Provencharly

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Introduction: #1 Personal Chef on Thumbtack 2016-2017. I use the finest ingredients from the local markets. My presentation will impress you. My menu is customizable and accommodates food restrictions. I will cook, serve, and leave your kitchen as clean as I find it. I truly enjoy sharing my culinary experience with my customers. My creativity in my dishes are unlimited. I love leaving my customers delighted with their meal.

Overview

Hired 83 times

2 employees

9 years in business

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Top Pro status

Top Pros are among the highest-rated, most popular professionals on Thumbtack.

2019

2018

2017

2016

Featured Projects

127 photos

Reviews

Customers rated this pro highly for professionalism, work quality, and responsiveness.

Exceptional 5.0

77 reviews

5

98%

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Read reviews that mention:

Anthony A.

Feb 4, 2016

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Hired on Thumbtack

Charly cooked a three course meal for 15 people. Great. Love the soup (tomato soup with black truffle) and prosciutto salad was phenomenal and salmon with vegetables was very good.

Personal Chef

Meredith L.

Jun 22, 2018

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Hired on Thumbtack

Charley was fantastic! He planned our family meals to match our preferences. He was personable while in our house and we felt very comfortable with him and the food was delicious. He even let us sample as he cooked! He is a true professional that cooks without effort and cleans up perfectly before leaving. I highly recommended his services!

Details: Regular meal • 3 - 5 guests • Dinner • Standard (basic ingredients) • American - casual • Meal prepared onsite • A few times per month • $61 - $70 per person • The personal chef travels to me

Provencharly's reply

Good Afternoon Meredith. Thank you so much for this outstanding review. Really appreciate. I'm looking forward to hear from you very soon for the next event. Regards

Personal Chef

Sander V.

Mar 5, 2016

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Hired on Thumbtack

We had a lovely dinner with 9 people. Charly was very well prepared and cooked a lovely dinner for. He is well organized and left the place as he found it!

Provencharly's reply

Mr Sander . Thanks for this opportunity ,was a pleasure to work for you and all your guest are really nice. Lets make happend soon. My best.

Personal Chef

Christopher T.

Jan 22, 2017

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Hired on Thumbtack

Our experience with Charly met or exceeded our expectations in every way. From our first conversation he provided clear and consistent communication. He listened to our needs and adjusted our menu to suit our entire family. In the kitchen Charly is professional and very capable - he is not being hyperbolic when he says he cooks the best Coq Au Vin in NY. Each dish was thoughtfully plated, and the beautiful presentation elevated the experience into a memorable meal. I recommend Charly without reservation.

Provencharly's reply

Hello Bonsoir Christopher. Great poeple, amazing place and the most important, Happyness from your family. Pleasure to work for you and your family. Best regards

Personal Chef

Jerry A.

Jul 31, 2017

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Hired on Thumbtack

I took a chance and hired Charley without much background information. He far exceeded my expectations. We have an open kitchen. My guests were transfixed on watching him cook. It was like going to a performance. Everything he did was perfect. Every move he made was like a dance step. The food was excellent. Half of my guests asked for his business card. He was also very personable. Great find.

Provencharly's reply

Good Afternoon Jerry . Thank you so much to having me as your Private chef. So happy all your guest love my meals ,i looking forward for the next Event. Kind Regards

Wedding and Event Catering

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
pricing includes preparation, ingredients and transportation.
What is your typical process for working with a new customer?
After a customer expresses interest, I communicate with the customer to determine the their preferences for the event. We create a menu and agree on a price.
What education and/or training do you have that relates to your work?
I studied and trained at the Paul Augier culinary school for 3 years in the south of France. I worked many years in restauranrs in Monaco, Nice, Paris, Amsterdam, New York and luxury cruises.

Provencharly

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