Chef David DiSalvo

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About

I believe in the customized experience for my clients. As a classically trained and award winning Executive Chef in NYC (STK, Chinese Graffiti, Carnem Prime Steakhouse & The W Hotel) I am able to accommodate almost any situation and work well within budgets. For me it’s all about the food and cooking with love.

Overview

Hired 9 times

Background checked

1 employee

11 years in business

Business hours

This pro hasn't listed their business hours.

Payment methods

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

Social media

Instagram

Top Pro status

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

2021

Services offered

Event type

Wedding

Birthday or anniversary party

Dinner party

Corporate event

Meal

Breakfast or brunch

Lunch

Cocktail hour or hors d'oeuvres

Dinner

Drinks and dessert

Dessert

Non-alcoholic drinks

Alcoholic drinks

Coffee or tea

Projects and media

Reviews

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

Exceptional 5.0

7 reviews

5

100%

4

0%

3

0%

2

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1

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Read reviews that mention:

Vanessa d.

Jan 10, 2021

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Dessert • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • French • Meal prepared onsite • Only once • At the pro’s location • My home, venue, etc.

Personal Chef

Debbie M.

Oct 10, 2020

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Hired on Thumbtack

What a great Covid safe way to celebrate our 25th anniversary! Chef David catered to my family of four with dishes ranging from uni pasta to grilled cheese and all were delicious.

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

Personal Chef

Mariah M.

Nov 25, 2020

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Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Standard (basic ingredients) • Dessert • American - formal • Italian • Asian • French • Meal prepared onsite • Only once • My home, venue, etc.

Chef David DiSalvo's reply

Personal Chef

Jessica G.

Nov 9, 2020

•

Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • Standard (basic ingredients) • Dessert • American - formal • Meal prepared onsite • Only once • My home, venue, etc.

Chef David DiSalvo's reply

Personal Chef

Koorosh Z.

Aug 18, 2020

I hired Chef Dave to cater one of my client events, to say it was fantastic would be a severe understatement. Chef Dave put on one of the most spectacular events I've had. I put together about 6-8 big client events a year, and I will only use Chef Dave when available. The food was fantastic, and he made the entire experience interactive with my clients, just as I asked him to. Clients were in and out of the kitchen, and Chef Dave made them all feel like royalty. With the food that was served, they absolutely felt like royalty. This was a high-end dinner, with steak, lobster (two types, poached in butter and grilled), prosciutto and Burrata, Rack of Lamb, fresh shucked oysters, and the piece de resistance was the Uni Pasta, OUT OF THIS WORLD. Yes there were plenty of veggies too, street corn, creamed mushroom, asparagus, and Brussels sprouts. If you want to host an event, where your clients, friends, family, guests, whoever, wants to have one of the best meals ever, and get to meet one of the most friendly and talented chefs in the country, look for Chef Dave (Look up his resume, he's worked some very impressive kitchens.

Credentials

Background Check

David Disalvo

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My minimum personal chef fee per 2-4 person event is $200 which is built into total pricing and does not include food cost.
What is your typical process for working with a new customer?
After initial messages and emails, a proper phone conversation & Q&A to find out which way to best serve the client.
What education and/or training do you have that relates to your work?
I graduated from The French Culinary Institute in NYC with a diploma in Classic Culinary Arts, where Jacques Pepin was dean.

Chef David DiSalvo

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