Chef Anna Jackson Joshanna

Chef At Home In Miami

My husband and I had been executive private chefs for four years. Been in the food industry for 7. We have a team of sous-chef (5) that works under us. About 15 waiters/waitresses/busboys for full service events. We can comfortably serve 200 people for plates events and 500 for buffet line. We offer bartending, and wine tastings. We are licensed and insured. Our goals is to make sure that you feel like a movie star every time you work with us. Treat yourself to the luxury of having a private chef and let us surprise you and your guests with our 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