Fork & Thyme Catering

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Introduction: I am a professionally trained chef. I have worked for Patina Restaurant Group, Malibu Pier Restaurant and Bar. I have been working as a chef for 6 years, and I love what I do. I have made small dinners for two to five people, family dinners or large-scale events. I provide a full-scale service in bartenders and servers. I am open to all suggestions. I have many different types of events, from private, high-end dinners for parties up to 15 people to be the helping hand that families need to make lunches or dinners and help cater weddings of up to 150 people. I love making food that people are happy with and will enjoy. I love to be able to use food to expand people's minds about flavors and different cultures.

Overview

Hired 25 times

Background checked

2 employees

9 years in business

Payment methods

This pro accepts payments via Cash, Check, Credit card, PayPal, Square cash app, and Venmo.

Social media

Facebook, Instagram

Top Pro status

Top Pros are among the highest-rated, most popular professionals on Thumbtack.

2018

Featured Projects

28 photos

Topanga Canyon wedding
Wedding and Event Catering

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Reviews

Customers rated this pro highly for work quality, value, and professionalism.

Great 4.8

17 reviews

5

94%

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6%

Suzanne k.

Dec 7, 2017

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Hired on Thumbtack

Details: Funeral • Lunch • Appetizers • Desserts • Cold beverages (non-alcoholic) • Cold beverages (alcoholic) • Hot beverages (coffee, tea, etc.) • Office coordinator • Casual • Traditional • American - casual • Buffet / self serve • Service will be needed during the meal • Home • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 101 - 125 guests • $$ (standard) • Paper napkins

Wedding and Event Catering

Michele m.

May 14, 2018

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Hired on Thumbtack

Details: Party host • Birthday / anniversary party • Cocktail hour / hors d'oeuvres • Cold beverages (non-alcoholic) • French • Food stations • Service will be needed during the meal • Outdoor venue • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 21 - 30 guests • Serving/warming trays, dishes, and utensils • Standard (basic ingredients)

Wedding and Event Catering

Nicole R.

May 23, 2018

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Hired on Thumbtack

Details: Brunch / dinner party • 11 - 20 guests • Breakfast / brunch • Standard (basic ingredients) • American - casual • Meal prepared onsite • Only once • $30 - $40 per person • The personal chef travels to me

Personal Chef

Kerry W.

Jan 31, 2016

Lindsay - Thank you for the excellent and efficient job done catering our company lunch. You made this "pain free" - food was great and your attention to detail was much appreciated! We will definitely be using you again!

Stacey H.

Mar 12, 2017

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Hired on Thumbtack

From the moment Lindsay contacted me with a quote, I was excited to have her cook for a very special birthday celebration. She was thorough, thoughtful, and she easily switched a few things up when I explained that one of our guests had some dietary restrictions. She asked to bring a server to help move the evening along, and I was happy she had the help (and Yvette was an absolute doll). On the day of the party, she was prompt, came incredibly prepared, and not only was course after course unbelievably delicious, but served in and on beautiful dishes (she provided). She and her server were personable, helpful, and by the time we were done eating the beautiful 4 course meal, the entire kitchen was spotless, and she was ready to head out. I will absolutely ask Lindsay to cook for us again, and hope it's not too long before I do so. I cannot recommend her more highly. Book her before some celebrity snatches her up as their personal!!

Personal Chef

Credentials

Background Check

Lindsay Bamberger

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I am able to work within most budgets
What is your typical process for working with a new customer?
When I meet a new client, I like to meet with them and find out specifics about the event, dinner, lunch or any kind of cooking needs and see what they are looking for. From there i like to discuss the menu and what type of food they are looking for and once we discuss that I like to make sure that we can work within the budget.
What education and/or training do you have that relates to your work?
I am a classically trained chef, I graduated from the Cordon Bleu in Hollywood, I have worked for many different restaurant companies and a five-star hotel. I have now been working as a two or a caterer caterer working for festivals and music artists