Rebecca Wolf

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Introduction: "Fresh, flavourful and fantastic!" "Rebecca is a fantastic cook, she is very professional and great communicator." "A perfect balance of personal friendly and professional." "She has the ability to tailor the menu to your needs." "From the time that she reached out to me with a quote to the time she left the event, my experience with her was nothing short of positive. " Cooking is personal and creative. Theater and the arts have always been a part of my life. Composing a personalized food experience nurtures my creativity. Some of my favorite dishes include: Honey Crisp Apple Salad with Candied Walnuts and Spiced Cider Vinaigrette, Baked Salmon with Creamy Dill Sauce, Ricotta and Honey Crostini with Fresh Thyme, Seared Steak Lettuce Cups, Butternut Squash Soup, Maple and Mustard Seared Tuna Steak, Parmesan Crusted Chicken over Kale Stem Pesto Fettuccine, Hand-rolled Pumpkin Ravioli in a Sage Brown Butter Sauce, Zucchini Noodle Lasagna, Kale Cesar Salad with Parmesan Baked Croutons, Stuffed Mushroom Caps with Blue Cheese Souffle, Garlic Lemon Shrimp

Overview

Hired 16 times

Payment methods

This pro accepts payments via Cash, PayPal, and Venmo.

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21 photos

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Reviews

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

Exceptional 5.0

12 reviews

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Emily S.

Nov 9, 2015

Creates not only interesting meals, but makes them healthy too! She can easily accommodate special dietary restrictions, and has a beautiful talent for all things food. Every dish was better than the last. I can not praise her menu more. DELICIOUS!

John G.

Nov 21, 2015

Stuffed salmon, kale cranberry salad, mashed cauliflower, and baked sweet potatoes. A fabulous dinner expertly prepared!!

Allyson D.

Nov 30, 2015

Incredible food that leaves you feeling satisfied and healthy. A joy to be around and a fantastic communicator. I could not have asked for a better experience or more delicious food!

Gisele E.

Dec 3, 2017

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Hired on Thumbtack

Everything about our experience working with Rebecca was phenomenal. She planned and prepared a private dinner in honor of our parents' 50th wedding anniversary. Her responsiveness and openness to changing the menu during our planning phase was great. We had a lot of dietary constraints for her to work with and it was never a problem. Everything she prepared was beautiful, but more importantly, incredibly delicious. I could have kept eating the sweet potato and fresh basil bruschetta until you had to roll me out the door. (And I didn't think it would close my favorite, but I was so wrong.) My husband was raving about the ground beef and squash stuffed shell and the side of carrots. Who raves about carrots? And this morning, our kids were fighting over how to split the leftovers of the apple cake. I could go on and on, but everything was great and everything was someone's favorite. And the end of the evening, any leftovers (we had planned to have some) were tucked away in the fridge and the kitchen was spotless. Dishes were in the dishwasher and the silver was washed and dried. I think my inlaws said it best in their note this morning that they were "basking in the glow of a perfect evening." We can not praise Rebecca's work highly enough and hope to be able to enjoy her cooking again.

Personal Chef

Sinan A.

Nov 13, 2015

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Hired on Thumbtack

Rebecca is a fantastic cook, she is very professional and great communicator. We really enjoyed her specialties and amuse buches, having her over for our special event was a great choice. We are looking forward to working with her again.

Personal Chef

FAQs

What is your typical process for working with a new customer?
An in depth conversation focused on the experience. Together we will create a menu specialized to your personal tastes, dietary considerations, and budget.
What education and/or training do you have that relates to your work?
I hone my skills with private cooking classes throughout NYC and Tuscany with renowned chef Alberto Bergami. Throughout the summer, I serve as the Director of Food for an Artist in Residency Non-Profit specializing in farm-to-table meals for 15-25 people three times a day. Dietary restrictions, budget, and variety are staples of my experience.
What types of customers have you worked with?
Customers with dietary restrictions including Paleo, gluten-free, vegan, dairy-free, etc. I have prepared meals for VIP clients, families (including those with expectant mothers), formal and informal parties, and romantic dinners.

Rebecca Wolf

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