|Sunday||10:00 a.m. to 7:00 p.m.|
|Monday||10:00 a.m. to 7:00 p.m.|
|Tuesday||10:00 a.m. to 7:00 p.m.|
|Wednesday||10:00 a.m. to 7:00 p.m.|
|Thursday||10:00 a.m. to 7:00 p.m.|
|Friday||10:00 a.m. to 7:00 p.m.|
|Saturday||10:00 a.m. to 7:00 p.m.|
About this pro
3 years in business
86 hires on Thumbtack
Josh was fabulous to work with! I hired him for a birthday dinner for my boyfriend and we've never felt so pampered. We live in an apartment so he didn't get the benefit of doing things behind the scenes it was all right in front of us and it was truly dinner and a show. Josh is so talented, personable and professional we will absolutely hire him in the future and recommend to friends and family!Aug 6, 2018Verified
This chef undersells himself. Not only is good food delicious, but he should charge more for it. He catered our wedding in a small kitchen in a barn, plated everything, walked the food up a flight of steps to assist the servers, and it still looked and tasted great.Jun 8, 2018Verified
Josh and his team did an excellent job catering for my wife's 40's birthday bash. Menu was well planned and executed. Timing of the various made the experience all the better, especially the late night flatbreads. Highly recommend.Sep 27, 2015Verified
Tyson and Justin created a wonderful meal for my sister's birthday party. Everyone at the party were very thrilled with the outcome. Couldn't have asked for a better time.May 1, 2017Verified
The professionalism with which Josh and his assistant, Chris, prepared and served the meal for my father's 80th birthday was unmatched. The food was fantastic, with each course a new surprise for out palates. When they left, the kitchen was spotless. I would not hesitate to ise them again and recommend them highly for their services.Apr 28, 2017Verified
Top Pro status
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- What should the customer know about your pricing (e.g., discounts, fees)?I try to work within the budget of my clients. After we discuss the budget for the event I will devise a plan to work within that budget and satisfy the needs of the client. It is pretty simple because when I quote a price, that number is the only thing you have to think about. If that number is okay with you then I know I will be able to provide top tier service to you.
- What is your typical process for working with a new customer?So, as you may have noticed, I quote based on the info in the request. So, the first thing to do is make sure the info and quote match up. After that the process differs based on the event type. Personal chef events: dinner parties, coursed dinners, and most other in-home services fall under this category. Catered events are your typical catered events with food served in food warmers. I have a pdf document that goes into a little more detail about the personal chef events; remind me and I will send it to you via email.
- What education and/or training do you have that relates to your work?I learned to cook professionally under some of the best chefs in the city of Minneapolis including Sarah Master (NBC's The Taste, Cafe Barbette) and T.J. Rawitzer (Tiny Diner, The Third Bird). During my time with them I was able to learn an amazing amount about food and cooking. I continue to intern at the best restaurants in the city to further my learning.