Eduardo Navarro
Eduardo Navarro

Eduardo Navarro

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Introduction: I have been in the Restaurant industry for over 16 yrs 5 of those as an Executive Chef. My experience is in different types of cuisines from around the world, I focus on quality and don't believe on shortcuts I will teach you several skills in the kitchen, taking time with you to make sure you understand the cooking techniques. whether your interest is to learn as a hobby or if you would like to join the industry I will make sure you obtain the knowledge you desire and need. Main Cuisines focused American (BBQ, Southern, Tex-Mex, Southwestern) Traditional Mexican Asian (Japanese, Korean, Thai and Chinese)cuisine Latin American Italian Mediterranean Thank you for your time and I look forward to working with you and passing on the knowledge I have in this area. Ask for the recurring discounts!

Background checked

1 employee

1 year in business

Payment methods

Cash, PayPal, Square cash app, Venmo, Zelle

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This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects

27 photos

  • Basic Homemade Pasta class

    Wedding and Event Catering

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


1 review


pro avatar
Colby A.
Oct 4, 2020
Amazing cooking experience. Eddie took the time to explain what he was making and how he was making it. Had a 4 course dinner and everything was queued up perfectly.
Background Check

Eduardo Navarro


  • What should the customer know about your pricing (e.g., discounts, fees)?

    Pricing will be agreed on once the duration of the lessons is determined, whether it would be a one time session or a recurring course. Includes travel fees, equipment and tools, does not include food cost (ingredients)

  • What is your typical process for working with a new customer?

    We will have a phone interview to determine your expectations and what will you be learning and for me to get to know where you are in your skills whether you are a beginner, intermediate or advanced learner so we wont be spending time on skills you may already possess and make your time worth your while.

  • What education and/or training do you have that relates to your work?

    Associates of Applied Science in Culinary Arts and Restaurant Management and experience of over 16 years in the restaurant industry, student of classical trained Chefs, worked all types of establishments from casual to fine dinning restaurants even a couple quick service. Most recently was the executive Chef at a renowned restaurant in Midtown called Howell’s Kitchen and Bar

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