Executive Chef, Le Romarin

Jodhan
Mourra

Chef Jodhan grew up around commercial kitchens and found a calling early. Bakeries and catering kitchens sharpened the craft, and a constant drive to learn and improve still shapes every menu today.

The cooking is international by nature: Mediterranean flavors woven into Caribbean dishes, like the signature kibbeh, and French classics reimagined as unique creations, like the filet mignon. On every trip abroad, the first stop is learning from local cooks.

A private chef since 2014, Chef Jodhan founded Le Romarin in 2019 as clients asked for larger events, and mastered the logistics that great catering demands. Highlights include opening the only non-franchise restaurant on FIU’s campus and catering for Bank of America and leading law firms across Miami, Aventura and Boca Raton.

Whatever can be made in house is made in house, fresh and to order, and every dish passes through Chef Jodhan’s hands. Guests from events five to eight years ago still call, remembering the flavor. The goal now: to make Le Romarin a worldwide reference in catering.