Private Chef - Elevated Soul Food

Chef Jar blends Southern tradition with classic French technique for an unforgettable meal.
In this private chef experience, Chef Jar will prepare a gourmet meal highlighting traditions of soul food cooking. Begin with savory crab corn fritters and Cajun aioli and hearty fish and grits with tangy relish and beurre blanc sauce. The centerpiece of the meal is a chicken roulade with vegetables drizzled with garlic cream sauce. For dessert, indulge in chocolate chip bread pudding with chocolate dipped strawberries.
Guests are welcome to provide wine and beer to accompany the menu, and may request pairing recommendations from the chef upon booking.
- Minimum Guests 2
- Maximum Guests 12
- Meal Courses 4
- Event Duration 2.5 hours
- Chef Arrival Time 1 hour prior to the selected serving time
What's included
Cozymeal guest reviews for other experiences with Chef Jar
Vaileka
28 Jun 2022
I scheduled Chef Jar for his Asian class for my husbands birthday dinner, and the class was absolutely amazing. He exceeded every single expectation that I had for the class. He was well prepared, professional, very knowledgeable and fun. I would absolutely take this class (or a different one) again!
Tonya
27 Jun 2022
Chef Jar was fantastic!! We had such a great evening and can’t wait for our next culinary experience!
Heidi
12 Jun 2022
The food was amazing and the best part of the experience was Chef Jar!!!! He was so much fun and very knowledgeable! Loved listening to him explain how he was preparing everything and he kept us engaged the whole time. Very professional!
starting at
$ 109 Per person
All inclusive: 4-course meal, ingredients, cooking, service & clean up.
Chef Jar is a passionate chef, a virtuoso of many diverse cuisines and the champion of several culinary competitions. After earning his culinary degree, Chef Jar traveled the world as a Hibachi and Teppanyaki Chef to bring his impressive dishes (and a little thrill) to hungry guests far and wide. He has studied nearly all types of culinary styles and techniques, but loves to explore Japanese, French, Indian and Latin cuisines.
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