|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
Personal Chef to the Stars
About this pro
Business Associates’ Dinner – When you entertain Business Associates it has to go well. Yes, they may have food issues; Yes, they may each want their steak a certain way; and Yes, they might even arrive late. But, yet, it has to go well. And that’s what Chef Tyler delivered – What every host dreams for, a “perfect meal” with no excuses. Delicious and beautifully presented Hors d’oeuvres, a lovely garnished first course Mixed Seafood Grille, just like Portofino; and an amazing Bistecca Florentina for the main course. Simple, yet elegant and the food totally complimented the event without taking over. We will hire Chef Tyler Again and Again, and you should as well.May 22, 2018Verified
Cooking class was fun and we learned a few tricks to use going forward. The food was delicious (even though we helped cook it) and Chef Tyler comfortably blended into the family!Mar 25, 2017Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I price on a per person basis, based on the mutually determined menu. I have a minimum of $320, or $40 per person for any specific event. My meals are typically high end and my average per person is about $60-70.
- What is your typical process for working with a new customer?I don't work from a set list of dishes. Rather, I prefer to speak with the potential client and learn about the event, their vision, special diets, like and dislikes, budget, etc. and then we mutually design the menu.
- What education and/or training do you have that relates to your work?I've been a really serious "Hobby Chef" for more than 50 years. I've been to cooking schools in Italy, France, Asia and throughout the US. I've eaten "in the kitchen" at Trotter's, El Bulli, and Le Beneton and I've cooked with Marc Spitz - Farallon and Gerald Hirigoyen - Piperade. I've entertained Frances Mayes - "Under the Tuscan Sun;" Cecelia Chang - "The Seventh Daughter: My Culinary Journey from Beijung to San Francisco," and numerous Bay Area Foodies. I cook every day!