|Sunday||1:00 a.m. to 12:00 midnight|
|Monday||1:00 a.m. to 12:00 midnight|
|Tuesday||1:00 a.m. to 12:00 midnight|
|Wednesday||1:00 a.m. to 12:00 midnight|
|Thursday||1:00 a.m. to 12:00 midnight|
|Friday||1:00 a.m. to 12:00 midnight|
|Saturday||1:00 a.m. to 12:00 midnight|
About this pro
Jacob was great to work with. He was very responsive and made changes to the menu at my request. He did arrive late to our event, but I was impressed with how quickly he put together a wonderful meal for our group.Jun 19, 2018Verified
Thank you for making our bachelorette party extra special for the bride to be! Beautiful 3 course meal, working around a lot of different allergies and dietary preferences. We had so much fun, and Jacob and Victor were such team players with all the crazy girls. Everyone was raving about how amazing each course was, definitely made our weekend unforgettable. Highly recommend Jacob, would definitely hire him again.Mar 12, 2018Verified
Jacob's food is dynamite. I highly recommend his private chef services.Jun 18, 2018Verified
Jacob was awesome!! He served a great meal at our Bachelorette party Saturday night. He was very easy to work with, the food was wonderful, and he was so fun! All 15 ladies enjoyed him so much that we asked him to come back and cook brunch for us the following day since he was available. Now that's gotta say something when one of the guests books the chef to come back right away! This man comes HIGHLY Recommended. THANK YOU JACOB!!!!Jun 12, 2018Verified
I hired Chef Jacob to cook a birthday dinner at my rental house in Rancho Mirage for about 8 people. I loved the menu options he provided - it was exactly what my group was looking for. We ordered lamb as our entree, and it was phenomenal! The dessert was also made with local dates (loved that!) and was delicious. Chef Jacob is professional and I would hire him again if I were looking for a private chef in the area.May 2, 2018VerifiedJacob P.'s reply
Thank you Jyoti!
Top Pro status
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- What should the customer know about your pricing (e.g., discounts, fees)?I like to work with your budget. There is something for all price ranges and most of the time negotiable.
- What is your typical process for working with a new customer?First determining what the customer is looking for according to the type of event and the budget we are working with. We will ask about food allergies. After deciding on a menu, I will send an event order with the menu, along with full details on previously decided price, number of guests, date, time and location of event. The deposit must be paid 3 days prior to the event as well as a final head count. This final head count will be a minimum guarantee. Total balance is due the day of the event.
- What education and/or training do you have that relates to your work?I went to the school of hard knocks! Grew up in a family that cooked everyday of the year. I started working in restaurants, country clubs and resorts in 1996. Burried myself in books, The Food Network, and the internet as much as I possibly could've. I've cooked all over the states including Northern Colorado, Tampa Florida, Salina Kansas, St. George Utah, Big Sky Montana and here in our beautiful southern California. I have been the Executive Chef for properties exceeding 6 million dollars in revenue per year with events for 600+ guests. I now utilize the skills I have learned throuhout my career to do what I love in the company of home entertainment.