Chef Michele ragussis

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Introduction: I am a creative talented chef that caters to what the customer wants...I have done 14 food television shows and am a repeat judge on Beat Bobby Flay. I have extensive background in all cuisines. And have been cooking for over 20 years . I will travel almost anywhere to the customer and make every event a special one. Meeting new people and making them happy

Overview

Hired 8 times

2 employees

7 years in business

Payment methods

This pro accepts payments via Cash, PayPal, and Venmo.

Social media

Facebook, Instagram

Featured Projects

42 photos

Reviews

Customers rated this pro highly for work quality, responsiveness, and punctuality.

Great 4.8

17 reviews

5

94%

4

0%

3

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2

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1

6%

Tony k.

Dec 9, 2018

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Hired on Thumbtack

Details: Party host • Dinner party / special occasion • Dinner • Dessert • American - casual • Family style • Only drop off is necessary • Home • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 20 or fewer guests • Premium (high end ingredients) • $51 - $75 • More than $75 (premium)

Wedding and Event Catering

Thumbtack Customer

Mar 15, 2014

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From Facebook

Amazinggggg!

Thumbtack Customer

Jul 1, 2014

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From Facebook

Best chef!

Thumbtack Customer

Jun 27, 2014

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From Facebook

Michele is an amazing chef! Such an incredible experience! Thank you!

Thumbtack Customer

Jul 27, 2014

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From Facebook

Visiting from Alabama and were happily surprised to learn Chef Michele was here. Scallops were the best ever and James loved his Crab Cakes. Went back today for the Oyster Fest and had fun listening to the band and having drinks and oysters. Will be heading there again before we leave to go home. The food is high end and the staff is attentive and knows the menu details. And Chef Michele is fun.

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on My Experience as a chef,Number of people I am cooking for and type of food.
What is your typical process for working with a new customer?
My process is to talk about the food first and find out likes, dislikes and any allergies.. Getting to know the customer and the customer getting to know me ..
What education and/or training do you have that relates to your work?
I have been a Chef for 23 years and have cooked for as little as 4 people to 500..

Chef Michele ragussis

FAQs

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