Private Chef Kerry Corcoran

With over 25 years of culinary experience, I bring a deep passion for creating bold, authentic dishes rooted in technique, consistency, and flavor. My background spans professional kitchens and private cooking, where I’ve developed a strong ability to deliver high-quality meals in both fast-paced and personalized settings.

In addition to cooking, I specialize in food styling, ensuring every dish is not only delicious but visually stunning. I take pride in attention to detail, clean presentation, and creating memorable dining experiences for my clients.

Whether preparing everyday meals or elevated menus, my goal is always the same: to deliver flavorful, well-balanced food with professionalism, creativity, and care.

For me, cooking is...

both an art and a craft, where flavor meets presentation through creativity, precision, and food styling.

I learned to cook at...

I learned to cook from my grandmother, a professional chef, and refined my skills in many kitchens across NYC, later owning and operating several rest

A cooking secret...

is combining flavor, technique, and food styling to create dishes that look as good as they taste.

My menus

Garden To Gourmet

STARTER

All inclusive

Stuffed Mini Sweet Peppers filled with herbed cashew cheese, topped with pomegranate seeds, fresh basil, and a drizzle of balsamic glaze

FIRST COURSE

All inclusive

Roasted Tomato and Red Pepper Bisque finished with coconut cream, crispy basil, and toasted sourdough croutons

MAIN COURSE

All inclusive

Wild Mushroom and Spinach Wellington wrapped in flaky vegan puff pastry, served with garlic mashed potatoes, roasted asparagus, and a rich red wine mushroom jus

DESSERT

All inclusive

Dark Chocolate Avocado Mousse topped with fresh raspberries, toasted pistachios, and shaved vegan dark chocolate

La Mesa Mexicana

STARTER

All inclusive

Sikil P’ak – Roasted pumpkin seed dip with tomato, chile, and warm tortillas

FIRST COURSE

All inclusive

Esquites – Corn, cotija cheese, chile, lime, and crema

MAIN COURSE

All inclusive

Cochinita Pibil – Slow-roasted achiote pork with pickled onions

DESSERT

All inclusive

Tres Leches Cake

Island Breeze Seafood Experience

STARTER

All inclusive

Saltfish Fritters Golden-brown cod fritters with scallions, thyme, Scotch bonnet, and herbs, served with a spicy mango-lime aioli

FIRST COURSE

All inclusive

Roasted Pumpkin & Coconut Soup Velvety Caribbean pumpkin soup blended with creamy coconut milk, fresh thyme, allspice, and ginger, finished with toasted coconut and pepper shrimp

MAIN COURSE

All inclusive

Curry Coconut Seafood Boil A hearty seafood boil with lobster, crab, shrimp, mussels, clams, corn, and potatoes in a creamy coconut curry broth infused with island spices

DESSERT

All inclusive

Creamy vanilla cheesecake swirled with guava and topped with a glossy guava glaze, toasted coconut, and fresh berries