Chef Tana J Duncan
Responds within a day
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
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- What should the customer know about your pricing (e.g., discounts, fees)?
For catering: My niche market is small impressive tasting menu style meals. I use locally sourced, organic, quality ingredients and prefer to do 5-10 course meals. I hand curate all of my menus and try to always go above and beyond. Price per head can range drastically based on guest amount, meal and location. Personal Chef: Competitive rates for the area and am very time and ingredient resourceful.
- What is your typical process for working with a new customer?
I like to arrange an initial consultation call to discuss details and then from there we can do an intake form and menu discussion via email.
- What education and/or training do you have that relates to your work?
-Started as a short order chef for a cafe- 2004-06 -Menu curation and development working in LA with a high end personal chef and multiple restaurants- 2006-09 -Had a variety of food/desserts in 10 farmers markets in the bay, head dessert chef for raw vegan restaurant 09-12 -Head chef and treatment coordinator for detox and rehab clinic 11-13 -Personal chef/Private chef for families and businesses in the SF bay area 2010-current -Catering company- 2015-current (choice events only)