

Chef Gerard
It’s free, with no obligation to book
46 photos
Dinner Parties for 22 over 3 days
Personal Chef
Bachelorette Party at AirB nB for 12
Personal Chef
, , , , , ,
, , , , , , , , , ,
Customers rated this pro highly for professionalism, work quality, and responsiveness.
29 reviews
Read reviews that mention:
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Premium (high end ingredients) • Italian • American - formal • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • American - casual • Italian • Mexican / Latin American • Mediterranean / Middle Eastern • Asian • Vegetarian or vegan • Kosher • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • American - casual • American - formal • Italian • Asian • French • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Shower (baby, bridal, etc.) • 11 - 20 guests • Dinner • Premium (high end ingredients) • Dessert • American - casual • Mediterranean / Middle Eastern • French • Meal prepared onsite • Only once • The personal chef travels to me
FAQs
- 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.