Personal Chef to the Stars
Personal Chef to the Stars

Personal Chef to the Stars

Offers remote services
Discounts available
Offers remote services
Discounts available
$80/person
starting cost


Scheduling

Responds within a day

Introduction: There is an obvious difference between some who cooks for a living and someone who cooks as a hobby. The hobby chef is more relaxed, has more fun, is more involved and generally is into creating a great food experience above all other motivations. When people see me cook, or work with me, I often hear the comment, "Wow - you're really into this." I am. The sense of accomplishment when the guests are amazed at what they experience. Sometimes it's the visual experience, what they are about to eat simply looks inviting - And, sometimes is the smell as the bite nears their mouth - but always it's the look in their eyes when they first bite into what ever morsel they are enjoying. Their eye's get big, bright, and sparkle with joy.
Overview

Hired 238 times

17 similar jobs done near you

Background checked

3 employees

49 years in business

Payment methods

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

Top pro status

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2016

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2017

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2018

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2019

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2020

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2021

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Featured Projects

74 photos

Specialties
Cuisine types

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Reviews

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

Exceptional 5.0

170 reviews

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97%
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Read reviews that mention:


pro avatar
Bridget G.
Jul 15, 2022
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Hired on Thumbtack

Hired on Thumbtack

I contacted Chef Tyler to prepare a special dinner for our family during a summer trip to the lake. He worked with me to create a unique menu featuring fresh and seasonal ingredients, showed up on time, prepped the hors d’oeuvres and main meal, served them with lovely edible flower garnish and everyone was thrilled. Each dish was unique and even the kids got excited at trying new things like grilled okra and caramelized bacon. “Best ever” was repeated throughout the meal, including the surprise, special mac n cheese for the kids. He clearly knows how to cook and Sous Chef Jill charmed us all. I would highly recommend them for any event.

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • Mediterranean / Middle Eastern • French • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
pro avatar
Hope C.
Jan 7, 2022
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Hired on Thumbtack

Hired on Thumbtack

Every New Year’s Eve we celebrate my Mom’s birthday as well as New Years. This year it was an 80th so I wanted to go all out and engaged Chef Tyler to design and prepare a really special menu. Mom loves Surf and Turf, and many of the family do as well, so electing a main entrée was simple: Steak Diane and Seared Halibut with Lemon sauce. But then, it was the hors d’oeuvres and sides that really made the evening. Red and Golden Beets on Chinese spoons, Tuna Tartare, Pears with Sage wrapped in Prosciutto, Brandade du Morue as hors d’oeuvres followed by yummy Scalloped Potatoes and Tuscan Kale Salad making up some of the sides. The guests were delighted and devoured every dish. Each item was beautifully garnished, and Chef Tyler talked through each dish in an entertaining manner. Kitchen was cleaner after they left than before they arrived. I was able to hang with the family and didn’t lift a finger. A great experience and we will do it again. Highly recommended.

Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Premium (high end ingredients) • Dessert • American - casual • Vegetarian or vegan • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
pro avatar
Natalie H.
Dec 21, 2021
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Hired on Thumbtack

Hired on Thumbtack

My relatives were coming for a Holiday dinner, and I wanted something special and out of the ordinary for the celebration. When I contacted Chef Tyler and explained the guests’ interests, he immediately suggested Braised Rabbit in a Wine Sauce with Mushrooms served over pappardelle. Definitely unique and certainly special. And, combined with a creative selection of Hors d’oeuvres and colorful sides it was the perfect dinner. Guests were delighted and raved about the food. His hors d’oeuvre selection including Smoked Salmon on Cucumber Chips, Brandade du Morue, and baked Vacherin Cheese was the perfect start to the evening’s feast. He had extras for the children, especially the Molten Lava Cake for dessert and everyone was totally satiated. Kitchen and table were totally cleaned afterwards – resulting in a “hands off” event for me, allowing for a relaxing participation in the family reminiscing of past holidays. Definitely the way to do it and he and his Sous Chef, Jill, are highly recommended!

Details: Holiday meal (Mother's day, Valentine's day, etc.) • 6 - 10 guests • Dinner • Dessert • Premium (high end ingredients) • Dessert • American - formal • American - casual • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
pro avatar
Paige L.
Dec 13, 2021
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Hired on Thumbtack

Hired on Thumbtack

We are a small company with an owner who recognizes all that his employees contribute throughout the year, and it's very important to him to show his appreciation and gratitude for all of the hard work. When tasked with putting together a holiday party, I was immediately intrigued with Chef Tyler's bio, and he and his team did not disappoint! He spent time with me getting to know the nature of our group, after which he and his team designed a spectacular menu to serve for our special night. They prepared a six-course gourmet menu that wowed us all, beyond anyone's expectations. It was one of the most delicious and unique meals we had ever enjoyed, and Chef Tyler gave very entertaining stories and explanations about the recipes and ingredients. Excellent service, beautiful presentation! When is the last time you had Truffled Popcorn on top of your seared scallop? I highly recommend Chef Tyler and Sous Chef Jill for any event where you are looking to make lasting memories. We are looking forward to doing it all again next year!

Details: Holiday meal (Mother's day, Valentine's day, etc.) • 11 - 20 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • Premium (high end ingredients) • American - formal • Italian • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
pro avatar
Bridget B.
Dec 13, 2021
·

Hired on Thumbtack

Hired on Thumbtack

This was our first-time engaging Chef Tyler, but it will not be the last! Both my husband and I agree – it was, simply put – “over the top.” And the guests agreed as well, raving about the food and presentation all evening. It started with an array of hors d’oeuvres, some classic like grilled seafood and salmon tartare, but others new, exciting, and delicious like roasted pears wrapped in prosciutto or Brandade du Morue, (That’s Salt Cod), served with a drop of Truffle oil. The main course was Bistecca alla Florentina with Tuscan Beans, Asparagus, and Slow Roasted Tomatoes - just like that in Florence. Followed by Butterscotch Crème Brule with Raspberries. Simple but elegant. Outgoing and easy to work with, the Chef Tyler team was extraordinary, and we highly recommend them for any event.

Details: Holiday meal (Mother's day, Valentine's day, etc.) • 11 - 20 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • Premium (high end ingredients) • Cold beverages (alcoholic) • Dessert • American - formal • Vegetarian or vegan • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
Credentials
Background Check

Tyler Phillips

FAQs

  • 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 $600 or $40 per person for any specific event. My meals are typically high end and my average per person is about $50 - $80. Also, we add a minimum 20% gratuity to all events.

  • 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, likes 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!

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