About this pro
4 years in business
91 hires on Thumbtack
The food was fantastic! Thomas was easy to work with & helped me plan a cocktail party that was enjoyed by all, while staying within my budget.Dec 11, 2018Verified
Thomas was a pleasure to work with throughout the process of planning the catering of our wedding (80 guests). He was thrilled with the cuisine request of southern comfort food. Any of the side dishes we wanted, Thomas obliged with nothing but enthusiasm. He and his staff worked with the challenges of a large catering event in a rustic venue. Thomas put in extra effort to make sure we were 100% satisfied and the food was amazing... Our friends and family were delighted with the outcome. Thank youSep 10, 2018Verified
Thomas did a really nice job on our small family reunion dinner. (11 people) He had great ideas for the menu, used quality fresh ingredients that he prepared well. He arrive on time and had everything he needed to get the job done. In addition to being skilled, he was quite personable, interacting nicely with family members aged 12 to 80. He was responsive and communicative throughout the process and we feel we got very good value for the cost. We would highly recommend him.Jun 4, 2018Verified
Thomas was the perfect guy for our event. Great communication along the way, his menu was authentic, and the food was delicious. He’s also a lovely guy! Will definitely be staying connected with him for future events. Thank you!Apr 8, 2018Verified
Event is upcoming, but a very positive experience so far. I’m looking forward to working with them.Feb 24, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?The following are the main factors in pricing: Food costs. Complexity of dishes. Variety of dishes. Distance to the job. Number of guests. Staffing needs.
- What is your typical process for working with a new customer?I find most of my clients outside Thumbtack but the process is the same: have a conversation about the event (phone/email), set the date, get creative collaborating on a menu, firm up the guest list, finalize cost, enjoy the event!
- What education and/or training do you have that relates to your work?Formal culinary classes during college, and after. 18 months training in Northern California. A year in an Italian restaurant with an incredibly gifted chef. A decade in Montana learning to cook game meat and other 'Rocky Mountain' fare. Many years in Alaska learning techniques for seafood and smoking meats. As well, I've a variety of close friends that are great cooks/chefs, we experiment and try new elements in cooking all the time (yes, there is a bit of competition on occasion.).
|Sunday||8:00 a.m. to 12:00 midnight|
|Monday||8:00 a.m. to 12:00 midnight|
|Tuesday||8:00 a.m. to 12:00 midnight|
|Wednesday||8:00 a.m. to 12:00 midnight|
|Thursday||8:00 a.m. to 12:00 midnight|
|Friday||8:00 a.m. to 12:00 midnight|
|Saturday||8:00 a.m. to 12:00 midnight|