Elena Apostolides

$40/person

starting price

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It’s free, with no obligation to book

Introduction: I'm very passionate about what I do. Cooking isn't just a job for me. It's a way of living. Feeding someone is one of the most intimate things to happen between two human beings and I want to make sure that I'm providing the best product I possibly can. I have five years of restaurant experience in NYC and worked in Italy for three months as well as all the knowledge I gained from growing up cooking with my mom. I am essentially a millennial cook with old school techniques and principles. It's the best of all worlds. Being a private chef allows me the freedom to be creative that I didn't have when working in a restaurant. I love making food personal again and getting to talk directly with clients to discuss their needs and to create a beautiful menu together.

Overview

Hired 18 times

Serves East Hampton, NY

Background checked

1 employee

9 years in business

Payment methods

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

Social media

Instagram

Top Pro status

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

2017

Featured Projects

17 photos

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Reviews

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

Excellent 4.9

11 reviews

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Read reviews that mention:

Pamela P.

Nov 14, 2016

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Hired on Thumbtack

I hired Elena for a dinner party I hosted on Saturday night, and she was just amazing. I had never done anything like this before, so I was a little nervous, but she was easy to work with, professional and the food was delicious! My guests were impressed with every aspect of the evening, which was mostly thanks to Elena. We worked together ahead of time to plan the menu and Elena came prepared, needing minimal direction from me, so I was free to enjoy my company. She arranged all the food beautifully (some appetizers were on platters and the salad, main course and dessert were plated), served at the perfect pace, and left us with wonderful leftovers all organized and put away in the refrigerator, with all dishes, pots, pans, etc. cleaned and back in their proper place. It was truly a special experience and I would hire her again in the future. I highly recommend Elena!

Personal Chef

Allison G.

Sep 25, 2016

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Hired on Thumbtack

Elena was fantastic. Everything went completely as planned, she was willing to be flexible to what we needed, and the food was out of this world. Would definitely use her again in the future!

Personal Chef

Kay r.

May 14, 2016

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Hired on Thumbtack

Elena was extremely pleasant to work with. She was prompt and professional and delivered on all expectations. The food she prepared was good. I would definitely like to use her services again.

Personal Chef

McHenry F.

Sep 27, 2020

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Hired on Thumbtack

We had a great experience and the beat food we had all weekend long!!

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Mexican / Latin American • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Joe G.

Dec 19, 2019

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Hired on Thumbtack

All around great experience. Thoughtful and responsive. Strong staff and bartender.

Details: Holiday meal (Mother's day, Valentine's day, etc.) • 11 - 20 guests • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • American - formal • American - casual • Italian • French • Meal delivered • Only once • At the pro’s location • My home, venue, etc.

Personal Chef

Credentials

Background Check

Elena Apostolides

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I have a general price point for every type of service (cocktail party, dinner party, on-going meal service) but it varies client by client depending on their needs.
What education and/or training do you have that relates to your work?
International Culinary Center (Formerly the Italian Culinary Academy/French Culinary Institute)
How did you get started doing this type of work?
I've been cooking for as long as I can remember so going to culinary school and continuing to work in this field only seems natural.