Kalifornien

United States

San Diego

Hi, I’m Chef Jamila — a classically trained private chef originally from the island of Barbados.
I bring over 15 years of international culinary experience to the table, including seven years aboard a private sailing vessel in the Caribbean, seasonal work as a yacht chef in Vancouver, and private chef services for lodges in remote Haida Gwaii. I’ve also cooked at the iconic Fontainebleau Hotel in Miami, where I worked in several of their top restaurants.

My work has taken me to homes and villas across Vancouver, Vermont, Florida, and Barbados. I specialize in Caribbean, Latin American, Asian, Italian, and American cuisines, and I’m well-versed in dietary lifestyles like keto, paleo, gluten-free, and vegan.

My passion is transforming comfort foods from around the world into elegant, gourmet experiences — showing guests how familiar dishes can shine in a fine dining setting. Let’s create a delicious and memorable event together

Three tender scallops, pan seared and served with a blood orange beaure blanc sauce.

Pan Seared Scallops

A wedge of iceberg lettuce, grape tomatoes, cucumber, blue cheese crumble, maple candied bacon and a creamy dill dressing

Wedge Salad with Creamy Dill Dressing

Beef tenderloin, topped with Garlic Prawns, Wild Mushrooms, served with au poivre sauce.

Surf and Turf

Pomme puree

Asparagus in Brown Butter

A rich, creamy chocolate mousse to complete dinner

Decadent Chocolate Mousse

A full steakhouse experience in the privacy of your home.

Amerikanisch

yachten

Privatkoch

Persönlicher Koch

Intimate Steakhouse Experience

French caramelized onion tart with olive tapenade

Mini Pissaladiere

Duck breast pan seared and served with a blackberry ginger sauce

Crispy Duck Breast

Fresh butter lettuce, radish sliced thin, fresh herbs tossed with a tangy dijon dressing.

Butter Lettuce, Radish, with Dijon Vinaigrette

Green beans and almonds, served in a brown butter sauce.

Harricot Vert

A rich, creamy custard flavored with fresh lavender and vanilla bean, topped with caramized cane sugar.

Lavender Creme Brulee

Romantic flavors, perfect for intimate dinner or garden soirees

klassisch

Französisch

Midnight in Provence

Avocado, tomatoes, cucumber and red onions, tossed in olive oil and served on a crostini.

Avocado Salad ona Crostini

Snapper marinated in Caribbean herbs then pan fried and served with pickled vegetables.

Crispy Snapper Escovitch

An elevated version of Caribbean beef stews. These short ribs are marinated in Caribbean herbs and spices, then braised until they are fork tender.

Braised Short Rib

A caribbean staple, rice is cooked in coconut milk with thyme, along with peas and served with a butternut squash puree.

Rice and Field Pease

This is a dense cake with flavors of vanilla, cinnamon, nutmeg and coconut, topped with a rum cream

Voyage to the Caribbean

Hinweis auf Chef Jamila Bowens Fähigkeiten und Spezialitäten

Avocado Salad ona Crostini

Crispy Snapper Escovitch

Braised Short Rib

Rice and Field Pease

Coconut Bread with Rum Cream

Dieses Menü buchen

Mealbox

Kochworkshop

Private Dining

Über Chef Jamila Bowen

Weitere Menüs von Chef Jamila Bowen

Intimate Steakhouse Experience

Midnight in Provence