|Sunday||7:00 a.m. to 12:00 midnight|
|Monday||7:00 a.m. to 12:00 midnight|
|Tuesday||7:00 a.m. to 12:00 midnight|
|Wednesday||7:00 a.m. to 12:00 midnight|
|Thursday||7:00 a.m. to 12:00 midnight|
|Friday||7:00 a.m. to 12:00 midnight|
|Saturday||7:00 a.m. to 12:00 midnight|
Teanna A.Dec 21, 2017Verified
Chef Ed cooked for us at our wedding reception for 34 guests. First and most of all, the food was AMAZING! He made every single menu we'd requested not just as we wanted but in the way we had never imagined to be possible. They were super delicious, looked beautiful and were more than enough than we needed, which was perfect. Everyone at the reception loved the food and still talk about it after a week. The service was great too. He is easy to work with, very flexible, has many great ideas in mind so if you don't know what to do with something you can just ask him and trust him. His team members were kind, easy to work with as well, and willing to go above and beyond their duty. They helped my coordinator to move the cake and clean the stuff at the venue. I would love to work with him again for our anniversary or other special occasions, and I would definitely recommend him to anyone who wants great food and pleasant experience for their special day. (I don't have photos yet)Oct 21, 2016Verified
About this pro
Years in business3
Times hired on Thumbtack46
Number of employees6
Photos and Videos
Q & A
- What should the customer know about your pricing (e.g., discounts, fees)?My basic starting point is $30/hr., it will vary depending upon budget of client and complexity of the request. I do not charge for travel time or shopping time, I am truly interested in giving the client the best experience I can and am very flexible to their needs. I truly love what I do and enjoy making people happy with my culinary abilities.
- What is your typical process for working with a new customer?I like to get into their mindset and expectations for the upcoming event so I can create and customize a menu that meets their standards and price points. At the end of the day the client needs to be happy with the service I provide, if not I cannot accept pay for a job not well done. I am all about getting the "Wow" from my clients.
- What education and/or training do you have that relates to your work?I have been in the industry for over 20 years. I attended Kapiolani Community College as a double major in Culinary Arts and Patisserie. I have been exposed to all the various fields of the industry in my years of training such as hotel work, fine dining, casual dining, private chef, catering, kitchen consulting, banquets, & etc.