With seven years in the food and hospitality industry and nearly three years running his own full service catering and destination wedding business, Personal Chef PV owner Josué Jiminez and his team bring professional, high-end menus to life at your table. Eschewing the traditional, stuffy vibe of some catering services, Personal Chef PV seeks to create a fun, friendly vibe for your dinner or event.
Personal Chef PV is a catering company with three main markets. “We go for everything from private dinners in your house, to meals served on your yacht, to destination weddings,” Josué told PV Pulse in an interview. “We supply everything you need – glassware, silverware, dishes. For weddings the package includes tables and chairs.”
These diverse options tell the tale of the success – and rapid expansion – of Josué’s vision. “It started with just private dinners,” he explained, “and then it escalated to yachts. Now for the past 12 months I’ve been doing my own wedding productions.”
Josué’s accomplishments can be attributed, in part, to years of practice and education in various international settings. Beginning his studies in the William Harrah’s Food and Beverage Program at the University of Nevada, Las Vegas, Josué went on to study in Switzerland and San Sebastian, Spain. “University for me was not about books and teachers – it was about meeting people from all over the world and understanding their different backgrounds and points of views.”
Clients of Personal Chef PV reap the gustatory rewards of Josué’s curiosity. His menus regularly feature dishes and techniques borrowed from geographies and cultures far from Puerto Vallarta. Still, for Josué , local ingredients are key. “I try and use the regional products that are available,” he said. “I base a menu on them – a fresh, exciting, fun menu but done great from a quality perspective.”
Freshness is something he stresses throughout the interview, crediting his excellent relationship with local suppliers for his ability to provide a world-class menu. “My suppliers play a big part in my business,” Josué asserted. “It’s unbelievable what they do. It’s the freshest you can get in Vallarta.”
The entire operation is designed to ensure a completely fresh dining experience. Josué has what he calls a ‘production site’ where all the preparation is done. He and his team chop the ingredients and prepare sauces in his kitchen, but the food is cooked at the client’s site in the company’s ‘movable kitchen’. Not only does this enhance the quality of the meal, it’s a bit of a show. “Yes, people get to watch us cook, and they see we’re friendly and having fun. It’s all part of the experience.”
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Click to view these Personal Chef PV sample menus:
To learn more about Personal Chef PV’s menus and to make a reservation, visit their web site at www.personalchefpv.com.
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