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Tahoe Culinary Services
Tahoe Culinary Services

Tahoe Culinary Services

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Introduction: My work stands out from others because of quality and high standards. I source the best products I can from many of my trusted venders and farmers. I have been a chef in the area for many years and I have developed great relationships. I was very lucky at the young age of 19 to find my passion with cooking. Preparing food for people is a very intimate experience in my opinion. I learned at a early age the importance of high standers in the kitchen. I owned my first restaurant at the age of 25 and that experience has developed me into the chef I am today.

Hired 1 time

8 years in business

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13 photos

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2 reviews


Tamara C.

Personal Chef

Chef Jason was friendly and fabulous. He made an excellent high end culinary experience for a group of food company execs that were blown away by his dishes. He also brought with him a server that was not only friendly and REALLY on top of the guests from drinks to pushing through the courses but also left our kitchen in spectacular condition. Would highly recommend.
Apr 25, 2014
Sarah R.

Personal Chef

Our family has been so lucky to have Jason cook for us many times. His food and service are outstanding. I can not possibly say enough amazing things about Jason!! You can't go wrong with hiring him!!
Jan 23, 2015


  • What education and/or training do you have that relates to your work?

    I am always reading and learning.

  • How did you get started doing this type of work?

    My last chef position was with a great company Tahoe Mountain Club. I was the Executive chef of two fabulous chef driven restaurants Wild Goose in Tahoe vista and Schaffer's Camp a member only high end ski lodge atop of North star ski resort. Unfortunately the club went through some big changes due to the economic down turn in 2008. In 2012 the club had to make the decision to close down Wild Goose. It was hard to see Wild Goose go when it was sky rocketing of into successes. A large group of us where laid off and after three years with the company it was over just like that. I took some time off to figure out what I wanted to do next and was invited to go to Bali Indonesia with Chef Gavin Baker from the Fat Duck restaurant in England. We shot a documentary film on cooking all over Bali for five weeks. That experience really opened my eyes and made me rethink what is really important to me in life. (www.themistproject.com) When I returned home a few of the top concierge companies in the Lake Tahoe area started to call me to see if I was interested in cooking for there clients. After a few successful and fun evenings I decided to start my own personal chef business Tahoe Culinary Services.

  • What types of customers have you worked with?

    Most of the time I cook high end chef driven menus for clients around the Lake Tahoe area.

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