Alexis Bondaroff Cooking
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Sweet grapes, rosemary, olive oil, and sea salt baked into warm focaccia.
One of my favorite flavor combinations. 🍇🌿
A beautiful balance of sweet and savory.
I chose to do this because it’s fun.
And because feeding people well never stops being satisfying.
02/25/2026
6:51am service.
Client: Lucky
Inside the breakfast burrito:
2 scrambled eggs with extra cheese.
2 turkey bacon (one extra crispy on the side — obviously).
Avocado mashed with lime + salt — non-negotiable.
Always side of extra cheese.
Feedback:
“Cheese needs to be thinner shredded. The taste is stronger. Please take it away.”
He loves melon.
Do not call it cantaloupe or he will decline.
Adjustments will be made.
He knows what he likes.
I love my son.
Private macro meal prep.
Targeted. Portioned. Ready.
Real food. Measurable results.
Behind the scenes.
Back of house.
Prepping for 100 guests.
Before the first plate goes out.
Menu:
• Leek mosaic with garlic potato foam and parmesan crisp
• Tomato confit garlic focaccia
• Zucchini flower with cod and scallop mousse, saffron orzo cannelé
• Vegetarian: ratatouille tian with roasted vegetable coulis
• Honey mascarpone panna cotta, fig gel, honeycomb crisp
Coconut Grove
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Miami, FL