This business address is private; the map is showing an approximate location.
- Provider travels up to 50 miles
PalmBeachPersonalChefs
- Boynton Beach, FL 33437 (map)
- (561) 212-7862
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Caterer – 5529805 - DOJ Smart Search verified
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Private/Personal Chef Services - Palm Beach, FL,
Price: $50.00 hr
Contact Name: David Rosov
Contact Email: dr20813@yahoo.com
Phone: 561 212-7862
More Details:
Certified Executive Chef providing comprehensive gourmet dining experience as an exclusive Private Chef to entertainment and high profile clientele, featuring high-end quality gourmet food preparation.Offering funtional personal menu design.
Significant experience as a private chef, including large motor yachts, elite private estates, 5-star hotels/resorts, catering & banquets. Domestic and international experience working with renowned Michelin 3-star chefs.
Strong leadership known for integrity, consistency, trustworthiness, loyalty, and accountability. Born and raised in St.Thomas, U.S.V.I., with extensive boating and sailing experience.
Areas of cuisine expertise:
Expertise in preparing Spa Cuisine, as well as Heart-Healthy Gourmet Cuisine. Superior provisioning abilities able to source the most exotic and sought after ingredients on the planet. Strong professional relationships with independent growers, specialty farms, and private purveyors to achieve quality and budgetary requirements.
Specialties include French Culinary Styles, Old & New World Cuisine, Italian, American, Russian (Classical Banquet), Spanish, Caribbean, Pacific Rim, Japanese, Sushi, Mediterranean, Tuscan, Creole, and New Orleans style. We are experienced with vegetable, ice, and fruit carvings.
Experience encompasses a wide-range of ethnic world cuisines including many international and domestic cooking styles with a strong ability to integrate culture and indigenous products in developing menus.
David S. Rosov-CEC
PalmBeachPersonalChefs.com – May 24, 2012 at 5:51 am -
Private/Personal Chef Services - Palm Beach, FL,
Price: $50.00 hr
Contact Name: David Rosov
Contact Email: dr20813@yahoo.com
Phone: 561 212-7862
More Details:
Certified Executive Chef providing comprehensive gourmet dining experience as an exclusive Private Chef to entertainment and high profile clientele, featuring high-end quality gourmet food preparation.Offering funtional personal menu design.
Significant experience as a private chef, including large motor yachts, elite private estates, 5-star hotels/resorts, catering & banquets. Domestic and international experience working with renowned Michelin 3-star chefs.
Strong leadership known for integrity, consistency, trustworthiness, loyalty, and accountability. Born and raised in St.Thomas, U.S.V.I., with extensive boating and sailing experience.
Areas of cuisine expertise:
Expertise in preparing Spa Cuisine, as well as Heart-Healthy Gourmet Cuisine. Superior provisioning abilities able to source the most exotic and sought after ingredients on the planet. Strong professional relationships with independent growers, specialty farms, and private purveyors to achieve quality and budgetary requirements.
Specialties include French Culinary Styles, Old & New World Cuisine, Italian, American, Russian (Classical Banquet), Spanish, Caribbean, Pacific Rim, Japanese, Sushi, Mediterranean, Tuscan, Creole, and New Orleans style. We are experienced with vegetable, ice, and fruit carvings.
Experience encompasses a wide-range of ethnic world cuisines including many international and domestic cooking styles with a strong ability to integrate culture and indigenous products in developing menus.
David S. Rosov-CEC
PalmBeachPersonalChefs.com
– May 21, 2012 at 8:46 am
Chef Services
Request a quote
PalmBeachPersonalChefs • Boynton Beach, FL • $50 per hour
- You'll be asked a few quick questions that will help describe your needs.
- You'll be asked to provide your contact information so that David Rosov will be able to get in touch with you.
- You'll have the option to get competing quotes from other qualified service professionals, saving you time and money.
David S. Rosov- CEC
Offers comprehensive gourmet dining experiences as an exclusive Private Chef to entertainment and high profile clientele, featuring high-end quality gourmet food preparation.Offering funtional personal menu design.
Significant experience as a private chef, including large motor yachts, elite private estates, 5-star hotels/resorts, catering & banquets. Domestic and international experience working with renowned Michelin 3-star chefs.
Strong leadership known for integrity, consistency, trustworthiness, loyalty, and accountability. Born and raised in St.Thomas, U.S.V.I., with extensive boating and sailing experience.
Areas of cuisine expertise:
Expertise in preparing Spa Cuisine, as well as Heart-Healthy Gourmet Cuisine. Superior provisioning abilities able to source the most exotic and sought after ingredients on the planet. Strong professional relationships with independent growers, specialty farms, and private purveyors to achieve quality and budgetary requirements.
Specialties include French Culinary Styles, Old & New World Cuisine, Italian, American, Russian (Classical Banquet), Spanish, Caribbean, Pacific Rim, Japanese, Sushi, Mediterranean, Tuscan, Creole, and New Orleans style. We are experienced with vegetable, ice, and fruit carvings.
Experience encompasses a wide-range of ethnic world cuisines including many international and domestic cooking styles with a strong ability to integrate culture and indigenous products in
developing menus.
Reviews
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March 16, 2012
Chef David has worked as a private Chef for our family business and private functions since January 2012. Our clients are affluent, well traveled and particular in their tastes and cuisines and expect quality and consistency in their dining experiences. Chef David has continued to impress our guests and our family with gourmet dishes he has created from his years of travel and work experience, domestically and abroad. If you are seeking a highly experienced Chef who is professional, honest and very gifted in his talent, I would highly recommend Chef David.
– Michael
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March 15, 2012
Chef David Rosov catered my dinner party for ten guest. The food was incredible and presented beautifully! Chef David is clearly a very experienced chef who takes tremendous pride in his work and has a very professional demeanor. The courses were served promptly, as I had requested and the evening went beautifully. I would highly recommend Chef David Rosov to anyone looking to impress their guests at any private function or catering event.
– Carolyn
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September 15, 2010
i personally and professionally know mr. david rosov as a very creative and qualified chef, he is very educated and works well with the public, i reccommend highly and is very capable of performing all culinary duties. i am pleased to pass this viable information on. thank-you jane frantzen
– Jane
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June 17, 2010
This chef is a creator of exquisite taste and attention to detail.A party that he catered in my home,was the talk of the town------A most satisfied fussy customer----Marilyn
– Marilyn
Question and answer
Q. Describe the most common types of jobs you do for your clients.
A. Private high end events or travel to events provided
by principle.
Q. Describe three recent jobs you've completed.
A. Working offshore in Brazil for Petro Braz on Geotechnical
site investigations providing 24 hr culinary services.
Q. What advice do you have for a customer looking to hire a provider like you?
A. Check their references and standing in the community.
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. Superior provisioning abilities able to source the most exotic and sought after ingredients on the planet. Strong professional relationships with independent growers, specialty farms, and private purveyors to achieve quality and budgetary requirements.
Q. What questions should a consumer ask to hire the right service professional?
A. How Long have service provider been in business
and what are their credentials?
Q. What important information should buyers have thought through before seeking you out?
A. What type of cuisine and how much they have to spend.
Q. Why does your work stand out from others who do what you do?
A. Expertise in preparing Spa Cuisine, as well as Heart-Healthy Gourmet Cuisine. Superior provisioning abilities able to source the most exotic and sought after ingredients on the planet. Strong professional relationships with independent growers, specialty farms, and private purveyors to achieve quality and budgetary requirements
Q. What do you like most about your job?
A. ethnic world cuisines as well as many domestic and international culinary styles. Strong ability to integrate culture and indigenous products in developing menus. In-depth knowledge of Kosher menu preparation and catering for Seder and other Religious holiday meals.
Q. What questions do customers most commonly ask you? What's your answer?
A. What's my favite Dish? Duck,Kobe beef,Stone Crab.
What's my favorite ingrediant to work with? Foie Gras,truffles,Caviar,Mushrooms.
Who is my favorite Chefs?Paul Bocouse,Roger Verg,Alain Ducasse.
What is my favorite Restaurant?Paul Bocuse,Alain Ducasse.
What is my favorite style of cuisine?French/Asain/Itailan.
Q. Do you have a favorite story from your work?
A. Yes,cooking on a mega yacht recently.We were 15 miles noth of St.thomas on the North drop some of the deepest ocean in the world.
we were fising for wahoo and Mahi,Mahi it was very rough at this time I had to make a gourmet lunch while rocking back and forth.I had to make
souffles while the boat was bouncing like a clorox bottle in a bathtub.
Q. What do you wish customers knew about you or your profession?
A. My world travels and family history in the restaurant
business for 3 generations.
Q. How did you decide to get in your line of work?
A. Was born into the food world.
Q. Tell us about a recent job you did that you are particularly proud of.
A. World food program in Haiti.
Q. Do you do any sort of continuing education to stay up on the latest developments in your field?
A. Yes I am required to study 80 hours per my CEC re- certification.
Q. What are the latest developments in your field? Are there any exciting things coming in the next few years or decade that will change your line of business?
A. I now work for Fugro Marine Geotechnics.
Q. Describe your most recent project, what it involved, how much it cost, and how long it took.
A. Just got back from the Mad Dog 2 Geotechnical site investigation in the Gulf.
Q. If you have a complicated pricing system for your service, please give all the details here.
A. None, Paid by the hour or day.
Q. If you were advising someone who wanted to get into your profession, what would you suggest?
A. Dont give up!!! Ever.
Q. What is your greatest strength?
A. Personal service and attention to details.
Q. What are you currently working on improving?
A. We are in the process of incressing our local networking
data base.
Q. Write your own question and answer it.
A. Why does everyone want to be a chef all of a sudden?
The birth of the Food Network Channel.
Q. Write your own question and answer it.
A. Why is Thumbtack not offering the commision option
if the service provider wishes to pay the site fees for jobs that are commisioned and executed by the winning bid from service provider?
Answer: I have no idea and have requested this option be reinstated
Q. Write your own question and answer it.
A. Why are there so many amateur cooks on this website claiming they are providing professional cooking services?
Answer:
Not enough qualified certified Chef's
that are licenced and certified in food sanitation.
