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Hello Chef Shaun, I just wanted to send you my compliments and those of some of my leadership team who attended our retreat and were spoiled by your fantastic culinary skills. First my comments: We have been doing these leadership retreats for about 6 years now and each year I try and do something extra special for my team to make the experience memorable. Along with a 4000 sq. ft. house overlooking the Ocean in San Diego, last year we hired a personal chef and had a fairly good experience. Nothing to write home about but it was nice to have that touch. However this year you knocked the cover off the ball! What an amazing dining experience for everyone! From the Filets and asparagus with béarnaise sauce to the Ribs with several different styles of bar-b-que sauce (loved the Jalapeño kick) to the beer can chicken and Chile Lime Fritters (WOW!) and the Lemon Tarts were out of this world. My team was over the moon with the service and the food. Flying you out to Lake Tahoe to feed us was the best upgrade decision I made for this years retreat. Of course now you have set the bar so high, Ill have to fly you out to our next annual event. Fabulous job! Here are a couple more feedback comments from some of my leadership team: From my executive Assistant Kara: I was really impressed with every single meal Shaun produced, every dish was a step beyond awesome and clearly something special (BEST ribs EVER). And he catered to our large group with such an easy and relaxed manner! So both his presence and his meals were an utter delight. From my programming Specialist Tiffany: " Oh where do I start? Chef Shaun's food was incredible. Every single meal prepared by him from appetizers to dessert was not only delicious but plated beautifully. He was as cool as a cucumber in the kitchen but engaging and willing to answer all of my food questions. 'How come my ribs never turn out like that?!' Can Shaun come to every company retreat? Seriously." -Tiffany Troutman, Program Specialist. And from Barbara Thomsen our Director of Client Services: What a delight to have our own personal chef for our ShowSeeker retreat! What I liked most about Chef Shaun was his calm demeanor while preparing fabulous meals! He was so quiet you wouldnt have even known he was there, yet all of a sudden we would have these fully prepared courses delivered to the table. Standouts for me: the chimichurri sauce Wednesday night; the filet mignon, so tender with crisp asparagus and a heavenly béarnaise sauce and the chocolate lava cake; fall-off-the-bone ribs with a delicious spicy yet sweet sauce. I hope to have Chef Shaun back to prepare more meals for us! Barbara Thanks again Shaun for a truly Top Shelf experience. Warm Regards, Dave Hardy Founder and CEO
Kelly is awesome! Very talented & an excellent chef. 😊
The food is amazing and the service is excellent. I highly recommend. Love love love
Vegan green power with the chef of the hour!
Chef Tre' is not only my Family of 5's favorite Chef, she is a visionary like none other. She is very innovative as well. We began our memeories with her a little over a year ago, as she helped surprise our 12 year old with a cooking class that ended up becoming an Experience that we will never forget. She was very informative as well aa fun! The girls learned to cook a delicous meal as well as techniques that will last a lifetime! She and my daughter later on cooked my husband and I a beautiful full course dinner with a decorated table. As you can see, we have many reasons to call her our "Favorite Chef"! Book her today, You will not be disappointed! Worth every dollar! LaQuita Perry, Real Estate Specialist
DeAntaye came to my home and cooked an exquisite lunch that only the best of chef cooks can do. I highly recommend him for any catering and/or personal chef engagements.
I recently worked with Chef Fowler on wedding that I directed. He was very professional and respectful. The food was amazingly tasteful. Chef Fowler had more than enough food for over 300 guests that attended. His experience and candor made everything go even smoother. Thanks Chef Fowler!
I'm a fine dining chef here in Hoover Hyatt Regency Hotel. I am a graduate from the Art Institute. I do prepare food with a pop. I have a very elegant style of cooking.
I am a culinary artist. I cook, clean and everything in between. I have been in the industry for 12+ years. I am working high-end for The Cheesecake Factory to catering events for Regions Bank.
I will cook for your dinner parties, special events, cocktail parties, and brunches. I serve up to 50 people (I will consider larger parties with enough notice).
I provide southern food at it's finest. I am a chef who prepares southern dishes made with all local ingredients. I can cater from 10-2000 persons.
My food is filled with love, cooked with love, and prepared with the utmost respect for my client and the ingredients
I provide custom menu and recipes executed with precision and care, and displayed with passion for presentation. I also provide hand-crafted meals made from scratch with freshest available ingredients. I have over 20 years of food-service experience, and I still get excited about each and every event. I genuinely appreciate being included in your dining experience.
I am an Alabama based chef. My career began about 8 years when I started working in the hospitality industry, working as a catering manager. I, then also started an event planning business, and upon working that business full time, I went to culinary school where I received my Associates Degree in Culinary and Pastry Arts. I decided to pursue my passion in food by providing personal chef services and catering.
I have over 39 years in the food service business, and I have helped open 4 restaurants. I am the former president of the Greater Birmingham Chefs and Cooks Association. I believe in using the fresh ingredients in all my cooking.
I provide full-service catering and/or in-home cooking, from two to two thousand. I'm willing to perform services including live entertainment, fresh fruit cascade, imported and domestic cheese display, assorted bread table, and if needed, full bar, and/or imported cigar station. I need a job now. Also, I am truly qualified to manage and operate full-service kitchens. The people I feed are my guests, not customers. My hands alone have fed over half of a million plates. Get busy. Please call. --Chef Stew
I offer casual and gourmet menus for events ranging from dinner for two to parties of hundreds. I specialize in classic French and modern fusion. I have worked for some of the best kitchens in the state, and have over 20 years of experience in the food service and catering industry.
My extensive American and European experience in top class hotels sets me apart from all the amateurs in this field.
I am a very clean and neat person.
I am a personal chef in the Greater Birmingham area providing culinary experiences for family meals, dates, important meetings, and special dietary needs.