Chef Irie Spice, Inc. Personal And  Private Chef Catering

Chef Irie Spice, Inc. Personal And Private Chef Catering

5.0(2 reviews)


Hi. I'm chef Irie, your personal and private chef. Myself and staff will create for you a Food on Fiyah experience as you dine with friends and family. As a Johnson and Wales University grad and 20yrs in business , I bring skills which will allow me to make your plates delicious. So invite us to come and prepare a wonderful culinary experience I. Your kitchen or event.


5 employees
24 years in business
Serves Hallandale Beach , FL

Payment methods

Credit Card, Cash, Check, Square, Zelle

Social media


Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea


Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget


American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

  • Reviews

    0 reviews



    He is professional yet fun and funny. Extremely talented and I love the mix of flavors and textures of his creations
    ... Show more
    May 03, 2019


    W H.

    Chef Irie is the complete professional - timely, responsive, prepared - but most importantly his food is fabulous. Delicious, creative with a Caribbean twist - just love whatever he does
    ... Show more
    May 02, 2019

    Frequently asked questions

    Most customers usually contact us through email, social media or by phone calls. Our process is to contact each prospective client by phone once a telephone number is provided so as to get as much info about the event being planned. The conversations are also to get a feel for the client and put them at ease, to let them know they are in capable hands. 

    Graduate of University of Florida

    Graduate of Johnson & and Wales University in Miami

    To offer the best dining experience, all of our menus are customized to the needs of our clients so the pricing for each sent proposal is different for all our clients.
    I started offering personal chef services in the early 2000's with meal services after working in restaurants at the time. Our services have now expanded to include personal and private chef services for our clients, from one day service to multiple day short term contracts. we also cater for private party events.

    Over the years we have worked awith many differnt types of clients from : Athletes, entertainers, corporate entities, private home parties, small and large birthday/anniversary/holiday parties.  We have also provided our services for weddings, engagement parties, etc.

    New Year's Eve dinner 2022 for a regular client. I enjoyed this event because we always get to be really creative with the menu and my clients now feel like family. We are not just the food and service providers, but we were also a part of the festivities. I was also the 2x Best of Show winner for the recently held SOBEWFF, South Beach Wine and Food Festival. Cheers

    Best advice I can give is to understand that prices fluctuate over periods of time. The more information you are able to give at the time of consultation the easier it will be to put together a working proposal to expedite the process. Almost all events will include the chef and staff which will be reflected in the price quoted.
    1. Fair and reasonable idea of Budget 2. General idea of desired menu 3. The type of service desired - buffet, sit down, family style, Etc.. 4. What type of equipment is available for onsite or offsite service.

    Services offered

    Personal Chef