JUNIOR'S
Tasty Delights
OUR PROMISE
Rooted in Westmoreland tradition and prepared with over three decades of culinary experience, Junior's Tasty Delights brings the soul of Jamaican cooking to celebrations, private dinners, corporate gatherings, and family tables across Florida.
THE PLATES PEOPLE COME BACK FOR.
At ChefJkEats, every dish tells a story of flavor, tradition, and love. From the slow-braised richness of our oxtail to the vibrant heat of jerk pork, each plate is crafted with authentic Caribbean soul and a modern culinary touch.
01
OXTAIL
Slow-braised, butter beans
02
JERK PORK
Pimento wood, allspice
03
CURRY GOAT
Yellow curry, potatoes
04
ACKEE & SALTFISH
National dish, breakfast
A GRANDMOTHER'S KITCHEN, STILL FEEDING FLORIDA TODAY.
Chef Junior learned to cook at his grandmother's side in Westmoreland, Jamaica, as a young boy. Thirty-five years and countless family gatherings later, he founded Junior's Tasty Delights to bring that same table, oxtail, jerk, curry goat, ackee and saltfish, to Riverview and beyond.
Whether you need a tray for 15 or a full private dinner, every dish still starts the same way: real spice, slow cooking, and no shortcuts.
A TASTE OF WHAT'S ON THE MENU
Straight from our kitchen to yours, the dishes our regulars order again and again. Full menu, sides, and beverages available on the Menu & Order page, including cow foot, tripe & beans, and our downloadable sample catering menu.
FOUR WAYS TO BRING THE ISLAND HOME.
Every service starts with a short conversation so we can match the menu to your guests, dietary needs, and event.
.png){kind=small}
.png){kind=small}
MARK "JUNIOR" KHAN.
“I learned to cook standing next to my grandmother, I've never stopped.”
Junior learned to cook at his grandmother's stove in Westmoreland, Jamaica, long before it was a job. Thirty-five years and countless family dinners later, he founded Junior's Tasty Delights in 2016 to bring those flavors, and that hospitality, to Florida.
Every menu he cooks, a corporate lunch, a private dinner for six, a 300-guest wedding, starts from the same place: real ingredients, slow technique, and food you'd be proud to serve your family.
35+
YEARS IN THE KITCHEN
HOW BOOKING WORKS
A simple four-step booking flow, no long email chains, no guessing what's included.
01
INQUIRE
Tell us your date, guest count, and occasion through our booking form.
02
CUSTOMIZE
We build your menu together, mains, sides, dietary needs, and all.
03
CONFIRM
Lock in your date with a deposit. Large orders need 4 days' notice.
04
FEAST
We cook, deliver, or serve, you enjoy the table.
WHAT OUR GUESTS ARE SAYING
Real feedback, from real events.
"Chef Junior catered our wedding for 180 guests and every single plate came out perfect. The oxtail had people standing in line for seconds."
Danielle & Marcus
Wedding, Tampa