A plate with shredded beef stew garnished with olives and cilantro, served with rice, black beans, and fried plantains. A small bowl of fresh cilantro is placed nearby.

LATIN & INTERNATIONAL CUISINE

WELCOME TO THE FLAVORFUL WORLD OF CATERING AND  PERSONAL CHEF SERVICE

where each plate is perfect blend of delightful flavors and meticulous dedications.

We’re dedicated to creating authentic and unforgettable experiences for our guests at every event, making each moment truly special.

Latin Food

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Latin Food •

Experience the flavor of Latin cuisine.

Our services

We specialize in creating unique dining experiences designed to satisfy your tastes and needs.

  • Desde arriba, las manos de una mujer indistinguible frotan especias aromáticas en un trozo de carne cruda sobre papel encerado

    Catering

  • Salchicha de cerdo casera con jalapeños y queso cheddar

    Private chef

  • Chef plating dishes in a restaurant kitchen, arranging food on white plates under warm lighting.

    Private chef class

  • Primer plano/Preparación de carne roja a la parrilla.

    Decorating

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📍 BASED in LEXINGTON, KY

CHEF DIONIS PEREZ

I’m Chef Dionis, born and raised in the vibrant Dominican Republic, where I learned that cooking is more than just food—it’s culture, history, and passion. From an early age, I was fascinated by how flavors, textures, and aromas can tell stories and bring people together.

My culinary approach blends the rich traditions of Latin cuisine with international influences, always using the freshest, highest-quality ingredients to create dishes that are as visually stunning as they are delicious.

I was honored to receive the STAVE Award, an initiative by the Bardstown/Nelson County Tourism Department and the Hospitality Association—recognition that fuels my commitment to culinary excellence and innovation in every dish I create.

I’m excited to share my passion with you. Welcome to a truly unique dining experience!

Man in a dark chef jacket, smiling with arms crossed, standing indoors with warm lighting.