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If you hire this pro, you’re covered by a money-back guarantee. Learn more
About
Private dinners, thoughtful catering, and hands-on cooking classes with Chef Jesse Cross.
I’m a Baltimore native based in Parkville, with nearly 20 years of professional kitchen experience, including a decade in Los Angeles fine dining. I’m the chef behind Crosswood Catering LLC and Crosswood Cooking Collective.
Here’s what we can create together:
• Private dinners with custom seasonal menus and plated or family-style service.
• Catering for celebrations, corporate gatherings, and private events, with drop-off or staffed options.
• Private cooking classes, from fresh pasta and dumplings to sushi and other global flavors.
My approach is relaxed and personal: thoughtful food, clear planning, and a menu or class built around your group. Whether you want to enjoy the evening as a host or learn new skills in the kitchen, we’ll talk through what fits your occasion.
Send your preferred date, location, guest count, and total budget, along with any food preferences or dietary needs. I’ll check availability and help you explore the right option.
Overview
Hired 2 times
Serves Parkville, MD
Background checked
1 employee
1 year in business
Business hours
Sun12:00 am - 11:59 pmMon12:00 am - 11:59 pm
Payment methods
This pro accepts payments via Apple Pay, Cash, Check, Credit card, PayPal, Square cash app, Venmo, and Zelle.
Customers rated this pro highly for work quality, professionalism, and value.
Exceptional 5.0
7 reviews
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Read reviews that mention:
Michael C.
May 20, 2025
From beginning to end, Crosswood Catering was the High point of our event. Their professionalism, ability to accommodate a wide variety of tastes, exceptional service and exquisitely delicious food made a good event into a Great event. My hat is off to Chef Jesse and Crosswood Catering for their culinary expertise and a very memorable event!
Dave B.
May 15, 2025
Hiring Chef Jesse for our 10 year anniversary party was one of the best decisions my wife and I ever made. The food was truly incredible and beautifully presented, and the atmosphere he and his staff created was so warm and relaxed. He’s a gentleman, a true master of his craft, and I really can’t recommend his company strongly enough. 5/5
Julia B.
May 15, 2025
Jesse was so patient with my friends and I. We had never made pasta from scratch and he was willing to answer any questions we had. He was very knowledgeable about his craft and I learned so much from his lesson! The food tasted AMAZING! Hands down, one of the best experiences of my life! 10/10 recommend!
Adam B.
May 15, 2025
We used Crosswood for a work event and absolutely loved it. My employees raved about the food (as did I!) and Jesse was extremely thoughtful and professional. I would recommend Crosswood Catering to any event you’re having— big or small! P.S. Catering food can sometimes be bland and standard but Jesse and his team made us feel like a Michelin star chef was treating us for the day. We will DEFINITELY be using him again!
Corey E.
May 14, 2025
Working with chef Jesse at crosswood catering couldn’t have been a better experience! His attention to detail, personality, and exceptional skills as a chef are only a few reasons why this experience was incredible. If you want an amazing atmosphere and some of the best food you’ve ever had, this is your guy and this is your catering company.
Credentials
Background Check
Jesse Cross
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on your menu, guest count, location, and service style. Private cooking classes have a four-guest minimum. Please share your total budget so I can recommend a suitable approach. Your proposal will explain what is included and any travel, staffing, or equipment costs before you book.
What is your typical process for working with a new customer?
Start by sending your preferred date, location, guest count, and total budget. We’ll discuss the occasion, favorite foods or class interests, dietary needs, and the kitchen or venue setup. I’ll check availability, recommend a menu or class format, and provide a proposal with the service details and pricing.
What education and/or training do you have that relates to your work?
I bring nearly 20 years of professional kitchen experience, including a decade in Los Angeles fine dining. My background includes Head Chef at Knead & Co. in Downtown Los Angeles and Executive Sous Chef at Firefly in Studio City. That experience shapes both my menus and the practical techniques I teach.
