7 Myles Craft Dining

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About

Hello, I am Chef Michael Marshall a native of Mississippi who became an innovative and creative chef upon receiving my Associate's Degree from Le Cordon Bleu School of Culinary Arts in Pasadena, California. I gained my influence from early television cooking shows such as Great Chefs of the World and Yan Can Cook with the Master Chef Martin Yan. Sometime later I found myself making my own creations in the kitchen at just 11 years old. While working at various restaurants, I've introduced fresh, modern, and contemporary flavors of Southern cuisine into the heavily infused fusion food culture of Southern California. Opening and managing various restaurants in the Coachella Valley in Southern California which include Garces Restaurants Tinto of Palm Springs, the Riviera of Palm Springs, the Sirocco of Indian Wells, and The Blue Pear where I worked as Executive Chef. I focus on consistency, bold flavors, and quality. When I present my dishes, my intentions are to take my guests' pallets on a journey they will never forget.

Overview

Hired 14 times

Background checked

3 employees

5 years in business

Business hours

Sun12:00 am - 11:59 pmMonClosed

Payment methods

This pro accepts payments via Cash, Credit card, Google Pay, PayPal, Square cash app, Venmo, and Zelle.

Social media

Facebook, Instagram

Top Pro status

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

2021

Services offered

Desired cooking skills

Basic cooking skills

Knife skills

Soups and sauces

Roasting and braising

Interested cuisines

American

Japanese

Chinese

Indian

Work location

I travel to my customers

Projects and media

Reviews

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

Exceptional 5.0

12 reviews

5

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Read reviews that mention:

Aaliyah W.

Apr 16, 2021

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Dessert • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • Dessert • American - formal • Southern • Mediterranean / Middle Eastern • Dairy intolerant • Meal delivered • Only once • At the pro’s location • My home, venue, etc.

Personal Chef

Joseph B.

Jan 13, 2021

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Hired on Thumbtack

Chef Mike was amazing really went out of his way to learn how to put together a kosher meal. He cooks from the heart and you sure do taste it!. Thank you Chef for taking care of our family of 20!

Details: Regular meal • 6 - 10 guests • Dinner • Premium (high end ingredients) • American - formal • American - casual • Italian • Southern • Mexican / Latin American • Mediterranean / Middle Eastern • Kosher • Vegetarian or vegan • Meal prepared onsite • A few times per week • My home, venue, etc.

Personal Chef

James C.

Apr 19, 2021

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Dessert • Premium (high end ingredients) • Dessert • Indian • Vegetarian or vegan • Gluten free or celiac • Dairy intolerant • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Donald D.

Mar 30, 2021

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Hired on Thumbtack

Excellent chef with unique style. Food was delicious. The table set up was beautiful. Looking forward to acquiring his service in the future.

Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Premium (high end ingredients) • Mediterranean / Middle Eastern • American - casual • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Alli C.

Mar 27, 2021

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • Premium (high end ingredients) • American - formal • Mediterranean / Middle Eastern • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

Michael Marshall

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I provide a service with a minimum of a three-course meal. Additional course prices will apply
What is your typical process for working with a new customer?
On initial contact, I build the menu with the customer so that they can be totally involved with the process. I let them pick the protein they would like and build around it according to availability and the season.
What education and/or training do you have that relates to your work?
My education comes from the California School of Culinary Arts of Pasadena Le Cordon Bleu program.