

Chef Chris of Venice
Responds within a day
55 photos
Outdoor Birthday Party for 50 People
Personal Chef
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
18 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Premium (high end ingredients) • Dessert • Cold beverages (alcoholic) • French • Mediterranean / Middle Eastern • Dairy intolerant • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Cocktail hour / hors d'oeuvres • Dinner • Premium (high end ingredients) • American - casual • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Premium (high end ingredients) • French • Italian • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Premium (high end ingredients) • American - formal • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Premium (high end ingredients) • Mediterranean / Middle Eastern • American - formal • Mexican / Latin American • French • Asian • Meal prepared onsite • Only once • My home, venue, etc.
Christopher Murray
FAQs
- 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.