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About
I specialize in Paleo/Primal, Ayurvedic, Vegetarian/Vegan, AIP diets for anyone looking to help their family eat healthier, clean meals that are gourmet & easy to re-heat!
With over a decade of professional experience, plus an easy going attitude, my whole goal in this business is to help you feel nourished and taken care of. Leave the grocery shopping, meal planning and prep, cooking & clean up to me!
Overview
Hired 2 times
Background checked
5 employees
11 years in business
Business hours
This pro hasn't listed their business hours.
Payment methods
This pro accepts payments via Cash, Check, Credit card, PayPal, Square cash app, and Venmo.
Customers rated this pro highly for work quality, professionalism, and punctuality.
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Tim L.
Jan 10, 2021
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Hired on Thumbtack
The team was amazing. They showed up and took over making a wonderful meal for my group of about 20 family members. Even made some extra little bites for the children. Easy to work with in the planning process and helped me come up with a great menu to include a wide selection of desserts.
Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Premium (high end ingredients) • Dessert • Southern • Italian • American - formal • French • Meal prepared onsite • Only once • My home, venue, etc.
Personal Chef
Daniel P.
Aug 6, 2016
Best personal chef in Kentucky! And for the price, amazing!
Credentials
Background Check
Ruth Oesterman
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
I like to keep prices customized so once we get a date to sit down and chat, we can go over all the details!
What is your typical process for working with a new customer?
I'd love to meet you at your home so we can go over all the details regarding your weekly meals, boutique catering, etc... and have a bite to eat while answering all of your burning questions! It's a really simple process and guaranteed to make your life so much easier.
What education and/or training do you have that relates to your work?
I studied Culinary Arts & Baking/Patisserie at the Le Cordon Bleu Program in Chicago, IL and after I interned at Sans Souci, in Cleveland, OH. Over my time in Ohio, I've worked in a few fine dining, independently owned restaurants, before moving to Kentucky to teach Culinary Arts to the public, as well as kiddos! I've been a Personal Chef since 2015. This is my dream job.
