|Sunday||10:00 a.m. to 7:00 p.m.|
|Monday||10:00 a.m. to 7:00 p.m.|
|Tuesday||10:00 a.m. to 7:00 p.m.|
|Wednesday||10:00 a.m. to 7:00 p.m.|
|Thursday||10:00 a.m. to 7:00 p.m.|
|Friday||10:00 a.m. to 7:00 p.m.|
|Saturday||10:00 a.m. to 7:00 p.m.|
Private Chef For Hire
About this pro
Chef Dominic assessed the space and the occasion and came up with a perfect game plan to customize to our needs. The food was magnificent and he stayed exactly on schedule but was willing to change and adapt as the situation dictated. Highly recommend.Jan 15, 2018Dominic O.'s reply
Thank you, It was an honor to cook for your fathers 100th Birthday!
Chef Dominic is a true artist. I was a bit nervous hiring a Chef at first, I had never done anything like this before but it was always in my head as such a wonderful idea. I had no idea what to expect, Dominic was so easy going and organized. He came to my home scoped my small kitchen and together we came up with a menu as well as a plan. I told him my favorite foods and he built around it in the most delicious way possible. I was surprising my loved one with a romantic birthday dinner and he gave me advice on how to set the "Mood" and it was PERFECT. Being foodies and pretty much fed up with the same ol restaurant food, this was such a new exciting adventure. As for the food, WOW! The flavors and the presentation were top notch, perfectly balanced and fresh. He even recommended the kind of wine to pair with the food. Oh my , he even packaged ALL the left overs and we were able to create meals for the next 2 days! He also provided receipts for all the food he purchased which I thought was truly humble and honest. All together I am beyond satisfied with my experience, I called the "top" chef on thumbtack first and all he did was rush me and tell me to hire him then cancelled on me right after. I'm so glad he did because I would've missed out on the best dining experience of my life. Don't think about it too hard, hire Chef Dominic and allow him to blow your taste buds.Oct 21, 2016Verified
- What is your typical process for working with a new customer?Talk on the phone and find out the date, guest count and location. Set-up a meeting preferably at the location so I can do an inventory of service ware. Sit down and create a menu with the client and leave with a deposit.
- What education and/or training do you have that relates to your work?I went to The Culinary Institute of America for school to be a chef. I worked in luxury hotels and fine dining restaurants in Chicago for 8 years. Moved to Florida and became a chef on private yachts travelling and cooking around the world.
- How did you get started doing this type of work?My parents owned a restaurant; my grandparents owned a restaurant and my uncles owned a restaurant. I had no choice but to become a chef.