Hired 83 times
4 years in business
(Pacific Time Zone)
9:00 a.m. to 12:00 midnight
Credit card, Cash, Venmo, Paypal, Square
Top Pro status
Top Pros are among the highest-rated, most popular professionals on Thumbtack.
I’ve hired many chefs for private parties before but Rachel’s food and elegance is far above anyone I’ve ever seen! 2000% the best choice ever! She is high-end at affordable prices! She is the ONLY chef I will ever hire again! Excellent!!! The food was off the charts great!!! The best ever!!! Thank you so much!!!Dec 27, 2018Verified
We hired Rachel to bake cookies and cupcakes for my sisters 30th birthday weekend. She was lovely to work with and had great suggestions for special items. Her pricing was very reasonable and we were very very happy with how everything turned out! Would hire her again!Nov 10, 2015Verified
Delicious pies made for our wedding, and displayed beautifully.Oct 10, 2015Verified
Hands down this was the highlight of our girl’s getaway. Rachel was delightful and the food was phenomenal. She brought and thought of everything!! Could not recommend more.May 13, 2018Verified
Rachel and Cody were a great addition to a new year's dinner party. The food was delicious and presented very well. It was easy to work with Rachel on a menu that was friendly to all palettes. They commingled with our group as they prepped and handled the various personalities gracefully. I highly recommend these two, you pay for great quality food and presentation, and convenience.Jan 18, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?Prices typically are per serving or per person for a prepared dinner. Gratuity is not included in the per person price but is added to the bill. If hosting a dinner party, consider how much you can spend per person and I can offer some options within those guidelines.
- What education and/or training do you have that relates to your work?Professionally trained in the Pastry and Culinary Arts and 12 years experience working front and back of house positions in restaurants, bakeries and within my business.
- How did you get started doing this type of work?I've always been interested in food and the slow food, farm to table movement but thought my path was down a different avenue until I was thrown into the kitchen and knew I'd found my groove. I think about the big picture, plan ahead and have an eye for detail which is a pre-requisite in culinary work! My greatest happiness is serving people food and hearing their expressions of surprise or joy from what I've prepared!