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Browse these personal chefs with great ratings from Thumbtack customers in Modesto.
We hired Albert for my birthday party to do a progressive dinner. It was spectacular. He is a very engaging person who is passionate about his work. His food is beautiful, like works of art with unique combinations of flavors we had not tasted before. He spent hours prior to arrival slow cooking several dishes. He is not a caterer, he is a master artist personal chef!
I've had the pleasure of having Debbie cook for my husband and I in our home and highly recommend her as a personal chef. Debbie's cooking is light, healthy and deeply flavorful. She cooks with fresh herbs and vegetables -- easily tailoring a meal to my preferences and what we have available in our pantry. She is meticulous in the kitchen and in the presentation. The final plate looks as fantastic as it tastes.
Great food, great service, great price! Loved all the food Chef Kat provided for our Roaring 20s Party. Everyone was raving about the dishes, especially the homemade canolis! You can tell the ingredients are quality and that extra effort and pride is taken with the cooking. Would recommend her to anyone!
This was my first time using a personal chef, so I was a bit timid. Chef Kwasi made this an enjoyable experience through enhanced communication and superb professionalism. You can taste the passion in his cooking, his meal surpassed all expectations. His presentation was an art rarely seen. He was well prepared with all needed equipment, and even cleaned up before leaving. I highly recommend Chef Kwasi for any personal or professional cooking needs.
I wanted to create a memorable party for my boyfriend's birthday. I had a few ideas and Chef Mark amped them into a fun, interactive, boisterous cook-along! Everyone had a fabulous time with Chef Mark leading the way. I thoroughly enjoyed the evening - so rare for the hostess - because Chef Mark took care of everything. Much to my surprise, it was actually more cost effective to hire Chef Mark than to do it myself; with his expertise at selecting the menu, doing the shopping and preparing the food, the cost including paying Mark was less than if I had done it all myself. I've already recommended him to friends and hired him for my next party! You can't go wrong with Chef Mark - he's personable, professional and enthusiastic. What a terrific experience!
Chef Bill was amazing. He made an incredible steak dinner for me and a small group of my closest friends. He was courteous over the phone, very helpful with creating the menu, and of course the food was top-notch. I thought hiring a private chef would require a ton of planning, but he made it so simple. I would go to him again in a heartbeat!
Our daughter wanted a cooking birthday party with a few close friends. Daun did a wonderful job working with them and the party was a hit.
The food was delicious and just as we ordered, the entire transaction was done professionally, from the first contact, to the cleanup after the meal at my event. Great staff, great chef. I recommend them highly!
I am a consummate professional who takes great pride in the work I do, and I also derive great pleasure from making your dining experience one you will never forget!!
I demand high quality and attention to every detail. I am an artist and my palette is my plate.
I am Jada Umpierre. I am the owner/pastry chef. I am able to do wedding cakes, cupcakes, cookies and any other pastry upon request. I am able to travel to an event for delivery.
If you are seeking an addition to your domestic staff, with minimum staff presence I plan, shop, prepare, cook, serve and clean up your kitchen on a weekly or monthly basis. I am an experienced professional chef, former restaurant owner, private club manager with California Serve Safe certificate. I do weekly, monthly or contract of one time meals. I can come into your home and prepare special-diet, high-quality meals that you and/or your guests and family just have to heat from your own oven and microwave, with complete labeling, instructions and freshness rotations. Chilled items, snacks and all accompaniments are tagged and dated to go along with your selections.Usually it takes about 7-12 hours per week to shop, prepare, cook, set up storage and rotation of your selected premium meals. I have great references, and I have cooked, served and prepared meals and events for clients of high esteem, CEOs, mayors, congressmen and women, presidents and even the Pope! I have a minimum service charge of $500.00 on all one time, small events. My business is structured to make any and all meals as fresh as possible. I am available for any last minute instructions by phone or email. Basic labor costs, food costs, service charges are negotiated in advance. Along with your budget and menu selections, dietary, special needs and any other requirements are all influenced by your determinations. Imagine your family meals, pre selected, cooked and organized, all at your finger tips. I do all your shopping, rotate all foods for freshness, leave all prepared foods labeled with basic heating instructions, then clean up. Then I disappear until the next cycle of meals is required. I work closely with you on what you like, how large or small your portions are, where you like to have me shop at, how many meals and for how many days your meals are needed. Its like having your own chef at your beck and call! Consultation appointments are required prior to all commitments.
Phicit (P.J.) Suppanich, C.C.C 1809 Mt. Silliman Way Antioch, CA 94531 I provide private chef services for sit-down dinners for 2 to 20 people, with 3- to 5-course meals or small buffets, cocktail parties, lunch, dinner or dessert. Qualifications are the following: Trader Vic's Emeryville CA, Executive Chef 6/2013-present As executive chef, responsibilities include all purchasing, menu development, budget, inventory, P and L cost controls, BOH and FOH Training ordering, preparing, storing and utilizing products in a manner that maintains their quality, hiring, developing and disciplining staff in a manner that supports their success, an informed environment, that promotes individual and team success and growth, creating enticing and seasonally influenced menu specials, execution of all banquets, maintaining a professional, creative safe work environment, Cha-Da Resort & Spa Lanta Island, Thailand Executive chef 2009-2013 Open new five-star resorts as executive chef. Responsibilities included all purchasing (equipment and supplies) menu development, budget, inventory food, labor and cost controls, manager of 2 fine dining kitchen and 1 café, health and safety HACCP/SAFE administration, hiring and training, recipe menu design and execution of all banquets, catering, special events, wine tasting and room service, 215 rooms, and cooking class. Castlewood Country Club Pleasanton CA Executive chef 2006-2009 Complete responsibility for staffing, training and management of 1fine dining kitchen and 2 upscale dining kitchens 1 snack bar. Duties included all purchasing, menu recipe development, hiring, and training and manage budget, food inventory, labor and cost controls, HACCP/SAFE administration. Responsible for design, decoration and execution of all banquets, catering, special events, wine and beer tastings. Consistently below budget on food and labor costs, and cooking class. Mira Vista Golf and Country Club El Cerrito, CA Executive chef 2001-2006 Complete responsibility for kitchens, training and management. Cut food cost by 10%, labor cost by 20%. Consistently came in below budget on food and labor costs. Responsible for design, decoration and execution of all banquets and events. Reorganized planned renovations to prevent 6 month closure of kitchen, while still upgrading facilities. ARCO-IRIS Top 100 Restaurants in San Francisco Chronicle newspaper food section Alameda, CA Executive chef/co-owner 1997-2001 Asian-French fusion cuisine. Complete charge of all phases of restaurant operations, banquets and catering. Oakland Tribune review-- Undiscovered Gem. Each meal...(is) a feast for the eyes." Other experiences are the following: * Hotels Holiday Inn South San Francisco, CA Sous chef Oriental Hotel Bangkok, Thailand Lead cook and banquets Education/Training: * Bangkok College, B.A. (Thailand) * Apprenticeship San Mateo College ACF culinary program * Purdue University, courses in nutrition, sanitation, and management * California Culinary Academy Courses * Certified by American Culinary Federation and the American Culinary Institute * Traveled extensively in France, Germany, and Japan working and training to develop my culinary skills over a 5-year period Awards are the following: * Cervena Venison, Top Five on the West Coast * Pork Association, First Place Medal Professional associations: * Chefs Association of the Pacific Coast * American Culinary Federation
I put out everything I make as if I am serving it to my mother!
Personalized menus, specialized diets, high quality clean eating. Excellent customer service
I am a self-taught chef. I can cook Mexican, Italian, American and more. I've been in the business for 25 years. I have experience in different foods along with my own twist. I love to cook seafood and steaks with great appetizer. I have lots of ideas. Thank You!
Hi, I am Maria Isola, past president and head chef of the East Bay Gourmet Group for 8 years. I was also head chef of What a party! catering in Walnut Creek for 15 years. I offer my cooking services for $25 an hour, or by bidding. I could also serve large dinner parties by request. I can cook and complete 3 courses in an hour, and I can cook any style, may it be gourmet, ethnic, American, or soul. You decide. I will provide a copy of recipes on request of all dishes served in your home. Allow me to cook meals for your party in your kitchen, it allows you to spend time with your family and guests.
I can work as a customer service personnel, cook, maid, senior care provider, client worker, nurse aide, and caretaker. I would like to help other people or my clients on any job as an honest worker, and I can be a great business worker for the main boss or manger, in or out of town.
I am a trained chef at California Culinary Academy in San Francisco. I am well versed in all types of cuisine, and I'm ServSafe certified. I am great with family meals.
As a chef, I strive to bring a new wave of creativity to the dishes that I prepare. I started out as a Le Cordon Bleu graduate from San Francisco and has recently moved back to the Bay Area from living and working in Atlanta, Georgia for the past year. The development of my creative, artistic mind as given me the advantage of pulling together some of the spectacular dishes that not only look appetizing but taste just as fabulous. My passion pours from within and drives me to continue to evolve as a chef of great caliber.
I'm in culinary school and just looking for experience. I enjoy cooking. I'm not a professional, but I make good food and desserts.
San Francisco, CA