Chef Tim
Chef Tim

Chef Tim

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Introduction: Chef Tim Raymond began his professional journey over forty-five years ago when he started his first job at The North Port seafood restaurant on Cape Cod. With this position Chef Tim was able to absorb the innerworkings of the food service industry and developed an unfaltering work ethic. As a result of this early experience and the lessons it afforded him, Chef Tim’s genuine love for the culinary arts was born. Every moment since, with passionate determination Chef Tim has worked tirelessly to become the premiere master chef he is today. After graduating from Johnson and Wales Culinary School in 1977 Chef Tim began compiling an impressive resume of culinary service. Just out of school he accepted a job with Mr. Robert C. Morse a well-established artist, pianist, author, and chef. During his time with Mr. Morse, Chef Tim refined not only his cooking skills but also his ability to manage a kitchen. When an opportunity came about to expand his talents to a unique culinary stage Chef Tim eagerly accepted the challenge. For several years he worked as a chef on the yacht Pearl Necklace serving not just his employers but also their expansive staff and yacht crew. Following his time on the yacht, Chef Tim accepted a position with Mr. and Mrs. Willim, a distinguished family on the island of Palm Beach in Florida. For thirteen year Chef Tim served the Willims as a devoted chef and loyal employee until their final days. With these three positions Chef Tim was able to seamlessly manage multiple high power kitchens and their associated staff, while simultaneously creating consistently delicious meals. For the past twenty years Chef Tim has continued to maintain his reputation for culinary excellence while working in many of the finer homes on Palm Beach and building a well-known freelance catering business. While maintaining his busy professional life Chef Tim is also a dedicated husband and father. When he is not hard at work he enjoys spending time with his family’s Cavalier King Charles puppy, reading, and playing the bass guitar in his local rock and roll band. Over the course of his impressive career Chef Tim’s passion for his profession has remained steadfast as he continues to warm the hearts and stomachs of those he serves.

Current Top Pro

Hired 105 times

Serves Palm Beach Gardens, FL

Background checked

10 employees

36 years in business

Payment methods

Cash, Check, Credit card, PayPal

Currently a top pro

Top Pros are among the highest-rated, most popular professionals on Thumbtack.

Jul - Dec

All year

All year

All year

All year

Jul - Dec

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects

24 photos

  • Paella Night for 40 guests

    Wedding and Event Catering

Event type

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Customers rated this pro highly for professionalism, work quality, and responsiveness.

Excellent 4.9

68 reviews


Read reviews that mention:

James M.

Personal Chef

Chef Tim is one of the most sincere and passionate people we have ever met. His love of both cooking and people make the experience unforgettable. He took the time to thoroughly understand our needs, specifically my wife’s food allergies, to ensure the meal was not only perfect, but safe for our special night. Tim is incredible and we can’t wait to utilize his talents again very soon. We cannot recommend him highly enough.
Jun 15, 2021
Angela T.

Event Catering (Buffet)

Chef Tim catered our daughters wedding, we were so pleased with everything, large menu choices food was outstanding, his staff was so efficient & friendly our guests enjoyed a flawless evening. We would highly recommend him for your event. John & Angie
Oct 18, 2016
Juan A.

Personal Chef

Amazing experience. Chef Tim was in constant communication. Knew exactly what we wanted and the food was delicious. Highly recommended
Feb 19, 2021
James E.

Personal Chef

Chef Tim made us a Valentine’s Day dinner to remember. I wanted to surprise my wife with a private chef in our home for Valentine’s Day. Contacting Chef Tim was a breeze as he responded back to my initial inquiry within the hour. From there he was kind enough to take the time over the phone and by email to help me craft the perfect menu for a romantic dinner for two. As a first timer, I had no idea what to expect from the experience, but Chef Tim delivered in a big way. From his arrival to the warm conversation we shared with him after dessert, Chef Tim made sure that our date nights in was relaxing and fun. He even left the kitchen spotless upon his departure. The food was incredible, and Chef Tim even consulted me on a drink menu that would pair well with each course. As parents of a two year old, and people trying to be safe during Covid, this far exceeded all of our expectations. This was our favorite Valentine’s Day we have ever had, and we can’t wait til the next time we can book Chef Tim for dinner.
Feb 15, 2021
Donna P.

Personal Chef

Our evening with Chef Tim can be described as perfection from beginning to end! His culinary talents impressed my very fussy foodies and the presentation was very attractive. He’s a pleasure to work with and a great, responsive communicator. I highly recommend him! I can’t wait to invite him back into my home to be a personal chef for another dinner party!
Feb 7, 2021
Background Check

Thomas Raymond


  • What should the customer know about your pricing (e.g., discounts, fees)?

    My fee breaks down to $100 per person, varying on the size and scope of the event. I also can accomodate any other needs, such as rental plates, linens, drinks or valet services.

  • What is your typical process for working with a new customer?

    Depending on the size of the party, I grocery shop 1 to 2 days prior to the event, prepare as much as possible before arriving at the venue 2 to 3 hours prior to guests arrival. This way I get the messy and overly frangrent items out of the way so that I make as small an impact on the kitchen as possible.

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

    I worked in a reataurant in my teens and went on to Johnson & Wales Culinary School. My first job was with Robert C Morse, who was an acomplished chef himself and really taught me thwe finer points of cooking. Since that time, I have honed my skills by working for various groups of people, families, celebrities and businesses.

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