Chef Linkd

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About

With over 25 years of experience in fine dining restaurants, a degree in Culinary Arts from Johnson & Wales University, and receiving numerous awards like DiRona, Zagat, And the James Beard Award of Excellence, Chef Linkd has the experience and knowledge that others do not. The interaction and immediate sense of accomplishment that comes when I see the look on my clients faces after they experience my cooking.

Overview

Hired 22 times

Background checked

1 employee

12 years in business

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Top Pro status

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

2017

Services offered

Event type

Wedding

Birthday or anniversary party

Dinner party

Corporate event

Meal

Breakfast or brunch

Lunch

Cocktail hour or hors d'oeuvres

Dinner

Drinks and dessert

Dessert

Non-alcoholic drinks

Alcoholic drinks

Coffee or tea

Projects and media

Reviews

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

Exceptional 5.0

40 reviews

5

100%

4

0%

3

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Read reviews that mention:

Cevin C.

Dec 15, 2016

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Hired on Thumbtack

Personal Chef

Suzanne B.

Aug 7, 2017

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Hired on Thumbtack

Chef Tim (Birkley) catered our wedding on 7/14/17. I first met him back in late March and had numerous email exchanges and in person meetings. He was always extremely responsive and professional, on time for our meetings and attentive and sensitive to our budget, questions and guests' special dietary restrictions. The menu options he gave us were extensive and we were thoroughly impressed and had a difficult time making our final selections. The food for our event was nothing short of AMAZING. We got so many compliments about the food!!! Everyone was seriously blown away. I lost track of the number of people who wanted to speak to the chef and get his business card for future business (there's no doubt he will get a lot of business from our guests). This was not typical wedding food at all, it was very elegant yet approachable, and everything was screaming hot and fresh when it was time to eat. Chef Tim does everything on his own, and he was perfectly on schedule the entire afternoon and evening. I would DEFINITELY use him again for other events, and if someone is considering another caterer - DON'T. Book Chef Tim for your event because I guarantee, the food will be the standout at your event!

Event Catering (Drop-off)

Christine S.

Jul 17, 2016

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Hired on Thumbtack

Tim was amazing. He was very professional. All the food was incredible. We had passed hors dourves to start and my guests raved about them. The main dishes were also very good. The food was hot and was served on time. Tim had great suggestions when we met to plan the menu and it was the perfect selection for an outdoor eveny in July. The presentation of the food was really good as well and the price was reasonable too! I was able to enjoy my guests without worrying about any details. I will definately use him again for my next event!

Event Catering (Drop-off)

Tracey L.

Mar 11, 2017

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Hired on Thumbtack

Personal Chef

Ellie P.

Sep 27, 2016

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Hired on Thumbtack

Chef Tim did an outstanding job providing my family with a clam bake for a birthday party. The food was outstanding, steaks were done to temperature requested, clam chowder was best I have had, appetizers were terrific. The service he provides keeps you out of the kitchen. Brings in all his own cooking utensils, cleans up after he is done, helped serving young children and boxed all leftovers for the next day's enjoyment. I can't say enough good things about him and his server. Very professional and friendly and reasonably priced.

Wedding and Event Catering

Credentials

Background Check

Timothy Birkley

FAQs

What education and/or training do you have that relates to your work?
I am constantly reading up on the latest trends in food, and am currently doing more research on different dietary restrictions to be able to cater to people with food restrictions. I also recently got re-certified with ServeSafe, so I am able to stay up on the latest information on food safety.
How did you get started doing this type of work?
I started working in restaurants at the young age of 14. I was always drawn to the fast pace and stress of professional kitchens. It was also a great way to express my creativity.
What types of customers have you worked with?
Private dinners, weekly meal plans, and small in home catering events.

Chef Linkd

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