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Chef Gason was amazing! He cooked a fabulous four-course dinner for four at my home and helped to make my husband's thirtieth birthday one that we'll never forget. He prepares everything on site (and even cleans the entire kitchen after)! He is a terrific person and chef!Dec 18, 2015Verified
4-course meal deliciously prepared & professionally served. We booked Chef Gason for a family dinner of 12 ladies visiting New Orleans. Everyone raved about the food and hiss friendly personality. Cooking andJul 9, 2015Verified
I was in NOLA for Jazz Fest just last week with a large group of friends. We hired Chef Gason to cook a traditional cajun dinner, modernized (i.e., easy on the salt and butter), with the added complications of two vegetarians in our group. All I can say is WOW! Even with Jazz Fest included in the mix, that was the best night of our vacation. Chef was so accommodating and open to ideas, and then delivered on every promise of taking good care of us. The food was amazing (traditional and yet, light ... how does he do that?), beautifully presented, and he and his assistant were completely charming! And great integrity .. even though he had a celebrity booking that night (and yes, BIG celeb - you would know his name), since we booked first, Chef Gason took care of us personally and sent his staff to the other gig. Thank you Chef ... you were the highlight of our vacation!May 5, 2015Verified
the dinner has not taken place yet, but i can tell you that the chef is a great communicator.Apr 14, 2018Verified
My family and I hired Chef Gason to do a private dinner party while vacationing in NOLA. Chef Gason was punctual and professional once he arrived. The food was delicious and everyone was pleased with the outcome. Ms V (NC)Jul 10, 2015Verified
- What should the customer know about your pricing (e.g., discounts, fees)?Customers should know that my pricing depends on the size of their party, whether or not travel is involved and the menu items they select.
- What is your typical process for working with a new customer?When working with new clients I ask the following questions: What is the date, time and location of your event? What is the occasion of your event? How many guests will there be? Do you have a menu in mind or would you like us to provide you with some menu options? Do any of the guests have food allergies or aversions? May I have your phone number and email address for further contact? Once initial contact is made and a menu is selected, a 50% deposit is requested to hold the date. From there we begin our plan to give the client a memorable culinary experience.
- What education and/or training do you have that relates to your work?I received my culinary degree from Delgado College, and was a James Beard scholar two of the three years I attended.