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About
I have spent considerable time in some of the best restaurants in the world, which, when paired with the Bachelor's degree that I have from The Culinary Institute of America gives me the education and experience to show my clients tried and true culinary excellence. My clients get the benefits of my time and education and do not have to wonder if I am a real chef or not.
I am hospitable, punctual, communicative, respectful, thoughtful, kind, funny, considerate and patient as well. My personal attributes paired with my experience and education set me apart, I believe.
I love interacting with new people and passing on what I know to them to make them better cooks.
Overview
Hired 13 times
Background checked
1 employee
12 years in business
Business hours
This pro hasn't listed their business hours.
Payment methods
Ask this pro about their preferred payment method.
Services offered
Event type
Wedding
Birthday or anniversary party
Dinner party
Corporate event
Meal
Breakfast or brunch
Lunch
Cocktail hour or hors d'oeuvres
Dinner
Drinks and dessert
Dessert
Non-alcoholic drinks
Alcoholic drinks
Coffee or tea
Projects and media
Projects and media
Reviews
Customers rated this pro highly for work quality, professionalism, and responsiveness.
Excellent 4.9
12 reviews
5
92%
4
8%
3
0%
2
0%
1
0%
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Read reviews that mention:
Laura C.
Sep 25, 2014
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Hired on Thumbtack
I helped plan my sister-in-law's bachelorette party, and we wanted a unique experience that wouldn't break the bank, as many of us were traveling (some from overseas). Rather than go to a local restaurant, which would have tacked on extra taxes and a high gratuity, we hired Doug to come to our rented beach house to prepare a special meal. He absolutely nailed it. Not only was he friendly, willing to chat with those of us who were curious, professional and very clean (he even cleared dishes that he was not responsible for, and the gesture did not go unnoticed), the meal was absolutely delicious.
Doug had a challenge with our menu -- we had very health-conscious guests: a vegetarian, many who were gluten-free, a nut allergy and a dairy-intolerant soon-to-be bride. He made a Green Goddess dressing (nut-free, dairy-free, gluten-free) that everyone devoured with a beautiful crudite platter, chicken which the bride could not get enough of (with a whole-wheat pasta for our vegetarian), a beautiful kale and peach salad and roasted vegetables. Everything came from local farms and/or was organic. It was perfect for our crowd, and I'd recommend Doug in a heartbeat.
Also, he was a great choice for our bachelorette party, as he's a good-looking guy who obviously cares about his health and diet ;) Just sayin'...
Personal Chef
Caitlin A.
Apr 14, 2015
•
Hired on Thumbtack
Doug did an AMAZING job!! I was not there personally to witness it, but he cooked a surprise dinner for my parents' anniversary. They sent me pictures of each course, and they were amazed with every one. They especially loved his signature Vidalia Onion soup.
Not only did Doug cook an amazing meal with great wine to complement it, but my parents also said he was such a pleasure to talk to. Best of all, they said at the end of the meal they went into the kitchen and it was cleaner than it had been before he arrived!
Doug helped to make a very special night for my parents and I will definitely hire him for any future events -- I have already given his contact info to a few friends who have asked.
Personal Chef
Colleen D.
Sep 8, 2014
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Hired on Thumbtack
My husband and I hired Chef Doug through thumbtack for our anniversary which was a great decision!! All five courses meals were amazing and all ingredients were organic from local markets which was not something that we requested but we appreciate. In addition to his talented cooking, he perfectly timed and served each course, cleaned the kitchen, packed leftovers and was great company. I would recommend him for anyone who is looking to get this type of experience!!!!!
Personal Chef
Vanessa M.
Sep 9, 2017
•
Hired on Thumbtack
It was a complete pleasure to meet Chef Doug and taste his delicious food . He simply threw together foods that I already had in my home and made them taste like we were eating at a five-star restaurant, all the while cooking he gave me and my daughter a complete cooking lesson about techniques, flavors And instructions. He is so sweet and patient we are definitely going to be hiring him again!😊
Private Cooking Lessons
John C.
Sep 4, 2014
•
Hired on Thumbtack
Doug prepared a wonderful and sustainable 5-course dinner for my wife and me on her birthday. Doug was very accommodating in the planning and execution of the dinner. He is a truly talented chef, and clearly has a strong passion for cooking. The food was delicious and the conversation was engaging. I would hire him again when I get the chance.
Personal Chef
Credentials
Background Check
Doug Blatt
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
For lessons I charge an hourly rate and if the travel time is over 45 minutes, or so, I charge half the rate for driving/travel.
I am always open to working out a plan for extended lessons or for multiple lessons, as well.
For small, private dining events the rate per person all depends on what the client would like. I can create multi-course dinners as well as more traditional dinners and the price changes with the wants of the client. A lot of the preparation is done ahead of time and it takes many hours to plan, organize, shop, prepare, pack, and then execute a great meal.
What is your typical process for working with a new customer?
For cooking lessons I have found a really great format that works really well for me and for the client. I like to find out what they would like to learn and then incorporate those particular skills in to a menu. We prepare alongside one another and I teach as we go along. Upon completion of the lesson there is a delicious meal to enjoy alongside the skills learned. It really is a lot of fun and I love it. It works really well with couples and groups, particularly.
What education and/or training do you have that relates to your work?
I have worked for many years in a wide variety of kitchens and I was educated at the Culinary Institute of America where I was the valedictorian of my bachelor's class.
I did an extensive apprenticeship at The French Laundry and I also apprenticed at: Le Bernardin in NYC, Primo in Rockland, ME, Blue Hill at Stone Barns in NY state, and Restaurant Nora in DC.
