Chef Phillip

contact for price

Zip code

Number of people

Recipe difficulty

Desired cooking skills

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: I personally customize menus for each client considering special food preferences, cultural background, dietary needs, allergies. I have been a Chef for over 20 years having the fortune, owning and operating several restaurants and the benefits of working with many clients, Chefs and employees from around the world, sharing culinary tastes, styles, and cultural interests, gifting me with long lasting, wonderful friendships and the sharing of passions that make me a better cook and more able to relate to my customers. They are all very special. The freedom of working directly with the client, discovering what they really like and doing my best at creating interesting menus with flavor profiles that are authentic, familiar and pleasing. Thriving to present my customers a fantastic meal that is memorable.

Overview

Hired 8 times

Background checked

5 employees

23 years in business

Payment methods

Ask this pro about their preferred payment method.

Featured Projects

26 photos

Credentials

Background Check

Phillip Smith

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
As a general idea, I have a low, medium and high pricing for dinners and events. Much depends on the customers budget, what food they are interested in and the quantities.
What is your typical process for working with a new customer?
I generally like to speak by phone to have a better understanding of specific needs, dietary issues and choices of cuisine. For large parties I will travel to the location if necessary prior to the event. After speaking with the potential client I provide sample menus based on our conversation and clients needs.
What education and/or training do you have that relates to your work?
I am a graduate of Hotel Restaurant School with a degree in Culinary Arts. I have also studied Sommelier school for three years and am an ASI Asscociation of Italian Sommeliers. I have owned and operated 4 restaurants and have worked as a Chef extensively in Italy, France the Caribbean and the US .