Private Service · Five Forms
A kitchen without walls.
Private service composed for the room at hand — residences, yachts, brand engagements, and the dinner series. Selected engagements; available by referral and inquiry.
Private Residences.
In-home dinners, multi-day chef residencies, and standing engagements across South Florida and beyond. The chef arrives the day of service, cooks for the room, and breaks down before midnight. Standing residencies arranged on retainer.
“He didn’t just cook a meal — he gave us an experience. He truly made our anniversary special.”
Briana T. · Anniversary Dinner
Yacht Charters.
Galley dining for charter clients along the Florida coast, the Caribbean, and the Mediterranean. Menus composed dock-side from the morning's market, executed in galley constraints with the same standard as any kitchen.
“A luxury private dinner onboard one of my company yachts. The food was delicious and the service excellent.”
Amy P. · Yacht Dinner
Travel Chef.
For clients who fly the chef to their location — a week in New York, a month in Aspen, a long weekend in Lake Como. The kitchen is composed and executed end-to-end, from market sourcing to closing the door behind the last guest.
“Amazing food and service. Always a great success — especially the ceviche, the best in Florida.”
First Class Travel · Private Dinners
Brands & institutions served.
- Barclays Bank
- DHL
- Florida Power & Light
- Aramark
- Bloomingdale's
- Kroger
- Audi X7 — Wall Street Journal
- Lincoln Mark LT — Magic Johnson
- Art Basel Official Soirée
- New World Symphony
- Super Bowl XLI
- American Diabetes Association
- National Kidney Foundation
- VA Miami Hospital
- YWCA White Plains
NYC Healthcare Disparities Conference
- Wall Street Journal
- Lincoln Road Magazine
- Urbana Magazine
The Series.
The Rakkasan Chef Experience is a small recurring chapter series of private evenings, opened to the public a few times each year. Each chapter is composed once, served once, and lives only in the memory of those at the table. Series I — An Italian Evening — is forthcoming in Coral Gables.
Series I
An Italian Evening · TBD
Format
Eight courses · twenty seats · one seating
Per Seat
$1,200 all-inclusive
Proven In Service
In their own words.
Verified Google reviews — from private residences and yachts to brand events and the table.
“Chef didn't just cook us a meal — he gave us an experience. The Bronzino was cooked to absolute perfection, and the truffle cacio e pepe was nothing short of perfection. He truly made our anniversary special.”
“Chef Rakkasan is truly a 5-star culinary talent. What sets him apart is his deep knowledge of food and wine pairings — every dish feels thoughtful, elevated, and inspired. He's the real deal.”
“All I can say is WOWWW — what an amazing experience for my birthday in Miami. He spent half his day making sure everything was perfect. The service was outstanding and the meal out of this world!”
Begin A Conversation
A note to the chef.
Every engagement begins with a conversation. Tell Chef Shawn about your evening — he replies personally within forty-eight hours.
Begin Your Inquiry
Before You Inquire
A few questions.
If something isn't answered here, send a note directly — Chef Shawn replies personally within forty-eight hours.
Private dinners, extended residence work, menu consulting, brand partnerships, live cooking presentations. Most arrangements are built to order — if you're not sure which fits, just reach out.
For private dining, 2–4 weeks is recommended. For multi-day residence or travel-based services, 4–8 weeks ensures availability. However, I also accept same-day or short-notice requests when my schedule allows. If the timing and logistics permit me to deliver the level of service my clients expect, I’m always open to accommodating last-minute experiences.
Yes. I travel domestically and internationally for UHNW clients, families, executives, and brand activations. Travel arrangements are coordinated upon booking.
I am an International Cuisine Chef with a versatile repertoire spanning global and regional culinary traditions. My work includes Miami Fusion, Southern and Traditional Soul Food, Elevated American cuisine, Napa-style California dishes, New Orleans classics, Texas/Kansas BBQ, and regional American flavors. Internationally, I prepare Japanese, Thai, Italian, French, Peruvian, Mexican, Caribbean, Latin, and many other global cuisines. My menus are fully customized to the client’s preferences, dietary needs, and the story they want the meal to tell.
Pricing is based on the scope of service, guest count, travel requirements, menu complexity, and staffing needs. A detailed proposal is provided after an initial consultation. A standard 50% deposit is required to secure the date. Same-day bookings require a 65% deposit or full payment upfront, depending on the scope. A 20%–24% gratuity is added to all services. Additional staffing — including servers, bartenders, and sous chefs — is available at an added cost.
Absolutely. I create tailored menus for gluten-free, dairy-free, pescatarian, vegetarian, low-sodium, and wellness-driven lifestyles.
Services typically include menu development, ingredient sourcing, on-site preparation, service, and kitchen reset. Additional staffing can be arranged upon request.
Yes — I offer private cooking classes, corporate demonstrations, and on-stage culinary presentations tailored to the audience and event.
Yes. I provide kitchen organization, pantry curation, equipment recommendations, and culinary lifestyle consulting for residences and vacation homes.
I partner with luxury brands, hospitality groups, and media teams for content creation, product launches, sponsored dinners, and culinary campaigns.