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Personal Chef - Berkeley 2019
Annik & Michael's Outdoor Wedding at Pebble Beach
Photos and Videos
American - casual,
American - formal,
Mediterranean / Middle Eastern,
Wedding and Event Catering
Nancy helped me create a brunch for my wedding. Here is what my day perfect and why I would recommend her. She communicated with me endlessly and never complained about how many emails I sent. She listened to the things that were important and did concentrated on the details to make those parts happen. The coffee was an important detail for personal reasons.. she hand roasted the beans. She hand made the gelatos for affagatto. The salmon was just delicious. However the most important part that made my day perfect was the cake! My mom made angel food cake before she passed and I needed to have it in my wedding day. She made David and I am angel food cake that tasted like heaven!! She also made each guest an individual angel food cake. Each little cake was stunning. But our cake took my breath away and I will never forget it.Aug 15, 2019Verified
Wedding and Event Catering
Nancy created a very special menu for my very Scottish husband. She prepared a veritable British smorgasbord for his surprise birthday party. She also cared about creating a beautiful visual impression as well. From our first conversation, I was impressed by her enthusiasm and passion for her craft. When I told her my husband was from Scotland she let me know she has worked, travelled, and cooked in the UK extensively and just ran with an idea for creating a special meal. Nancy went out of her way to procure imported Scottish cheeses, bacon, and other delicacies to really make it special and meaningful to him. Anytime I needed to confer with Nancy, she was very responsive, by phone and email; whatever I preferred. I know her talents extend far beyond British fare. Hire Nancy if you want a passionate chef who will whip up delicious food and strive to make your event very special and personalized.Mar 24, 2018Verified
She is an amazing chef. Thoughtful and well organized. Great person and hard workingSep 13, 2017
I've known Nancy for over 14 years now and have had the exquisite pleasure of enjoying her culinary creations multiple times each year. She is not just a cook; she is a highly skilled chef. Her incredibly distinguished palette alongside her creative combinations of complimentary flavors, her passion for the art of cooking, and her care for the people that she is serving makes for a truly delightful unforgettable experience that delights all of the senses. I could not recommend her more highly!Sep 14, 2017
Nancy is a gifted organizer and an excellent chef, who is also thoughtful and personable.Sep 14, 2017
- What should the customer know about your pricing (e.g., discounts, fees)?My minimum charge for an event is $1000. Pricing has to do with: 1. Size of event (cost is lower when there's more people) 2. How many items you want served 3. Kind of service, if dinner is a buffet, family style or plated (higher) 4. If you need dishes, flatware and glasses 3. Premium ingredients. Everything I prepare is organic and I search for local farmers.
- What is your typical process for working with a new customer?1. I first like to discuss what kind of food you want to serve. 2. If it's for a wedding, what is the brides and grooms favorite dish? 3. How to create a menu that suites my clients 4. What kind of service do you want? The difference in price per service. Cheapest is buffet. Most expensive is a plated dinner. 5. How it's possible to lower cost. 6. What kind of facility is available? Is there a kitchen, if not, is there a location where caterers can set-up? Is there electricity and water? etc.
- What education and/or training do you have that relates to your work?My father was a baker and he was from a very large family. From the time I could use a knife, I began assisting my father. For all of our holidays, I would help prepare dinners for 50 or more guest. I travelled the world as a International Flight Attendant for TWA. I mainly worked First Class Kitchens as a flight attendant. I attended Corden Bleu Cooking School in Paris. I worked as a chef at Poulet in Berkeley. In 2003, I started an international writers' conference, Abroad Writers' Conference. I was inspired by the idea of the French Salons. At my conferences, I held private dinner parties for the literary world. These events were held in chateaux and castles in Europe. Over the years, I've had several chef accompany me in the kitchen. Such as the world famous chef Michael Ruhlman. Michael co-authors all of Terrance Keller's cooking books--French Laundry. Cooking has been my love and passion.