Culinary Creations by Chef Hurt
Culinary Creations by Chef Hurt

Culinary Creations by Chef Hurt

Offers remote services
Offers remote services
$50/person
starting cost


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Responds within a day

Introduction: Experienced Southern Chef with over 25yrs expertise in Southern, Creole, Soul Food, and Seafood. Great with seeing the clients vision for personal events and providing flavorful dishes to match any occasion.
Overview

Hired 1 time

Serves Huntington Beach, CA

Background checked

1 employee

2 years in business

Payment methods

PayPal, Square cash app, Venmo, Zelle

Social media

Instagram

Featured Projects

42 photos

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Reviews

Customers rated this pro highly for professionalism, responsiveness, and punctuality.

5.0

2 reviews

5
100%
4
0%
3
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2
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1
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Charles D.

Personal Chef

An amazingly professional and tasty experience. Never met a personal chef who was so sensitive to cleanliness, presentation, and quality of service. He prepared the menu just as we requested (completely customized). I have attached pictures of the brunch he made. He kindly, at our request, used our dishes for the food so that we could store them easily. Chef Hurt prepare so much food we had lunch and dinner...and leftovers... the portions were beyond expectation. He made our day extra special and worth the investment. Would definitely recommend him.
May 12, 2021
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Verified
Renny S.

Great service! Food was delicious.
Mar 8, 2021
Credentials
Background Check

Jason Crain

FAQs

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

    My quotes are based off of the clients food budget plus my hourly rate. Certain services may require additional fees such as extra staff (depending on size of event) or warming equipment (buffet set up). 50% deposit will be required in order to confirm booking for needed date(s), remaining balance must be paid upon arrival to designated venue.

  • What education and/or training do you have that relates to your work?

    With over 25yrs in the culinary world I've learned my way through many kitchens under many great chefs...notably Emeril Lagasse where I earned my first Chef role. From there I sharpened my skills at private dining clubs, casinos, and movie sets.

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

    It was a goal of mines to become a Personal Chef in California when I decided to leave Georgia. I was fortunate to meet the right people to help me transition from the restaurant to the more personal side of the hospitality area.

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