

Personal Chef Jason
Responds within a day
Hired 17 times
1 similar job done near you
Background checked
1 employee
7 years in business
Cash, Check, Venmo
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
46 photos
Personal Chef - Incline Village 2021
Personal Chef
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
15 reviews
Read reviews that mention:
Hired on Thumbtack
Hired on Thumbtack
Details: Birthday or anniversary party • Lunch • American - casual • Barbecue • Buffet • No, drop off only • Home • Yes, full kitchen • 20 - 29 guests • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Premium (high end ingredients) • Italian • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • Dessert • Italian • American - formal • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • American - formal • Italian • Southern • Mexican / Latin American • Mediterranean / Middle Eastern • Asian • French • Barbecue • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Regular meal • 6 - 10 guests • Cocktail hour / hors d'oeuvres • Dinner • Premium (high end ingredients) • Dessert • French • Mediterranean / Middle Eastern • Asian • Vegetarian or vegan • Meal prepared onsite • Only once • My home, venue, etc.
Jason Pepin
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on wants. I do not cut corners. If you are looking for cheap food I’m not your guy. If you are willing to come up a tad in price I will make your event memorable.
- What is your typical process for working with a new customer?
Once the guest decides to use me. We work together to come up with a menu and event that they want. Then it’s on me to make sure we exceed expectations
- What education and/or training do you have that relates to your work?
I went to culinary school in Boston. I’ve worked for Morton’s Steakhouse, The Capital Grille and Wolfgang Puck