Private Chef Anthony Johnson

Chef Anthony Johnson brings more than 20 years of professional culinary experience, combining technical expertise, creativity, and a passion for hospitality. Throughout his career, he has earned numerous accolades that reflect both his talent and dedication to the culinary arts.

Among his achievements, Chef Anthony is a published cookbook author and has been recognized as Best of Brandon for 13 consecutive years, an accomplishment that earned him induction into the prestigious Best of Brandon Hall of Fame. His competitive success also includes two Top 10 finishes at the renowned Lakeland Pig Fest Competition, as well as multiple awards earned while competing in the Tampa Bay Renaissance Festivals.

Known for his commitment to quality, flavor, and guest satisfaction, Chef Anthony combines years of experience with a genuine love for creating memorable dining experiences. Whether preparing an intimate private dinner, a special celebration, or a large event, he brings the same level of professionalism, creativity, and attention to detail that have distinguished his career for more than two decades.

For me, cooking is...

Exciting and rewarding to be a small part of so many special occasions, birthdays, anniversaries, weddings, etc.

I learned to cook at...

I’m self taught with over 2 decades of experience

A cooking secret...

Always be creative and make a Wonderful Dining Experience for 2 or 200.

My menus

Chef's Special

STARTER

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Lobster Bruschette

Meatchetta

FIRST COURSE

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MAIN COURSE

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Fork Tender Beef Roast

Braised Short Ribs

Herb Crusted Rack of Lamb

Rosemary Chicken

Chicken Wellington

DESSERT

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BANANA FOSTER Banana Foster is another decadent favorite for any occasion. It's especially nice because we flambe it table side before serving

HOT FUDGE SUNDAE DONE MY WAY

STRAWBERRY SHORTCAKE DONE MY WAY

KRISTI'S DECONSTRUCTED APPLE PIE ALA MODE

Italian

STARTER

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Stuffed Multi-Colored Mini Bell Peppers with Turkey Sausage Stir- Fry

Italian Sausage with Peppers and Onion

Pasta Salad made with Bell Peppers, Cucumbers, Tomatoes and Onions

FIRST COURSE

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CAESAR SALAD W/OUR OWN CAESAR SALAD DRESSING AND CROUTONS Authentic Caesar Dressing is made table side with Anchovies, Garlic, Homemade Croutons, Fresh Parmesan Cheese

MAIN COURSE

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Fettuccine Alfredo (with or without chicken / shrimp)

Chicken Piccata with Linguini / Angel Hair

Pasta Bar – Spaghetti, Angel Hair, Penne, Rigatoni, Ziti

DESSERT

All inclusive

Vegetarian Menu

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APPETIZERS BABY SPINACH SALAD Fresh Baby Spinach is combined with Dried Cranberries, Tomatoes, Roasted Pecans, Fresh Strawberries and Feta Cheese. It's drizzled w/our very own Aged Balsamic Vinegar, Olive Oil Salad Dressing

CAESAR SALAD W/OUR OWN CAESAR SALAD DRESSING AND CROUTONS Authentic Caesar Dressing is made table side with Anchovies, Garlic, Homemade Croutons, Fresh Parmesan Cheese

WEDGE SALAD W/OUR OWN BLUE CHEESE DRESSING

MUSSEL CHOWDER Potatoes, celery, onion, wine, fresh Thyme and Fresh Mussels are just a few of the ingredients that make this customer favorite

CHESAPEAKE BAY LUMP BLUE CRAB CAKES

FIRST COURSE

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MAIN COURSE

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HERB CRUSTED RIBEYE STEAK Fresh Rib-eye Steak is seasoned lightly with herbs that will compliment the naturals flavor when seared to your desired temperature. Served with Roasted New Potatoes w/sauteed onions and 4 x 4 Roasted Asparagus

PAN SEARED SALMON W/ASIAN STIR-FRY Fresh Salmon is seasoned lightly and seared to perfection but not over cooked. Goes delightfully with the Asian Stir-Fry and Basmati Rice

MACADAMIA NUT CRUSTED MAHI-MAHI W/A PINEAPPLE REDUCTION This tropical favorite alway satisfies. Fresh Mahi-Mahi is lightly seasoned and coated w/crushed Macadamia Nuts and then lightly sauteed. A rich Pineapple is drizzled over to finish

FETTUCCINE ALFREDO W/SHIMP Shrimp are seasoned and sauteed. We make a delicious Alfredo Sauce and add Fettuccine and the shrimp and toss

HERB/GARLIC DRESSED RACK OF LAMB The Rack of Lamb is seared and coated in a herb garlic dressing before roasting to a perfect medium temperature. It's amazing!

FILET MIGNON This tender beef selection is seared on all sides to lock in the juices and finished to your desired temperature. (Limited quantity per service due to the complexity of this dish.)

DEVILED LOBSTER TAILS (TASTE TESTED AND APPROVED BY GWEN AND GORDON) Fresh Lobster Tails are lightly coated with a special sauce before roasting. Served on a bed of Gwen's Zucchini Pasta Salad. Accompanied with Spinach and Sun-Dried Tomato Orzo

DESSERT

Choose 1 dish

BANANA FOSTER Banana Foster is another decadent favorite for any occasion. It's especially nice because we flambe it table side before serving

HOT FUDGE SUNDAE DONE MY WAY

KRISTI'S DECONSTRUCTED APPLE PIE ALA MODE

STRAWBERRY SHORTCAKE DONE MY WAY