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I couldn't be happier with Kuoha Culinary and Chef Ed. The dinner party was a huge success. The menu was incredilble and the food was delicious. This was the first time I used a personnel chef and it was hands down one of the most enjoyable experiences I've ever had. What a great way to celebrate a special event. Thanks chef, for your professionalism, creativity and passion.
Chef Kimo provided a delicious dinner outside in a park for our large group of 237 people. We especially enjoyed the on site grilling, the tasty pineapple, and the special sorbets made from our Chef's original recipes. We had several special dietary needs which with Chef Kimo's professional expertise we were able to adjust the group menu to meet these restrictions. All the food was well-prepared. We appreciated Chef Kimo's attention to detail, getting the park permit, and arranging the tent, tables, and chair rentals. It was a pleasure working with Chef Kimo. Mahalo to Chef Kimo and your staff.
You can really tell the chefs place a high premium on fresh and unique ingredients. The food is simple and elegant, and the experience was overall very memorable!
David is probably one of the most talented chef's I have ever had the experience of working with. In my opinion, no one can cook like he does. I had the privilege of working with him at several restaurants in Chicago. He has this innate ability to mix classic with modern, savory with sweet, and even casual with elegance in every plate of food he prepares. There are a lot of talented chefs in the world, but there is something very special about the way David puts flavors together. I use to call him the super taster. He could taste any and every ingredient in a dish and then put his own spin on it. He would create flavor combinations that I would never have guessed would work, especially with wine pairings. As far as being a restauranteur goes, he was always friendly, organized, had a definite unique point-of-view and always ran a tight ship. I highly recommend him for anything: catering, consulting, managing, creating, cooking.
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I have been Mayumi Nishimura's on-and-off assistant from 2009 up to present (Mayumi is Madonna's private chef and has been so for ten years.). Below is a list of my professional experiences: * Private chef for a cancer patient in Taiwan April, 2013 - June, 2013 * Kitchen volunteer and head chef Kushi Institute, Becket, MA January, 2013 - March, 2013 * Chef and cooking instructor Ionia, Kasilof, Alaska October, 2010 - January, 2013 * Lead accountant Always, Osaka, Japan April, 2002 - September, 2010 * Chef Capricciosa Italian Restaurant October, 2001 - March, 2002 * Chef Domani Italian Restaurant September, 1996 - September, 2000 Here is a list of my certificates, licenses and special training: * Licensed Chef Tsujichourishi Vocational Culinary School April, 2000 - March, 2001 * Certified Macrobiotic Chef Sei Sho Kyou Kai Cooking School Osaka, Japan, 2012 * Certified Blowfish and Fish Cutting License Osaka, Japan, 2001 * Certified First-Class Mathematics Training * Master Certificate of Japanese Calligraphy * Home Helper National Certification: Trained in assisting handicapped individuals * First Aid Training I have plenty of experience cooking for large groups.
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I am a professionally trained pastry chef with a certificate in baking and pastry. Wedding cakes and boutique desserts are my passion. I have experience in restaurant, hotel, small wedding cake bakery, country club and love what as I do as a profession. Serving the best quality and tasting desserts is my goal.