|Sunday||12:00 a.m. to 12:00 midnight|
|Monday||12:00 a.m. to 12:00 midnight|
|Tuesday||12:00 a.m. to 12:00 midnight|
|Wednesday||12:00 a.m. to 12:00 midnight|
|Thursday||12:00 a.m. to 12:00 midnight|
|Friday||12:00 a.m. to 12:00 midnight|
|Saturday||12:00 a.m. to 12:00 midnight|
A taste of the world
About this pro
Great working with Michael! Creative Menu and very flexibleApr 1, 2018Verified
Chef Mike was great in the development stages of the event: he talked me through the process and made a menu that fit my event needs. He was prompt, very polite and professional at the event. The food and environment was outstanding. No stone was left unturned. I will definitely use him again and encourage all to do the same.Feb 14, 2018VerifiedMichael P.'s reply
Thank you William!! Being apart of you and your wife's special day and being able to contribute to it means alot!! Once again thank you for choosing me as your personal chef!
Mike did a great job for our NYE event. All the food he prepared was excellent. thanks!Jan 2, 2018VerifiedMichael P.'s reply
You are very welcome Mrs. Stucke.. Im glad you liked everything. It was a honor to work this event with you.
Mike and his chef came to my house and were very professional and entertaining. They prepared an amazing custom dinner for my girlfriend and I on Valentine's Day. I would highly recommend them to anyone looking to have a personalized custom dining experience...Feb 18, 2018Michael P.'s reply
Thank you Larry.. I strive to make everyones experience unique and custom. Thank you for having me and my Sous Chef as your Personal Chef.
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- What should the customer know about your pricing (e.g., discounts, fees)?I try to give my customers a good value without compromising the quality of work being done.
- What is your typical process for working with a new customer?1. Get to know the customer 2. Communicate effectively with the customer 3. Help them to understand anything they are unfamiliar with 4. Create a menu(s) for the customer that can be altered to their satisfaction.
- What education and/or training do you have that relates to your work?Culinary Arts trained A diverse range of culinary experience Management of staff American Culinary Federation member