Hey, my name is A.J. Concha. My culinary journey started at a young age cooking alongside my grandmother. During a family trip to St. Martin when I was 11, I was immersed in the vibrant food scene of Grand Case, renowned as the "culinary capital of the Caribbean". From quaint local eateries to temples of 'Haute Cuisine' from all nations, this experience ignited my passion for the art of gastronomy. Ever since that trip - I knew I wanted to become a chef.

After high school, I attended Eastwick College and pursued its culinary program. Throughout my education, I would take every chance there was to try Michelin Star or top rated restaurants. Witnessing the service and attention to detail in every dish pushed me to strive to be the best there is.

Post-graduation, I was offered the role of manager at A&A Fine Foods in my hometown of Lincoln Park, overseeing catering operations and delving deeper into meat fabrication, artisanal sausage-making, cheese production, and authentic Italian cuisine. 

At the age of 24, I ventured back to the friendly island of St. Martin to further refine my culinary expertise. Starting at Roxxy, where under the tutelage of esteemed chefs, including an Italian maestro from Rome and Japanese sushi artisans, I honed my skills and explored innovative culinary techniques, blending molecular gastronomy with traditional Japanese sushi craftsmanship. Later, I received the opportunity to transition to pastry and traditional French cuisine in the Caribbean's number one restaurant. At Le Pressoir, I developed a new appreciation for the precision and artistry that could only be found and learned in one the most esteemed culinary establishments worldwide. This transformative period in St. Martin, not only expanded my culinary repertoire but has become the guiding factor of my business; drawing inspiration for dishes from sources such as memories, art, and elements of nature. 

Now, I am pleased to offer custom culinary services as a personal/private chef. Embracing farm-to-table principles, I curate menus that feature the simplest, freshest, highest-quality ingredients, elevated by delicacies including caviar, truffles, foams, and gold. My offerings extend beyond unforgettable dining experiences to encompass pasta and sushi-making classes, weekly meal preparation, omakase coursed dinners, and sushi soirées.

Allow me to elevate your culinary journey by bringing the refinement of a Michelin-starred meal to the comfort of your own kitchen!