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Current Top Pro
Hired 14 times
1 year in business
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Currently a Top Pro
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Jan - Jun
Featuring Chef Hass
Photo shoot with JBuckner Images, meal for two
Photos and Videos
American - casual,
American - formal,
Mediterranean / Middle Eastern,
Chef Patrick made a Saturday night dinner with the ladies into a delectable and delightful experience! He prepared a lovely menu, worked with me on food ideas/budget/etc, and then showed up and gave enough detail for those of us curious about the ingredients balanced with enough space to allow "girl talk" to feel comfortable and uninterrupted. I would absolutely request Chef Patrick to create this food (and ambiance) again! Thank you!Sep 30, 2019Verified
Chef PATRICK provided a four course meal that absolutely thrilled my guest. Our mouths were salivating as each course was presented.Oct 15, 2019Verified
Chef PATRICK delivered a delicious meal for all of my guest. It was the perfect mixture of great food and good fun. My guest were thrilled and excited with each course presented and our mouths experienced a sensory overload of wonderful flavors. Thank you chef.Jan 28, 2020Verified
Chef Patrick was great! He made our anniversary dinner very memorable. He notably designed the menu, he also helped us pair the right wines with the courses.Sep 10, 2019Verified
I hired Chef Patrick for my husband's 31st birthday for 4 guests. It was an insanely memorable dinner with incredible food. To quote one of our guests, "My taste buds are firing on all cylinders!". Patrick worked with me from the get go to finalize an adventurous menu with some staples thrown in for some of the less adventurous guests. As soon as Patrick got to our house, he went immediately to work. I also had advised him of a last minute food aversion and he quickly managed to turn one of the crudo plates into a cooked dish that I was able to enjoy. It ended up being a stand out dish for me and I really appreciated his quick thinking to accommodate when he really didn't have to. Patrick was lively and answered all of our questions. He paired all of our dinner with wine suggestions that were absolutely perfect. We ended the night with a decadent cake. I bought some ice cream for the pairing and Patrick had no issues with me bringing that to finish off the meal. A truly amazing dinner. Will be hiring Patrick for any special occasion in the future.Jan 23, 2020Verified
- What should the customer know about your pricing (e.g., discounts, fees)?-I add a travel fee from $35-75 based on distance from my base, in Baltimore, MD. -My service includes the option for wine pairings or cocktails based on your personal menu, which will be significantly better than in a restaurant since I can charge less for a better product. -the larger your party, the less the cost for better food since I can buy quality ingredients in bulk. It is more expensive for me to buy fresh meat and produce for only 2 people versus 6 or 12. So take advantage of that fact if you have a large group of friends and splurge on the Crab with beurre fondue or the Ribeye and Mushrooms.
- What is your typical process for working with a new customer?Upon first contact with a new guest I explain the option to dine banquet style or by multiple courses. Banquet service involves presenting all the dishes at once so guests can take whatever they like to enjoy their dinner. Multiple course service involves many courses of composed plates served one after the other for guests to enjoy together. My service offers personalized menus so I ask guests to illustrate their ideal dinner, favorite disshes and cultural cuisines, and special dishes they consider necessary for a special meal. I usually go through 2-3 edits of the menu to make sure the dining options and budget match the guests’ desires. Once the menu is decided upon between by myself and the guest we both sign a contract, then process deposits to secure the date. My process involves a lot of communication by text, e-mail, or phone call to ensure the guest gets exactly the dining experience they desire. This way, I can exceed those expectations every time.
- What education and/or training do you have that relates to your work?I am a Certified Sommelier with an Associate’s degree in Culinary Arts and a Bachelor’s degree in Advanced Wine Study & Beverage Hospitality Management from the Culinary Institute of America in Hyde Park, NY. I have worked in the restaurant industry for 11 years, alongside the greatest Chefs and Sommeliers in this country. My work as a Private Chef has allowed me to explore my personal cuisine and use the best ingredients to create personalized menus for my guests. I curate dining experiences for my guests to celebrate their Anniversaries, Birthdays, Promotions, Graduations, and to enjoy life and fine food with their closest friends & family