Plates of Love

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Introduction: Awarded Top 25 Private Chefs of Las Vegas!! I'm a true southern belle, born and raised in Mississippi. I have experience cooking, Japanese, French, Hawaiian, Latin, Italian, Jamaican, and of course Southern cuisines. I am a well-rounded chef always striving to improve my skills. I love the fact that I make people happy with my food and that they enjoy my meals. I share my love through the meals I prepare. I charge $50 per person for breakfast/brunch and my prices start at $75 for dinner. Premium ingredients are $95 per person. I do cooking classes as well as dinners or parties Serious inquiries only please.

Overview

Hired 9 times

Background checked

1 employee

6 years in business

Payment methods

This pro accepts payments via Cash, Google Pay, PayPal, Square cash app, Venmo, and Zelle.

Social media

Instagram

Featured Projects

21 photos

Bachelorette Brunch
Personal Chef
Chef Tamekia was amazing, she is so talented and c

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Reviews

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

Exceptional 5.0

7 reviews

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Renee M.

Apr 2, 2019

I sent a picture of a m&m cheesecake, it came out better than the picture and tasted even better!! Excellent customer service experience every time!!! 😃

Deonte A.

Jul 15, 2019

Tamekia was very professional and punctual. She answered all questions I had throughout the process and was very accommodating to the needs of our party. Not to mention, the food was great! We were all really happy with the service she provided! Thank you!

Shaneakia M.

Jul 26, 2021

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Hired on Thumbtack

Absolutely loved Tamekia’s personality, compassion for her work, and attention to detail. Her bubbly aura made the dining experience even more fun! We enjoyed her service greatly and the lemon pound cake, as well as the way she diligently worked to prep based around the dairy-free and pescatarian needs of our group, was insanely divine and an absolute plus! The one thing I would recommend and would hope for when booking again, is a significant reduction of salt used. The food was very very good but the amount of salt used overshadowed how amazing many of the proteins were for brunch, as well as dinner. Other than that, service was incredible. I’d highly recommend her, and thank you for making a valued part of our trip so special!

Details: Shower (baby, bridal, etc.) • 3 - 5 guests • Dinner • Standard (basic ingredients) • Barbecue • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Chae L.

Mar 18, 2019

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Hired on Thumbtack

We used Plates of Love for our brunch experience in The Mirage suite on the Las Vegas Strip. Tameka was excellent! Her food was delicious ( one of our best meals of the trip!) Her chicken and waffles was especially yummy and her presentation was perfect! Thank you for making our bachelorette experience complete!

Details: Brunch / dinner party • 6 - 10 guests • Breakfast / brunch • Premium (high end ingredients) • Cold beverages (alcoholic) • Hot beverages (coffee, tea, etc.) • American - casual • Southern • Meal delivered • Only once • The personal chef travels to me

Personal Chef

Devon C.

May 13, 2019

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Hired on Thumbtack

Tamekia was a great chef! She made sure to accommodate us in every way possible. The food was delicious!!!!!!!

Details: Brunch / dinner party • 6 - 10 guests • Breakfast / brunch • Standard (basic ingredients) • Cold beverages (non-alcoholic) • American - casual • Meal prepared onsite • Only once • The personal chef travels to me

Personal Chef

Credentials

Background Check

Tamekia Jackson

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Pricing ranges depending on the services you want. Cooking classes can start at $75 up to $110. Catering starts at $45 and up per person. Pricing also depends on menu you decide on.
What is your typical process for working with a new customer?
I like to get to know what my customers like and dislike and learn of any allergies.
What education and/or training do you have that relates to your work?
I graduated from Me Cordon Bleu in 2011. I've worked in fast food, fine dining restaurants, military facilities, casual dining, hotels, and farm to table restaurants.

Plates of Love

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