Chef Chris of Venice
It’s free with no obligation to hire
Top of Saddle Back Peak
End of Quarantine Dinner Party
Photos and Videos
American - casual,
American - formal,
Mexican / Latin American,
Mediterranean / Middle Eastern,
Chris prepared a spectacular meal for us. I highly recommend him to others wanting a personal chef. It was like having a high end restaurant chef in our own back yard. In this new normal of Covid-19, I would use Chris to prepare your meals for your friends and family.Jul 15, 2020
I'm still not sure how Chris pulled off this fantastic dinner featuring 4 different entrees, (and a wide assortments of incredible appetizers) but he did so in a timely manor, great service and best of all, gourmet results that exceeded my expectations. If you are looking for a private chef, seriously, stop looking and hire Chris. He goes above and beyond with every dish he serves and then some. Plus his portions will keep you eating for the next few days, which is great when on vacation! Thanks Chris. You are a hero in the kitchen!Jul 21, 2020Verified
Chef Chris catered two meals for us during our stay in Topanga. One formal dinner, one relaxed lunch. Both were exceptionally executed and thoughtfully composed. He was a delight to have around and we would certainly work with him again.Jul 17, 2020Verified
We splurged with an evening Chef Chris said would be a culinary experience and he did not disappoint. We gave Chef Chris the opportunity to prepare a menu that shared his talent for making his specialty items - and one we will remember forever. It was a highlight and respite for the six adults on our annual family week on the beach. Even with a marginal rental home kitchen set up, Chef Chris prepared everything on site with fresh and ingredients - many we have never tasted before. Superb!!Aug 11, 2020Verified
Chef Chris was absolutely amazing to work with. He went over a menu with us and personalized everything. His food is incredible and healthy and we would definitely book again with him in the future!Aug 12, 2020
- What should the customer know about your pricing (e.g., discounts, fees)?I only use organic farmer’s market ingredients and will work with you to create a menu that we're both excited to serve. I promise to “wow” you with the food and and presentation and be an absolute pleasure to have in your home.
- What is your typical process for working with a new customer?I get a sense of what the client is looking for and offer menu options that they can choose from. I can cook vegan, omnivore, vegetarian and meat dishes equally well, so I really put all the options in front of the client. Then we reach a price where we're both happy and we book and hold the date. I draw up a menu and we're ready to go!
- What education and/or training do you have that relates to your work?I have trained with top chefs in NYC and LA: Laurent Torondel of BLT FISH, Trigg Brown of Win Son, Wylie Dufresne of 71-Fresh Foods and WD-50, Travis Lett of Gjelina and Matthew Kenney of Plant Food and Wine.