Personal Chef Events

Personal Chef events include a chef and staff member who will prepare a meal onsite for your group. Chef Events are typically semi-formal and plated as a 4-course meal. All service equipment is included in pricing. We will cook, serve, and clean for your ultimate enjoyment!

Chef on site with One Service Staff: $450
Additional Staff Member added to groups of 15 or more for $150

$60 per person includes: Dinner plated as a 4-course meal

You are welcome to add additional appetizers for a “cocktail hour” before dinner or a dessert to be served at the end of the meal

Personal Chef Event Includes: cookware, serving utensils, plate ware, silverware, glass water goblets

Travel Fee = $3.00/ mile

Gratuity is not included above. At Johanna’s we strive to make your event memorable in every way. If you are happy with the service you receive, tipping the staff is greatly appreciated.

Now for the fun part… Choose one option for each course that your whole party will enjoy.

Course 1:

  • Crab Cake over corn and red pepper sauté with balsamic reduction and remoulade
  • Cauliflower Soup with seared scallops, wild mushrooms and truffle oil
  • Tuna Poke with rice, seaweed salad, avocado, wonton chips and wasabi aioli
  • Coconut Shrimp with orange-horseradish marmalade
  • Fried Green Tomatoes with goat cheese and balsamic reduction
  • Chicken Satays with peanut sauce
  • Braised Beef Wontons with adobo sauce

Course 2:

  • Roasted Beet Salad- mixed greens, pumpkin seeds, hummus, cucumber, red onion, avocado and red wine vinaigrette
  • Caprese Salad – spinach, fresh mozzarella, tomato, pesto oil, balsamic reduction and pickled onions
  • Chop Salad – mixed greens, cucumber, hard boiled egg, bacon, blue cheese crumbles, fried onions and green goddess dressing
  • Strawberry Salad – spinach, onions, toasted almonds, goat cheese and strawberry-poppy dressing
  • Fig Salad – mixed greens, dried mission figs, candied pecans, goat cheese, balsamic vinaigrette
  • Greek Salad – mixed greens, kalamata olives, banana peppers, cucumber, red onion, feta cheese, red wine vinaigrette

Course 3:

  • Chicken Marsala with roasted asparagus
  • Seared Mahi Mahi with tropical salsa and jasmine rice with ginger and sesame
  • Shrimp Jambalaya with peppers, onions and andouille sausage over rice
  • Seared Shrimp and Scallops over penne with Parmesan cream sauce, bacon and caramelized onions
  • Crab Stuffed Flounder with lemon beurre blanc over roasted asparagus
  • Three Cheese Stuffed Chicken with Parmesan cream sauce roasted green beans with bacon and caramelized onions
  • Pesto Pasta with roasted vegetables

Course 4:

  • Beef Tenderloin au poive with potato pave
  • Braised Beef Short Rib with teriyaki glaze and roasted garlic mashed potatoes
  • Marinated Portobello with broccoli, cauliflower, carrot, potato and peanut sauce
  • Cider Brined Pork Tenderloin with apple butter sauce, sweet potato and roasted brussel sprout
  • Seared Beef with demi-glace and roasted baby potato
  • Seared Tuna with squash and onion saute and balsamic glaze
  • Shrimp and Cheesy Grits with mushrooms, spinach, peppers and onions

Add Appetizers for Cocktail Hour Before Dinner:

Add $5 per person per appetizer

Chive Biscuit with pepper jelly, mascarpone cheese, prosciutto and spinach
Fried Green Tomato Skewer with goat cheese and balsamic reduction
Oysters Rockefeller with applewood bacon and hollandaise
Beef Tenderloin with creamed spinach on garlic crostini
Sesame Seared Tuna on marinated cucumber with wasabi aioli
Chicken Salad phyllo cups
Vegetable Stuffed Zucchini with remoulade
Bacon Wrapped Shrimp
Bacon Wrapped Scallops
Coconut Shrimp with orange-horseradish marmalade
House Cured Salmon on cucumber with lemon caper cream
Chicken or Beef Satays with peanut sauce
Pigs n Blanket with homemade biscuit dough, caraway seeds, spicy mustard
Asparagus and Brie wrapped in Serrano Ham
Goat Cheese wontons with blueberry sauce
Tuna Tostadas with seaweed salad and wasabi aioli
Shrimp Cocktail
Fruit and Cheese Platter
Hummus Platter with crostini and crudités
Antipasto Platter
Assorted Pinwheels
Crab and Spinach Dip with crostinis
Mini Crab Cakes with remoulade

Add a Tart for dessert to be plated as a fifth course:

Add $6 per person

Chocolate Peanut Butter with oreo crust
Coconut Custard with almond crust
Chocolate Pecan
Key Lime with Italian Meringue and macadamia nut crust