Chef Danielle and Chef Travis Kroell
Chef Danielle and Chef Travis Kroell

Chef Danielle and Chef Travis Kroell

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Cuisine(s)
Scheduling
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Introduction: Food is our passion. We are a team that is rooted in fresh, farm to table cooking that supports the world and explores regions through cuisine. We've both graduated from culinary school, and helped to open Gordon Ramsey's third Hell's Kitchen, in South Lake Tahoe. We have an array of experience with multiple cuisine types and dietary restrictions. We dedicate time researching our craft, to ensure every meal is cutting edge. We hope to share our journey with you at your next special event; and make it one that you and your guests talk about for years.
Overview

Hired 1 time

2 employees

2 years in business

Payment methods

Cash, Check, Venmo, Zelle

Social media

Facebook, Instagram

Featured Projects

12 photos

Specialties
Event type

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Cuisine(s)

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Reviews

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

5.0

3 reviews

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pro avatar
Deni B.
Jun 14, 2022
I have had a couple small parties they have catered. They have sometimes had really short notice to put it together and have done a wonderful job. I usually get a hold of Chef Danielle on (559) 942-6328. If she doesn’t answer she is quick to call back. I trust all my culinary needs to this “Dynamic Duo”.
Chef Danielle and Chef Travis Kroell's reply
Thank you so much! Yes we can be reached at 559.942.0052. or Betweencuisine@gmail.com
pro avatar
Janelle U.
3 weeks ago
Danielle and Travis are amazing! Just used their services for the first time and was so impressed. We had a 7 course dinner at our home for my birthday and it was the most creative menu! The presentation was excellent, the food was unique and delicious and both Travis and Danielle were great to work with. I spent a few minutes telling Danielle the type of food we liked and then she sent back the most incredible menu! At the dinner Travis did such a great job cooking, serving and he cleaned everything up. He was very professional and great to talk with. The evening was stress free and it was better than going out to dinner. By far! Also the best salmon I’ve ever had!
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John K.
Jun 30, 2022
I met Travis when he was a restaurant chef, loved everything he made, so it was a simple decision to hire him and Danielle to prepare a dinner at my house for myself and my wife, as well as two sisters and a brother-in-law who were visiting. To say it was great is an understatement. Travis and Danielle prepared a menu on short notice, showed up at our place on time (even brought their own china) and prepared the best meal that has ever been served in my house - that might not be saying much so let me amend that - the best meal any of us had, we all agreed, had in a long time. The mushroom melody (seasonal mushroom mix, fire roasted serrano, pine nuts, garlic Spanish, and lemon thyme butter) as a starter was fantastic. That was followed by herbed butter (fresh herbs and cracked pepper) and bread (bread made by Danielle, I could live off that bread forever), followed by summer squash soup. That in itself would have been enough, but wait! Then came mussels served with fennel, fennel sausage, and couscous AND fillet mignon cooked perfectly to 129 degrees. Summer fruit tart served with a summer blend tea topped it all off. Chefs Travis and Danielle are a great couple. They're personable, work well together, and are a cute couple. We were more than comfortable having them in my house. Bottom line: The meal was a palatial orgasm and the value received for the cost was outstanding! We will be having them over again for sure!

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    Pricing options are open and flexible. Price changes depending on the cuisine, ingredients, courses and amount of people.

  • What is your typical process for working with a new customer?

    Contact us with your event details, we will get back to you as soon as possible. Once we have the information we will begin crafting a menu for the event, specially tailored to the guests needs. Typically a day or two is required to nail down a menu. We will then contact you and present our idea, let the guest look it over, make any changes that are needed and then we serve some amazing food.

  • What education and/or training do you have that relates to your work?

    Manager certification in servsafe. Culinary school graduates. Training at Gordon Ramsey's restaraunt Hell's Kitchen in South Lake Tahoe. Creating our own menus and ideas for restaraunts in North Lake Tahoe. Multiple private events completed with happy guests.

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