The Chefs Behind the Experience

Fine dining craft. Personal experiences. South Florida and beyond.

Jhojhy started with a simple belief — that the food at life's most important moments should be as extraordinary as the moments themselves. Behind every piece is a pastry chef whose training reads like a map of the world's finest kitchens — and a culinary partner whose range spans ten international cuisines.

Chef Jhojhy

Chef Jhojhy trained at the Institute of Culinary Education (ICE) in New York City and built her career in some of the city's most celebrated kitchens. At Le Cirque under Chef Pierre Poulin, she plated desserts for 300 guests a night in one of New York's most iconic fine-dining institutions. At Perry Street under Chef Jean-Georges Vongerichten, she crafted multi-component, intricately plated desserts in a Michelin-starred kitchen where precision was the standard.

She served as Pastry Sous Chef at Dream Downtown Hotel, managing a full pastry team and overseeing production for the hotel and special events. She worked in the kitchen of François Payard, one of the great French pâtissiers of his generation, and had the rare opportunity to learn alongside Ronald Meschnier, who spent 25 years as White House pastry chef. Her wedding cake training came directly from Toba Garrett — the most respected name in American wedding cake design. She most recently brought her expertise to the St. Regis Bal Harbour.

Chef Viktor Dedvukaj

Chef Viktor brings over 20 years of experience across Michelin-starred restaurants, legendary establishments, and luxury hotel properties in New York and Miami. He has led kitchens at Aquavit (Michelin-starred), Le Cirque, the Russian Tea Room, Faena Hotel, and Hard Rock Hotel. He served as a culinary team member at James Beard Foundation events alongside Chef Daniel Boulud and Chef Marcus Samuelsson.

Within the Starr Restaurants portfolio, he has worked at both Makoto and Le Zoo at Bal Harbour Shops — two of South Florida's most acclaimed dining destinations. He currently serves as Chef de Cuisine at Williams Island, leading the culinary program at one of South Florida's most exclusive private residential communities. Fluent in Mediterranean, French, Italian, Japanese, Scandinavian, Belgian, Balkan, Russian, Irish, and Argentinian cuisines, Chef Viktor brings the breadth of a culinary leader and the precision of someone who has cooked at the highest level for over two decades.

Together

Together, Chef Jhojhy and Chef Viktor operated a café and full catering program at Greenberg Traurig in Miami — one of the world's largest and most prestigious law firms — delivering daily culinary service and high-standard event catering at a corporate hospitality level. It is the kind of operation that demands consistency, volume, and excellence every single day.

Private Culinary Experiences

Together, they offer complete private dining experiences for weddings, yacht charters, corporate events, and intimate gatherings — in South Florida and in Montenegro. Every menu is built around you. Nothing is off the shelf.

• Weddings & Celebration Desserts
• Private Dining & Tasting Menus
• Yacht & Charter Experiences
• Corporate & Luxury Events
• Custom Cookie Collections & Gift Boxes
• Destination Experiences — Miami & Montenegro

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Jhojhy Cookies

The cookies are an extension of the same philosophy — real ingredients, professional technique, made to order. No mixes. No shortcuts. Just the standard they've held in every kitchen they've ever worked in.

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