|Sunday||8:00 a.m. to 12:00 midnight|
|Saturday||8:00 a.m. to 12:00 midnight|
About this pro
19 years in business
18 hires on Thumbtack
Jon was amazing! He only will do 2 Saturday’s a month, so I was happy he agreed to work my one year olds first birthday. Very fair rate. I made sure to tip his hardworking team as well. I also took pictures of the space he would be working with. That way he could prepare appropriately with no surprises. All of my guests were in awe. Him and his team provided that wow factor. He even made a special corner for a select few of my guests with dietary or allergy restrictions. Speaking with him over the phone beforehand, he had me incredibly confident in my decision. In hindsight, I am incredibly pleased and confident I made the correct choice. My guests asked him for his contact info too. Lastly, the food was dynamite. One guest told me she doesn’t usually eat coleslaw and this coleslaw was Amazing she had 3 servings. Every one devoured the sliders and deviled eggs. So yummy.Oct 6, 2018Verified
We had a fantastic experience hiring John, and I would unreservedly recommend him. I was hosting an 8-person dinner party with a group of international friends at a rental property in Sonoma in mid November. He was very responsive to my fairly vague request on Thumbtack, instantly proposing a delicious-sounding 4 course meal with appetizers that took account of my preference for mostly vegan dishes. He was flexible and easy to work with at a very reasonable price point. He arrived on time with his wife to help, and they cooked, served and cleaned very professionally with a great friendly attitude. I would certainly hire him again.Nov 26, 2017Verified
Jon and his crew were outstanding! The food was delicious and everything was presented perfectly! I plan on using Jon for future events.Feb 6, 2018Verified
I had a great experience hiring Jon for my New Year's party. He arrived on time and quickly prepared a round of every dish while the guests were coming, so that it was ready at the time that everyone was there. As the food was eaten, he and Amanda presented more, so no dish was ever empty. I found his work of excellent quality, and he was very personable and friendly. My New Year's party was a success because of Chef Jon Avalos. Highly recommended!Jan 2, 2018Verified
Chef Jon was fabulous! He worked with me to make sure I was comfortable and and had the menu and staff I needed. They arrived 2 hours before my party and got straight to work preparing the food and setting up the tables. The food was soooo good! All of my guests were impressed and several asked for his contact info so they can hire him also. Everything was handled! I was able to just relax and enjoy my party. Afterward, they cleaned up and left my kitchen spotless. The whole menu was delicious, but in particular I look forward to my next event when I can again eat the avocado deviled eggs, and chicken verde on sweet potato rounds. So good!Dec 11, 2017Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?I do have a standard pricing structure in place. I have written several sample menu's for each type of service requested. But It is truly up to the client ultimately what they are interested in paying, that is usually pre-determined by the guest before the process begins. We just need to find what type of services matches that.
- What is your typical process for working with a new customer?I will generally start a dialouge with the guest, and try to get a feel for what type of service or event they wish to have. Sometimes if I can gather enough info from what they have written, I will send over an impromptu menu.
- How did you get started doing this type of work?In high school my first job was a waiter, and I was hooked right then. First it was because it was good money. I could work a short shift and walk out with a good amount of cash in hand. Then it became a passion, my mother loved to garden and we had one where ever we lived. I always remember watching my grandmother in the kitchen as well, I have had great teachers. I took all those memories and they fueled my desire to provide great food and great experiences for my guests.