Chef Richiee

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About

I take significant pride in my craft and uphold professionalism as a guest in any client’s home/venue. I engage with them to make sure my presence is as welcoming and comfortable as possible. My main priority is to prepare excellent food and give you a memorable experience that exceeds your expectations!

Overview

Hired 41 times

Background checked

1 employee

6 years in business

Business hours

Sun12:00 am - 11:59 pmMon12:00 am - 11:59 pm

Payment methods

This pro accepts payments via Apple Pay, Cash, PayPal, and Zelle.

Social media

Instagram

Services offered

Event type

Date night

Brunch

Holiday meal

Social occasion

Additional food/drink

Dessert

Cold beverages (non-alcoholic)

Cuisine types

American - casual

American - formal

Italian

Southern

Projects and media

Reviews

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

Exceptional 5.0

68 reviews

5

99%

4

1%

3

0%

2

0%

1

0%

Read reviews that mention:

Jas K.

Jun 22, 2025

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Hired on Thumbtack

My Birthday/Father’s Day brunch I can’t say enough good things about the food—everything was absolutely delicious! The French toast was perfectly golden and fluffy, with just the right touch of sweetness. The waffles were crisp on the outside, soft inside, and paired beautifully with syrup and butter. The bacon was crispy and flavorful, just how I like it, and the eggs were cooked to perfection—light, fluffy, and well-seasoned. The fried chicken was juicy with a crunchy, well-seasoned coating that had everyone going back for seconds. The catfish was another standout—tender, flaky, and full of flavor without being too heavy. But the grits—wow! Creamy, rich, and perfectly seasoned, they were the true star of the meal. You could tell they were made with love. And let’s not forget the presentation—every dish was plated beautifully, with attention to detail that made the whole experience feel special. You could taste and see the care that went into every bite. 10/10, would absolutely come back for this meal again!

Details: Brunch / dinner party • 11 - 20 guests • Breakfast / brunch • I'm flexible • Dessert • American - casual • American - formal • Southern • Meal prepared onsite • I'm flexible • My home, venue, etc.

Personal Chef

Shelby K.

Jun 22, 2025

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Hired on Thumbtack

Details: Brunch / dinner party • 6 - 10 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • I'm flexible • Dessert • Cold beverages (non-alcoholic) • American - formal • I'm flexible • Only once • My home, venue, etc.

Personal Chef

Marquis W.

Apr 28, 2025

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Hired on Thumbtack

We recently had the pleasure of working with Chef Richiee, and I can’t say enough good things about the experience. From start to finish, Richiee was not only incredibly talented in the kitchen but also helpful, kind, and communicative throughout the entire process. The food he prepared was amazing every dish was full of flavor, beautifully presented, and clearly made with a lot of skill. Richiee made the whole experience stress-free and enjoyable, checking in with us regularly to make sure everything was just right and adjusting to our needs as some of my guest were unexpectedly late he pivoted and adjusted with ease which was appreciated .

Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Standard (basic ingredients) • Italian • Meal prepared onsite • Monthly • My home, venue, etc.

Personal Chef

Eunice W.

Jan 27, 2025

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • I'm flexible • Asian • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Kasha S.

Jan 26, 2025

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • American - casual • Southern • Asian • Vegetarian or vegan • I'm flexible • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

Richard Rothmaller Jr

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on the amount of guests and the amount of courses, and the market prices of the ingredients used in the dishes.
What education and/or training do you have that relates to your work?
I’m a Sous Chef, certified Food Handler, Food Manager, and traveled and cooked in multiple sporting/entertainment events, staged in 2 restaurants in Chicago, and I’ve mentored under 3 executive chefs.
How did you get started doing this type of work?
I’ve been cooking all my life, after working under multiple chefs and restaurants, I decided to start cooking professionally on my own.

Chef Richiee

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