|Sunday||5:00 p.m. to 10:00 p.m.|
|Monday||5:00 p.m. to 10:00 p.m.|
|Tuesday||5:00 p.m. to 10:00 p.m.|
|Wednesday||5:00 p.m. to 10:00 p.m.|
|Thursday||5:00 p.m. to 10:00 p.m.|
|Friday||5:00 p.m. to 10:00 p.m.|
|Saturday||5:00 p.m. to 10:00 p.m.|
Norwood Pryor, Professional Chef
About this pro
We hired Chef Norwood for a New Year's Eve dinner party and had an absolutely amazing time. He hand-crafted a four-course menu and was able to accommodate some very challenging food allergies and my sparse kitchen. We were really blown away by what he was able to do. I can't wait to have him back!Jan 1, 2017Verified
We wanted to have a stress free Mother's Day celebration and that is exactly what we got from Norwood. He was great from the start. He came up with a wonderfully delicious Italian themed meal that both our selective and adventurous eaters. Also, he was very professional. He arrived in time, got straight to cooking.May 25, 2016Verified
Norwood created an awesome themed birthday dinner for 13 people at our place. The entire process was smooth, creative and right on target...we ended up with a 'Vegetarian Asian Street Food Tapas' theme complete with a Thai Boxer cocktail. He was professional, clean and a pleasure to work with together. I'd highly recommend him for any home event! Our guests haven't stopped sending their compliments on an amazing evening...Mar 3, 2016Verified
I've had the pleasure of several outstanding meals prepared by Norwood. I know to expect excellence every time he's in the kitchen- from the ingredients sourced from the local market, to creative takes on a Paleo dinner. Norwood is an ideas man and a very talented palate-pleaser.Feb 21, 2016
Photos and Videos
- What is your typical process for working with a new customer?First I like to meet with them in person or over the phone and get a feel for what their likes and tastes are so I can develop a special meal or experience that is really personal and special. I love bringing in local ingredients and teaching my clients as well as making a special meal.
- What education and/or training do you have that relates to your work?I have a degree in culinary management, a degree in international cuisine, am a certified Angus chef, am a national expert on ROP cooking and packaging(reduced oxygen packaging, so everything from sous vide cooking to pickling and confit!), I have my second level certification from the Wine and Spirits Education Trust from London, have studied and worked with nutritionist to provide specialized diets, and was a toastmaster so I am great speaking in front of a group for things such as classes and interactive dinners.