Chefkeila
Chefkeila

Chefkeila

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Introduction: We truly honor our company's Philosophy of First, sourcing and using the Highest Quality of Ingredients. Second, never forgetting about our Ethical beliefs that drive what we do, who we are and where we are going. Third, maintaining our intimate size. Although the size of our company is small, our ideas and execution are not! We use farmers, manufacturers, and importers who honor organic living, value sustainable agricultural practices and produce the finest quality ingredients. We also respect the sacrifice of those that make our spot on the food chain possible and never take it for granted. Our food invigorates the palette with bold flavors, colors and beautiful presentation. By keeping our Philosophy alive, we produce great events and memorable experiences. We love fulfill client’s expectations by executing high-end, professional and beautiful service from food tastings to actual events; no matter how big or small. We create an elegant experience with delicious food and exquisite service you expect from restaurants; through personal chef and catering. We understand the importance not only offer great service but maintaining lasting relationships. We love what we do, and love smiling throughout the process!”
Overview

Hired 1 time

2 employees

8 years in business

Payment methods

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Square cash app, Venmo, and Zelle.

Featured Projects

9 photos

FAQs

  • How did you get started doing this type of work?

    I always remember being in the kitchen watching my incredible grandmother cook time after time. There were no recipes, no formal training, and little refinement... but she had the gift the natural ability to transform a simple ingredient into something magical. It was inside of her and I gravitated towards this passion and respect for fresh whole foods. Mango and avocado trees growing in the back yard, and the sweet smell of fresh cut coconut as she cracked it for the simple pleasure of making one of her favorite desserts, Tembleque Coconut Pudding! Now as a restaurant trained chef, with over 14 years of experience, I honor food, quality and have never forgotten the lessons. I love food! I love developing flavors and I still am gravitated to the freshest ingredients.