Free Range Kitchen

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Introduction: Free Range Kitchen is a full service Event/Personal Chef company with an emphasis on providing our guests with an culinary experience from both the food and service side. We have supported local producers in preparing our event menus, keeping the experience that much closer to knowing where your food came from Our team is lead by our Proprietor/Chef, Eric Stenberg, who brings 30+ years of experience and innovation. A bit about Eric: Eric developed the food and beverage programs at Moonlight Basin’s Jack Creek Grille, The Club at Spanish Peaks, the Resort at Paws Up and the Savory Olive Restaurant during his time in Montana. We have recently relocated to the Coachella Valley where Eric's wife Laurie grew up. Eric’s holistic approach truly makes him a dining connoisseur. The ingredients behind the meal, the preparation, the delicate pairing of food and wine and the ambiance are all chosen with careful attention to detail creating a truly soulful experience. Quality of ingredients and exceptional service round out the hallmarks of a meal or event crafted by Eric.

Overview

Hired 8 times

4 employees

10 years in business

Payment methods

This pro accepts payments via Apple Pay, Cash, Check, Credit card, PayPal, Square cash app, Venmo, and Zelle.

Social media

Facebook, Instagram

Featured Projects

5 photos

Specialties

Cuisine(s)

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Event type

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Reviews

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

Exceptional 5.0

6 reviews

5

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Read reviews that mention:

Diane I.

Nov 20, 2016

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Hired on Thumbtack

First clue to a good experience is responsiveness, well done! Difficult to find these days. Food & presentation was excellent, we chose "Asian Fusion". The lettuce wraps and chicken skewers were my favorite, I was nervous about dry chicken but it was delightful and the wraps were gorgeous, puffed pastry a winner as well. We had many positive comments from our guests, some asked for caterer contact. I would definitely select Free Range Kitchen for our next event, with total confidence! Sincerely appreciated their professionalism and friendly spirit. Thank You Free Range Kitchen! Chris & Diane Ingalls

Event Catering (Drop-off)

Matt B.

Jan 23, 2019

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Hired on Thumbtack

Eric was great to work with - he made things super easy for my family and I, which was particularly great as we were coming from out of town and didn't know the area super well. He traveled quite a ways to us, set everything up, and made truly delicious food - would definitely hire him again!

Details: Brunch / dinner party • 6 - 10 guests • Dinner • Cocktail hour / hors d'oeuvres • Dessert • Premium (high end ingredients) • American - casual • Meal prepared onsite • Only once • The personal chef travels to me

Personal Chef

Carmen B.

Oct 2, 2017

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Hired on Thumbtack

Eric was very professional and punctual. We only had 6 people in our party so he and his wife were able to serve our group. The food was fresh and spectacular in flavor as well as presentation! We would definitely hire them again!

Personal Chef

Matt G.

Aug 30, 2020

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Hired on Thumbtack

Eric was fantastic to work with and his food was exceptional. Thank you for a lovely dinner.

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Cocktail hour / hors d'oeuvres • Dessert • Premium (high end ingredients) • Dessert • Italian • American - formal • French • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Sandy L.

Jul 4, 2017

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Hired on Thumbtack

Event has not occurred yet.

Event Catering (Buffet)

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
We are focused on individual pricing needs based upon customized menu development and meeting the budgetary needs of our potential clients.
What is your typical process for working with a new customer?
We will work with you to understand what kind of event, what type of food and what price range you're working with. We'll put together a bid and follow up with a phone call to walk you through it!
What education and/or training do you have that relates to your work?
Attended California Culinary School in San Francisco. Certified in the Art of making Charcuterie. Spent time in Alsace France at a 3 Star Michelin Hotel learning the tools to crafting true Alsatian cuisine.

Free Range Kitchen

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