Name: Mealbox
Brand: Chef Valencia Kerr
Price: 100 EUR
Availability: InStock

United States

Texas

Iowa

Dallas County

Dallas

With over 15 years of experience, Chef Valencia brings a unique blend of Japanese, Italian, French, and American cuisine to your table. Born and raised in vibrant Miami, Florida, her culinary journey began in the heart of the city’s diverse food scene. Her first major step was landing a position at Zuma Miami, a renowned Japanese restaurant that ignited her fascination with Japanese flavors and techniques.
Chef Valencia’s dedication to her craft has led her to work in some of the world’s most prestigious kitchens, including Nobu, Morimoto, and Novikov. Each experience has enriched her skills and deepened her appreciation for global cuisines, allowing her to create dishes that are both innovative and rooted in tradition.
Her talent and creativity have not gone unnoticed—Chef Valencia is a two-time winner of The Hungry Black Man Food Competition, a testament to her culinary excellence and competitive spirit.
Driven by a desire to learn and grow, Chef Valencia relocated to London, UK, where she continues to refine her artistry and bring new inspirations to her clients. Whether you’re seeking an intimate dinner, a special celebration, or a bespoke culinary experience, Chef Valencia is dedicated to making every meal unforgettable.
Let Chef Valencia Kerr take you on a gastronomic journey, where every dish tells a story and every bite is a celebration.

Tender lump crab meat, lightly seasoned and pan-seared, served with a tangy, creamy remoulade.

Maryland Crab Cakes with Remoulade Sauce

Fresh baby spinach tossed with sweet candied pecans, creamy goat cheese, and a house-made maple-balsamic dressing.

Baby Spinach Salad with Candied Pecans, Goat Cheese, and Maple-Balsamic Vinaigre

Juicy ribeye steak grilled to perfection, accompanied by smooth garlic mashed potatoes and oven-roasted vegetables.

Grilled Ribeye Steak with Garlic Mashed Potatoes and Roasted Seasonal Vegetables

Rich and creamy cheesecake on a graham cracker crust, topped with a vibrant berry compote.

Classic New York Cheesecake with Fresh Berry Compote

Steamed young soybeans, lightly sprinkled with sea salt for a fresh and savory snack

Edamame (Sea Salt)

Traditional Japanese soup made with miso broth, tofu, seaweed, and scallions—warm and comforting.

Miso Soup

Crispy, lightly fried tofu served in a delicate dashi broth, garnished with green onions and grated daikon.

Agedashi Tofu

Fresh, thinly sliced salmon served raw, showcasing its delicate texture and rich, buttery flavor

Salmon Sashimi

Finely diced fresh tuna mixed with light seasonings, served raw for a clean and vibrant flavor.

Tuna Tartare

Marinated seaweed tossed with sesame oil and seeds, offering a refreshing and savory taste.

Seaweed Salad

Grilled chicken glazed with a sweet and savory teriyaki sauce, served tender and flavorful.

Chicken Teriyaki

Thinly sliced beef simmered with vegetables and tofu in a rich, sweet soy broth.

Beef Sukiyaki

Assorted fresh vegetables lightly battered and fried until crisp, served with a delicate dipping sauce

Vegetable Tempura (Vegetarian)

Sweet rice cake filled with creamy ice cream, offering a chewy and refreshing treat.

Mochi Ice Cream

Silky cheesecake infused with matcha green tea for a delicate, earthy sweetness.

Green Tea Cheesecake

Light and tangy sorbet made with fragrant yuzu citrus, providing a crisp and refreshing finish.

Indication of Chef Valencia Kerr's skills and specialties

Maryland Crab Cakes with Remoulade Sauce

Baby Spinach Salad with Candied Pecans, Goat Cheese, and Maple-Balsamic Vinaigre

Grilled Ribeye Steak with Garlic Mashed Potatoes and Roasted Seasonal Vegetables

Classic New York Cheesecake with Fresh Berry Compote

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Valencia Kerr