Flight of Fancy Catering & Provisions

5

years in business

5

years in business

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About

Hello, my name is Robin and I’ve been a professional restaurant chef In San Diego for over a decade. I currently live in South Park and I’m looking to bring my talents to my neighbors. I work almost exclusively in South Park and my proximity to my customers helps keep costs low and satisfaction high. I can help with any and all matters of the kitchen. From a simple delivered Sunday brunch to a carefully orchestrated date night, an extravagant picnic in the park or a family cooking class, I can help make the food in your life a pleasure and not a chore. I’d love to hear what you need and how I can help; I’m just around the corner.

Overview

Hired 3 times

Background checked

2 employees

5 years in business

Business hours

Sun6:00 am - 8:00 pmMon6:00 am - 8:00 pm

Payment methods

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Venmo, and Zelle.

Projects and media

30 photos

Projects and media

30 photos

Services offered

Event type

Wedding

Birthday or anniversary party

Dinner party

Corporate event

Meal

Breakfast or brunch

Lunch

Cocktail hour or hors d'oeuvres

Dinner

Drinks and dessert

Dessert

Non-alcoholic drinks

Alcoholic drinks

Coffee or tea

Reviews

3.7

3 reviews

5

67%

4

0%

3

0%

2

0%

1

33%

Showing 1-3 of 3 reviews

Lexi W.

•

Sep 10, 2021

Hired on Thumbtack

Robin was fantastic and her food was so fresh and delicious. She managed to accommodate 8 ladies with a versatile spread. Everyone was very happy with the taste and choices of food options. She also provided fresh purée for mimosas! Will definitely use Robins services again. Thank you very much :)

Details: Brunch / dinner party • 6 - 10 guests • Breakfast / brunch • Standard (basic ingredients) • American - casual • Italian • Mediterranean / Middle Eastern • Vegetarian or vegan • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.

Flight of Fancy Catering & Provisions's reply

Thanks Lexi! I’m so glad you ladies had a great time, you all had such wonderful energy. Congratulations and best wishes again to Paris and her future hubby. I hope you all enjoy the wedding.

Personal Chef

Anne M.

•

Sep 21, 2020

Liann B.

•

Dec 8, 2017

Hired on Thumbtack

I have really struggled with what to say here. I booked Robin about 1 month before the event. My father's 80th birthday in which all of our family was flying in to stay in a house rental in Encinitas. When I submitted my request for proposal, Robin replied immediately. Within 3 days we had spoken and she sent me a menu. Great! Menu looked terrific and it was even under budget. Then communication pretty much ended. I emailed her several times for a contract asking if I should book someone else. Nope, she said we are all set. Finally I get the contract and I sent it back with a deposit of $156. I was late in getting it in the mail, so I took a picture and emailed it telling her that it was on the way, please confirm that everything is set. No response. So we arrive in CA on Thursday (dinner is supposed to be Sunday), I call her again, are we all set? I ask because if not, a friend of my sister's was available for hire and it didn't look like she cashed the check yet. She texts saying that it was all planned and she was looking forward to it and would stop by the house that day or Friday to survey the kitchen. I told her that the rental house had a pretty sparsely stocked kitchen, she should be prepared to bring a lot. The weekend goes by, nothing. I was too busy with our family activities to be calling her all weekend. Sunday morning I am getting stressed about it and now see that she has cashed my check. I call her ALL morning to figure out what was going on. Her phone is not accepting messages. I text her about 5 times. Finally I see she sent an email at 11:30 am saying she would stop by at 2:00 to look at the kitchen and run out if she needed to. .??!! There were literally 2 pots and no cutting board in this rental- she was going to need to bring everything, so coming at 2:00 to do a walk thru was just stupid. She was supposed to do a dinner for 10 adults at 6:00 which included a braised lamb. How was she going to do that in a couple of hours?. Again all of this is through text as she either wont pick up phone or the phone is not taking calls. So in the end I was so mad I told her not to come. Instantly she calls me apologizing profusely, saying she could make it happen, but if I didn't want to do it, she would return my deposit. I ended up telling her not to come and ordered takeout. I can't say whether she would have come or if she would have been any good. I doubt she would have been able to prepare a 3 course dinner for 10 in under 3 hours. I doubt that she had even done the shopping. Very bad experience. We didn't let it ruin the night, but ordering takeout was not worthy of my Dad's 80th (we had a lot of young kids, so a restaurant was not a good option). Oh an no surprise, but Robin never returned my deposit. Scam.

Personal Chef

Credentials

Background Check

Robin Doublebower

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My pricing, as I am the company, varies depending on the job; labor costs are usually steady, around $50 an hour, but materials costs fluctuate wildly depending on a wide range of factors. The expected cost of any menu or service will be made available if and when possible.
What is your typical process for working with a new customer?
When I establish a relationship with a new customer, I like to get to know them a little first. Food and eating can be very personal and it’s best to know your audience, as every audience is different.
What education and/or training do you have that relates to your work?
I have a bachelors degree in Economics from Hofstra University, but I’ve been working in restaurants for 15 years and kitchens for over 10. I have a San Diego County Food Handlers card which means I adhere to all standards of sanitation and food hygiene any restaurant is held to. I have worked at such restaurants as Union Kitchen & Tap Encinitas, MARKET Restaurant + Bar, and Cucina Urbana. I also cook three meals a day for my two children and husband 🙂.