Best Coast Catering

contact for price

Select a service

Zip code

Scheduling

Budget per person

Guest count

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: We provide impressive dishes using ingredients that have holistic integrity. While maintaining a higher level of sophistication with our recipes, we still thrive in accommodating different dietary dogmas and restrictions: paleo, vegan, vegetarian, kosher, dairy-free, etc. The quality of this service is in lockstep with the needs of the client whether catering for a small dinner, a celebration, or an office party. We take great pride in the immaculate presentation of our dishes and the rigorous work ethic and cleanliness. Our chef was training at The Natural Gourmet Institute for Wellness and Culinary Arts. He is able to marry quality ingredients and healthful cooking practices to a very high-end catering style, due to his training at one of the top ten best restaurants in the world, Le Bernardin: a three Michelin starred restaurant. "When I’m not catering for a party but instead cooking for someone requiring a more nutritive approach, it’s personally rewarding to see their attitude transform around food. When they realize they don’t have to be shackled to bland outlandish food, because of their diagnosis, they are noticeably relieved and bring enjoyment and celebration back to their dinner plate."

Overview

Hired 8 times

Background checked

12 years in business

Payment methods

This pro accepts payments via Cash, Check, Credit card, PayPal, Square cash app, and Venmo.

Featured Projects

12 photos

Specialties

Cuisine(s)

, , , , , , , , , ,

Event type

Reviews

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

Exceptional 5.0

9 reviews

5

100%

4

0%

3

0%

2

0%

1

0%

Colin M.

Jan 28, 2017

Jory came to our home to prepare a dinner for 10 guests. Our house staff was delighted by his ability to keep the kitchen clean while preparing for service. Since I run a food service company myself, this alone is laudable and the sign of a true chef. He prepared hor d'oeuvres, appetizers, three entreés, and served the crepe cake we brought in from Lady M Bakery. Afterwards, he offered coffee service while service wound down. The quality of the food was superb on all counts, and many of our guests asked for seconds and still left their plates empty. Mediterranean dishes of fennel branzino, victorian lamb, and gardenherbed lemon chicken were the highlights of the night. During service, our guests were shocked to see the double doors be drawn open and to find a spotless kitchen in between each course. Our guests are very well-to-do in the fashion industry. Jory is young and very well rounded personally—service was socially and culinarily seamless. He was even welcoming when our guests pillaged the leftovers in the kitchen throughout the night. My wife and I will book him to cook parties in the future and you should too.

Holly C.

Sep 14, 2017

They don't get any better ! He has catered several 45-50 guest parties for us and has hit it out of the ball park every time. A true gem!!

Maggie F.

Jan 31, 2017

Meraki is a Greek word used to describe putting a lot of love, creativity and soul into something which is why Jory Pomeranz chose the name. It is easy to smell, taste and see that a lot of love goes into each Meraki Meal. Jory has a natural ability to combine flavors. He can time every course so they are not only cooked at the perfect temperature, but served at the correct temperature and add flare to something basic like a chicken thigh. Even the grill marks on a piece of chicken are perfectly spread out and just enough to give the chicken a grill flavor without ruining the juicy tenderness we all strive for when making chicken. Jory can make things that you hated as a kid taste delectable. Jory adds spices and sauces up until the minute prior to serving to make sure each plate is perfect. I once saw Jory save what was about to be terrible chicken tacos by creating a homemade taco sauce from a nearly empty refrigerator. With Meraki Meals the food suits the season. Who wants to eat watermelon in October when pomegranate and apples are so delicious. Every Meraki Meal tastes like the season and uses fresh fruits and vegetables. Meraki Meals put a healthy spin on what looks and tastes like a calorie nightmare, but each meal is filled with proteins and vitamins. Not only is the flavor impeccable, the presentation is a work of art. Even when catering for 35-40 people, Meraki Meals are served in beautiful silver dishes. Meraki Meals are great for crowds of any size. I have to make a conscious effort not to scrape my plate clean every time I have had Meraki Meals. I highly recommend Meraki Meals for a party of any size, but especially 8-12 people because this might give the chef a chance to sit and talk with you which is a treat of its own!

Tonya L.

Dec 17, 2019

·

Hired on Thumbtack

A+ and will definitely use him again.

Details: Brunch / dinner party • 6 - 10 guests • Breakfast / brunch • Premium (high end ingredients) • American - casual • Vegetarian or vegan • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Daniel A.

Dec 25, 2016

·

Hired on Thumbtack

We hired Jory for a 20 person office party. Jory's cooking was immaculately presented and so flavorful. We wanted delicious food that was organic, sustainable and healthy—and he delivered. He made Lemon caper chicken, a chickpea tzatziki salad with olives, pesto vegetable medley, homemade granola with yogurt and honey, and charred tomato and kale salad with feta. All served in festive silver platters. On top of the food tasting superb, Jory was a great host and fit in seamlessly with our guests whose questions were answered professionally and in good spirits. Using him again. For sure.

Personal Chef

Credentials

Background Check

Jory Pomeranz

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Pricing ranges from 25-100 per head depending on what is being served, the service style, and the number of guests or attendees.
What is your typical process for working with a new customer?
I usually do a trial dinner where I work out a client's tastes beforehand to set the menu; and any dietary restrictions are conveyed over the phone. I try to apply my knowledge of flavor and cooking methods to their ideal way of nourishing their body.
What education and/or training do you have that relates to your work?
I attended The Natural Gourmet Institute for Health & Culinary Arts, and I graduated their chef training program. Afterwards I began working for Le Bernardin, a three Michelin starred restaurant in New York.

Best Coast Catering

FAQs

Related cost information

Popular in Cincinnati

You might also like

In other nearby areas