T the Epicurean
T the Epicurean

T the Epicurean

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Introduction: Hello, My name is Tasha the epicurean. I am a passionate chef I LOVE to cook! Even more so I LOVE to satisfy people with my food. I'd be so honored to be of service to you!

Hired 2 times

Serves Southfield, MI

Background checked

2 employees

3 years in business

Payment methods

Apple Pay, Cash, Credit card, PayPal, Stripe, Venmo

Featured Projects

6 photos

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

Exceptional 5.0

6 reviews


Read reviews that mention:

Sherika C.

I had an event catered by T the Epicurean. The food was absolutely amazing! The service provided was outstanding! I highly recommend T the Epicurean for your catering needs!
Aug 7, 2021
Sharon H.

Tasha did a superb job on my 80th Birthday Celebration..The food was delicious and well prepared. She was professional and smiling at all times. She went over and above to meet all the needs of the guests. I would hire her again in a heartbeat!
Aug 20, 2021
Brigitte B.

Very knowledgeable about food prep and temperature control.Flavors that pairs well with differing “ normal “ entree’s. Love her and partining employees.Highly recommend T and her staff🙌🏽
Aug 9, 2021
Kelly F.

The meal prepared was more than what I had in mind. The sauces were homemade and prepared on the spot. Everything was very tastefully made.
Aug 7, 2021
Clevetta P.

Her food is outstanding, I felt the love in each bite. She attentively listens and delivers! Her foods is aesthetically pleasing. Give her a try you won’t be disappointed!
Aug 7, 2021
Background Check

Latasha Clark


  • What should the customer know about your pricing (e.g., discounts, fees)?

    Pricing will depend on a number of things such as the protein or proteins the client wants, how many people etc.

  • What is your typical process for working with a new customer?

    First getting to know them or the person that they’re booking the event for.

  • What education and/or training do you have that relates to your work?

    I attended and graduated from Le Cordon Bleu

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