Private chefs are redefining luxury dining by bringing restaurant-quality cuisine directly into people's homes. Among these culinary artists is Chef Ana Junnt, whose unique journey from healthcare professional to acclaimed private chef has established her as a distinctive voice in Miami's vibrant food scene. Chef Ana crafts bespoke dining experiences that blend global influences with local flavors, creating memorable occasions for intimate gatherings and grand celebrations alike. She has also been kind enough to share a favored recipe for tamarind lambshanks for you to try at home.
Cooking was always a passion for Chef Ana Junnt of The Violet Chive - but the the idea of making it a profession - wasn’t always necessarily in the cards. Growing up, more science-adjacent professions were encouraged by those close to her, and she began her career as a nurse in Boston. However she’s been cooking since before she could reach the stove. Starting with omelets and simple meals around the age of five or six in front of the stove on a step-stool. “I was just excited about food. More than the average kid.”
“I had this identity of being the person who cooks.” she said. “I would cook for other kids in the neighborhood, I would cook for my brothers, I would cook for my mom. I really took on that role in my house as the chef. I just love to cook and I always have.”
After 10 years in nursing, a confluence of personal events - including a health-scare - Ana took a much needed sabbatical to travel, while pursuing her passion of cooking. Opting to travel the world and expand her education, immersing herself in different cultural experiences all over Europe and parts of Africa, rather than remain in one place at a single four-year culinary program.
Her professional background in healthcare, and lifelong passion for cooking, converged in her practice and study of Ayurveda - A holistic approach to healthcare focused on the balance of body, mind and consciousness through diet and lifestyle practices. While diet and nutrition are widely known to be the bedrock of overall health, nutritional Ayurvedic cuisine, brought Chef Ana to cooking in a more professional capacity. Around this time she also connected with other members of the food scene through teaching cooking to students with an organization called Sprouts. Building this network connected her with different chefs, and opportunities to work in top restaurants, as well as pick up local clients, and begin her career as a private chef.
From each of her many travel destinations, she found unique ways to bring home ideas and insights to enhance her craft. In France, she took classes where she encountered a more regimented and traditional approach to cooking, in many ways, a contrast to her own personal style. But, she stressed that learning the French methodology was essential to instilling certain foundations in her cooking.
In Italy, she spent a summer living in the home of a restaurant owner - who she described with glowing admiration as, “an artist”. She had eaten at his restaurant in Sardinia the year before, and it inspired her to learn how to recreate his style. “What he does is truly beautiful,” she beamed, “he loves seafood, and he did these beautiful, beautiful fish dishes.” The dish that wowed her was an Orata - commonly referred to in the US as ‘Dorade’ or Sea Bream - deboned and paired with a Basilico Pomadoro sauce in a Mosaic presentation unlike anything she had ever experienced.
“I learned so much there. It was a tiny kitchen. It was chef, me, and one other cook. Very tight quarters- very intimate. I was there from morning to night for the entire process, from beginning prep, cooking, then being a part of the service, and finally wrapping up at night.”
From her travels she picked up all kinds of new styles and ingredients that peek into her dishes in unexpected places. In ceviches, she’ll sometimes throw in different spices like Aleppo (a type of chilli used in Middle Eastern Cooking). Sometimes, she’ll add a dash of cinnamon to an Arroz con Pollo for a distinctive bit of flair.
Meats and fish are typically the focal point of her cuisine. Many of her dishes use the ‘whole animal’ making the dish both the entree and a delicious centerpiece of the meal. Envision crown racks of lamb, chicken Ballotine, whole branzino, or tomahawk steaks. She describes her cooking style as “plant forward”, meaning that she finds every available opportunity to incorporate greenery, vegetables, and fresh herbs to dishes, Offering more complexity, depth, and beautiful color to meats rather than a standard “steak and potatoes” type of arrangement.
“I have this fish dish that I wrap in a plantain leaf which has a very Latin and Caribbean flair - but on top, instead of a Chimichurri (a blended herb sauce from , I do a zhoug” (a similar styled sauce of fresh blended herbs with a cilantro base originating from the Middle East. Chi) “and if I can add a bit of heat I’ll throw in Chilli threads” (a traditional Korean garnish, made from shredded threads of spicy chilli pepper)
And crucially, she insists on making her own sauces. When booking a private chef, you’re getting the signature experience and talent of an artist at your disposal. So for Chef Ana, store-bought sauces are a just a no-go. When plating, she likes to wake up her dishes with garnishes like fresh herbs, edible flowers or something as simple as a dash of olive oil.
For the table-scape, Chef Ana prefers plating patterns that can really make her meals shine. Her favorite tableware design is the Constance collection from Bernardaud. This place setting is one of the classics from the heritage porcelain company out of Limoge, France, renowned for their craftsmanship and prestige, outfitting the dining tables of the French aristocracy since 1863.
The Constance collection features hand-painted leaf and acorn motif and evokes the scene of an English garden. The pattern is trimmed with gold and features combinations of subtle white backgrounds, as well as an array of pieces that use a bold and regal dark green border, styled after the gemstone Malachite. “Green is a beautiful contrast to my food, which typically runs on the colorful side. I love the color green, and I use a lot of fresh herbs. Constance is a perfect complement to that.”
Ideally with plating, she likes to avoid darker toned or black tableware - as it can obscure the presentation of the food - “My plating will depend greatly on the meal and I try to choose whichever dishware makes the food look best.” But of course- she works with what she has. She also provides the option to rent tableware when necessary, especially for larger parties.
“I like to be able to see what I'm using for plating beforehand. I need to know exactly what I'm serving on, what the expectations are with plates changing,” - she recounted an experience when a client decided on an elaborate home-style spread of lambshanks, but unexpectedly, large floral arrangements were placed on the dining table… severely crowding the dining space.
Entertaining is often enhanced by bold decor, however overly lavish floral bouquets, accent lights, candles, seating placards, and the like, can overtake the necessary space needed to serve and present an elaborate dish. Decor always lends itself to the preferences and tastes of the client, however, certain meals and cuisine styles can better accommodate, these extras. There are times, Ana says “The meal owns the space…and there are other times where the space owns the meal!” Either case can make for an exquisite dining experience but these details should always be considered and arranged in advance. “Making clear expectations about the space and how each course follows another is essential in connecting the dishes and maintaining the ambiance of the experience.”
Some dinners are more intimate and simple in nature, offering a “family-style” presentation, where larger portions - sometimes the entire dish (examples: massive tomahawk steaks, whole quail, whole rabbit, large fish dishes) - are brought in on platters, and guests are encouraged to help themselves. Plates, in this case are usually left at the table and only changed once or twice during the course of the service.
The private dining service can go all the way up to the white-glove experience - typical of the dining depicted in period-dramas like ‘Bridgerton’ or ‘Downton Abbey’. Characteristically, waitstaff (donned in the name-sake white gloves) will carry plated individual servings of the meal, to each guest on trays. sometimes adding a final sauce or garnish once present at the dining table. This is the epitome of formal dinner affairs. Higher levels of coordination, staffing, and materials are required to truly encapsulate this experience.
“Ironing out these details is crucial because you want to ensure the flow of the each course.” Typical party sizes for Chef Ana’s clients run between six and twenty guests. Having an adequate number of glasses, an adequate number of plates, and the appropriate silver is imperative. “We have to make sure that the plating compliments both the meal in practical terms, as well as the aesthetic.” And of course, logistically, “It disrupts the flow of the dinner to wash 20 plates when you are in the middle of a service.” So, she recommends having a few spare settings on-hand for a more seamless experience.
In either setting, Chef Ana stresses the importance of keeping the dining space separate from the kitchen whenever possible. Noting clearly that it is foremost, a workspace. “Ideally, I don't prefer to have the noise and clutter carry over to the guests. But with that being said, some people enjoy that. They enjoy watching the process.”
Every client, in every setting, at every occasion, will offer their own singular experiences. One 12-person business retreat will require a different service and ambiance than a 20th wedding anniversary dinner with the same number of guests. Your home can be an open canvas for a variety of different experiences and there are so many occasions worthy of hosting a private dinner with friends and loved ones.
We were curious about which types of events clients seek out a private chef for a hosted dinner party. There are of course, more formal or monumental occasions such as: anniversaries, birthdays, bridal parties, intimate weddings, business dinners, company retreats, and more of this sort.
A private chef experience is the pinnacle of luxury dining, blending personalized service with culinary artistry. From bespoke menus tailored to your tastes to the finest ingredients and impeccable presentation, every detail is crafted to perfection. It's more than a meal—it's an immersive journey, where you and your guests can savor restaurant-quality cuisine in the comfort of your home. Ideal for intimate gatherings or special occasions, a private chef elevates entertaining to an unforgettable experience of indulgence, sophistication, and unparalleled exclusivity
Chef Ana Junnt works as a private chef in the Miami. so whether you live in the area or plan to visit- her exquisite private dining experiences can be yours. You can find Chef Ana on Instagram at @TheVioletChive or you can contact her through her website www.thevioletchive.com
And please enjoy this recipe created by Chef Ana
