Fat Kineza Private Chef & Catering

Fat Kineza Private Chef & Catering Making people happy with good food, drinks and ambience is my passion! Feel free to contact me with any questions!

All of my menus are fully customizable for all allergies, dietary restrictions and personal preferences.

Sri Lankan Style Jackfruit “Cutlet”(Inspired by my tuktuk road trip across Sri Lanka)Also first time breaking down a jac...
05/06/2025

Sri Lankan Style Jackfruit “Cutlet”
(Inspired by my tuktuk road trip across Sri Lanka)

Also first time breaking down a jackfruit…the stickiness of the sap is like Krazy Glue on steroids 😳

Lithuanian Chilled Beet Soup (Šaltibarščiai)beets, cucumber, kefir, dill, scallions, salt
14/10/2024

Lithuanian Chilled Beet Soup (Šaltibarščiai)
beets, cucumber, kefir, dill, scallions, salt

🇨🇴Bandeja Paisa🇨🇴The fourth stop on my “pick a country out of a jar” journey …Colombia! This is by far my favorite dish ...
30/01/2023

🇨🇴Bandeja Paisa🇨🇴
The fourth stop on my “pick a country out of a jar” journey …Colombia!
This is by far my favorite dish I’ve eaten in Colombia - and definitely one that can hold you over for a while. Consisting of chorizo (couldn’t find the right kind here 😕), minced meat (I cooked, then minced it), beans, rice , arepa, hogao (tomato based sauce), eggs, chicharon, plantain and avocado - you can see why I usually had it for brunch - though it can be served at any time of the day. The dish originated from the Paisa region of Colombia, which includes Medellin, which is where I first tried it.
Served it to two hungry guys who had spent the morning fixing cars and it was a big hit.

Hey St. Thomas friends!After winning first place in March, I’m on to the championship tomorrow, Monday, December 5! If ...
04/12/2022

Hey St. Thomas friends!

After winning first place in March, I’m on to the championship tomorrow, Monday, December 5!

If you’re free tomorrow evening I would love to see you and feed you at the championship! I and the other competitors promise to have some delicious treats for you!

Enjoy great food, wines and cocktails Vote for your favorite chef Meet with friends and make new ones

When the fish is almost as big as the chef. at
07/10/2022

When the fish is almost as big as the chef.
at

Your Monday Shark Coochie Board
12/09/2022

Your Monday Shark Coochie Board

Anchovy Pintxos(because I’m jealous of all my friends traipsing around Europe right now)
08/09/2022

Anchovy Pintxos
(because I’m jealous of all my friends traipsing around Europe right now)

Curried Pumpkin Soup w. Diver Scallopslocal caribbean pumpkin, seared diver scallops, coconut milk, toasted flax seeds, ...
07/09/2022

Curried Pumpkin Soup w. Diver Scallops
local caribbean pumpkin, seared diver scallops, coconut milk, toasted flax seeds, shredded spinach & scallions

🦞Surf & Turf🥩Filet mignon, local Caribbean lobster tail, farm fresh yucca garlic mash, haricots verts, horseradish chimi...
06/09/2022

🦞Surf & Turf🥩
Filet mignon, local Caribbean lobster tail, farm fresh yucca garlic mash, haricots verts, horseradish chimichurri

Simply obsessed with this beautiful rainbow harvest from the farm today 😍🌈🍆🫑🌶
02/09/2022

Simply obsessed with this beautiful rainbow harvest from the farm today 😍🌈🍆🫑🌶

Steamed Shrimp Dumplingsbamboo & water chestnuts, black vinegar, soy, homemade chili-garlic crunch, cilantro & scallions
24/08/2022

Steamed Shrimp Dumplings
bamboo & water chestnuts, black vinegar, soy, homemade chili-garlic crunch, cilantro & scallions

🦐🥟Chopped shrimp, grated ginger, cabbage, scallions, water chestnuts, bamboo
22/08/2022

🦐🥟
Chopped shrimp, grated ginger, cabbage, scallions, water chestnuts, bamboo

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Charlotte Amalie
00802

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Travel Inspired Cuisine

For as long as I can remember, food and travel have been my passions - and when I can combine the two, all the better! Through my travels and experiences working as a private chef around the world I’ve learned the beauty of using fresh local ingredients in all of my menus, no matter the type of cuisine. I love to be inspired by local markets to recreate international flavors, making each dish an experience that’s unique to the location.

ABOUT ME My whole life I’ve been passionate about food, having the luxury of growing up in New York City where we have some of the best cuisine in the world. In 2013 I quit my job to spend the year traveling and eating, getting to experience foods in over 25 countries. During my travels I found out that there was a such thing as a yacht chef - an unbelievably amazing job that would combine my loves of food and traveling. The following summer I started cooking on boats in Croatia, Italy and Greece, before moving onto a full time position sailing around the Caribbean. Since then, I have worked on various yachts around the world, and as a private chef for luxury villas and small catering events.

MY CUISINE Nothing makes me happier than creating custom menus for my clients, whether I’m given free-rein to be creative, or working on specially requested dishes. My passion is creating great tasting food, and making sure my guests can enjoy a delicious meal with great company. As someone that has worked for private clients around the world, I’ve cooked for pretty much every dietary restriction there is, including a single client that was a “gluten-free, vegan, paleo, organic, non-GMO with an allergy to nightshades.” (no exaggeration) And as a chef on yachts that doesn’t want to cook myself a separate meal, I also make sure that these foods always taste delicious. My personal measure of success as a private chef is when my food leaves guests feeling satisfied and happy.