Bryan Cooks (let him cook)

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About

I've been a passionate cook for the last two decades. While I learned to cook in the north of Japan when I lived there between 2008 and 2010, I love cuisines ranging from Asian to North African. I particularly enjoy tailoring menus to your individual needs; that feels like a joyful puzzle. I would love to design a menu for your dinner parties or weekends away.

Overview

Background checked

1 employee

Business hours

This pro hasn't listed their business hours.

Payment methods

This pro accepts payments via Cash, Check, Venmo, and Zelle.

Services offered

Desired cooking skills

Basic cooking skills

Knife skills

Soups and sauces

Roasting and braising

Interested cuisines

American

Japanese

Chinese

Indian

Work location

My customers travel to me

I travel to my customers

Reviews

Customers rated this pro highly for professionalism, value, and responsiveness.

5.0

2 reviews

5

100%

4

0%

3

0%

2

0%

1

0%

Rachel S.

1 day ago

Bryan Cooks (let him cook)'s reply

Tamara S.

1 day ago

I had found a recipe online that looked incredibly delicious but beyond my skill level. I sent it to Bryan and he enthusiastically said, “let’s make it!” Not only did he execute it perfectly, but he tweaked the recipe slightly in a way that made it his own (and in my opinion, better!). Bryan also welcomed me into the kitchen, knowing I had interest, and I got to learn a thing or two about making and working with dough. We rolled, formed and cooked fresh flatbread together—They were ultra fluffy and some of the best I’ve ever had! Thank you, Bryan, for a delicious meal I’ll always remember!

Credentials

Background Check

Bryan Haut

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Based on menu complexity, number of courses, and number of diners.
What is your typical process for working with a new customer?
I will have a preliminary call about your event, and a series of follow-up email exchanges to make sure we've built a menu and meal flow that absolutely works for you and your guests.
What education and/or training do you have that relates to your work?
I've been cooking for three decades.

Bryan Cooks (let him cook)

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