Chef John

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Introduction

Hi! I'm a well-seasoned Chef with over 15 years experience in NYC, 10 years at the Executive level, including Michelin and NY Times rated restaurants. I love cooking with the seasons and I source my ingredients from local farms, when possible. The majority of my experience is in Italian and French cuisines, but I am fluent in global flavors and techniques. I'm available for private events, hospitality consulting, meal prep, and cooking classes.

Overview

Hired 22 times

Serves Bronxville, NY

Background checked

1 employee

2 years in business

Business hours

This pro hasn't listed their business hours.

Payment methods

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Venmo, and Zelle.

Top Pro status

Top Pros are among the highest-rated, most popular professionals on Thumbtack.

2024

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Reviews

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

Exceptional 5.0

10 reviews

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Read reviews that mention:

Carol W.

3 weeks ago

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Dessert • Standard (basic ingredients) • Dessert • American - formal • American - casual • Meal delivered • Only once • At the pro’s location

Personal Chef

Caroline C.

Feb 7, 2024

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Hired on Thumbtack

I cannot sing enough praises about the extraordinary experience we had with Chef John for my husband's 30th birthday dinner! From the moment we reached out to him, John was an absolute dream to work with. His creativity and inventiveness shone through in every aspect of planning, and his responsiveness made the entire coordination process a breeze. On the night of the event, John brought such wonderful vibes into our home. His warmth and professionalism immediately put us at ease, allowing us to relax and fully enjoy the evening. And let me tell you, the menu he crafted was nothing short of a culinary masterpiece! The cocktail hour kicked off with an array of tantalizing hors d'oeuvres, including a beet-cured salmon dish that truly blew our minds. The charcuterie and caviar service were impeccable, with the caviar he specially sourced being the best I've ever had. Each bite was a symphony of flavors, perfectly balanced and expertly presented. As dinner commenced, John continued to wow us with his culinary prowess. The escargot appetizer set the stage for what was to come, leading into a heavenly truffle cacio e pepe that left us speechless. The addition of freshly grated truffle elevated the dish to new heights, and every bite was pure bliss. And let's not forget about the main course—a succulent steak and potatoes dish that was nothing short of divine. The flavors were sensational, and the execution was flawless. What truly sets John apart is his thoughtfulness and attention to detail. Not only did he cater to our every need, but he also went above and beyond to accommodate a vegetarian version of the meal for one of our guests. It's clear that John's professional training and experience shine through in every aspect of his work, from the delectable menu to the gorgeous plating. Overall, the entire experience was nothing short of magical. John's passion for his craft and dedication to creating unforgettable culinary experiences truly made my husband's birthday dinner one for the books. We are beyond pleased with the result and cannot wait to work with him again in the future. Even our dog adored having him! Thank you, Chef John, for making our evening so special and memorable!

Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Premium (high end ingredients) • American - formal • Italian • French • Meal prepared onsite • Only once • My home, venue, etc. • At the pro’s location

Personal Chef

Ji H.

Nov 7, 2024

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Hired on Thumbtack

I feel lucky to have Chef John as a private chef in Westchester. He is a top Michelin-star-trained chef who’s also humble and hardworking. His food is better than most restaurants around here. It’s delicate, and the texture hits all the right taste palettes. We regularly hired him for family meal prep, and every day was a joy to have his food at every meal. One of the favorite dishes for us were Peruvian Pollo ala brasa with green chili sauce, Grilled vegis with herbs, ceviche, roasted chicken breast, to name a few. He was excellent at customizing dishes to meet our dietary restrictions without compromising on flavor or quality.

Details: Regular meal • 3 - 5 guests • Dinner • Lunch • Premium (high end ingredients) • Asian • American - casual • American - formal • Barbecue • Indian • Mexican / Latin American • Meal prepared onsite • Weekly • At the pro’s location • My home, venue, etc.

Personal Chef

Miranda G.

Jul 20, 2024

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Hired on Thumbtack

Working with John was great! He was super flexible and worked with me to achieve a specific vision and was so helpful and kind!

Details: Birthday or anniversary party • Cocktail hour or hors d'oeuvres • American - casual • Mediterranean or Middle Eastern • Small bites • No, drop off only • Outdoor venue • No kitchen • 20 - 29 guests • Disposable plates, utensils, and cups • I'm flexible

Wedding and Event Catering

Robyn F.

Jun 19, 2024

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • I'm flexible • American - casual • Italian • American - formal • Asian • French • I'm flexible • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

John Poiarkoff

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Pricing includes planning, shopping, prep, service and clean-up. Food cost is charged separately, as it can vary greatly based on the menu.
What is your typical process for working with a new customer?
I customize each event with the host and I offer several different dining experiences. The format largely depends on the style of food you'd like and how it is best served. You can see pictures of my work in my profile. We will plan the menu together, starting with a conversation about your likes/dislikes, any allergies or dietary restrictions, then refining based on seasonality of ingredients and your personal preferences.
What education and/or training do you have that relates to your work?
I graduated first in my class from the French Culinary Institute in NYC and have 15+ years experience in NYC fine-dining restaurants, ten of those at the executive level.