By Susan R. Wenner
Herald Publisher/ People Editor
Chef Ju'von’s story started from stirring pots and flipping pans since he was able to reach the stove without a step stool and it just keeps getting better. This award winning celebrity chef and his personal services have taken the hearts and taste buds of patrons for years.
“My earliest memories are standing at the kitchen with my grandmother, watching her turn simple ingredients into something sacred,” he reminisced. “That woman could take a pot of beans and make you think you were eating filet mignon. Watching my mom sit down and turn chicken and noodles to mmmm. They both taught me that food is love and love is meant to be shared.”
This New York City boy later moved to Sanford as an adult and spoke with pride as he said he has been blessed to call Sanford home for the past seven years. He has felt the community embrace him like family and it’s where his “restaurant, commissary and creative kitchen all live and thrive.”
He admits that he always loved cooking since childhood but initially it was just for enjoyment and not something he considered for a career path. Yet, it was after being diagnosed with renal failure that his love for food transformed into a true purpose.
“I had to completely relearn how to cook and how to eat,” he said. “It became a matter of life, not just a lifestyle. That journey taught me that food isn’t only about flavor; it’s about healing, balance and second chances. Cooking saved my life and now, through my dishes, I get to help others taste a bit of that redemption too.”
Before launching his own brand, Chef Ju’von worked in private dining, corporate catering and luxury events for celebrity clients and professional athletes. One of his most favorite memories is working at the Grand Bohemian Hotel downtown Orlando. Those ‘eggsperiences’ taught him precision, presentation and the power of a good story behind every dish.
About 17 years ago, he established Jayvon Makers Catering and created many 3D cakes. But, around 2018 he launched his next catering company, Chef Ju’von’s Personal Chef Services, which eventually grew into Elevated Eats by Chef Ju’von. All this from a love of cooking and sheer gifted talent.
“I didn’t go to culinary school in the traditional sense,” he shared. “I like to joke that I graduated from Google University and YouTube Community College. I learned by diving in head-first. Sometimes by fabricating my way into kitchen jobs and then teaching myself every station on the fly. The few restaurants I worked in became my classroom, each mistake a lesson, and every plate an exam I had to pass. That ‘hands-on’ hustle shaped me into the chef I am today, resourceful, fearless and always hungry to learn.”
In reference to specials and the many delicious dishes, Chef Ju’von shared that
from Thursday through Sunday, his restaurant, Elevated Eats in Sanford hosts a “Boujee Brunch Eggsperience.” This was described as a next-level brunch event that’s as delicious as it is unforgettable.
“Guests also go crazy for our Jerk Shrimp & Lobster Bisque Grits, Boujee Chicken & Waffles with a Whisky Glaze, Sweet Cornbread with our Henny Honey Butter Sauce and my infamous Peach BBQ Pork Belly Burnt End Sugar Pearl Waffle Sliders,” he said. “It’s not just brunch, it’s an eggstravagant eggsperience. We used to offer Fried Fish Fridays only, but it became such a crowd favorite that we had to make it available every day we’re open. Now it’s known as Fried Fish Frenzy, and trust me, once you taste it, you’ll understand why.”
He admitted that his Boujee Jerk Shrimp & Lobster Bisque Grits is one of his signature dishes, as it is comfort food with class, silky, savory and seasoned to perfection.
“I serve it elegantly in a glass and it’s been known to make folks close their eyes and hum a little hymn after the first bite,” he chuckled. “Some guests even joke it’s ‘divine intervention on a plate.’ Others look up in surprise and ask, ‘Where are the grits? That’s how smooth and luxurious it is.”
Chef Ju’von loves his work and said that days are peaceful but purposeful. He added that the balance of the quiet of small-town life with the “eggcitement of building big flavors and big dreams” is the perfect mix of southern charm and boujee flair.” Yet, he elaborated by saying that the key to what drives him to stay in this industry is, “the ability to create moments and ‘eggsperiences.’ Food brings people together. It heals, celebrates and comforts. My drive is seeing people smile, knowing I played a part in their memory. It’s purpose-driven passion, not just plates.”
This Chef is more than honored to represent Sanford and share his gift with this amazing community.
In his own words, “I always say: I don’t just cook. We create ‘eggsperiences,’ and if you ever visit Elevated Eats, come hungry and ready for a little laughter and fun, a lot of flavor and maybe even a dance or two while we cook up something ‘eggstraordinary.’ Now if you come for your birthday, you just might get a special Chef to sing Happy Birthday.”
Chef Ju’von can be found happily spreading his culinary delights at Elevated Eats by Chef Ju’von, located at 1305 South Park Avenue in Sanford. The restaurant is open Thursday through Sunday from 9 a.m. to 4 p.m., with the last seating at 3 p.m. They also cater weddings, corporate events, private dinners and exclusive luxury “eggsperiences.” Chef Ju’von also travels to serve the United States and abroad.
For more information or booking call 321-343-2377 or go to www.ChefJuvon.com or email [email protected]. His Chef Boujee Rub can be found at https://www.chefjuvon.com/product-page/chef-boujee-rub or follow him at https://linktr.ee/Chefjuvon
