private chef ON LAND & SEA

Personal, cultural, and worth every bite. Based in Barbados from January 2027 and available worldwide.

Personal, cultural, and worth every bite

Food is memory, culture, and place on a plate. My cooking is rooted in the cultures that raised me and the places I've traveled through, and it lands differently every time depending on where I am in the world. Globally influenced, locally grounded, always personal.

The goal is never just a good meal. It's a memorable one. Whether it's a Tuesday dinner, a one-off celebration, or a ten-day charter, the intention is the same: good food, made with care for the people at the table. I'm available as your private chef for retreats, yachts, villas, private events, and clients wanting regular chef services.

CREDENTIALS: Culinary nutrition, Leith's School of Food & Wine · Food Hygiene Level 2 · STCW · Clients across the Caribbean, Europe, and the Med.

How it works

  1. Tell me the basics — dates, location, headcount, dietary needs.

  2. Get a menu proposal — built around your group and what's in season.

  3. Lock it in — a provisioning deposit secures your dates.

  4. I shop, cook, serve, and clean — you eat.

Download Sample Menu

Services

  • Residential & Recurring Chef

    For villa guests, long-term residents, and households who want consistently excellent food without the effort. Weekly retainers available for ongoing engagements.

    Includes: menu planning, grocery sourcing, 2–3 meals per day, kitchen reset and cleanup, pantry management.

    From $300 USD per day

    Groceries billed at cost plus a 15% provisioning fee if sourcing is handled.

  • Retreats & Yachting Experiences

    For wellness retreats, charter yachts, and sailing holidays where the food is part of the experience, not an afterthought.

    Includes: custom menu planning, provisioning, breakfast/lunch/dinner service, galley/kitchen management, schedule coordination.

    From $450 USD per day

    Groceries billed at cost plus a 15% provisioning fee if sourcing is handled.

  • Private Events

    Dinner parties, celebrations, and special occasions. A fully bespoke menu built around who's at the table, not a standard set of options.

    Includes: custom menu design, full chef service from prep to cleanup, grocery shopping, dietary adjustments, table styling.

    From $150 USD per person for 3 courses. Full quote provided on inquiry.

    Groceries billed at cost plus a 15% provisioning fee if sourcing is handled.

Inquire

Client Reviews

Dustin & Jessica (Villa Guests)

“The food was amazing – Lexy is an incredible chef – every meal was perfection.”

The Falconers (Charter Guests)

“If there is a better chef in the Caribbean I’d be surprised. Her range of cuisine was amazing and nothing was impossible!”

The Kurdelmeyers (Charter Guests)

“Lexy’s food was beyond good. Everything was so creative, flavorful, beautifully presented, and always tailored to our needs. Breakfast, lunch, dinner, snacks, specialty cocktails, and desserts were always 10 out of 10.”

Randy & Colleen (Charter Guests)

“Lexy is a fantastic chef - she made every single meal feel gourmet, special, home-cooked…because it all was. From steak, to scallops, to fish tacos, to creme brûlée, to eggs Benedict, to fresh salads, to paella - it was all so satisfying.”

A bowl of fried cauliflower topped with yogurt sauce, pomegranate seeds, chopped herbs, and flower petals.
plates with grilled lamb chops, chopped nuts, and garnishes decorated with pink orchids.
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Plates of lobster tail, black pasta with breadcrumbs, and assorted small bowls of soup and vegetables on a table.
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A glass bowl of a creamy, frothy beverage topped with cocoa powder, colorful edible flower petals, and a sugar cube, placed on a wooden table with narrow dark stripes.
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A table set with drinks and a variety of colorful dishes including salads, fried food, a soup, and a large decorated vegetable platter, with multiple glasses of orange cocktails garnished with lemon slices.
Plate with grilled chicken skewers topped with sauce, served with rice garnished with a pink flower petal, a small bowl of stir-fried vegetables, microgreens, and a lime wedge.
Cooking seafood dish with lemon slices, fresh herbs, and grilled lemon half in a skillet.
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Skewers with pasta, tomatoes, and herbs on a black slate serving platter held outdoors near water.
Seared scallops on a swirl of orange purée, garnished with chopped pistachios and herbs, with small bowls of quinoa salad in the background.
Display of multiple breakfast plates with crostinis topped with tomato, cheese, and herbs, small bowls of blueberries, and slices of ham, with someone spooning sauce onto a dish.
A plate of whipped dessert topped with pomegranate seeds, nuts, and chocolate syrup held over water with boats and mountains at sunset in the background.
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Two bowls of smoothie topped with raspberries, banana slices, granola, shredded coconut, and edible flowers on a dark table.
Three plates of grilled fish with leafy greens, lime wedges, and radish slices
A close-up of a plated steak with a side salad and roasted potatoes, with additional plates of steak and sides visible in the background, set on a table.
Plates of roasted carrots, rice, and a grilled chicken breast with herbs, garnished with sauce and herbs.
Hand holding a bowl of smoothie topped with berries, coconut flakes, granola, and flower petals over the ocean water.
Scarlet shrimp served on a white plate with quinoa salad, garnished with parsley and drizzled with olive oil.
A person holding a black rectangular plate with four halved passion fruit topped with yellow custard and mint leaves, and a streak of passion fruit pulp on whipped cream, garnished with powdered sugar, in a cozy restaurant setting.
A top-down view of a meal featuring two bowls of poke with raw fish, edamame, and vegetables, with chopsticks, a small bowl of cubed fruit, and a menu on a woven placemat.
Two plates of grilled chicken salad with greens, purple vegetables, and chopped green onions on a dining table with blue napkins and silverware.
A white plate with cooked chickpeas, green vegetables, and cooked shrimp topped with a slice of lemon.
A person holding a white plate with a small ramekin of crème brûlée topped with berries, surrounded by sliced kiwi, a physalis, dried rose petals, and a decorative brown leaf.
A plate with grilled steak topped with sliced garlic, baked stuffed tomatoes, and roasted sliced potatoes, with a side of greens and herbs. In the background, a bowl of couscous and a bottle of red wine, along with two red pepper mills, are on the ta
Seared scallops garnished with bacon bits and green sauce on a white rectangular plate, with a floral arrangement in the background.
Chocolate mousse topped with pomegranate seeds, served in a glass bowl with a silver spoon on a dark coaster, placed on a blue striped fabric surface.
Two white square plates of sashimi with purple cabbage, green seaweed, ginger, black sesame seeds, and soy sauce on a wooden table, surrounded by large green leaves.
Two yellow smoothies topped with ginger slices and bamboo straws on a black slate and cork coaster, with a potted succulent plant in the background, on a wooden table near the ocean.
A dining scene with a white plate of mixed grilled vegetables and fried calamari, a glass of red wine, and another plate of food in the background on a wooden table, with a blurred boat and water in the background.
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