Eat Dank Food.

21

hires

21

hires

$150/person

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About

*As Seen On Food Network’s Chopped!* Dank (adj): a term used for something of High Quality I’m Chef Shelby Lewis and I started Eat Dank Food in 2014 as a way for me to share my love for intimate dining experiences tailored to foodies. I create each menu custom and no matter the occasion, know that it will be Dank! I am based in Denver, CO but travel throughout the CO Rockys including Vail and Aspen. Originally from South Jersey, I grew up cooking and got the bug to cook for others on an Organic Winery & Farm in Healdsburg, CA at the age of 18. I then completed a Chef’s Apprenticeship in Vail, CO at the age of 19 and went on to work in Fine Dining Restaurants in San Francisco, Philadelphia, Philadelphia, and Vail. I have completed 2 whole animal butcher apprenticeships and have worked under James Beard & Michelin Star awarded Chefs. I have spent the majority of the past 13 years professionally cooking and never stop learning and creating. I enjoy using local ingredients whenever possible and have experience with a wide variety of different cuisines and dietary restrictions. I also offer wine and craft cocktail pairings and have a staff of Long-time Waitstaff Professionals to help create the experience that you're looking for. Now, let's Eat Dank Food!

Overview

Hired 21 times

Serves Denver, CO

Background checked

10 employees

11 years in business

Business hours

This pro hasn't listed their business hours.

Payment methods

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

Social media

Facebook, Instagram, Twitter

Projects and media

82 photos

Projects and media

82 photos

Services offered

Event type

Additional food/drink

Dessert

Cold beverages (non-alcoholic)

Cold beverages (alcoholic)

Hot beverages (coffee, tea, etc.)

Cuisine types

American - casual

American - formal

Italian

Southern

Reviews

Exceptional 5.0

16 reviews

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Customer photos

Showing 1-5 of 16 reviews

Leigh O.

•

Mar 12, 2021

Hired on Thumbtack

Details: Regular meal • 6 - 10 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • Premium (high end ingredients) • Hot beverages (coffee, tea, etc.) • Dessert • Cold beverages (alcoholic) • Cold beverages (non-alcoholic) • Italian • American - formal • American - casual • Nut allergies • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Candy S.

•

Jan 29, 2023

Sasha L.

•

Mar 29, 2022

Hired on Thumbtack

Details: Brunch / dinner party • 6 - 10 guests • Dinner • Dessert • Standard (basic ingredients) • Dessert • American - formal • French • Italian • Mexican / Latin American • American - casual • Barbecue • Nut allergies • Meal prepared onsite • Only once • At the pro’s location • My home, venue, etc.

Personal Chef

Drew S.

•

Mar 17, 2022

Hired on Thumbtack

Shelby knocked it out of the park! Food was amazing you could taste her passion for food in every dish can’t say enough good things about the whole experience. Any time we are in Colorado will make it a point to have another wonderful dinner.

Details: Brunch / dinner party • 6 - 10 guests • Dinner • Dessert • Premium (high end ingredients) • Dessert • American - formal • American - casual • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Arden T.

•

Feb 15, 2022

Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • American - casual • American - formal • Mexican / Latin American • Mediterranean / Middle Eastern • French • Meal prepared onsite • Only once • My home, venue, etc.

Eat Dank Food.'s reply

Personal Chef

Credentials

Background Check

Shelby Lewis

FAQs

What is your typical process for working with a new customer?
I like to have an initial phone call or email to go over the overall vibe of the event. I ask if there are any dietary restrictions or special requests for the menu. I then send over at least 15 to 20 options within each Course Category tailored to the season and needs of my clients.
What education and/or training do you have that relates to your work?
I have been working as Professional Fine Dining Chef in a multitude of capacities for the past 12 years. This includes Whole Animal Butcher Apprenticeships and hundreds of private events for the past 8 years since I have started Eat Dank Food.
How did you get started doing this type of work?
I began cooking on an Organic Winery and Vineyard at the age of 18 and started my professional culinary apprenticeship at age 19 in Vail, CO helping to open a fine dining restaurant.

Eat Dank Food.

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