Chef Elaine Molina — Personal & Private Chef in Orlando

“Good food gently turns moments into memories.”

Signature, personalized cuisine crafted for families, daily routines, intimate gatherings and special dietary needs — cooked in your kitchen, with the clean up done before I leave.

Meet Elaine Molina

Personal & Private Chef, based in Orlando.

My background in healthcare refined my attention to nutrition, health and longevity, values that naturally guide my work in the kitchen. I cook with intention, care and a deep respect for the role food plays in everyday life.

I learned to cook by watching the women in my family turn ordinary ingredients into moments of comfort and connection. Their kitchen was a place of warmth, intuition, and generosity — a space where food meant care. Those early memories shaped the way I cook today — a blend of intuition, self-taught curiosity and continuous study of culinary trends.

I hold a Food Handler Certification and carry liability insurance, ensuring safety, professionalism, and trust in every service I provide.

Chef Elaine Molina in her kitchen

My services

Two ways to work together — a week of meals in your kitchen, or an evening built around your table.

A week of meals packed in glass containers

Weekly Personal Chef

Five complete dishes per session, resulting in 15 to 20 meals for the week, prepared fresh in your home. Weekly menu planning submitted for your approval.

Book Service
A private dinner table by candlelight, a plated course being served

Private Chef Events

A fine dining evening for 6 to 20 guests, at home or at a private venue. A fully customized three- or four-course menu, with plating and table service.

Sample menus
Sourdough, focaccia, tiramisu and chocolate mousse on a board

Artisan Selection

Handcrafted sourdough bread and classic desserts, prepared with traditional techniques. Added to any session or event.

See the selection

Weekly personal chef service

Personal Chef

A weekly in-home cooking service designed for families who want fresh, balanced meals prepared with care.

Each session includes five complete dishes, resulting in 15 to 20 meals for the week. Menus are fully customized based on your preferences, dietary needs and cultural background.

The service includes

  • Weekly menu planning, submitted for your approval
  • Five complete dishes
  • 15 or 20 meals
  • In-home cooking
  • Grocery shopping, done by me
  • Kitchen organization and clean up

Pricing. Quoted per session, groceries included. I do the shopping myself, because the meals are only as good as what goes into them. You receive the price together with your weekly menu proposal.

Fill out the family questionnaire

Private chef dinners & small events

Private Chef

A fine dining experience for 6 to 20 guests, hosted in your home or a private venue.

Each event features a fully customized three- or four-course menu, designed to match the occasion, the theme and the preferences of your guests.

The service includes

  • Custom three- or four-course menu
  • In-home or venue service
  • Ingredient sourcing
  • Dietary adaptations
  • Plating and table service
  • Kitchen organization and clean up

Pricing is per guest and depends on the menu and the number of guests. I quote it after our first conversation.

Request your private chef experience

Artisan selection

Bread and desserts I make by hand, in small batches, to round out a week of meals or to finish an evening.

Sourdough bread

700 g · $14.00

Naturally leavened and slowly fermented, baked to a dark, crackling crust over an open, tender crumb. Best torn while it is still warm.

Rosemary & olives focaccia

800 g · $20.00

Dimpled by hand and generous with good olive oil, scattered with rosemary and olives. It keeps beautifully into a second day.

Classic vanilla pudim

500 g · $17.00

The Brazilian classic: a silky vanilla custard under its own dark caramel, turned out whole at the table.

Classic tiramisu

600 g · $35.00

Espresso-soaked savoiardi layered with mascarpone cream under a dusting of cocoa. Made the day before, so it sets the way it should.

Chocolate mousse

600 g · $35.00

Dark 70% chocolate, lightened by hand and brightened with orange zest. Rich, without being heavy.

The desserts come in premium acrylic containers. Add them on the booking form, or ask for them when we plan your event.

Add to your service

Sample Menus

Every menu is written for your table. These are dishes from previous events and previous weeks, as a starting point. The photographs are illustrations of the dishes until Elaine's own are ready.

Weekly Personal Chef

Twenty dinners from her weekly sessions. Families choose whatever they like best; this is a starting point, not a fixed list.

Honey mustard chicken with roasted potatoes and garlic broccolini

Chicken & turkey

Honey mustard chickenroasted potatoes | garlic broccolini

Turkey meatballs in saucemixed roasted vegetables

Chicken stir-frybell peppers & vegetables | basmati rice

Rigatoni in a light tomato & herb saucechicken or turkey

Crispy breaded chickenjasmine rice | creamy corn sauce

Grilled beef fillet with caramelized onions and potato purée

Beef & pork

Classic meatloafroasted carrots | herbed rice pilaf

Ground beef cupsjasmine rice | sautéed green beans

Seasoned pork ribsroasted sweet potatoes

Beef stew with potatoesjasmine herb rice | roasted zucchini

Grilled beef filletcaramelized onions | potato purée

Brazilian beef or chicken stroganoffjasmine rice | roasted potatoes

Rice & beansbeef fillet strips in sauce | bacon & onion farofa

Herb-roasted salmon with potato purée and green beans

Fish & seafood

Herb-roasted salmonpotato purée | green beans

Light moqueca-inspired shrimpjasmine rice

Saint Peter (tilapia) filletlemon herb sauce | jasmine rice | sautéed zucchini

Grilled cod with herbsbutter herb orzo | roasted vegetables

Vegetable curry with basmati rice and roasted kabocha squash

Vegetarian

Ricotta-stuffed zucchini boatsherbed rice pilaf

Creamy mushroom stroganoffjasmine rice | roasted vegetables

Vegetable currybasmati rice | roasted kabocha squash

Roasted eggplant & tomato bakeparmesan crust | rice pilaf

Private Chef Events

Three plated dinners and a buffet, from previous events.

Plated dinners

Pan-seared sea bass on potato purée with a parmesan tuile

Menu 1

Peach Green Saladblue cheese | orange | caramelized almonds

Tuna Tartare in ajo blancocornichon | herbs | almond sauce

Pan seared sea basssilky potato purée | parmesan tuile | citrus gel

Red berries Pavlovavanilla | bourbon | whipped cream

Filet mignon with roasted vegetables and truffle jus

Menu 2

Gazpacho duored and green tomato | peppers | sherry vinegar

Scallops with brown butter & fennel risottowhite wine | green apple | parmesan cheese

Filet mignon & roasted season vegetablestruffle jus | red wine | potato purée

Chocolat mousse à l'orangeorange coulis | Cointreau | caramelized pistachio

Cappelletti in gorgonzola cream with rosemary, photographed by Elaine

Menu 3

Strawberry & tomato burratastrawberry vinaigrette | basil | lemon zest

Spinach & smoked ricotta cappellettihandmade pasta | sage | aged parmesan

Herb crusted lamb loincauliflower purée | vegetables | jus

Red berry panna cottabourbon | vanilla | lemon zest

Classic tiramisuespresso | mascarpone | cocoa

Buffet

Cold

Artisanal cheese board & charcuterierosemary & olive focaccia | selection of pâtés

Cheese & fig mousse terrinegoat cheese | mascarpone | thyme | brioche toast

Beet carpaccio & blood orangeburrata | microgreens | pistachios

Mango & avocado shrimp saladarugula | cucumber | toasted cashews

Peach & blueberry arugula saladfeta cheese | pomegranate | toasted almonds

Beef carpaccio saladmini arugula | green capers | parmesan

Citrus salmon crudolemon juice | soy sauce | toasted sesame seeds

Hot

Mushroom veloutébutter | fine herbs | white wine

Salmon en croûtepistachio | dill | citrus beurre blanc

Braised beef short ribsred wine | rosemary jus | pearl onions

Ricotta & fig raviolilemon zest | parmesan fonduta | pistachios

Creamy mashed potatobutter | rosemary | nutmeg

Asparagus with lemon butterlemon zest | fine herbs

Vegetable couscousapricot | fine herbs | chickpeas

Roasted baby vegetables with herbsolive oil | fine herbs

Desserts

Chocolat mousse 70%orange zest | bourbon | sea salt

Apple crumble with spicescaramelized nuts | vanilla ice cream

Pear tartsablé | sabayon | honey & lavender ice cream

Banana caramel tartletscinnamon ice cream | whipped cream | nuts

Strawberry with mascarpone creamlemon zest | honey | vanilla

Coffee & tea selectionchocolat mint | French madeleines

Dishes change with the season and the market. Tell me the occasion and I will write a menu around your guests.

Gallery

Photographs of her own work, taken in her kitchen and at her clients' tables.

Bread and pastry

A leaf-scored sourdough loaf on a board with rosemary
The open crumb of a sourdough slice
A sourdough loaf cooling on the rack
Sourdough baking in a cast-iron pot
A finished loaf beside the pot it baked in
Focaccia with rosemary and olives, close up
A tray of rosemary and olive focaccia
Dinner rolls dusted with flour
Olive focaccia in its baking dish
Olive focaccia rising in the oven
Madeleines fresh from the tin, with coffee

Fresh pasta

Tortellini roses, cappelletti, tagliatelle and ravioli, laid out on the board
Tortellini roses and cappelletti, handmade, on the board
Fresh ravioli and cappelletti, close up
Nests of tagliatelle beside tortellini roses
Tortellini roses on tomato sauce with basil and shaved parmesan
Cappelletti in gorgonzola cream with rosemary and olive oil
Tagliatelle nest on bolognese ragù with shaved parmesan

Weekly meal prep

A week of family meals, packed and lined up on the counter
Braised chicken with rice and roasted carrots and potatoes, beside baked meatballs
Cheese-topped stuffed peppers with green beans and roasted potatoes
Salmon with lime, green beans and mashed potatoes

Starters and plates

Burrata with tomatoes and basil, close up
Citrus salmon crudo with arugula
Tuna tartare set on a seaside table, with coral and sea glass

In the kitchen

Elaine in her kitchen, whisk in hand
Elaine slicing tomatoes, with parsley and lemons at hand

Family questionnaire

To help me design a weekly menu that fits your family's routine, preferences and dietary needs, please take a moment to complete this short questionnaire. Your answers guide the entire process — from ingredient selection to flavor profiles and portion style — so that each meal is personalized for your family.

1 · Family information

2 · Weekly meal preferences

How many meals would you like for the week?
At what time does your family usually eat during the day?
Which proteins does your family prefer? Select all that apply.

3 · Spice & heat preferences

How comfortable is your family with the level of spice and heat in meals?
Do you allow the use of wine in cooking, for flavor and preparation purposes?

4 · Cuisine & flavor preferences

Which types of cuisine does your family enjoy the most?

5 · Dietary restrictions & health considerations

6 · Meal packaging & storage preferences

How would you prefer your meals to be packaged?

For storage I work with glass containers or BPA-free, microwave-safe plastic. If your home does not have suitable containers, I can provide them and include the cost in your receipt.

7 · Shopping

Where would you prefer me to shop for your ingredients?

8 · Artisan selection optional

Handcrafted bread and desserts, made alongside your session. See sizes and prices.

I use these details, including any allergy information, only to reply to you and to plan your food. They are not shared with anyone else.

Request your private chef experience

Fine dining for 6 to 20 guests, in your home or a private venue.

The Private Chef service is a fully personalized dining experience, designed around your occasion, your guests and the atmosphere you want to create.

Because every event is unique, I do not use a questionnaire for this service. Instead, we begin with a conversation, where I learn about your preferences and the style of menu you want. This allows me to craft an experience tailored to your celebration.

Tell me a little about the evening and I will be in touch to arrange that conversation.

Pricing is per guest and varies based on menu complexity.

I use these details, including any allergy information, only to reply to you and to plan your food. They are not shared with anyone else.

I reply personally within 24 hours to arrange a conversation.

Service area

From Clermont to Winter Park — Winter Garden, Windermere, Dr. Phillips, Orlando and the neighbourhoods between them.

Where I cook

  • Winter Garden
  • Oakland
  • Ocoee
  • Clermont
  • Windermere
  • Horizon West
  • Dr. Phillips
  • Gotha
  • MetroWest
  • College Park
  • Downtown Orlando
  • Winter Park

Beyond that radius

Clermont to the west and Winter Park to the east are as far as I travel.

Not sure whether you're inside it? Email elaine@chefelainemolina.com and ask — it is usually a yes.

Let's cook together.

Cooking from Clermont to Winter Park — Winter Garden, Windermere, Dr. Phillips and Orlando in between. Sessions Monday to Saturday, 8am–12pm or 1pm–5pm.

Book Service

Follow along @ChefElaineMolina