|Sunday||6:00 p.m. to 12:00 midnight|
|Tuesday||6:00 p.m. to 12:00 midnight|
|Thursday||6:00 p.m. to 12:00 midnight|
|Friday||6:00 p.m. to 12:00 midnight|
|Saturday||6:00 p.m. to 12:00 midnight|
My Culinary Table
About this pro
4 years in business
45 hires on Thumbtack
Exceptional service in all aspects! Will definitely hire Chef Matt again for another special occasion.Jan 18, 2017Verified
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
Let me start by saying all 25 of our guests were raving about Chef Matt's presentation, quality and most importantly how they could get his expertise at their next party. The food was more than what we expected. The taste was better than any 5 star restaurant with the luxuries of being in our home environment. We will use Chef Matt again....Sep 18, 2016Verified
Chef Matt was very punctual, meeting a week before my event and on the day.The food were delicious and i did not have to do anything. Chef Matt and his sous chef, chef Angel prepared the food, displayed, and cleaned up so beautifully.Jul 25, 2016Verified
I had a 90th birthday party for my mom with 35 people of which 9 were children. The food was outstanding and people of all ages loved it. He prepared the food,served it and cleaned up. The quests commented on how well he blended into the group. He blew it out of the water. Will definitely use Chef Matt again!!Jun 13, 2016Verified
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- 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.