About this pro
28 years in business
35 hires on Thumbtack
Chef Jim did a great job!May 28, 2018Verified
Jim created a great taco bar dinner for a group of 18. He really went above and beyond to meet our expectations! I honestly wouldn't recommend anyone else to serve as a personal chef. Thank you Jim!Mar 31, 2017Verified
We hired Jim to cater a private dinner for our parent's 20th wedding anniversary. Although myself nor my husband were present for it, we could tell immediately he did a fantastic job! My is very honest and expressive. She talked about how beautiful, tasty, and well presented everything was. I felt Jim would be a great fit for my parents. I'm glad I was right. He has a very pleasant personality. He was also very thoughtful. He took the special diet of my parents in mind, and came up with a special menu just for them. I would refer him to friends, and we would definitely consider working with him again.Sep 25, 2016Verified
Food was delicious. Serving staff could not have been more professional and accommodating. They attended to our guests’ emery need. Made our “big day” all the more special.May 14, 2018VerifiedJim R.'s reply
Thanks Becky, You have a very nice family and thank you for letting me me a part of it on such a special day.
Jim catered an event for 15 of my coworkers. He was great to work with-very professional, and had great menu suggestions. We did a Mexican theme, and the food was delicious. The hors d'oeuvres were beautiful and delicious. The main course was served buffet style and was equally delicious. I highly recommend Jim and will definitely use him again.Jul 13, 2017Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?Once a menu has been established and agreed on, a simple signed Service Agreement and half the total amount is required to secure your date and establish a commitment between us. A final count 5 working days prior to the event is necessary. The balance is due the day of the event. With accept cash, checks, most major credit cards
- What is your typical process for working with a new customer?It all starts with a conversation, As my name implies, Culinary Architects, I create and design the menu based on the clients needs. We don't provide a lot of pre-set menus per say, except our homemade passed and stationary Hor's D'Oeuvres and occasional holiday menus when appropriate. With our proffessional advice, suggestions, and your insight and vision, we create the perfect menu together with a friendly budget you can live with. Everything is prepared fresh from scratch.
- What education and/or training do you have that relates to your work?Professional Chef for over thirty years. Culinary Degree, Johnson and Wales University, RI Extended Course Certificates, CIA, Culinary Institute of America, NY Certified Health Coach, Institute of Integrative Nutrition, NY Fully trained Sushi Chef, three year training with Vincent Chen Work experience includes the Ritz Carlton Hotel, AC Casinos, Country Clubs, Exclusive Hunting/Fishing/Social Clubs Traveling Seasonal Chef with various three and four star resorts throughout the U.S., including Alaska.