About this pro
8 years in business
25 hires on Thumbtack
Brenda T.Sep 13, 2018Verified
Marisa's food is healthy and flavorful! She takes feedback well and really tries to accommodates all our preferences. She clearly loves cooking for people and she's a joy to work with.Jun 1, 2016Verified
I hired Marisa to cook dinner for me and 10 friends at my home in Noe Valley. Marisa was able to design a menu that fit with my needs. The food was very good and Marisa did a nice job plating it, which she suggested. Marisa arrived on time but the food took a bit longer than expected to be prepared and served. I would hire Marisa again for a straightforward dinner party for friends. It was a great way to spend a Friday night.Apr 8, 2014Verified
Marisa was to help 20 women at a wedding shower cook 4 meals to be served for lunch. Her menu was fabulous, and her generosity of spirit in working with me phenomenal-a bit disorganized at the site, but there were a lot of people and instruction for the cooking was difficult. It didn't help that timing to get there by all, including her, was compromised by the Bay to Breakers race!May 21, 2013Verified
ProfessionneLJul 22, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?My pricing is customized, but based primarily on the scope of the clients job. If I am going to work a full day ( including shopping, cooking a weeks worth of meals, and cleanup )I charge a daily flat rate plus the cost of food. Because everyone has different needs in this hard economy, I am always willing to make adjustments for those who are on a tight budget. I love what I do and for the right clients, I will make every reasonable effort to provide service that is affordable for them. My catering pricing varies per event but I can always accommodate most reasonable budgets. I do not offer service to groups over 200 people. The cost of an event is usually comprised of Food cost, Labor/staffing, rentals, and any other service fees or add-on planning or decorating services ( floral design, etc).
- What education and/or training do you have that relates to your work?The reason I love what I do is because there is ALWAYS more to learn! Every country and region with in it has a unique dish or cooking style that is all its own. I travel extensively and observe as many cultures as possible. In Italy alone, I have learned at least 6 versions of the same dish. Each one is unique and simply amazing in its own right. I also the classed when available at various culinary schools when available, to hone certain skills of the trade like baking and pastry arts. it is very different from the culinary arts most non pastry chefs know. I strive to be as versatile as possible.
- How did you get started doing this type of work?For 10 years as a little girl, I struggled with anorexia and distorted body image. Food was truly just the symptom, but my unhealthy obsession with food morphed into a facination and quest for knowledge about its benefits to my heath. A friend put it very simply ,"You can be skinny and be healthy". That changed my life forever because in the process of healing my body and feeding my brain with juicing at first, and later with good nutritious food. I experienced my body and mind come alive all the while maintaining a slim body that I was comfortable in. Food is truly the fuel your body needs to run at its optimum capacity . Almost immediately, I discovered an innate talent for what I do and that gave me a sense of self esteem and accomplishment that I needed. With my private clients, I get to know their needs and goals, and genuinely care about them. I want each client to feel some sort of relief or benefit to having me provide heathy and delicious meals for them.