|Sunday||8:00 a.m. to 12:00 midnight|
|Friday||8:00 a.m. to 12:00 midnight|
|Saturday||8:00 a.m. to 12:00 midnight|
east bay chef
About this pro
Davida M.May 28, 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
Photos and Videos
- 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.