Private Chef Elijah Harris Chef Amin

I am a passionate fine dining chef with extensive experience leading high-performing culinary teams in some of Charlotte’s premier restaurants. My journey began in Orange, New Jersey, where I developed a love for cooking alongside my mother, and has evolved through years of hands-on restaurant experience and formal culinary education at Johnson & Wales University.

Throughout my career, I have advanced from line cook to leadership positions, serving as a Sous Chef at Indaco for two years and currently as the Lead Sous Chef at Market on Morehead. I have also gained valuable experience at JW Marriott, The Asbury, RH Café, Ruth’s Chris Steak House, and The Walt Disney Company, refining my skills across diverse culinary environments while maintaining a commitment to excellence and hospitality.

My cooking philosophy centers on elevating exceptional ingredients through creativity, precision, and technique. I specialize in modern American cuisine, seasonal menu development, elevated comfort food, and refined pastry creations that balance innovation with approachability. As a leader, I strive to cultivate a culture of discipline, mentorship, and continuous growth, ensuring that every guest receives a memorable dining experience.

At just 23 years old, my greatest accomplishment has been rising from line cook to sous chef while pursuing my culinary education, proving that dedication, resilience, and an unwavering passion for the craft can open remarkable opportunities. My ultimate goal is to continue pushing culinary boundaries, open my own successful restaurant, and share my love for food on a larger stage through competitive cooking and hospitality leadership.

For me, cooking is...

For me, cooking is more than a profession—it’s a way to tell stories, honor my roots, and create unforgettable experiences for others.

I learned to cook at...

Johnson & Wales University, where I refined my techniques and deepened my understanding of the culinary arts. From line cook positions to leading chef

A cooking secret...

My secret in the kitchen is understanding that great food starts with intention. I trust quality ingredients, respect technique, and always taste

My menus

Latin

STARTER

Choose 1 dish

Sweet corn arepas with whipped queso fresco, avocado crema, and pickled red onions

FIRST COURSE

Choose 2 dishes

Obster Empanadas Butter-poached lobster, roasted corn, Oaxaca cheese, smoked paprika aioli

Peruvian Ceviche Fresh market fish, leche de tigre, sweet potato purée, cancha corn, cilantro, red onion

Beef & Chorizo Croquetas Crispy croquettes with roasted garlic aioli and chimichurri

MAIN COURSE

Choose 1 dish

Slow-Braised Short Rib Barbacoa Creamy smoked gouda polenta, roasted vegetables, ancho demi-glace

Pan-Seared Red Snapper Plantain purée, coconut curry sauce, sautéed spinach, mango salsa

Coffee-Rubbed Pork Tenderloin Sweet plantain mash, bourbon rum glaze, charred Brussels sprouts

DESSERT

Choose 2 dishes

Passion Fruit Cheesecake Creamy cheesecake topped with passion fruit glaze and fresh tropical fruit

Coconut Flan Silky coconut custard with caramel and toasted coconut

Italian Classics

STARTER

Choose 1 dish

Burrata Caprese Creamy burrata, heirloom tomatoes, basil, Sicilian olive oil, aged balsamic

FIRST COURSE

All inclusive

Beef Carpaccio Thinly sliced prime beef, arugula, shaved Parmigiano-Reggiano, capers, lemon, olive oil

MAIN COURSE

Choose 1 dish

Seafood Linguine Mussels, clams, shrimp, calamari, garlic white wine sauce

Lobster Ravioli House-made ravioli filled with lobster, saffron cream sauce, chives

Bistecca alla Fiorentina Grilled porterhouse steak, rosemary roasted potatoes, grilled broccolini, salsa verde

DESSERT

Choose 1 dish

Vanilla gelato, fresh espresso, shaved dark chocolate

Espresso-soaked ladyfingers, mascarpone cream, cocoa

Local

STARTER

Choose 1 dish

Carolina Sweet Corn Velouté Roasted sweet corn from local farms, smoked paprika oil, crispy Benton’s bacon, micro chives

FIRST COURSE

Choose 1 dish

Burrata & Carolina Peach Salad Fresh North Carolina peaches, local heirloom tomatoes, house-made basil pesto, toasted pecans, arugula, aged balsamic reduction

MAIN COURSE

All inclusive

Coffee-Rubbed Joyce Farms Chicken Joyce Farms free-range chicken, whipped sweet potato purée, roasted seasonal vegetables from the Charlotte Regional Farmers Market, rosemary chicken jus

Carolina Heritage Beef Filet Dry-aged North Carolina beef, Yukon Gold potato pavé, roasted rainbow carrots, bourbon shallot demi-glace

Pan-Seared Carolina Mountain Trout Brown butter, roasted fingerling potatoes, grilled asparagus, preserved lemon beurre blanc

DESSERT

Choose 1 dish

Cheerwine Chocolate Torte Dark chocolate ganache, Cheerwine cherry reduction, vanilla bean mascarpone