Chef Anna Jackson Joshanna

Chef At Home In North Fort Myers

My husband and I, with a combined seven years of experience in the food industry, have been executive private chefs for four years. We lead a team of five sous-chefs and approximately 15 waiters, waitresses, and busboys for full-service events. Our kitchen can comfortably accommodate 200 people for plated events and 500 for a buffet line. We also provide bartending and wine tastings services, ensuring that all our events are well-catered for. Rest assured, we are fully licensed and insured to provide the best possible service. Our ultimate goal is to make every interaction with us feel like a movie star experience. Treat yourself to the luxury of having a private chef and let us surprise you and your guests with our delectable culinary creations.

For me, cooking is...

Is our love language.

I learned to cook at...

In our own kitchen! Drink wine and make up different dishes or drinks.

A cooking secret...

Making sure we have the best quality products for our dishes and drinks! Quality is everything!

My menus

Asian

STARTER

All inclusive

Wagyu Beef Tataki – Lightly seared Wagyu slices with truffle ponzu and microgreens

Lobster & Yuzu Tartlets – Butter-poached lobster with yuzu aioli in crispy phyllo cups

Crispy Tuna Rice Bites – Spicy tuna tartare atop crispy sushi rice with eel sauce

Oyster Shooters – Fresh oysters with sake, ponzu, and tobiko

FIRST COURSE

All inclusive

King Crab & Miso Soup – Traditional miso broth with king crab, tofu, and scallions

Hamachi Crudo – Yellowtail sashimi with citrus ponzu, jalapeño, and edible flowers

Peking Duck Spring Rolls – Crispy spring rolls filled with Peking duck and served with a plum reduction

Thai Shrimp & Lemongrass Soup – Light and fragrant with coconut milk, chili, and lime

Asian Stuffed Mushrooms

MAIN COURSE

All inclusive

Miso-Glazed Black Cod – Served over a bed of sake-infused jasmine rice with baby bok choy

Wagyu Beef Tenderloin with Truffle Soy Butter – Paired with garlic fried rice and seasonal mushrooms

Thai Lobster Curry – Butter-poached lobster tail in a rich coconut lemongrass curry with jasmine rice

Truffle Mushroom & Tofu Hot Pot – Silken tofu and exotic mushrooms in a fragrant miso broth

Miso-Glazed Salmon – Served with jasmine rice, baby bok choy, and ginger soy reduction

Korean BBQ Beef Short Ribs (Galbi) – Marinated overnight in soy, pear, and sesame, served with kimchi fried rice

Thai Green Curry with Prawns – Creamy coconut curry with basil, bamboo shoots, and fragrant jasmine rice

Crispy Tofu & Stir-Fried Vegetables – Garlic-ginger tofu with seasonal vegetables in a soy glaze

DESSERT

All inclusive

Matcha Tiramisu – A fusion of Italian tiramisu and Japanese matcha with mascarpone cream

Yuzu Cheesecake – A light, citrus-infused cheesecake with a sesame crust

Black Sesame & Chocolate Lava Cake – Rich dark chocolate with a molten black sesame center

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

Matcha Panna Cotta – Silky green tea custard with black sesame brittle

Latin

STARTER

All inclusive

Ceviche Trio – Shrimp, tuna, and scallop ceviche with citrus, chili, and avocado espuma

Wagyu Beef Empanadas – Hand-crafted empanadas with truffle aioli and chimichurri drizzle

Mini Arepas with Lobster & Cilantro Aioli – Golden arepas topped with butter-poached lobster

Foie Gras & Guava Crostini – Seared foie gras with a guava glaze on toasted brioche

Tostones with Caviar & Crème Fraîche – Crispy plantains topped with Ossetra caviar and a touch of lime

FIRST COURSE

All inclusive

Aguachile Verde – Fresh scallops and prawns in a bright green chili-lime marinade, topped with edible flowers

Roasted Poblano & Corn Soup – Velvety roasted corn bisque with poblano cream and queso fresco

Heirloom Tomato & Burrata Salad – Served with Peruvian purple potatoes, arugula, and aged balsamic

Cuban sliders

Loaded Mexican Korean corn

Tostones with Guacamole & Shrimp Ceviche – Crispy plantains topped with fresh citrus-marinated shrimp

MAIN COURSE

All inclusive

Dry-Aged Tomahawk Steak with Chimichurri – Served with truffle yucca purée and grilled asparagus

Chilean Sea Bass with Coconut-Lime Sauce – Paired with saffron-infused arroz con coco and sautéed broccolini

Duck Breast with Mole Negro – Seared duck breast over creamy sweet plantain purée with traditional Oaxacan mole

Wild Mushroom & Truffle Tamales – Hand-crafted masa tamales filled with truffle-scented mushrooms and served with a roasted red pepper coulis

Build-Your-Own Tacos – Carnitas, grilled shrimp, or roasted mushroom with toppings like pickled onions, pineapple salsa, and chipotle crema

Cuban Mojo Chicken – Slow-roasted citrus-garlic marinated chicken with coconut rice and black beans

Chile Relleno – Roasted poblano stuffed with Oaxaca cheese, served with salsa roja

DESSERT

All inclusive

Tres Leches Cake – A modern take on the classic, with caramelized milk espuma and gold leaf garnish

Dark Chocolate & Chili Mousse – Spiced chocolate mousse with mezcal-infused whipped cream

Guava & Cream Cheese Mille-Feuille – Layers of flaky pastry with guava compote and vanilla bean mascarpone

Cookie and Cream Churro Bites with Dulce de Leche Dip – Mini fried churros dusted with cinnamon sugar

Margarita Sorbet – Refreshing lime sorbet infused with a splash of tequila

Mediterranean

STARTER

All inclusive

Lobster & Saffron Arancini – Crispy saffron risotto balls stuffed with lobster, served with lemon aiol

Seared Lamb Lollipops – Marinated in rosemary and garlic, served with tzatziki

Mini Spanakopita Triangles – Flaky phyllo stuffed with spinach, feta, and fresh herbs

Oysters with Champagne Mignonette – Freshly shucked oysters with a delicate mignonette sauce

Whipped Feta & Honey Crostini – Topped with toasted pistachios and a drizzle of truffle honey

Roasted Artichokes with Lemon & Parmesan – Served with a saffron aioli

FIRST COURSE

All inclusive

Chilled Seafood Platter – Fresh oysters, prawns, and octopus with citrus-herb vinaigrette

Burrata & Heirloom Tomato Salad – Creamy burrata with basil, aged balsamic, and grilled sourdough

Lentil & Pomegranate Salad – Arugula, beluga lentils, goat cheese, and a citrus vinaigrette

Grilled Octopus Skewers – Charred Mediterranean octopus with lemon-herb dressing

Truffle Hummus & Pita Crisps – Creamy hummus infused with black truffle and served with crispy pita chips

Shrimp Saganaki Spoons – Jumbo shrimp in a rich tomato-feta sauce

Charred Eggplant Carpaccio – Thinly sliced eggplant with tahini yogurt, pomegranate, and pine nuts

MAIN COURSE

All inclusive

Whole Branzino with Lemon & Capers – Oven-roasted Mediterranean sea bass with rosemary-roasted potatoes

Rack of Lamb with Olive Tapenade – Herb-crusted lamb served with saffron couscous and charred eggplant purée

Lobster & Squid Ink Risotto – Creamy risotto infused with squid ink, topped with butter-poached lobster

Stuffed Peppers with Quinoa & Feta – Roasted peppers filled with herbed quinoa, pine nuts, and sundried tomatoes

Miso-Harissa Glazed Salmon – Served over saffron-infused couscous with wilted spinach

Grilled Swordfish with Tomato-Olive Relish – Paired with a creamy lemon farro risotto

Braised Short Ribs with Mediterranean Herbs – Slow-cooked in a red wine reduction, served with polenta

Stuffed Eggplant with Ricotta & Spinach (Vegetarian) – Baked with a roasted red pepper sauce

Veal Osso Buco with Lemon Gremolata – Braised veal shank served over herbed orzo

DESSERT

All inclusive

Baklava Mille-Feuille – Layers of flaky phyllo with spiced nuts and orange blossom syrup

Dark Chocolate & Olive Oil Mousse – Silky mousse with sea salt and candied orange zest

Greek Yogurt Panna Cotta – Infused with honey and served with fresh figs and pistachios

Dark Chocolate Tahini Tart – Rich chocolate ganache with a toasted sesame crust

Lemon & Olive Oil Gelato – Served with candied lemon zest

Mastiha-Infused Cheesecake – A Greek-inspired cheesecake with a pistachio crust

American

STARTER

All inclusive

Mini Lobster Rolls – Butter-toasted brioche with fresh Maine lobster and lemon aioli

Wagyu Beef Sliders – Mini brioche buns with caramelized onions, truffle aioli, and aged cheddar

Oysters Rockefeller – Baked oysters with creamed spinach, parmesan, and a hint of Pernod

Truffle Mac & Cheese Bites – Crispy panko-crusted bites of creamy truffle-infused mac & cheese

Seared Scallops on Corn Blinis – Pan-seared scallops with sweet corn purée and caviar

Mini Beef Wellington – Seared filet mignon wrapped in puff pastry with mushroom duxelles

Grilled Peach & Prosciutto Skewers – Sweet peaches wrapped in prosciutto with balsamic glaze

FIRST COURSE

All inclusive

Lobster Bisque – Silky smooth bisque with a touch of sherry and a butter-poached lobster medallion

Heirloom Tomato & Burrata Salad – Fresh basil, aged balsamic reduction, and extra virgin olive oil

Beef Tartare – Hand-cut filet mignon with Dijon aioli, capers, quail egg, and crostini

Truffle Deviled Eggs – Classic deviled eggs topped with black truffle and crispy prosciutto

New England Clam Chowder – Velvety chowder with applewood bacon and house-made oyster crackers

Seared Foie Gras – Served with brioche toast, caramelized figs, and port wine reduction

Crab Cakes with Lemon Aioli – Mini lump crab cakes with a citrusy aioli

MAIN COURSE

All inclusive

Filet Mignon with Truffle Butter – Prime center-cut filet, served with garlic mashed potatoes and grilled asparagus

Butter-Poached Lobster Tail – Served with saffron risotto and lemon beurre blanc

Tomahawk Ribeye (for Two) – Dry-aged and served with duck fat potatoes and red wine demi-glace

Wild Mushroom & Black Truffle Risotto – Creamy risotto infused with black truffle and topped with crispy shallots

Butter-Poached Lobster with Champagne Sauce – Paired with saffron-infused risotto and wilted spinach

Pan-Seared Duck Breast – Served with sweet potato purée, roasted brussels sprouts, and a cherry balsamic reduction

Herb-Crusted Rack of Lamb – With a mint chimichurri and creamy parmesan polenta

Seared Halibut with Lemon Beurre Blanc – Served over wilted greens and saffron rice

Braised Short Ribs with Red Wine Jus – Fall-off-the-bone tender, paired with whipped potatoes and roasted root vegetables

DESSERT

All inclusive

Molten Chocolate Lava Cake – With vanilla bean gelato and gold leaf garnish

Bourbon Pecan Tart – Classic Southern pecan tart with bourbon caramel drizzle

Classic New York Cheesecake – Topped with raspberry coulis and fresh berries

Bourbon Caramel Bread Pudding

Espresso Crème Brûlée – Classic custard infused with espresso and a torched sugar crust

Peach Cobbler Cookie Cup

Chocolate Mousse with Raspberry Coulis – Light, airy chocolate mousse with a tangy berry sauce