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Browse these diet chefs with great ratings from Thumbtack customers in Tampa.
Party for 70 people - We were very happy with Island Chef - the food was excellent and more food than we could possibly eat. Chef Tamara and her helpers were friendly and did a great job. A lot of my lawers and staff asked the name of the caterer because they were so impressed.
Cheryl sets the bar wayyy to high for private chefs. Once you have had a private chef experience with her, you will never invite a different chef into your home or private event. From the moment I hired Cheryl for a surprise couple's dinner over Labor Day Weekend, she made it very clear that she aimed to provide a "blow you away" experience. First she designed the three course menu. I told her what I had in mind (lighter dinner - fish and seafood) and she instantly started providing her ideas with pictures of different dishes, different types of fish, sauces, presentation styles, etc. We agreed on a shrimp polenta cake w romesco sauce topped w sauteed carrots appetizer, an atlantic cod on a bed of smashed potatoes with olive and mushrooms, and a creme brulee. Our friends that we surprised with the meal both said it was one of the best meals they had ever had. We agreed. Leading up to the day of the event, Cheryl covered all the details. Since we were staying at a resort, she asked about everything from the type of dishes available to whether she should bring a tablecloth. She made wine recommendations, and even brought us a bottle for the dinner. The final presentation was perfect. Cheryl connected immediately with our group and was ready to impress - she got right to work when she arrived, but not after exchanging pleasantries and making sure that she knew her audience. All in all, Cheryl provides white glove customer service, has the most genuinely friendly and professional personality and is awesome to work with. She impresses from the moment you say YES, and even before that. Her cooking is delicious. It was a gourmet meal that we would have paid much, much, much more for at a reataurant, but she brought it to the comfort of our home (hotel). The presentation of the food was impressive, and everything was served with so much love. Cheryl takes great pride in what she does. We look forward to making Cheryl's cooking a part of our yearly tradition. I would never consider using anyone else. You will not be disappointed with Cheryl. Dont look any further - you have found your private chef for life. (I NORMALLY AM VERY LAZY ABOUT WRITING REVIEWS, BUT CHERYL PROVIDED SUCH AN IMPRESSIVE EXPERIENCE THAT I WOULD NOT FEEL GOOD NOT WRITING ONE)
Dawn is so very professional and knowledgeable. I am giving my 2 kids the gift of cooking lessons with her for Christmas. She is prepared, conscientious, and thorough in explanation and goals. I know my kids are going to learn how to cook basics and work their way up to being chefs one day! I would recommend Dawn to anyone, either for a private chef, one time lesson or multiple lessons.
Chef Terrance responded to my request within 24 hours. He was very attentive and has a great website. My boss hired somebody else for our event but in the future I told him I want to use Chef Terrance! Thank you!
Chef Gordon is an amazing chef! He prepared an outstanding meal for our group of 6 adults. It was such a pleasures have him cook for us! Made our trip extra special!
He cooks dinner on 3/31.
The food was amazing. The chef (Rosana) was super professional, the menu was far beyond what I expected. I highly recommend her services
Thomas Wild is a chef instructor at Southern Crescent Technical College. He is a graduate of The Culinary Institute of America in Hyde Park, New York. His special training and education includes the following: * Culinary Institute of America, Hyde Park, New York; student chef * Conrad Hilton Hotel, Chicago, Illinois; rounds man (internship) His certifications are as follows: * Certified executive chef * Certified dietary supervisor * Certified sanitarian by the New Jersey Department of Health His special accomplishments and awards are as follows: * First annual Chaine Des Rotisseurs dinner, Playboy Hotel & Casino, Atlantic City, New Jersey * Annual UNICEF dinner, Fairmont Hotel, Philadelphia, Pennsylvania * Banquet in honor of first lady Roslyn Carter, Fairmont Hotel, Philadelphia, Pennsylvania * National Restaurant Association culinary arts salon member, grand prize team, and 14 first prizes; Chicago, Illinois * Elected as president of Tri-county Chapter of American Culinary Federation * Elected as vice president of the Birmingham Chapter of American Culinary Federation He has taught the following classes: fundamental food production skills, intermediate food production skills, bake shop and patisserie, garde manger and charcuterie, advanced food production skills, and dining room service. He is a manager and adviser of the student hot food team, which won one gold medal and four silver medals.
I have 38 years' experience in all scratch cooking. I am now running a kitchen. I have been catering parties for over 25 years.
We specialize in intimate occasions with customized menus to fit the client's needs. We are constantly striving to keep fresh and healthy at the forefront, while infusing great flavor to ensure customer satisfaction.
I will be catering all types of events. Any menu can be done with our personal touch and 35 years of chef experience. From simple BBQ to fine dining and comfort foods, all appetizers, salads, soups, entrees and dessert can be created for your event. I am a highly rated through Career Jerseys, working on new site with 35 years of experience in the business. I do anything. I relocated from a business into a new site. I have over 35 years in the culinary industry
I am a personal chef and caterer. I am a self-taught chef who specializes in scratch made meals with emphasis on Italian and Mexican cuisines. Also fusion of the two.
I started when I was 14 or so, cooking for my family just for fun. I try my best to make everything from scratch. I use little to no salt and my meals are pleasing to most open eaters. I love to cook, it brings joy to my world.
I have a culinary education. I have 20 years of experience in food service as a chef, f&b director, and civilian contractor for the USAF at MacDill AFB for six years. I have great recent references. I refuse to do ugly food.
Ive been a long-time cook for celebrities. I will accommodate food-restrictive diets and international cuisines. Im passionate and professional.
We offer catering for private parties. We have a private chef for weddings and other events.We have a full houekeeping service on a daily weekly or per event to offer. We offer meal service. Chef Laurie studied at the Culinary Institute of America in NY.We aim to build a strong and enduring household service by delivering to our customers a professional service that is always fair, efficient, helpful, and responsive. We also offer a excellent cleaning staff for your service . We provide party planning and we come to you for all your event planning. We are committed to earning the loyalty of our customers and ensuring that the satisfaction of their needs is central to everything we do. Proudly serving all of Central and Southern Pinellas County and Gulf Beaches. Contact us for a FREE ESTIMATE. Palm Harbor Florida We are a locally owned business for many years. â¢Location: Tampa/ St. Petersburg
We offer personal chef and catering services. Call for details. We have reasonable pricing. We can prepare just for two or plan a party or reception, with discounted rates for weddings.
I make soul food ribs, chicken, pork, yellow rice, beans, mac n' cheese, collard greens, etc. I include all the right fixings and also sweet potato pies and cakes.
I offer personal chef services. My menu includes raw, vegan, vegetarian, and fish transitioning. I also specialize in nutrition consulting and metaphysical and alternative healing.
I'm an Italian chef. I was born in Italy and cooked for many years there. I was also a chef in London. I have a lot of experience from my years of cooking.
I'm a chef who attended and graduated from the Pennsylvania Culinary Arts with an associate degree in the culinary field. My career started when I joined the US Navy back in 1998.