Hired 29 times
8 years in business
(Pacific Time Zone)
9:00 a.m. to 12:00 midnight
Top Pro status
Top Pros are among the highest-rated, most popular professionals on Thumbtack.
Had a great meal and the planning process was easy and quick !Feb 25, 2018Verified
Wow! Great experience. Food was excellent. Highly recommendedJun 23, 2017Verified
A last minute event which Ania pulled off in amazing style, quality, and humor. One of my guests was a chef, and he loved her food. We don't come to Napa often but we will hire Ania again!Jun 22, 2017Verified
Everything went smoothly. Food was simple but delicious, Ania arrived on time, and our group really enjoyed the dinner. We were hosting a group of ladies, and it is awesome not to have to worry about preparing dinner. I do wish we had a little more food, we even had one less person than we had anticipated, and we ran out of steak. But otherwise, Ania was great to work with and reasonably priced!Mar 3, 2017Verified
Ania was fantastic - professional, timely and really nice. The food was terrific - our favorites were the crispy skin salmon, the couscous with pistachios, the peaches with Serano ham and ricotta cheese, and the burrata cheese with radishes.May 30, 2016Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?What I usually do is ask my client about the budget for the event and then come up with menu options and style of service that will fit within the budget. If the budget doesn't fit in the minimum for a chef to be onsite then I offer a drop off service.
- What is your typical process for working with a new customer?Ideally, the new customer knows exactly what they want. As that is not always the case, I first refer new customers to my website so that they can learn about my current and past work. I also encourage new customers to give me as much information about their likes/dislikes in terms of food and service so that I can learn about their preferences.
- What education and/or training do you have that relates to your work?I have a degree in Culinary Arts from Culinary Institute of America I am a Certified Sommelier (level 2) with Court of Master Sommeliers. I have a ten years of combined experience of working as a private chef, executive winery chef, and caterer.