About this pro
2 years in business
2 hires on Thumbtack
Chef Greg did an amazing job catering my husband's birthday party for 50+ adults. His food was delicious and he was extremely accommodating around some logistical challenges we faced. His crew was very helpful and took care of all the set up and clean up. It was a pleasure working with Chef Greg!May 16, 2016Verified
He was professional and flexible he was a real pleasure to work with, the food and presentation was Excellent!Apr 22, 2016Verified
Best Chef Hands Down Excellent Food Greg Did My Son 4 Birthday Party He Is 7 Now People Are Still Talking About Please Call Greg U will Bot Regret It Thats for Sure My Family Love Chef Greg FoodJun 23, 2015
I have never written a review before but I'm so happy with Greg's Catering that I must share! I ended up having a lot more people then expected & they were able to handle it all. Food outstanding as well as service- Very professional. I will def. use them again!May 14, 2015
Dear Gregory, I wanted to take a moment to thank you again for catering our sons christening. Everything was amazing! All of our friends and family cannot stop talking about how much they enjoyed everything. The food was incredible & beautifully presented. People are still telling us how much they loved it. You & your staff were very helpful and polite and my husband & I were able to enjoy the day without worry. I will definitely recommend your services & keep you in mind for our next event. Thank you to everyone for their hard work!May 14, 2015
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- What should the customer know about your pricing (e.g., discounts, fees)?Per person pricing is typically based on food and culinary services. Additional event staffing such as servers and bartenders are available and are based on the clients overall budget.
- What is your typical process for working with a new customer?Please contact us with a call or email. We like to customize all our menu quotes to the client or guest of honors needs and preferences. We source everything fresh for your event and don't inventory ingredients, avoiding "cookie cutter" menu packages.
- What education and/or training do you have that relates to your work?Trained at the Culinary Institute of America, Serve Safe certified and Certified Food Service Manager. I am a Member of the American Culinary Federation which focuses on education, certification for Chefs. Seminars & Food Competitions.
|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|