When people think about hiring a private chef in Tampa Bay, they often think about a special occasion. Maybe it’s a birthday dinner, an anniversary, a vacation, or a beautiful evening with family and friends. And while I absolutely love creating those experiences throughout the Tampa Bay area, I’ve also come to realize that having a private chef can be about something much more personal: taking better care of yourself.
Over the years, I’ve become increasingly passionate about the connection between food, movement, and overall wellness. One of the things I want people to understand is that you don’t have to wait until you have a health issue to start thinking differently about the way you eat.
In fact, I would much rather see someone make small, positive changes while they are feeling well than wait for a diagnosis or a major health scare to force them into making changes.
My Journey Has Always Included Health and Wellness
My interest in wellness actually started long before I became a private chef. I grew up with a background in dance, and before I went to college, I was already teaching group fitness. I loved helping women become stronger, feel better in their bodies, and work toward their health goals naturally.
I later had opportunities to work with women through places like Living Well Lady and Bally Total Fitness, and that’s where I really began to understand how closely exercise and nutrition are connected. We could work out together, but what someone ate throughout the rest of the day mattered just as much. I found myself not only helping women with movement, but also talking with them about their food and the choices they were making.
That experience stayed with me. Even as my career eventually moved toward cooking and private dining, I never lost that passion for helping people live healthier lives. In many ways, becoming a private chef gave me another way to do something I’ve always loved: take care of people through food.
Today, when I cook for someone, I’m not just thinking about whether the meal looks beautiful on the plate. I’m thinking about the person sitting down to eat it, what they enjoy, what their lifestyle looks like, and how the food I’m preparing can support the life they want to live.
Wellness • Tampa Bay
Taking care of yourself can start at the table.
You don’t have to wait for a health issue to start being more intentional about the food you eat. Let me help make nourishing, personalized meals a little easier to enjoy and fit into your everyday life.
Let’s Talk About Your Meals →We Often Think About Health Too Late
Something I’ve been thinking about a lot lately is how often we approach our health reactively.
We wait until something is wrong before we start paying attention. We wait until our doctor tells us that we need to change something. We wait until we don’t have the energy we used to have, or until we’re dealing with a health concern that makes us wish we had started taking better care of ourselves years earlier.
I’ve been hearing more and more conversations about Alzheimer’s, dementia, healthy aging, and brain health, and it has made me think even more about the importance of what we do today.
Of course, there are no guarantees when it comes to something as complex as Alzheimer’s or dementia, and nutrition and exercise aren’t a cure. But we do know that regular physical activity is an important part of overall health, and research continues to show connections between exercise, cardiovascular health, and brain health. Strength training is especially important as we age because maintaining muscle, strength, balance, and independence becomes increasingly valuable.
The same principle applies to food.
We can’t control every factor that affects our health, but we can pay attention to the things that are within our control. We can make better choices more consistently, stay active, and create routines that support the life we want to live.
That’s what proactive wellness means to me.
You Don’t Have to Be “On a Diet” to Eat Better
I also want to make something very clear: when I talk about wellness, I’m not talking about putting everyone on a strict diet.
I’ve never believed that taking all of the joy out of food is the answer.
Food should be something we enjoy. It should bring people together, create memories, and make us excited to sit down at the table. At the same time, it can be thoughtfully prepared with quality ingredients and balanced choices that support the way we want to feel.
For one person, that might mean incorporating more vegetables and lean proteins. For another, it might mean preparing meals that fit within dietary recommendations they’ve received from their doctor or registered dietitian. Someone else may simply need help getting nutritious meals on the table consistently because their schedule is so demanding.
That’s one of the things I love about being a private chef in Tampa Bay. There isn’t a single menu that works for everyone.
I get to learn about the person I’m cooking for, understand what they enjoy, what their lifestyle looks like, and what they’re trying to accomplish. From there, we can create food that feels personal rather than restrictive.
Recipes:
Lemon-Ricotta Pancakes
Ingredients
- 2 large eggs separated
- ¾ cup ricotta cheese
- 1-2 lemons zested -if large use one
- 2 tbsp lemon juice
- 2 tbsp unsalted butter melted
- 1 cup whole milk
- ½ tsp vanilla extract
- 2 cups pancake mix (see below)
Pancake Mix
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ cup confectioners' sugar
- 2¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
Instructions
- In a large mixing bowl, add the egg yolks, cheese, lemon juice and zest, melted butter, milk, and vanilla and whisk to combine. Add pancake mix (see below) and stir until just combined.
- In an electric mixer fitted with a whisk, whip egg whites to soft peaks. Gently fold the egg whites into the pancake batter. Do not overmix.
- Coat a nonstick pan with cooking spray (or a tsp of butter) and heat over medium heat. Ladle ¼ cup of batter and cook for 2-3 minutes or until bubbles form on top and bottom is golden brown. Flip and cook for another 2 minutes. Serve with syrup and butter.
Pancake Mix
- Whisk or sift everything together thoroughly. Measure 2 level cups of the finished mixture for your Lemon Ricotta Pancakes; set aside any small amount left over.
- Use this strictly as the dry pancake mix—don’t add the eggs, milk, or butter from another pancake recipe because those ingredients are already included in your Lemon Ricotta Pancake recipe. The cornstarch helps create a lighter, more tender pancake, while the lemon juice activates the baking soda.
Bon Appétit Raspberry Sauce
Ingredients
- 1 10-ounce package frozen raspberries with sugar, thawed
- 3 tablespoons raspberry jam
- 1 teaspoon fresh lemon juice
Instructions
- Thaw the raspberries and strain them, reserving ¼ cup of the raspberry juices.
- Blend the raspberries, the reserved ¼ cup juice, the raspberry jam, and lemon juice until smooth.
- Strain through a fine-mesh sieve, pressing firmly to extract as much fruit as possible.
- Refrigerate until ready to use. It can be made up to 2 days ahead.
Peach, Burrata & Prosciutto Crostini with Hot Honey
Ingredients
For the Crostini
- 1 French baguette cut diagonally into ½-inch slices
- 2 –3 tablespoons extra-virgin olive oil
- Flaky sea salt to taste
- Freshly cracked black pepper
For the Topping
- 2 ripe but firm peaches thinly sliced
- 8 oz fresh burrata drained
- 4 oz thinly sliced prosciutto
- ¼ cup fresh basil leaves torn or thinly sliced
- 2 –3 tablespoons hot honey plus more as desired
- 1 tablespoon extra-virgin olive oil
- Flaky sea salt
- Freshly cracked black pepper
Optional Sunset Vibe Finish
- Balsamic glaze for a light drizzle
- Fresh lemon zest
- Microgreens for garnish
Instructions
- Toast the crostini. Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for 7–9 minutes, turning once, until crisp and lightly golden.
- Give the peaches a little char. For an extra Sunset Vibe touch, lightly brush the peach slices with olive oil and place them on a hot grill or grill pan for about 1 minute per side, just until grill marks appear. Keep them firm—you don’t want them to become mushy.
- Build the crostini. Tear the burrata into small portions and place a little onto each crostini. Add a folded piece of prosciutto followed by one or two slices of peach.
- Finish the bites. Drizzle lightly with hot honey and extra-virgin olive oil. Sprinkle with fresh basil, flaky sea salt and cracked black pepper.
- Serve immediately. If desired, add just a touch of balsamic glaze or fresh lemon zest immediately before serving.
Notes
Chef Monica’s Sunset Vibe Tip
It’s all about balance. The peach brings sweetness, the prosciutto brings salt, the burrata adds richness, and the hot honey gives you that unexpected little kick. Don’t overpower the ingredients with too much honey or balsamic—let those beautiful late-summer peaches shine.
Entertaining Tip: Toast the baguette and grill the peaches ahead of time, but assemble the crostini shortly before guests arrive so the bread stays crisp and the burrata remains beautifully creamy.
Sunset Vibe Pairing: Serve with a chilled Peach-Basil Spritz—with Prosecco for a cocktail or sparkling water for an equally refreshing zero-proof version.
Creamy Roasted Tomato & Basil Soup with Parmesan Crostini
Ingredients
For the Roasted Tomato Basil Soup
- 2½ lbs ripe Roma or plum tomatoes halved
- 1 pint cherry or grape tomatoes
- 1 medium yellow onion roughly chopped
- 5 garlic cloves peeled
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes optional
- 2 cups chicken or vegetable stock plus more as needed
- ½ cup loosely packed fresh basil leaves plus more for garnish
- ½ cup heavy cream
- 1 teaspoon honey optional, to balance particularly acidic tomatoes
For the Parmesan Crostini
- ½ French baguette sliced diagonally into ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 1 small garlic clove
- Freshly cracked black pepper
Instructions
- Roast the tomatoes. Preheat the oven to 425°F. Arrange the Roma tomatoes, cherry tomatoes, onion and garlic on a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, oregano and red pepper flakes.
- Develop that roasted flavor. Roast for 30–35 minutes, until the tomatoes are soft and beginning to caramelize around the edges and the garlic is tender.
- Build the soup. Transfer the roasted tomatoes, onion, garlic and all those flavorful juices from the pan into a large pot. Add the stock and bring to a gentle simmer for about 10 minutes.
- Blend until silky. Add the fresh basil and carefully blend with an immersion blender until smooth. Alternatively, blend in batches in a countertop blender.
- Make it creamy. Reduce the heat to low and stir in the heavy cream. Taste and adjust the salt and pepper. If your tomatoes are especially acidic, stir in up to 1 teaspoon honey. If you’d like a thinner soup, add a splash more stock.
- Prepare the Parmesan crostini. While the soup simmers, arrange the baguette slices on a baking sheet. Brush lightly with olive oil and toast at 400°F for 5 minutes. Remove, gently rub each slice with the cut side of the garlic clove, sprinkle generously with Parmesan and cracked pepper, and return to the oven for another 3–5 minutes, until golden and the cheese is melted.
- Serve with a Sunset Vibe. Ladle the warm soup into bowls and finish with a small swirl of cream, fresh basil, cracked pepper and a drizzle of good extra-virgin olive oil. Serve the Parmesan crostini alongside—or perched right on the edge of the bowl.
Notes
Chef Monica’s Sunset Vibe Tip
Don’t rush the roasting. Those slightly caramelized edges on the tomatoes, onions and garlic are where the deeper flavor develops. And don’t leave behind the juices on the sheet pan—pour every bit of that roasted goodness into your soup.
Entertaining Tip: This is a wonderful make-ahead recipe. Prepare the soup a day in advance and gently reheat it before serving, adding the cream toward the end. Make the Parmesan crostini shortly before your guests arrive so they’re warm and crisp.
Sunset Vibe Serving Idea: For a cocktail or light-bites gathering, serve tender soup shooters with the crostini on the side.
Build the soup. Transfer the roasted tomatoes, onion, garlic and all those flavorful juices from the pan into a large pot. Add the stock and bring to a gentle simmer for about 10 minutes.
- Blend until silky. Add the fresh basil and carefully blend with an immersion blender until smooth. Alternatively, blend in batches in a countertop blender.
- Make it creamy. Reduce the heat to low and stir in the heavy cream. Taste and adjust the salt and pepper. If your tomatoes are especially acidic, stir in up to 1 teaspoon of honey. If you’d like a thinner soup, add a splash more stock.
- Prepare the Parmesan crostini. While the soup simmers, arrange the baguette slices on a baking sheet. Brush lightly with olive oil and toast at 400°F for 5 minutes. Remove the slices, gently rub each slice with the cut side of the garlic clove, sprinkle generously with Parmesan and cracked pepper, and return them to the oven for another
- 3–5 minutes, until golden and the cheese is melted.
- Serve with a Sunset Vibe. Ladle the warm soup into bowls and finish with a small swirl of cream, fresh basil, cracked pepper and a drizzle of good extra-virgin olive oil. Serve the Parmesan crostini alongside—or perched right on the edge of the bowl.
Sunset Peach & Blackberry Basil Fizz
Ingredients
For the Peach-Blackberry Base
- 2 ripe peaches peeled, pitted and chopped
- 1 cup fresh blackberries plus extra for garnish
- ½ cup fresh lemon juice
- ¼ cup honey or agave nectar adjusting to taste
- 8 –10 fresh basil leaves
- ½ cup cold water
For the Mocktail
- 3 cups chilled sparkling water or club soda
- Ice
- Fresh peach slices blackberries and basil sprigs for garnish
- Lemon wheels optional
To Turn It Into a Cocktail
- 1½ oz vodka gin or white rum per serving
- Prosecco can also replace some of the sparkling water for a lighter spritz-style cocktail
Instructions
- Make the sunset fruit base. Add the peaches, blackberries, lemon juice, honey and water to a blender. Blend until smooth.
- Add the basil. Gently muddle or lightly slap the basil leaves to release their aroma and stir them into the fruit mixture. Let it sit for about 5 minutes. For a smoother, elegant drink, strain the mixture through a fine-mesh strainer.
- Build the mocktail. Fill glasses with ice. Add approximately 3 oz of the peach-blackberry mixture to each glass and top with chilled sparkling water. Stir gently.
- Make it a cocktail. Before adding the sparkling water, pour 1½ oz vodka, gin or white rum into each glass. Add the fruit mixture, ice and sparkling water. For a celebratory Sunset Spritz, use Prosecco instead.
- Give it the Sunset Vibe. Garnish each glass with a thin peach slice, two or three blackberries and a fresh basil sprig.
Notes
Chef Monica’s Sunset Vibe Tip
Taste your fruit before adding all the sweetener. Peak-season peaches and blackberries can be incredibly sweet on their own. Start with less honey and add more only if needed—the fruit should be the star.
For an extra-special presentation, freeze a few blackberries and small peach pieces into your ice cubes. As they melt, the drink becomes even more beautiful.
Chef Monica’s Cocktail Pick
I’d choose gin for the adult version. Its botanical notes pair beautifully with basil, peach and blackberry without covering up the fresh fruit.
Mocktail: Sunset Peach & Blackberry Basil FizzCocktail: Sunset Peach & Blackberry Basil Gin Fizz One drink. Two ways to enjoy the sunset. Elevate how you celebrate. Indulge, unplug & vibe with those who matter most.
A Private Chef Can Make Healthy Choices Easier
One of the biggest challenges people face isn’t necessarily knowing what they should eat. It’s actually having the time and energy to prepare it.
Think about everything that goes into cooking at home. You have to decide what you’re going to make, create a grocery list, shop for the ingredients, prepare everything, cook it, and then clean up afterward. When you’re working, traveling, taking care of your family, or simply trying to keep up with everyday life, cooking can easily become the thing that gets pushed aside.
That’s when convenience starts winning.
And I understand that. I’ve been there too.
Having a private chef can remove some of that pressure. Instead of reaching the end of a long day and wondering what you’re going to eat, you can have meals prepared and ready for you. Instead of relying on whatever happens to be convenient, you have food in your home that you actually enjoy and that was prepared with your preferences in mind.
For some people, that’s a luxury.
For others, it’s simply a better way to support the life they’re already trying to live.
Specialized Meal Preparation for Your Needs
There are also clients who have very specific dietary needs or are making changes based on recommendations from their healthcare providers.
In those situations, communication is extremely important. A private chef isn’t a replacement for a physician or registered dietitian, and I always encourage clients with medical or therapeutic dietary needs to follow the guidance of their qualified healthcare professionals.
What I can do is take that guidance and help make the food part of the equation more practical and enjoyable.
If you’ve been told to incorporate certain foods, avoid particular ingredients, or make changes to the way you’re eating, having someone prepare those meals for you can make following through much easier.
The goal isn’t to make food feel like another chore. It’s to create meals that you actually look forward to eating.
Personalized Meal Preparation
Good food should fit your life. Whether you’re making changes to the way you eat or simply want to be more intentional about your meals, I believe personalized meal preparation can make it easier to enjoy food that feels thoughtful, nourishing, and made for you.
Wellness Is Bigger Than What Is on Your Plate
My background in fitness has also taught me that wellness isn’t just about food.
It’s about movement, strength, rest, managing stress, and making time for the people you love. It’s about having enough energy to participate in your own life.
That’s why I’ve been interested in creating more conversations around health and wellness outside of the kitchen.
I’m currently exploring opportunities to collaborate with other health and wellness professionals on a live experience where we can bring different perspectives together. I love the idea of having conversations around strength training, fitness, stretching, nutrition, and food and showing people that wellness doesn’t have to be complicated.
There are so many different pieces to the puzzle, and I think we can learn a lot when we bring those pieces together.
You Don’t Have to Wait for a Wake-Up Call
If there’s one thing I hope people take away from this, it’s that you don’t have to wait until something is wrong before you start taking better care of yourself.
You don’t need to have a diagnosis. You don’t need to be trying to lose a certain number of pounds. You don’t need to completely change your lifestyle overnight.
Maybe you simply want to eat more intentionally. Maybe you’re tired of relying on takeout because you’re too busy to cook. Maybe you’re getting older and want to be more thoughtful about what you’re putting into your body. Or maybe you’ve spent years taking care of everyone else and you’re finally ready to take better care of yourself.
Those are all good reasons to start.
And that’s where I believe a private chef can be so valuable.
It’s not necessarily about having someone cook every meal you eat. It’s about finding ways to make good food and good habits easier to maintain, while still allowing food to be something you enjoy.
Take Care of Yourself While You’re Feeling Well
I think one of the greatest gifts we can give ourselves is to stop treating our health as something we only need to think about when there’s a problem.
If you’re feeling well today, that’s something worth celebrating and protecting.
Cook the good food. Move your body. Build strength. Get outside. Spend time with people you love. Find ways to reduce the stress in your life. And create routines that make it easier to continue doing those things as life changes.
For me, cooking has always been about more than feeding someone.
It’s hospitality. It’s connection. It’s taking care of people.
And as I continue growing Sunset Vibe Chefs here in the Tampa Bay area, I want that care to extend beyond the special occasions we celebrate together. I want to help people see food differently and understand that a private chef can be part of a lifestyle that values both wellness and enjoyment.
You don’t have to wait until you have a health issue to start taking better care of yourself. Sometimes the best time to make a change is when you’re already feeling well.
If you’re in the Tampa Bay area and you’re interested in learning more about specialized meal preparation or creating a private chef experience around your lifestyle and wellness goals, I’d love to hear from you.
Good Food • Intentional Living • Tampa Bay
You don’t have to wait to start taking care of yourself.
Whether you’re looking to be more intentional about the food you eat, need help making personalized meals fit into a busy lifestyle, or simply want to explore how a private chef can support your wellness goals, I’d love to start the conversation.
Let’s Start the Conversation →Sunset Vibe Chefs provides culinary services and is not a medical or nutrition provider. If you have a medical condition or specific therapeutic dietary needs, please consult your physician or qualified registered dietitian for personalized guidance.
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