Big City Chefs

4.5
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(4)
4.5
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4 reviews
5
50%
4
50%
3
0%
2
0%
1
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  • Nat C.

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    Tom was unavailable on the day of our event but was extremely quick in getting me in touch with Ryan, another chef at Big City Chefs. From the beginning, Ryan was very responsive--when I told him we were interested in doing a Mediterranean lesson, he sent me a list of about 15-20 delicious-looking items from which we could choose. While the organization and responsiveness were great from the beginning, what really stood out was the lesson itself. Ryan was personable, informative and fun. In his demo, he mixed practical knowledge and tips with interesting facts and myths about ingredients and techniques. Even though we were hungry, we were almost sad to see the lesson come to an end...although that meant that we actually got to eat the food. Everything was delicious. The moussaka and lamb both were incredible, and the phyllo honey walnut triangles were just the right amount of sweet. All in all, my entire family had an absolute blast and immediately made it clear that they would want Ryan to do another event. I definitely agree, and I'm sure I'll be booking him again in the future.

    Aug 5, 2014Verified
  • Ashston V.

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    We have not had the event yet but they have worked extremely fast and we were able to finalize everything within 24 hours of my inquiry!

    Mar 24, 2014Verified

About this pro

We provide exclusive access to a small, elite team of the top private chefs in each city in which we operate. Most of our chefs come to us from the kitchens of the country's best restaurants, and they offer a level of culinary skill and front-of-house service that's unparalleled in the industry. In addition, we provide exclusive access to hard-to-find ingredients from our proprietary network of local artisans, farms, foragers, micro-growers, and our chefs' own gardens. We love to bring these unique experiences to you.

Years in business

18

Times hired on Thumbtack

8

Number of employees

100
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Photos and Videos

10 photos and 2 videos

    Q & A

    • What education and/or training do you have that relates to your work?
      The culinary field is unique in that it not only cycles through consumer taste trends but is simultaneously rooted in rich culinary traditions and history. So we believe it is just as important to stay current on the oldest traditions as it is on the latest developments in our field. Our chefs share knowledge, develop relationships with artisans and growers, and personally connect with renowned restaurant chefs around the country to discover each others' exciting ideas. At the same time, we especially push our chefs to constantly rise above overplayed restaurant trends, so that each chef can embrace and unfold his or her own culinary strengths, interests, and style. As a result, our clients can enjoy truly unique dining experiences far beyond what they may discover at local restaurants.
    • What types of customers have you worked with?
      Private dinner parties - you can choose one of our seasonal menus or our chefs can help customize a menu for any occasion, both formal and casual. Cooking classes - if you want to learn more about food and cooking, our chefs will bring you in on the action, and you and your guests will have a truly unique experience from the comfort of your own home. Menu planning - healthy eating can be hard, but our chefs will help map out a weekly menu in order for you to have the lifestyle you want and still eat great food.
    • What questions should customers think through before talking to professionals about their project?
      We wish customers would be able to experience not only the service we provide to them in their homes, but also the preparation, legwork, and behind-the-scenes efforts that go into making their events spectacular. From the creative process of menu planning through the shopping from many different purveyors, each event is actually the culmination of a long journey that begins when we first connect.
    Coverage Area for Big City Chefs is about 100+ miles of Emeryville, CA.