My siblings and I threw a surprise party for my ma. My entire family lives in Orlando and I was in charge of hiring a caterer from California. I am a nutrition expert, and have high expectations when it comes to food and health. I had several specific requests: clean, local, farm to table, sensitive to various allergies & autoimmune disorders and must be absolutely delish! From the first call I knew Elijah was the one! He understands what eating clean really means. His own family has similar symptoms and was sensitive and knowledgeable about our needs. We are a large Italian family that loves to eat. My head count continued to grow as the date got closer. Not a problem. I was not able to meat Elijah in person or sample any of the dishes before the party. I felt very comfortable as he was extremely communicative and quickly responded to any of my questions and/or concerns. To top it all off, we did not have an oven to use during the party. No problem for Elijah and Micah. We worked on an awesome menu. My family was BLOWN away. I had a hard time choosing my favorite dish (Zoodles, Brussels cooked in Chick broth & bacon or the mushrooms). My ma's favorite was the lamb. What a spread! Professional, prompt, fun! Was very generous with his time and sliced up the cake we brought in and served that as well. Left the place cleaner than when they got there. Everyone was asking for their card. I am excited to know I have someone who owns a catering business that has the same value system around food as I do. As long as Elijah is in town, we will be using his services again and again! Thank you Elemental Chef and team! The party was a tasty hit!! We really appreciate you!May 23, 2016Verified
So professional and very responsive. We hired them for a private dinner at my home and everyone was extremely pleased. I am also now ordering the meal plan delivery to my work place and its delish!Feb 3, 2016Verified
About this pro
Years in business4
Times hired on Thumbtack16
Number of employees3
Photos and Videos
Q & A
- How did you get started doing this type of work?I've been cooking since I was 7 years old and started working my way through college for aeronautical engineering by cooking in restaurants. When I started working at Wolfgang Pucks Restaurant, I fell in love with the science of food, switched majors to culinary management, and started learning as much as I could about restaurants. I was able to get my first Executive chef job at 25 years old. After 8 years of being an executive chef for 3 different companies and running $7 million per ear restaurants, I decided to open my own Private Chef and Catering business, Elemental Chef Inc. I am now able to combine my passionate food-nerd side with my executive level business side. This is where my company's saying has come from, " You have to have the passion to make it great and the experience to make it right!"
- What types of customers have you worked with?Private/personal Chef work and Catering are the majority of what we do. We also do cooking classes for groups of at least 15 people.
- What advice would you give a customer looking to hire a provider in your area of work?1.) Look for someone who has Provable experience. 2.)They need to take your requests serious, not just someone who thinks this is a fun job or does it part time. 3.) There are a lot of private chefs and caterers that could not handle the pace and organization of restaurants. so they do this thinking that it is easier. It is not easier and takes a higher level of organization and knowledge to price things appropriately. There are some out there that just copy pricing from others without knowing their actual costs. We keep our pricing down below market because we understand what our costs are. 4.) When you ask a question, don't let the professional pettifog or detract from the question. Be thorough with what you want, as chefs/Caterers are not mind readers. We work hard for our money to prove that we know you work hard for yours!