Taste by Karla Sorrentino

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Introduction: I take great pride in creating personalized, memorable dining experiences for my clients no matter what size or type of function. Getting to cook for various clients and developing and maintaining long-lasting relationships with them while putting a smile on their faces by feeding them food that is both nourishing and delicious.

Overview

Hired 8 times

1 employee

16 years in business

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Featured Projects

21 photos

Reviews

Exceptional 5.0

7 reviews

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Rocco N.

Jun 9, 2014

It has been my pleasure to hire Karla Sorrentino for private events in my Greenwich residence. Karla is tremendously talented. Her food is delicious and inspired. Karla is meticulous and left the kitchen in pristine condition. I would (and have) enthusiastically recommend Karla to anyone seeking private chef services.

Amy B.

Jun 9, 2014

My experience with Taste By Karla have been outstanding. She serves such wonderful dishes. She is an amazing chef with very creative dishes that my guest loved. Her quality of food is only but the best, as well the presentation!

Kathy S.

Jun 9, 2014

Karla catered a birthday brunch for me. The food and service was amazing! I would definitely hire her and recommend her to all of my friends and associates.

Nicole J.

Jun 10, 2014

It has been a pleasure working with Karla over the past 5 years. She is always friendly and willing to work with us on any menu creation we throw at her! She makes even the simpliest meals taste great! I would highly recommend Karla based on her reliability, talent and personality!

Joanna F.

Jun 11, 2014

I had the pleasure of attending a couple of events where Taste by Karla was catering. Her bubbly welcoming personality shows through in her amazing food. Everything I tried left a happy taste in my mouth. She is extremely talented and I occasionally crave her bacon and chive corn bread! Amazing!

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
All of my menus are custom written based on the vision/preferences of each client for each event. Estimates are drawn up once a menu is selected. The anticipated cost of the groceries plus labor adds up to an estimated total cost, excluding gratuity.
What education and/or training do you have that relates to your work?
Every chance I get, I go out to eat to do research and development and also frequently travel, both domestic and abroad to gain new insight and inspiration; I collaborate with fellow chef friends and stay up to date on trends/restaurant openings by reading culinary publications, visiting farmer's markets, etc
How did you get started doing this type of work?
I have always had a passion for food, language and travel. I like to work with my hands and create yummy things from nature's bounty. Food has always been an important part of my family.