About this pro
6 years in business
29 hires on Thumbtack
Chef Zachary was a pleasure to work with! He did an incredible job with our dinner party for 9 people. We sent a list of wines that we wanted to pair the meal with, and Zach proposed a menu that paired perfectly. Communication was prompt and clear throughout the process. On the day of, he did a great job and our friends oohed and aahed through the whole meal. Everything was delicious and plated elegantly. We would definitely work with Zach and Farm to Table again!Nov 5, 2018Verified
Zachary created a wonderful event for me. The food was sophisticated and executed beautifully. He worked with me to craft a menu that would be special for all my guests including those with special diets. Thank you!Mar 12, 2018Verified
Zachary was a pleasure to work with. The food he catered for the party I planned was delicious! There were many many compliments on everything and the tamales were especially moist and amazing! I will be hiring him again in the future! KristaJul 9, 2018Verified
Delicious! The team really enjoyed every bite. Fresh. Delicious. Every possible condiment for the tacos. Both hard and soft tortillas. The extra touches, like the rice, beans and the fruit was perfect. He even brought plates and utensils, and I forgot to mention those. Perfect!May 4, 2018Verified
Zack did an OUTSTANDING job of catering my sweethearts birthday. He even completely changed the menu a week before the event and pulled it off wonderfully. I would highly recommend him!Mar 19, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?My pricing system varies depending on how many courses the client is asking for and the level of difficulty the preparations are. I never price anyone on distance traveled and I typically only take parties that have kitchens if I need to travel, that way everything is as fresh as possible.
- What is your typical process for working with a new customer?I typically describe my experience, add a little about myself to put a personality to the name and I'll compose a quick sample menu to give the potential client an idea of what I may prepare. This saves time on both ends.
- What education and/or training do you have that relates to your work?I have 16 years of hands-on training in fine dining restaurants ranging from the French-Asian fusion restaurant Spago, Beverly Hills ; to the modern and traditional Japanese restaurant Morimoto, Napa ; to the farm to table concept restaurant Harvest Moon Café where I worked as Chef de Cuisine for 8 years. I have catered to private parties and pop-up sushi dinners many times and found my true passion with cooking to be working more intimately with the client and their guests.