Chef Rebecca Clarke
Chef Rebecca Clarke

Chef Rebecca Clarke

Top Pro

Offers remote services
Offers remote services
$90/person
starting cost


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Introduction: Allow me to introduce myself. My name is Rebecca Clarke and I am a professional chef. A native of the Willamette Valley, I was born and raised in Corvallis, Oregon. Always hungry for adventure, I spent fifteen years traveling the world working as a chef aboard mega yachts and as a personal chef in private estates around the country. Returning home to Oregon in 2015, I transitioned back to life on land in wine country where I eventually became an executive chef at a vineyard. With eighteen years experience as a private chef and over twenty years in the hospitality industry, I have a wide range of skills that can be of service to you. Being able to create experiences with food and wine is what I am passionate about. I work with local farmers in the valley to create a seasonal menu custom to your preferences. Whatever the occasion, a casual dinner at home with friends to an 8-course tasting menu with wine pairings at your vacation rental in wine country – I look forward to working with you.
Overview

Current Top Pro

Hired 28 times

Serves Amity, OR

Background checked

1 employee

19 years in business

Payment methods

Apple Pay, Cash, Check, Venmo

Social media

Instagram

Currently a top pro

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

All year

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects

26 photos

Specialties
Cuisine types

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Reviews

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

Exceptional 5.0

26 reviews

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Read reviews that mention:


Beth S.

Personal Chef

Working with Chef Rebecca was amazing! Her food was delicious, and her her personality was delightful. Everything about our dinner (including the communication ahead of time) was perfect. Rebecca made everything easy for us!
Jun 30, 2021
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Verified
Devin H.

Personal Chef

Hiring Chef Rebecca was one of the highlights of our visit to the Willamette area! She was great in her communication and assistance in creating a unique menu that met both our dietary and foodie needs. It was a great way to relax on our first night and let someone else take care of the cooking! I’d highly recommend her for any occasion! Thanks again!!
Jun 11, 2021
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Verified
Adele L.

Personal Chef

Chef Rebecca did an amazing job for our birthday celebration. Everything tasted fantastic! She worked to give us the menu we wanted, accommodated dietary needs, and was prompt, professional and responsive. And FUN! Just do it... hire her for your event. You won't be disappointed.
Apr 17, 2021
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Verified
Erin L.

Personal Chef

We had the BEST meal provided by Chef Rebecca!!! She was so friendly and kind! The elaborate menu and unbelievable service made for a very special 50th birthday dinner. Will definitely hire her again!!!!
Mar 27, 2021
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Verified
Derek W.

Personal Chef

Rebecca came and cooked a beautiful meal for my wife’s birthday. She was very accommodating with menu requests and made awesome suggestions based on our preferences. She was great to talk to and a very fun chef to have in the house. We will be reaching out to her again in the future.
Jan 26, 2021
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Verified
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Rebecca Clarke

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    Pricing starts at $95 per person. There is a $500 minimum total for private chef/catering services. Travel fee apply to dinners 50 miles or more away.

  • What is your typical process for working with a new customer?

    First, I will set up an initial consultation via phone or email with the client to discuss their event and vision. Next, I will create a menu based on their preferences, budget, dietary restrictions and type of service.

  • What education and/or training do you have that relates to your work?

    Graduate of Le Cordon Bleu in Sydney, Australia

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