The chef and The charmer
Damien leaned back, watching me, his sharp grey eyes filled with amusement.
“You’re staring,” he said.
“You’re enjoying it.”
“Maybe,” he admitted. “It’s nice to see you impressed.”
I rolled my eyes, sipping my drink as the jet lifted off the ground. Miami, here we come.
The moment we landed, the heat wrapped around me like a heavy silk sheet—humid, warm, and filled with the scent of salt and flowers. Miami was alive, pulsing, vibrant. Palm trees lined the streets, their green leaves swaying lazily under the sun. The ocean stretched endlessly in the distance, the water a shade of turquoise so bright it almost didn’t seem real. The air buzzed with energy—laughter, music, the sound of waves cra
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