

Chef Justin
Responds in about 4 hours
Hired 24 times
Serves Los Angeles, CA
Background checked
2 years in business
Cash, Credit card, Venmo, Zelle
34 photos
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Customers rated this pro highly for responsiveness, professionalism, and work quality.
13 reviews
Read reviews that mention:
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 21 - 35 guests • Lunch • Standard (basic ingredients) • American - casual • American - formal • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Birthday or anniversary party • Dinner • Italian • Barbecue • Buffet • Yes, full service • Home • Yes, full kitchen • 40 - 49 guests • Premium (high end ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 11 - 20 guests • Dinner • Premium (high end ingredients) • Asian • American - formal • French • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • Italian • American - formal • Asian • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Breakfast / brunch • Premium (high end ingredients) • Dessert • American - casual • Dairy intolerant • Meal prepared onsite • Only once • At the pro’s location • My home, venue, etc.
Justin Johnson
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the number of guests, food required, supplies, and any staff needed.
- What is your typical process for working with a new customer?
I like to take the time to talk with you to fully understand your specific wants, needs, dietary preferences, and restrictions. I then create custom menus that introduce something new while keeping to what you like.
- What education and/or training do you have that relates to your work?
I have worked in the hospitality industry for over a decade, working in various positions from a chef to a waiter. My experience has been molded by small family-owned restaurants, top hotel groups, and everywhere in between, including high-end Japanese kitchens and homemade Mexican cuisine. In addition, I have taken my craft and expertise beyond American borders, working in and exploring other countries and their respective cuisines, tasting anything and everything I could get my hands on.