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Personal Chef in Miami Marina Staver

@personalchefstaver

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👩‍🍳 Personal Chef 20+ yrs of experience
🥇 Top in 🇺🇸 Miami by Expertise
🥩 Juicy meat and Seafood
🌱 Vegan cuisine
🥑 Healthy food
📩 DM to book

POSTS STORIES REELS

👌 Thank you chef @nusr_et for the experience and thank you to the team @jacob_tm1 for the performance! 👨‍🍳

#nusret #miami #personalchef #cateringmiami #privatechef #saltbae #florida #cheflife #food #newyork #miamibeach #steak #love #nusretsteakhouse #steakhouse #dinner #Istanbul #Dubai #Dubai #LuxuryDining #personalchefmiami #miamicatering #privatechefmiami #miamiprivatechef by @personalchefstaver

Rave Reviews for Private Chef Marina Staver @PersonalChefStaver

#cateringmiami
#chefmiami
#persinalchefmiami
#miamichef
#privatechefmiami by @personalchefstaver

Real Talk: Why I Choose Chef Marina Staver @PersonalChefStaver 🌟

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#chefmiami
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#miamichef
#privatechefmiami by @personalchefstaver

How do you eat on a busy day?
Not the plan. The real day.

I am talking with people whose days are full: a business, a team, a household, often all three. I ask a few questions about yesterday. Ten minutes, a call or a voice note. I am not selling anything, and I ask before I quote you.

If you would like to take part, send me a message here and write “yesterday”. I read these myself and write back.

— Marina

#miamichef #privatechefmiami #chefmarinastaver by @personalchefstaver

Roasted Whole Chicken with Lemon and Herbs🐔🍗
No gravy to make: this roast chicken makes its own sauce in the pan, from butter, lemon and chicken juices.

For 4 to 6: 1 free-range chicken, about 4 lb. 7 tablespoons (about 4 oz) good butter, at room temperature. Salt and pepper, 1 lemon, several sprigs of thyme or tarragon, or a mix of both, 1 garlic clove, crushed.

Heat the oven to 450 °F. Smear the butter all over the chicken with your hands and set it in a roasting pan with room to spare. Season generously, squeeze the lemon juice over the bird, and put the herbs, the garlic and the squeezed lemon halves inside.

Roast 10 to 15 minutes. Baste, turn the oven down to 375 °F and roast 30 to 45 minutes more, basting now and then. It is done when the skin is golden brown and crisp, the juices in the pan are nut-brown, and the juices run clear when you pierce the thigh. For certainty, the thickest part of the thigh reads 165 °F on a thermometer. If the bottom of the pan starts to darken, pour in about ½ cup water or stock.

Turn off the oven, leave the door ajar, and let it rest inside for at least 15 minutes. I carve it right in the pan and stir the juices lightly so they come together; 1 to 2 tablespoons of water or a splash of wine if you want more. Serve with a green salad.

Each time you baste, the butter browns on the skin, so it turns golden, crisp and nutty. The lemon and herbs flavor the juices in the pan, and those juices bind the butter and lemon into a glossy sauce. Refrigerate leftovers within 2 hours; they keep 3 to 4 days in the fridge. Full recipe on my site — link in bio.

#roastchicken #thanksgiving #personalchefmiami #privatechefmiami #miamichef by @personalchefstaver

More than a private brunch, it’s a complete experience ✨

From beautifully prepared dishes to floral arrangements, table styling, and every finishing detail, I create each event with care from start to finish.

Whether you’re planning a bridal brunch, birthday celebration, intimate dinner, or a special gathering at home, everything is designed around you and your guests.

Miami private chef experiences are now booking.
Send me a DM to create your unforgettable event.

#MiamiPrivateChef #PrivateChefMiami #chefexpirience #LuxuryDining #BridalBrunch by @personalchefstaver

👍🚀Roasted Cabbage Wedges with Miso-Garlic Butter.

Cabbage roasted at 450 °F until the edges are dark and the tips char, then covered with miso-garlic butter the moment it comes out.

For four: 1 head green or savoy cabbage, about 2 lb. 2 tablespoons avocado oil. 4 tablespoons (2 oz) softened butter, 2 tablespoons light miso (or 1½ tablespoons red miso), 2 garlic cloves, pressed. ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon lemon juice if you like.

Heat the oven to 450 °F, rack in the lower third. Mash the butter with the miso and garlic until smooth. Cut the cabbage in half through the core, then each half into 4 wedges, a piece of core on each. Brush with the avocado oil, season, and lay cut side down on a heavy sheet pan lined with parchment. Roast 10 to 12 minutes, turn, and roast 8 to 10 minutes more, 18 to 22 minutes in all: dark edges, black tips, and a knife slides easily in at the core.

The moment they come out, spread all the miso butter over the hot wedges. At 450 °F miso and raw garlic burn within minutes, so the butter goes on last; for a light crust, 1 to 2 minutes back in the oven at most. A few drops of lemon.

High heat turns the sharp cabbage smell sweet, and miso with butter tastes deep, savory, almost meaty. With pork, steak or white fish. It keeps up to 3 to 4 days in the fridge. Full recipe on my site — link in bio.

#cabbagerecipes #privatechefmiami #easyrecepies #miamifoodie #chefathome by @personalchefstaver

🐟🎣👉Black cod, two to three days in white miso, three to four minutes under the broiler. Deep amber glaze, 145 °F inside.

For four: 4 skin-on black cod fillets, 7 oz each. 1 cup white miso, ½ cup sake, ½ cup mirin, 3 tablespoons sugar. Avocado oil for the pan.

Bring the sake and mirin to a boil, whisk in the miso and sugar a little at a time until smooth, let it cool. Cover the fish completely with the marinade and refrigerate 2 to 3 days. Heat the broiler on low, 400 °F. Scrape off the excess marinade, lay the fish on an oiled sheet pan 4 to 6 inches from the heat and broil 3 to 4 minutes, until the glaze is evenly browned and the thickest part reads 145 °F.

Wasabi-lime dressing: blend 2 teaspoons wasabi paste, 3 tablespoons lime juice and 1 tablespoon lemon juice, then stream in 1½ tablespoons ginger oil and 5 tablespoons avocado oil. ¼ teaspoon sugar, salt, white pepper. Ginger oil: ½ lb fresh ginger blended with 1 cup avocado oil, 2 hours at room temperature or overnight in the fridge; it keeps up to 4 days in the fridge.

The miso and sugars brown into a savory, glossy crust while the center stays silky. Lime cuts the richness, wasabi clears the palate. Chilean sea bass works too. Full recipe on my site — link in bio.

#misocod #blackcod #chefathome #privatechefmiami #miamichef by @personalchefstaver

🎁👩🏼‍🍳Custom-designed private dining experience.
Every course has a meaning. 👩🏼‍🍳🍽️🎉
Every detail is intentional. 🌸
Created exclusively for one person and one special occasion. ✨

#personalchefmiami #finediningathome #chefextraordinaire #chefexperiance #luxuryevents by @personalchefstaver

🎃🔥Kabocha steak, seared until deep brown, oven-finished, topped with sharp chimichurri.

Six ingredients, one pan.
For two: 1 kabocha squash (about 2 lb), cut into 2 steaks, 1 inch thick, through the center. 4 tablespoons extra virgin olive oil, 2 for the squash and 2 for the sauce. 1 bunch flat-leaf parsley. 2 garlic cloves. 2 tablespoons sherry vinegar or red wine vinegar. A pinch of dried oregano, salt, black pepper.

Salt the steaks, rub with oil. A heavy, oven-safe skillet over medium heat, 5 to 7 minutes per side, without moving them, until deep golden brown. Then the oven, 375 °F, 10 to 12 minutes, until a knife slides into the center with no resistance. Meanwhile chop the parsley and garlic, stir in the rest of the oil, the vinegar, oregano, salt and pepper. Spoon it over the hot steaks.

A thick cut on a hot pan caramelizes into a deep, nutty crust. Cubes crowd the pan and steam in their own moisture; a flat steak sears. The vinegar cuts the sweetness and makes your mouth water, the raw garlic and parsley add the sharp green aroma.

Side to roast chicken, or dinner with yogurt and grains. Full recipe on my site — link in bio.

#kabocha #squashsteak #chimichurri #privatechefmiami #miamichef by @personalchefstaver

Coffee on a pork chop sounds like a gimmick until you taste it. Then it is just a better pork chop. 🥩

For two: 2 bone-in chops, 1½ inches thick. 1 tablespoon coarsely ground coffee. 1 teaspoon cracked coriander. 1 teaspoon kosher salt. 1 tablespoon butter.

Rub the coffee, coriander and salt over the chops. Leave them uncovered in the fridge for 1 to 4 hours. Out 15 minutes before cooking. Heavy skillet, medium-high heat: 4 minutes without touching, flip, add the butter and spoon it over for 4 to 5 minutes more, until the thickest part reads 140 °F away from the bone. Rest 5 minutes — it climbs to 145 °F on its own.

Why it works: roasted coffee and seared meat share the same aromas, so your brain reads deeper pork, not coffee. Coriander keeps it bright. The salt, given a few hours, helps the meat hold its juices.

Full recipe on my site — link in bio.

#porkchops #coffeerub #privatechefmiami #miamichef #personalchefmarinastaver by @personalchefstaver

👩🏼‍🍳🔪Chef’s Grand Finale with Mariachi 🎸🎶🎷

#personalchefmiami #chefathome #miamicatering #miamievents #birthdaydinnermiami by @personalchefstaver