About Ayvee
Cheft Aja Valentine
Ayvee was born from the idea that modern entertaining should feel considered, intimate, and beautifully restrained.
Founded by Chef Aja, the brand reflects more than two decades of experience shaped through private dining, pastry, and curated hospitality. Her work has always lived at the intersection of culinary craftsmanship and atmosphere, where presentation carries the same importance as flavor, and every detail contributes to the experience as a whole.
From large kitchens to intimate gatherings, Chef Aja built a reputation for creating dining experiences that feel personal, refined, and quietly memorable. As the founder of Aja Valentine’s Catering and Ayvee Foods, her approach continues to center on balance: elevated without feeling excessive, polished without losing warmth.
Rooted in Harlem’s vibrant culinary culture, she has also contributed as a board member of the Black Culinary Association, supporting community, culture, and the next generation of culinary talent.
Today, Ayvee reflects a more modern expression of entertainment. One shaped by intentional presentation, thoughtful sourcing, and gatherings designed to feel as beautiful as they are welcoming.
Quiet Luxury Through Curated Experiences
Our approach moves away from oversized spreads and overwhelming presentations, choosing instead a style of entertaining rooted in restraint, balance, and thoughtful composition. Every epicurean table, grazing cup, curated box, and intimate event setup is designed to feel effortless, polished, and deeply considered.
This philosophy also shapes the way we approach sustainability and sourcing. Through curated portions and mindful preparation, we naturally reduce unnecessary waste while preserving the integrity of the experience itself.
Our Commitment to Sustainability
We support responsible sourcing and greater awareness of sturgeon conservation. As demand for caviar has historically contributed to overfishing and pressure on wild sturgeon populations, we believe sustainability, ethical sourcing, and food waste reduction should be part of the future of luxury dining.