Chef. Chris

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Introduction: My work stands out presentation wise, taste, and creativity. I'm very ambitious and make every effort to bring all of my dishes to their optimal level of flavor. I aim to leave a lasting impression on every diner I am able to feed. I enjoy seeing everyone gathered around table over food talking and enjoying each other. That is what inspires me and motivates me to do what I do. To see people eat something that I prepared send them to special place. It could be a wonderful childhood memory or an introduction to a new experience.

Overview

Hired 1 time

1 employee

10 years in business

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17 photos

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Reviews

Customers rated this pro highly for work quality.

Excellent 4.9

10 reviews

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Read reviews that mention:

Darnell M.

Aug 20, 2015

I attended a party last holiday catered by Chef Chris and the food was AMAZING. Not only was everything fresh but also quite tasty. I would highly recommend using Chef Chris's services, and plan to use them myself soon.

Karyn A.

Oct 27, 2015

Chef Chris is creative, hard working, reliable and best of all a fantastic chef. He is an expert in sous vide cooking techniques, and is up to date with the latest trends and styles for all "foodies". His palate is impeccable as he is able to create new recipes and experiment with new and exciting flavors. I have known Chris in a professional capacity for 8 years, and followed his career and watched him grow into the great professional he is today.

Dotelia M.

Aug 28, 2015

It is with great pleasure, I write this review for Chef Chris. A great chef exemplifies passion, creativity, attention to detail, commitment to quality, quick decisions, great practice, multitasking and the ability to handle criticism. Chef Chris exudes tremendous passion as he creatively exercises attention and consideration to every detail. He subliminally uses science as he prepares every ingredient making quick decisions in his preparation of excellence. He multitasks, owning the responsibility of the numerous elements of each meal, which all come together exquisitely like a work of art. Most Chefâs frown when hearing criticism, but Chris welcomes it as it challenges him to being a better chef. Chef Chris raises the bar in his kitchen and those that are fortunate to grace his table, walk away in adoration. Itâs his selection of prime cut meats, to the specificity of the best produce, to his knowledge of whatâs âin seasonâ, to his knife skills that compliments the rhythm of his wrist, that makes me proud to say thank you. Thank you for your meals and the love graced in each preparation. Chef Chris, continue to Aim High, the best is yet to comeâ¦

Shanice I.

Aug 19, 2015

Chef Chris dishes are phenomenal!!!! Great taste and a nice presentation are just an added bonus to his dishes. He has help to expand my palate of various dishes I would not have eaten in the past. Keep up the good work!!!!

Lawrence F.

Oct 9, 2017

Wonderful experience. I'm a foodie and had to have more. His version of Fried Rice (With homemade Sorrel) was amazing and I can't wait until he cooks for us again.

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Every need is unique, therefore every price is based on the need and type of service my client wish to have. The price is usually based on cost of food, service type, and quantity of guests. Pricing is negotiable and a team effort between myself and my clients.
What is your typical process for working with a new customer?
I like to know the type of menu they are looking for. The type of service whether it's a la carte, buffet style, family style. I'd like to know the budget they are working with to cater their to their needs without losing the quality of taste, presentation, and service. I also like to know how creative I am allowed to be.
What education and/or training do you have that relates to your work?
I have an A.O S in Culinary Arts and Food Management from The Art Institute of New York City. I've trained under some of the best chefs in New York in Fine Dining including the renowned David Burke. I am still training as food is continuously evolving.