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east bay chef
east bay chef

east bay chef

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Introduction: Bay area trained chef with over 17 years experience, past employers include: The French Laundry, Boulevard, The Ritz-Carlton, Lark Creek Inn (Larkspur). Chef Jon provides customized menus that suit your private dinner or party needs for one easy all-inclusive fee. All services included, the cost of groceries, shopping, cooking in your home kitchen, waiter service all with a clean kitchen before the chef leaves. Relax and enjoy your company and private dinner in your own home. Specialize in: Farm-to-table seasonal California cuisine. Available for intimate private dinners, cooking classes, and parties. Providing a relaxed worry free setting for your special day.

Hired 19 times

Serves Bonsall, CA

4 employees

22 years in business

Payment methods

Cash, Venmo

Top pro status

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Jul - Dec

Jan - Jun

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

Exceptional 5.0

16 reviews


Read reviews that mention:

Ann D.

Personal Chef

Absolutely amazing dinner! It was really easy to communicate with Jon in advance, he was very prompt, and the food was beautiful in presentation and very tasty. He and his wife enhanced the evening experience (personable, professional, but laid back to fit the occasion), he crafted a menu that was very easy to accommodate dietary restrictions, and they left our kitchen very clean. Thank you!
Mar 1, 2020
Mary m.

Personal Chef

Jon, and his assistant Danny, catered a sit down dinner for 24. The menu included several appetizers, salad, Filet Mignon and lobster with fingerling potatoes and veggies, and a homemade raspberry filled buttercream cake (as requested) for my husbands 70th birthday. Everything was perfect!!!!!! Exceeded our expectations. Not only was everything amazing but Jon and Danny couldn’t have been any nicer. Several of my guests are already arranging to use them for their upcoming events. We would definitely use them again. They made my husbands 70th so special. Could t be happier.
May 20, 2018
Cynthia D.

Wedding and Event Catering

Jon and his crew were outstanding! The food was delicious and everything was presented perfectly! I plan on using Jon for future events.
Feb 6, 2018
Lori G.

Wedding and Event Catering

Chef Jon was fabulous! He worked with me to make sure I was comfortable and and had the menu and staff I needed. They arrived 2 hours before my party and got straight to work preparing the food and setting up the tables. The food was soooo good! All of my guests were impressed and several asked for his contact info so they can hire him also. Everything was handled! I was able to just relax and enjoy my party. Afterward, they cleaned up and left my kitchen spotless. The whole menu was delicious, but in particular I look forward to my next event when I can again eat the avocado deviled eggs, and chicken verde on sweet potato rounds. So good!
Dec 11, 2017
Julia B.

Personal Chef

Jon was amazing! He only will do 2 Saturday’s a month, so I was happy he agreed to work my one year olds first birthday. Very fair rate. I made sure to tip his hardworking team as well. I also took pictures of the space he would be working with. That way he could prepare appropriately with no surprises. All of my guests were in awe. Him and his team provided that wow factor. He even made a special corner for a select few of my guests with dietary or allergy restrictions. Speaking with him over the phone beforehand, he had me incredibly confident in my decision. In hindsight, I am incredibly pleased and confident I made the correct choice. My guests asked him for his contact info too. Lastly, the food was dynamite. One guest told me she doesn’t usually eat coleslaw and this coleslaw was Amazing she had 3 servings. Every one devoured the sliders and deviled eggs. So yummy.
Oct 6, 2018


  • What should the customer know about your pricing (e.g., discounts, fees)?

    I do have a standard pricing structure in place. I have written several sample menu's for each type of service requested. But It is truly up to the client ultimately what they are interested in paying, that is usually pre-determined by the guest before the process begins. We just need to find what type of services matches that.

  • What is your typical process for working with a new customer?

    I will generally start a dialouge with the guest, and try to get a feel for what type of service or event they wish to have. Sometimes if I can gather enough info from what they have written, I will send over an impromptu menu.

  • How did you get started doing this type of work?

    In high school my first job was a waiter, and I was hooked right then. First it was because it was good money. I could work a short shift and walk out with a good amount of cash in hand. Then it became a passion, my mother loved to garden and we had one where ever we lived. I always remember watching my grandmother in the kitchen as well, I have had great teachers. I took all those memories and they fueled my desire to provide great food and great experiences for my guests.

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