My Culinary Table

5.0
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(35)
5.0
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35 reviews
5
97%
4
3%
3
0%
2
0%
1
0%
  • Roma K.

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    Exceptional service in all aspects! Will definitely hire Chef Matt again for another special occasion.

    Jan 18, 2017Verified
  • Cathy K.

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    Chef Matt and Christan were wonderful. The food was delicious and everyone thoroughly enjoyed it. He was both very professional and personable. We have already lined him up to cater my sister's wedding! I highly recommend him!!!

      Dec 15, 2016Verified

    About this pro

    I think that people should have a great food experience when someone cooks for them. I cook for my clients as if I were cooking for my own family. I do my absolutely best to please my clients. I want them to be happy at the end of the meal. Knowing that the special occasion was fulfilled through my cooking. I love feeding people. Nothing is more enjoyable to me then to see my clients having a good meal with a smile.

    Years in business

    4

    Times hired on Thumbtack

    45

    Number of employees

    4

    Background check

    Completed
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    Photos and Videos

    37 photos

      Q & A

      • What should the customer know about your pricing (e.g., discounts, fees)?
        It matters what type of event it is and what type of foods they want prepared. If it is a sit down plated meal my prices run from $60-$100 a person. If it is a catering event the prices vary if they want formal or casual events. I try to work with the potential client the best way that I can. I work the menu around their budget.
      • What is your typical process for working with a new customer?
        I do a consultation with them once they pick me as their chef. We will see what their budget is and what type of meal they want cooked. I cook what they want me to cook. A lot of caterers/chefs have menus already set. I don't believe in that because if you are paying me you should eat what you want to eat, not what I want you to eat.
      • What education and/or training do you have that relates to your work?
        I graduated from Le Cordon Bleu with honors. I also cooked at Ritz Carlton and worked as an executive chef for Master Chef Tom Catherall. On my off days I read many books and articles on food. I am always on the internet learning about new foods to cook. It all comes down to the kitchen though, that's where I learn new ways to make things better.
      Coverage Area for My Culinary Table is about 70+ miles of Norcross, GA.