It’s free with no obligation to hire
Hired 57 times
6 years in business
(Pacific Time Zone)
Mon - Sat
9:00 a.m. to 9:00 p.m.
Top Pro status
Top Pros are among the highest-rated, most popular professionals on Thumbtack.
Jul - Dec
Photos and Videos
American - casual,
American - formal,
Mexican / Latin American,
Mediterranean / Middle Eastern,
Sean did an outstanding job for my dinner party of 4. I have never hired a personal chef before using Thumbtack and it has always been on my bucket list. This was the perfect experience and such a great alternative to a dinner out at a restaurant with friends! As for the chef-I highly recommend Sean. He provided me with several dining options with local fresh ingredients and was able to accommodate dietary restrictions. Above all, he was such a pleasure to be around! I can't wait until my next dinner with Chef Sean.May 29, 2016Verified
This was the first time us wing a personal chef He was great the food was excellent would recommend him to anybodyJun 26, 2016Verified
I had booked Chef Sean for my 30th Birthday dinner in Sonoma and it was one of the best decisions I could've made for my birthday trip! Myself along with 8 other women, thoroughly enjoyed him and his services. It's not easy getting 9 women together after a day of wineries and he was very patient with us while we were all getting ready. He puts a personable touch to his services and makes it one that you won't forget. If you're a carnivore like myself, you will LOVE HIS STEAK! I came back to South Florida raving about how good it was. Chef Sean is a must have for any and every occasion. :)Dec 13, 2017Verified
I invited chef Sean for my son’s birthday as a surprise birthday gift. He exeded my expectations. Delicious dinner, great presentation. Thank you Chef Sean! My kids already want you backJan 28, 2018Verified
Chef Sean was AMAZING!! The food was everything I wanted and more!! We hired Chef Sean for 2 back to back events and both were perfect!! He is so fun to talk to and all the guest loved him!! I WILL be hiring Chef Sean again soon!!Aug 21, 2017Verified
- What should the customer know about your pricing (e.g., discounts, fees)?Standard 3 course dinner $70pp and up Custom 3 course dinner $75pp and up Standard 4 course dinner $80pp and up Custom 4 course dinner $90pp and up Cocktail parties $30pp-$50pp Travel fees apply to any event over 25miles charge is $1 per mile Server fee $250 only for parties over 14, cocktail parties or upon request
- What is your typical process for working with a new customer?First we start with a welcome email. Then we discuss how the client envisions their event. I will create a custom menu tailored to the event. The client and I work together to finalize the details.
- What education and/or training do you have that relates to your work?MY CULINARY RÉSUMÉ PRIVATE CHEF 2015 - Current RESTAURANT 2014 - 2015 FREELANCER CREDO RESTAURANT San Francisco Credo is a Californian/Italian hot spot in San Franciscos financial district. As co-chef, I created Italian-inspired seasonal specials, soups & pizzas for the regular menu. I also spearheaded the creation of Credo Catering. 2013 - Current OWNER UNDERGROUND DINNING EXPERIENCE Oakland UDE is in-home underground dining for 12 people. As chef/owner I develop a 5-course dinner menu. UDE gives me a platform to create unique dinners inspired by my culinary journey with cuisine ranging from traditional to contemporary fusion. 2011 - 2013 CHEF DE CUISINE BOCANOVA RESTAURANT Oakland Bocanova is a cornerstone of the culinary renaissance in Oakland with family-style cuisine inspired by the flavors and techniques of Latin America. My seasonal menu creations were inspired by the bounty of Jack Londons farmers market. 2009 - 2011 CHEF DE CUISINE MARZANO RESTAURANT Oakland Voted one of the top 100 restaurants in the Bay Area, Marzano was a Neapolitan style pizzeria/Trattoria. I created dishes with an emphasis in the art of wood fired cuisine, fresh pastas and rustic Italian seafood dishes. 2008 - 2009 SOUS CHEF GARIBALDIS ON COLLEGE Oakland Garibaldis' Mediterranean/Californian-style cuisine emphasized farm-to-table. Each week I purchased food in the Ferry Buildings farmers market which became the elements for my cuisine. Here, I developed my skills in the art of charcuterie. 2006 - 2007 SOUS CHEF THE PINK DOOR Seattle,WA The Pink Door, a Seattle icon located in the Pike Place Market, with Italian-American cuisine served as my gateway into the Italian classics. Here, I also learned how to manage a kitchen and developed my love of teaching. EDUCATION 2002 AOS CALIFORNIA CULINARY ACADEMY San Francisco