|Monday||10:00 a.m. to 8:00 p.m.|
|Tuesday||10:00 a.m. to 8:00 p.m.|
|Wednesday||10:00 a.m. to 8:00 p.m.|
|Thursday||10:00 a.m. to 8:00 p.m.|
|Friday||10:00 a.m. to 8:00 p.m.|
|Saturday||10:00 a.m. to 8:00 p.m.|
Chef Heath Catering
About this pro
5 years in business
19 hires on Thumbtack
very good overallJan 9, 2018Verified
Chef Heath provided tea sandwiches and some hors d'oevres for an adult birthday party. He delivered the food on time and helped arrange it for the party. The spinach and goat cheese tartlets weren't successful; the pastry got soggy. Otherwise the food was good, and the service was great.Jan 16, 2017Verified
The filet mignon was superb, as were all courses. Chef Heath was helpful, friendly, professional, and an amazing chef!Dec 19, 2017
Chef Heath was so awesome to work with! He came up with the perfect menu for our event at a very reasonable price. His presentation was lovely; he went above and beyond what I was expecting. And everything was delicious!! I would most definitely use Chef Heath again for future party needs!Dec 18, 2017VerifiedHeath Y.'s reply
Thank You Laura! It was my pleasure. Look forward to working with you again.
The best! Great experience. Will definitely call Heath again.Oct 31, 2017VerifiedHeath Y.'s reply
Thanks, Jerry! It was my pleasure. Look forward to working with you again.
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- What should the customer know about your pricing (e.g., discounts, fees)?Because each event's recipes and menus are customized to the customers' needs and preferences, pricing and quotes also vary from event to event.
- What is your typical process for working with a new customer?Typically the process begins with a consultation with the customer to gather more detail about their event, special dietary needs, and preferences. Chef Heath then creates a custom menu and proposal based on the information. Once the proposal is accepted and menu finalized Chef Heath and his staff begin preparations for your event.
- What education and/or training do you have that relates to your work?Chef Heath graduated with honors from Le Cordon Bleu College of Culinary Arts. He has been working with clients with special dietary needs for several years and has educated himself through countless hours of reading and research on caring for people with special dietary needs.