Chef John Vanner

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Introduction: I have spent the last 20 years learning how to make dishes that exceeds a guest's expectation. From a simple butter sauce to a slow braised beef rib, every ingredient and application to create the perfect flavor is taken into consideration. I want to find out what you like, what you want to taste. Let my experience translate to your desired palate. Currently my main occupation is Chef for a nursing home. I'm in charge of diets that are part of rehabilitation and health plans. I'm focusing on the impact of the food we ingest into our bodies. Low residue, soft diets, purees, gluten free, low sugars, allergies etc. Your food is my concern and I aim to educate as well as be educated.

Overview

Hired 2 times

Background checked

1 employee

5 years in business

Payment methods

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

Featured Projects

8 photos

Specialties

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Reviews

Customers rated this pro highly for work quality, professionalism, and value.

Exceptional 5.0

6 reviews

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Joe O.

Feb 18, 2020

Great chef, very knowledgeable. Recommend to others!

Nadav M.

Feb 18, 2020

One of the best chefs. I've had the pleasure to know and learn anything from, Takes the utmost pride and his skills takes even more pride and passing them skills on properly.

Dave K.

Feb 18, 2020

Spag always brought skill and positive energy to the kitchen. The latter being extremely hard to find.

Diana L.

Feb 19, 2020

Chef John catered our wedding reception. There were rave reviews about the appetizers, unfortunately by the time we got there after taking pictures, they were gone 😋

Allison K.

Feb 18, 2020

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Hired on Thumbtack

Chef John was awesome to work with and we will definitely be reaching back out to him to work with him again! He was professional, knowledgeable, and super nice. You won't regret working with him!

Details: 2 people • American • BBQ • Italian • Mediterranean • Mexican / Latin • Basic cooking skills • Knife skills • Adult (over 18) • Intermediate • My home, venue, etc. • At the pro’s location

Private Cooking Lessons

Credentials

Background Check

John Asp

FAQs

How did you get started doing this type of work?
I started washing dishes and slowly learned every facet of food preparation and cooking. From using specific knives to making sure all food materials are used including scraps. I familiar with saute and frying, grilling and broiling, convection and convention ovens, wood burn ovens and stoves. I enjoy food and all if it's flavors. It's hard to be a chef and not enjoy what you eat so I try to taste everything I can before you do.
What types of customers have you worked with?
All walks of life including vegetarian, vegan, halal, pescatarian, Celiac disease and gluten free, dairy free and pretty much any allergy I've ever heard of, I've prepared meals for them all.
Describe a recent project you are fond of. How long did it take?
Last week I was interviewed by a local magazine for a coming feature. I prepared my Sour Betty dessert and they took photos and I will be in the May 2019 issue. That was really fun.