East Coast Culinary
contact for price
Scheduling
Budget per person
Sorry this pro can’t do your job, but we know other pros who can.
Introduction: My work stands out in that I am trained beyond the majority in my profession, have held many prestigious positions, but most importantly I listen to my clients, and give them the flavor profiles and nutritional needs they desire. I never take shortcuts, or pass off home cooking as something with the same value of an experienced and trained Chef. It is wonderful there has been a burgeoning interest in the Culinary arts, but not everyone can sell their food, and run a business. Unfortunately I know too many clients whom have chosen a home cook, or even Chef with no business experience, and they have been disappointed.
I love to create delicious food and see my clients react with satisfaction. The creativity and artistry I put in my plates making each dish unique and special is very satisfying.
Overview
1 employee
18 years in business
Payment methods
Ask this pro about their preferred payment method.
Featured Projects
26 photos
Specialties
Event type
, , , , , , , , , ,
Cuisine(s)
, , , , , , , , , ,
Reviews
5.0
1 review
5
100%
4
0%
3
0%
2
0%
1
0%
Anne C.
Jan 21, 2015
I highly recommend Chef De Sola, this wonderful Woman is a consummate pro with skills of a Michelin Star Chef with an engaging personality that puts guests at ease. (Our Male guests were taken with her for other reasons, but she handled it so well, even while they had a few too many toasts...we must have heard "Skol" 30 times;-) I hired her as even though I normally make a decent traditional Thanksgiving meal for my Family, I had guests from Sweden whom were celebrating their first Thanksgiving with us. I can only barely do justice to the spread this Chef made for 22 guests, alone with a server! Roast Duck with Lingonberry Port Sauce, Chestnut Dim Sum, the most insanely gourmet version of a "Green Bean Casserole"; Haricot Very, Wild Mushroom Melange, Delicate Butter Sauce and Crispy Shallots. An amazing Pumpkin Bisque in a Sugar Pumpkin with a Bruleed Topping....so unique. Then a Stuffed Turkey Breast with Homemade Apple and Cranberry Sausage Stuffing, and a Bourbon Gravy, Brussels Sprouts with Pancetta, Roasted Garlic Mashed Potatoes, Baby Peas with Cippollini Onions, and so much more. I wanted a fusion meal with familiar Swedish ingredients, and An elevated Southern Style touch, and more. And then the Desserts; Bavarian Apple Cheese Torte, Valrhona Chocolate and Hazelnut Torte, and more. The crowning glory was a Croque en Bouche with each Puff filled with Praline Cream, Gorgeous Caramel Spun Sugar and Candied Pecan garnish. I have used a Personal Chef for my husband's entertaining co-workers, as it seemed less "personal", and the food was dub par with a premium price. For all this was, it was affordable, you always tip the Chef, but we felt so guilty about the price, I think we made up for it and what we felt it was worth. This was a memorable event, I will not forget. I will use her again, and while I want to keep her a secret, I know she is building her already successful business here. Thanks Chef De Sola