|Sunday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
About this pro
Gerry and Kendall were fabulous from start to finish! Food was outstanding as was service and clean up. Highly recommend!Oct 24, 2016Verified
Chef Gerry was excellent! He came to the home we rented and prepared an excellent meal for our group. We agreed to a menu ahead of time, and all the dishes were very good. Professional, timely and fairly priced. Highly recommend!Jun 29, 2016Verified
We had a company BBQ and Chef Gerry and his staff were outstanding. The food was delicious and the service was exceptional. We loved the staff! They went above and beyond to make everyone feel comfortable.Jun 15, 2016Verified
We hired Chef Gerry for an evening of a cooking lesson and eating. He set up stations with recipes that we were to follow. He helped us make pasta - a real treat! Chef Gerry was knowledgeable, informative, and the recipes were easy to follow but were challenging. It was a delicious dinner and a perfect evening thanks to our very capable Chef!Apr 3, 2016Verified
Everybody loved Gerry and his food. Everything from start to finish was amazing, especially the duck eggrolls, lamb chops and salad. I really can't say enough!! We will absolutely be working with Gerry in the future!Feb 11, 2016Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Pricing is customized to the clients budget, needs and tastes. Since I don't carry a inventory of ingredients like a restaurant or catering hall, I prefer not offering a typical menu package. Its a very personalized service. However, usually for smaller parties and dinners, the per person food budget includes menu consultation, cost of ingredients/food shopping, personal chef cooking and kitchen cleanup. It typically doesn't include a server or bartender. For parties of 6 or more I recommend a server, unless its a buffet or the client prefers to be more hands on with table set up, pouring beverage and table service.
- What is your typical process for working with a new customer?As a personal chef, before I offer menu suggestions, I prefer to learn as much about my new customers (especially the guest or guests of honor) and their food preferences and cuisine interests and those of their invited guests. Its always helpful to gather in advance their likes, dislikes, allergies, preferred flavor profiles (i.e. spicy, mild, Asian, Mediterranean, Latin American, Middle Eastern, European, American, Italian, French). It also helps to know what they enjoy eating most (i.e seafood, beef, poultry, game, pork, lamb, vegetables etc..
- What education and/or training do you have that relates to your work?I’m a graduate with honors from CIA in Hyde Park, NY. I’m also serve safe certified.