

Chic Chef Catering
Top Pro
Responds within a day
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
43 photos
Valdez Gross Wedding
Wedding and Event Catering
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Customers rated this pro highly for professionalism, work quality, and value.
162 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Wedding • Dinner • American - formal • Family style • No, drop off only • Home • Yes, full kitchen • 50 - 59 guests • Plates, utensils and glasses • Cloth napkins • Serving and warming equipment • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Bride or groom • Wedding • Dinner • Cocktail hour / hors d'oeuvres • Dessert • Cold beverages (non-alcoholic) • Hot beverages (coffee, tea, etc.) • American - casual • American - formal • Italian • Barbecue • Buffet / self serve • Only drop off is necessary • Banquet hall / ballroom • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 151 - 200 guests • Dinnerware, flatware, and glasses • Cloth napkins • Serving/warming trays, dishes, and utensils • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Holiday party • Dinner • Cocktail hour or hors d'oeuvres • Dessert • Alcoholic drinks • Coffee or tea • American - formal • Asian • Mediterranean or Middle Eastern • Indian • Small bites • Yes, full service • Home • Yes, full kitchen • 50 - 59 guests • Serving and warming equipment • Premium (high end ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Bride or groom • Wedding • Dinner • Cold beverages (non-alcoholic) • American - casual • Southern • Barbecue • Italian • Buffet / self serve • Service will be needed during the meal • Banquet hall / ballroom • Partial kitchen (refrigerator and sink only) • 126 - 150 guests • Serving/warming trays, dishes, and utensils • Paper napkins • Disposable plates, utensils, and cups • Standard (basic ingredients) • $20 - $25 (basic) • $26 - $35 • $36 - $50 (mid range)
Hired on Thumbtack
Hired on Thumbtack
Ravindra Jayara
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my prices on per person and from there can make adjustments to give final price based on the menu provided by client.
- What is your typical process for working with a new customer?
My first goal is learning 3 things right away: What the occasion is, what type of cuisine is in mind, and how many guests are expected. After that information is provided, I can do my best to stay within budget and offer suggestions to assist the most I can.
- What education and/or training do you have that relates to your work?
I have over 20 years of experience in the restaurant industry. I learned many aspects of the business including managing banquet halls and catering and I have learned what it takes to make an event successful, from small corporate lunches to Indian weddings with over 1000 guests.