chef jenna maya
My True Passion Is
Cooking
I enjoy preparing meals for clients who appreciate food
About Me
Chef Jenna Maya
My interest in cooking started when I was very young, I was a latch key kid and had to cook my own dinners. My passion for cooking truly blossomed when I was in college in the early 2000’s and I started watching the Food Network on TV. I have been working in food service since 2005 and as a personal chef since 2019. I am completely self-taught; I have been studying and practicing the culinary arts for almost 20 years. I am located in the Memphis area of Tennessee, in Shelby County. I enjoy preparing meals for clients who appreciate food but just don’t have the time to cook for themselves every day.
What's Included
My services include grocery shopping for the meal prep order
doing all of the prepping & cooking, and all of the cleanup. All you have to do is provide a clean kitchen with an empty sink & dishwasher, and I take care of the rest. I can tailor your meals to your specific taste and dietary needs. If you click on any of the images of the food below, it will tell you what each dish is. If you click on any item on my meal prep list, it will give a detailed description. More images of the meal prep menu are coming soon, as well as a catering menu.
Four layer meat & cheese lasagna
Grilled Ribeye Steak with Fresh Avocado Salsa
Baked Eggs, Crispy Sourdough Toast, & Fresh Strawberries
Butternut squash casserole
Dutch Apple Pie
Apple Galette
Ribeye Roast
Grandma Eva’s Marinara
Briam (layered vegetarian Greek dish)
Pavlova with Fresh Lemon Curd, Fresh Whipped Cream, & Fresh Srawberries
Christmas Eve Dinner
from the top clock-wise: Ribeye Roast, Honey Baked Ham, Stuffing, Roasted Asparagus, Butternut Squash Casserole, Potatoes Au Gratin
Mojo Pork
Sauteed Shrimp with Pearl Couscous
Meal Prep Menu
Coconut Milk Braised Chicken
Chicken thigh & drumstick braised until tender and falling off the bone in unsweetened coconut milk, Thai curry paste, lemongrass, ginger, and garlic
Buttermilk Chicken
Chicken thigh and drumstick marinated in fresh buttermilk and roasted until browned & crisp
Green Goddess Chicken Thighs
Skinless boneless chicken thighs marinated in an herbed yogurt and grilled to perfection
Chicken Cacciatore
Chicken thigh & drumstick simmered in a tomato sauce with mushrooms, onion, red bell pepper and fresh herbs
Chicken Vesuvio
Bone-in chicken thighs roasted with Yukon Gold potatoes, garlic, white wine, and artichoke hearts
Marinated Grilled Chicken
Boneless chicken breast or thighs marinated in a savory seasoning and grilled to perfection
Whole Chicken or Turkey
Wet brined chicken or turkey, spatchcocked and oven roasted
Tender London Broil
Marinating this inexpensive cut of beef and searing it in a hot cast-iron skillet produces a steakhouse quality flavor
Carne Asada
Dry rubbed skirt steak that is grilled and served with a cilantro sauce
Mailale Al Latte (Milk Braised Pork)
Chunks of pork shoulder oven braised low and slow in whole milk & spices until tender
Brined Pork Chops
Your choice of boneless or bone-in pork chops, wet brined and then pan seared
Herb Roasted Lamb Chops
Lamb loin chops oven roasted with garlic, fresh thyme, and fresh rosemary
Pan Seared Steak with Compound Butter
Dry brined Ribeye or New York Strip, pan seared to your desired temp, topped with a homemade garlic & herb compound butter
Mediterranean Shrimp
Jumbo shrimp oven roasted with Yukon Gold potatoes, fresh fennel, feta cheese, and kalamata olives
Shrimp Scampi
Large shrimp cooked with garlic, white wine, fresh lemon, butter, extra-virgin olive oil, fresh parsley, and a dash of chili flake. Can be served with crusty bread or pasta
Spicy Shrimp Lettuce Wraps
Large shrimp marinated in hot chili paste, honey, & rice vinegar, seared in a cast-iron skillet. Served with Persian cucumber, fresh Thai basil, fresh mint, crushed peanuts, and Bibb lettuce for wrapping. Shrimp can be made seasoned but non-spicy if you prefer
Fish Pie
Chunks of fresh cod & salmon in a creamy sauce with fresh baby spinach, onion, carrot, & celery, topped with buttery mashed potatoes. This is the only dish in my meal prep menu that needs to be served immediately after it is baked, so I will assemble it & chill it and all you must do is bake it the next day at 425 for 25-30 minutes.
Mediterranean Chopped Salad
English cucumber, cherry tomatoes, chickpeas, kalamata olives, red onion, green leaf lettuce, feta cheese, red wine vinegar dressing
Roasted Beet Salad
Oven roasted red & golden beets, baby arugula, goat cheese, toasted pistachios, sherry vinegar dressing
French Potato Salad
Baby red potatoes, Dijon mustard, fresh herbs & seasonings
Mediterranean Rice Salad
Toasted basmati rice with chopped dates (or raisins), toasted almonds, fresh citrus, & seasonings
Fresh Green Salad with Homemade Dressing
Crisp romaine OR green leaf lettuce OR spring mix with English cucumber & cherry tomatoes with your choice of homemade dressing: Ranch, Bleu Cheese, Lemon Vinaigrette, Balsamic Vinaigrette, or Benihana Ginger
Swiss Chard & Kale Gratin
Creamy wilted Swiss chard & kale topped with fresh breadcrumbs and baked until bubbly & golden brown
Roasted Root Vegetables
Oven roasted celery root, carrots, parsnips, shallots, and turnips
Parmesan Roasted Cauliflower
Cauliflower florets oven roasted with a Parmesan cheese crust
Sweet Potatoes
Sliced thick and roasted or baked whole
Ratatouille
A classic French stew of eggplant, tomatoes, zucchini, red & yellow bell pepper, basil & parsley
Asparagus
Seasoned simply and oven roasted until crisp tender
Broccoli
Seasoned simply and oven roasted until crisp tender
Tuscan White Bean
Italian style soup with onion, celery, garlic, tomatoes, fresh fennel, cannellini beans, fresh baby spinach, fresh parsley, fresh oregano. Topped with grated Pecorino Romano cheese
Lentil
Blended soup of onions, celery, garlic, tomatoes, carrots, and brown lentils
Roasted Tomato
Blended soup of roasted whole tomatoes (fresh when they are in season), roasted garlic, and onion, with homemade fresh rosemary croutons
Ciambotta
Italian vegetable stew with eggplant, onion, russet potatoes, tomatoes, zucchini, red & yellow bell peppers, garlic, fresh basil, and fresh oregano
White Bean Chili
Roasted poblano & Anaheim chilis, corn (fresh when it is in season), onion, jalapeno (optional), cannellini beans, pinto beans, garlic, cumin, coriander, & fresh cilantro
Creamy Hummus
A classic Mediterranean dip of blended chickpeas, garlic, tahini, fresh lemon juice, extra-virgin olive oil, & cumin
Tzatziki
A traditional Middle Eastern dipping sauce made with Greek yogurt, cucumber, fresh mint, fresh dill, garlic, & extra-virgin olive oil
Shrimp Cocktail
Jumbo shrimped poached in a seasoned broth, with a zesty homemade cocktail sauce on the side
Marinara Sauce
A recipe handed down to me from Eva, my Sicilian grandmother. Slow cooked San Marzano tomatoes, onion, garlic, fresh basil, and dried oregano. You can keep this classic, or I can add seared ground beef or sauteed mushrooms.
Lasagna
Layers of Grandma Eva’s marinara, dollops of Ricotta & Parmesan cheese blend, shredded low-skim mozzarella cheese, and no-boil lasagna noodles, topped with slices of fresh mozzarella cheese that melts at the very end. You can keep this vegetarian or I can add seared ground beef
Pasta All Vodka
Rigatoni or Penne noodles in a creamy tomato sauce with pancetta, garlic, and a touch of chili flake
Orzo with Mushrooms & Parmesan
Orzo is a rice shaped pasta, with sauteed mushrooms, garlic, and Parmesan cheese
Stuffed Portobello Mushroom
Sausage & Rice or Spinach & Cheese
Steak Pizzaiola
Seared Ribeye steak, briefly simmered with Grandma Eva’s marinara
Garlic Bread
Italian loaf crisped in the oven with a homemade garlic & fresh herb compound butter and Parmesan cheese
Brown Butter Chocolate Chip Cookies
Browned butter, brown sugar, white sugar, molasses, semi-sweet chocolate chips and toasted walnuts or pecans (optional)
Banana Pudding
Layers of homemade vanilla pudding, Nilla wafer cookies, banana slices, and fresh whipped cream
Rice Pudding
Classic rice pudding with stewed frozen cherries or rum & raisins
Seasonal Fruit Crisp
Chocolate Mousse
Semi-sweet chocolate with your choice of flavoring: coffee, brandy, orange liqueur, or rum
Brownies
Classic, fudgy brownies made from scratch. With or without nuts.
Chocolate Éclair Cake
Layered dessert with homemade vanilla pudding & graham crackers, topped with chocolate ganache. This dessert improves as it sits in the fridge, softening the graham crackers into a cake-like texture
Sliced Fresh Fruit with Yogurt Dip
Sliced cantaloupe, honeydew, & pineapple with a sweet honey Greek yogurt dip. Watermelon can be added during the summer when it is in season.
Client Testimonials
Memorable Dining Experiences
After learning I was vegetarian, Chef Jenna Maya went out of her way to learn what my favorite veggies were and came up with dishes I still think about with a smile to this day. I would happily have her cook for me any and every day of the week, she’s just that good at it! You honestly can’t go wrong by hiring Jenna Maya. She’s a great person to work with on top of it all which is the icing on top of the delicious food cake!
Chef Jenna Maya’s lasagna is a four layer Italian dream, blending pasta noodles, herbed cheeses, and tomato meat sauce in alternating strata. She made a garlic bread with herbed butter. A simple green salad provided crisp balance. Her spices never overpower the food, and her dinner is appealing to the eye as well as being tasty.
This Thanksgiving, I had the absolute pleasure of enjoying a feast prepared by Chef Jenna Maya, and I cannot sing her praises enough. Every dish was crafted with such care and creativity, but the star of the evening was her spatchcock turkey. It was, without exaggeration, the most moist and flavorful turkey I’ve ever had. Each bite was infused with the perfect balance of seasoning and tenderness, a testament to Jenna Maya’s skill and precision. From start to finish, the meal felt like a labor of love, with every flavor thoughtfully considered. Chef Jenna Maya’s Thanksgiving dinner didn’t just satisfy—it created memories. If you ever have the opportunity to enjoy her cooking, consider yourself incredibly lucky. She doesn’t just prepare food; she creates an experience.
I got to be part of a beta test for Chef Jenna Maya. The planned meal was lasagna, but I am currently on a Keto diet and couldn’t have pasta. The chef offered to accommodate me with a Ribeye steak instead and asked if I wanted to have it cooked normally or topped with the red sauce that was used in the lasagna. I opted for with the sauce. The steak was cooked a perfect medium rare with generous portions and a hearty, robust red sauce on top. I never would have thought to try a steak like that but I’m glad I did. The tomatoes really complimented the steak. I can’t think of a time in a restaurant outside of maybe a very high-end steak house that I have had a better meal.
Influencer
I had the pleasure of working with Jenna Maya as her manager at a previous job. She was dependable, hard working, punctual, and always helpful. Jenna Maya was always professional and friendly. I’m so excited for this chapter in her life! I’m most confident that she will deliver with integrity and provide the best service and food.
assistant manager at Tutu’s restaurant in Lafayette, CA.
Chef Jenna Maya created a sit-down Thanksgiving meal for thirteen hungry people. The giant turkey was brined and spatchcocked for roasting, so the meat was tender and juicy. Sides were mashed potatoes with gravy (no lumps to be seen in either) and mashed sweet potatoes enlivened with a crunchy spicy topping. Stuffing too, of course. The brussels sprout dish was a perfect blend of thinly sliced sprouts and onions with a creamy dressing. She made her green bean casserole with fresh beans and a mushroom sauce that is certainly not from a can. She had a schedule of timing to make sure everything reached perfection at the same time, and it was like watching a maestro conducting as she moved around the kitchen from one pot to another for a symphony of Thanksgiving dinner. After pecan and pumpkin pies, we all waddled away from the table satisfied.
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