Syrenity Davis

Chef de Cuisine
Chef Syrenity Davis Profile Photo

Short bio

Chef Syrenity Davis is a passionate culinary artist specializing in South American Cuisine, Caribbean Cuisine, and French Fusion Cuisine. As a Private Chef in Atlanta, Georgia, she creates memorable dining experiences rooted in tradition and creativity.

  • Experience rating 5
  • Talkativeness 3
  • Location: United States of America, Atlanta, Georgia
  • Events done:
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Mar-2025
  • Food safety certificate:

Photos

  • Chef Syrenity Davis Private Dining Fish Dish
  • Chef Syrenity Davis Steak Private Dining Dish

Bio

Chef Syrenity Davis is a self-taught, dedicated Personal Chef in Atlanta, Georgia, whose culinary journey began with a simple love for home-cooked meals. Raised in a large family, she found joy in helping her mother prepare meals, creating a deep connection between food and family. What began as sharing her creations online quickly turned into a career driven by passion, perseverance, and a commitment to mastering her craft.

Her experience spans fine dining establishments and years of self-driven study, where she refined her expertise in South American Cuisine, Caribbean Cuisine, and French Fusion Cuisine. As a Private Chef in Atlanta, Georgia, Chef Syrenity is devoted to inspiring people through food, making every meal an opportunity to celebrate. Her approach combines traditional techniques with a creative twist, bringing vibrant flavors and unique flair to each plate.

Chef Syrenity’s love for cooking extends beyond creating dishes—it’s about crafting experiences that connect, comfort, and inspire. As a Personal Chef in Atlanta, Georgia, she is committed to using the finest ingredients and meticulous preparation, ensuring that each dish resonates with heart and authenticity.

Favourites

Chef Syrenity's favorite dish to prepare is her signature lasagna—a non-traditional take inspired by her mother's classic recipe. Made from hand-rolled pasta, Roma tomato sauce, velvety béchamel, and braised short rib, it captures her mastery of French Fusion Cuisine while honoring her family’s culinary influence. Her expertise in South American Cuisine shines through dishes like grilled chimichurri steak with roasted yuca and empanadas filled with spiced beef. In Caribbean Cuisine, she brings bold, vibrant flavors with jerk-seasoned seafood, plantain mash, and coconut-infused rice. Clients seeking a Private Chef in Atlanta, Georgia can expect a harmonious blend of these culinary traditions, each crafted with creativity and care.

Cusines

  • Caribbean
  • French
  • South American

Chef Syrenity Davis

Menu

Full-Course Menu 1

Appetizers

  • Charred Leek & Fennel Soup Garnished with Herb Oil, or
  • Burratta with Roasted Grapes & Herbs, Olive Oil, Thyme, and Cracked Pepper

Entrees

  • Entree 1: Chicken Scaloppine. Lightly pounded organic chicken breast or thigh. Pan-seared with white wine, garlic, cherry tomatoes, olives, capers, and basil. Finished with lemon juice and a spoon of butter.
    • Side: Garlic-Rosemary roasted potatoes, Arugala-Parmesan Sala
  • Entree 2: Herb-Crusted Beef Tenderloin with Charred Onion Jus Crust: rosemary, thyme, black pepper, coarse salt, olive oil.
    • Side: Roasted root vegetables with honey and herbs (carrots, parsnips, sweet potatoes)

Dessert

  • Ricotta Cheesecake, Citrus Supreme

     

Full-Course Menu 2

Appetizers

  • Warm Roasted Cauliflower and Chickpea Salad with Roasted Cherry Tomatoes, Lemon, Garlic, Olive Oil, Crushed Red Pepper, Parsley, and Finished with a Spoon of Whipped Ricotta or Tahini-lemon

Entrees

  • Entree 1: Crispy-Seared Wild Branzino (or Rainbow Trout) with Butterflied whole fish, lightly seasoned, pan-seared until crisp. Sauce: blistered cherry tomato, garlic, white wine, olive oil, butter Serve with a squeeze of charred lemon.
    • Side: Herbed Farro Pilaf (olive oil, garlic, parsley) Broccolini with Chili & Lemon
  • Entree 2:Braised Short Ribs with Tomato, Rosemary & Orange Zest Mediterranean-style braise with tomato paste, red wine, garlic, rosemary, and a touch of citrus over Parmesan polenta.

Dessert

  • Lemon Olive Oil Cheesecake, Fresh Berries, Whipped Mascarpone