Herbs

10. Grated Carrot Salad with Lemon and Fine Herbs

11. Duck magret and vegetables

FIRST COURSE

Choose 1 dish

1. Leek Quiche — puff pastry with creamy leek filling

2. Eggs à la Meurette — poached eggs in red wine sauce with bacon

3. Brandade de Morue — cod purée with olive oil and garlic

4. Cheese Soufflé — light and airy

5. Lentil Salad with Caramelized Onions and Bacon

6. Spinach and Ricotta Crepes

7. Fine Herb Salad with Light Vinaigrette

8. Homemade Chicken Terrine

9. Tomato Salad with Basil and Olive Oil

10. Cold Ratatouille as an Appetizer

MAIN COURSE

Choose 1 dish

1. Coq au Vin — chicken cooked in red wine with vegetables

2. Boeuf Bourguignon — beef slowly cooked in wine with carrots and onions

3. Ratatouille — seasonal vegetables slowly cooked

4. Fish Fillet with Beurre Blanc Sauce — butter sauce with herbs

5. Provençal Chicken — roasted chicken with tomato, garlic, and herbs

6. Duck Confit with Sautéed Potatoes — confit duck with golden potatoes

7. Veal Blanquette — creamy veal stew

8. Herb and Lemon Roasted Salmon

9. French Herb Omelette

10. Light Cassoulet — white beans with sausage and vegetables

DESSERT

Choose 1 dish

1. Crème Brûlée — vanilla custard with caramelized sugar crust

2. Tarte Tatin — caramelized apple tart with puff pastry

3. Chocolate Mousse — velvety chocolate mousse

4. Clafoutis with Seasonal Fruit — light dessert with fresh fruit

5. Madeleines — delicate French sponge cakes

6. Profiteroles — cream-filled pastry balls with chocolate topping

7. Île Flottante — meringue floating on custard with caramel

8. Poached Pear in Red Wine — pear cooked in flavored wine

9. Pain Perdu — French-style French toast with sugar and cinnamon

10. Fruit Galette — rustic tart with fresh seasonal fruit

Coastal Luxury: Fresh Catch & Gourmet Seafood Menu

STARTER

Choose 2 dishes

Crispy shrimp with spicy dipping sauce

Tuna tartare with avocado and sesame

Classic shrimp cocktail with cocktail sauce

Fresh oysters with shallot vinaigrette

Codfish fritters with roasted garlic aioli

Seared scallops with sweet corn purée and smoked pepper

White fish ceviche with lime and cilantro

Salmon croquettes with dill sauce

Mini fish tacos with chipotle sauce

Grilled shrimp skewers with passion fruit glaze

FIRST COURSE

Choose 1 dish

Shrimp risotto with Sicilian lemon

Fettuccine with seafood and white wine sauce

Creamy lobster bisque

Creamy polenta with octopus ragu

Calamari rice with fresh herbs

White fish ravioli with saffron sauce

Thai shrimp coconut soup (Tom Kha)

Gnocchi with cod and tomato confit sauce

Vegan moqueca with plantains and seaweed

Linguine with shrimp, garlic, and lemon zest

(Sautéed shrimp over creamy grits with white wine reduction and truffle touch)

MAIN COURSE

Choose 1 dish

Herb-crusted grilled salmon with sweet potato purée

Grilled octopus with smashed potatoes and smoked olive oil

Brazilian fish stew with coconut rice

Seafood paella

Confit cod with chickpeas and caramelized onions

Baked trout with lemon and almonds

Grilled jumbo shrimp with parmesan risotto

Sesame-crusted tuna steak with pea purée

Spaghetti alle vongole (white wine and parsley)

Grilled white fish with passion fruit sauce and quinoa

Grilled lobster tail served over a creamy Parmesan risotto, finished with butter, white wine and fresh herbs

DESSERT

Choose 1 dish

Lemon cheesecake with almond crust

Fresh berry tart

Passion fruit mousse with light whipped cream

Vanilla panna cotta with citrus sauce

Moist coconut cake with sweet milk glaze

Homemade mango ice cream with lime zest

Tiramisu with grilled pineapple twist

Apple crumble with cinnamon and vanilla ice cream

Lemon pie with torched meringue

Passion fruit crème brûlée

Japanese Contemporary Menu

STARTER

Choose 3 dishes

Gyoza filled with pork, ginger and scallions, lightly pan-fried

Chicken gyoza with soy and sesame

Vegetable gyoza with mushrooms and cabbage

Japanese cucumber salad with rice vinegar and sesame

Steamed edamame with sea salt and sesame

Sautéed shimeji mushrooms with butter and soy sauce

White fish ceviche with citrus, soy and ginger

Seared tuna tataki with sesame seeds

Salmon carpaccio with ponzu sauce

Lightly battered seasonal vegetables

FIRST COURSE

Choose 2 dishes

1. Traditional Miso Soup Miso broth with tofu and scallions

2. Miso Soup with Mushrooms Miso broth with assorted mushrooms

3. Vegetable Yakisoba Stir-fried noodles with vegetables

4. Chicken Yakisoba Stir-fried noodles with chicken and vegetab

5. Beef Yakisoba Stir-fried noodles with beef and vegetables

6. Shrimp Yakisoba Stir-fried noodles with shrimp and vegetables

7. Udon Noodles in Light Broth Udon noodles served in a light broth with vegetables

8. Homestyle Ramen (Mild Broth) Comfort-style ramen with a light and balanced broth

9. Steamed Japanese Rice with Sesame and Scallions

10. Japanese Rice with Egg and Soy Sauce Comfort-style gohan with egg and soy sauce

11. Mixed yakisoba

MAIN COURSE

Choose 1 dish

1. Chef’s Selection of Nigiri Sushi

2. Salmon Sashimi

3. Tuna Sashimi

4. Salmon Hand Roll with Cream Cheese (Salmon Temaki)

5. Tuna Hand Roll (Tuna Temaki)

6. Philadelphia Roll Salmon, cream cheese and rice

7. California Roll Crab stick, avocado and cucumber

8. Crispy Salmon Roll (Hot Roll) Deep-fried salmon roll

9. Chicken Teppanyaki with Vegetables Grilled chicken with vegetables

10. Beef Teppanyaki with Teriyaki Sauce

11. Grilled salmon with crispy skin, served with steamed broccoli and seasonal vegetables, finished with a light citrus butter or teriyaki glaze

12. Grilled white fish served with broccoli and seasonal vegetables, finished with a light herb butter and lemon

13. Grilled mahi-mahi or sea bass served with broccoli and seasonal vegetables, finished with a light garlic and olive oil sauce

DESSERT

Choose 1 dish

1. Chocolate Lava Cake Warm chocolate cake with molten center

2. Classic Tiramisu Traditional Italian dessert with mascarpone and coffee

3. Strawberry and Milk Terrine Layered strawberry and milk dessert, light and refreshing

4. Tres Leches Cake Sponge cake soaked in three kinds of milk

5. Grilled Pineapple with Honey Syrup

6. Fresh Fruits with Passion Fruit Sauce

7. Brazilian-Style Strawberry Dessert with Cream Fresh strawberries with sweet cream

8. Chocolate Mousse Light and airy chocolate mousse

9. Vanilla Panna Cotta with Red Berry Sauce

10. Seasonal Fruit Platter

Italian Elegant Dinner

STARTER

Choose 2 dishes

Caprese Salad — Slices of fresh mozzarella, tomato, and basil with balsamic reduction

Green salad with burrata, Prosciutto di Parma and mini tomatoes, croutons and herb dressing

Cucumber rolls filled with ricotta cream and tuna

Fresh tomato gazpacho with croutons and basil

Bruschetta al Pomodoro – Grilled Italian bread with fresh tomato, basil, and olive oil

Insalata di Rucola e Parmigiano – Arugula salad with shaved parmesan

Italian garlic bread with olive oil

FIRST COURSE

Choose 1 dish

Creamy Burrata with Heirloom Tomatoes Drizzled with extra virgin olive oil, balsamic reduction, fresh basil, and served with artisan crostini

Bruschetta al Pomodoro — Toasted Italian bread with tomato, fresh basil, garlic, and olive oil

Beef Carpaccio Thinly sliced filet mignon topped with shaved parmesan, baby arugula, and truffle oil

Classic Eggplant Parmesan Layers of breaded and lightly fried eggplant slices baked with rich marinara sauce, fresh mozzarella, parmesan cheese, and fresh basil

Spaghetti alla Carbonara – Pasta with eggs, pancetta, and parmesan

Fettuccine Alfredo – Pasta in creamy parmesan sauce

Tagliatelle al Ragu – Fresh pasta with beef ragù

Orecchiette con Broccoli – Pasta with broccoli, garlic, and olive oil

Ravioli di Ricotta e Spinaci – Ricotta and spinach ravioli in butter and sage sauce

Tagliatelle tossed with slow-roasted cherry tomato confit, fresh basil, extra virgin olive oil, and finished with creamy burrata di bufala

MAIN COURSE

Choose 1 dish

Tagliatelle with Shrimp, Lemon Zest & Fresh Herbs Fresh or dried pasta cooked al dente, tossed in a light olive oil and garlic sauce with lemon zest, parsley, and sautéed shrimp

Filet Mignon in demi glacê Sauce Grilled tenderloin served with roasted garlic mashed potatoes and seasonal Italian-style vegetables

Wild Mushroom Risotto with Parmesan and White Wine Finished with truffle oil and fresh thyme

Fettuccine Alfredo with Grilled Shrimp and Parmesan Crisp

Pollo alla Parmigiana – Breaded chicken breast with tomato sauce and melted cheese

Branzino al Limone – Oven-baked fish with lemon and herbs

Polpettone Ripieno – Meatloaf stuffed with cheese and spinach

Grilled New York Strip Steak, truffle potato purée, porcini mushrooms, and Barolo wine reduction

Slow-braised beef shank in white wine and tomato sauce, served with creamy polenta and traditional gremolata

Pan-seared pork tenderloin, lemon-caper sauce, roasted potatoes, and seasonal vegetables

Fettuccine tossed in a classic Alfredo sauce made with cream and Parmigiano Reggiano, topped with grilled chicken breast, finished with truffle oil, fleur de sel, black pepper, and extra virgin olive oil

DESSERT

Choose 1 dish

Classic Tiramisu Layered with creamy mascarpone, espresso-soaked ladyfingers, and dusted with cocoa powder

Vanilla Panna Cotta with Mixed Berry Sauce Silky and aromatic, topped with a refreshing berry coulis

Brownie with vanilla ice cream

Panna Cotta alla Vaniglia – Vanilla panna cotta with berry coulis

Cannoli Siciliani – Crispy pastry filled with sweet ricotta cream

Torta della Nonna – Traditional custard-filled tart topped with almonds

Profiteroles con Cioccolato – Cream puffs filled with custard and topped with chocolate sauce

Seafood & Fish Lover’s Menu

STARTER

Choose 2 dishes

Crispy shrimp with spicy dipping sauce

Tuna tartare with avocado and sesame

Classic shrimp cocktail with cocktail sauce

Fresh oysters with shallot vinaigrette

Codfish fritters with roasted garlic aioli

Seared scallops with sweet corn purée and smoked pepper

White fish ceviche with lime and cilantro

Salmon croquettes with dill sauce

Mini fish tacos with chipotle sauce

Grilled shrimp skewers with passion fruit glaze

FIRST COURSE

Choose 1 dish

Shrimp risotto with Sicilian lemon

Fettuccine with seafood and white wine sauce

Creamy lobster bisque

Creamy polenta with octopus ragu

Calamari rice with fresh herbs

White fish ravioli with saffron sauce

Thai shrimp coconut soup (Tom Kha)

Gnocchi with cod and tomato confit sauce

Vegan moqueca with plantains and seaweed

Linguine with shrimp, garlic, and lemon zest

(Sautéed shrimp over creamy grits with white wine reduction and truffle touch)

MAIN COURSE

Choose 1 dish

Herb-crusted grilled salmon with sweet potato purée

Grilled octopus with smashed potatoes and smoked olive oil

Brazilian fish stew with coconut rice

Seafood paella

Confit cod with chickpeas and caramelized onions

Baked trout with lemon and almonds

Grilled jumbo shrimp with parmesan risotto

Sesame-crusted tuna steak with pea purée

Spaghetti alle vongole (white wine and parsley)

Grilled white fish with passion fruit sauce and quinoa

Grilled lobster tail served over a creamy Parmesan risotto, finished with butter, white wine and fresh herbs

DESSERT

Choose 1 dish

Lemon cheesecake with almond crust

Fresh berry tart

Passion fruit mousse with light whipped cream

Vanilla panna cotta with citrus sauce

Moist coconut cake with sweet milk glaze

Homemade mango ice cream with lime zest

Tiramisu with grilled pineapple twist

Apple crumble with cinnamon and vanilla ice cream

Lemon pie with torched meringue

Passion fruit crème brûlée

Grand Caribbean Fusion Menu