The Blue Coyote Personal Chef Services

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Introduction: I treat everything I create with love and passion. I am totally sold on Organic and I encourage Vegan/Vegetarian options. I believe in Super Foods. I enjoy interacting with my guests and seeing the satisfaction in their souls when they enjoy my food. I was once told that my food was "Orgasmic"

Overview

Hired 3 times

35 employees

31 years in business

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4 photos

Reviews

4.8

4 reviews

5

75%

4

25%

3

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Tammy C.

Aug 15, 2015

Chef John was personable and very professional. The food was incredible and on budget. We would hire Blue Coyote again! - T. Campbell Services

Bonnie W.

Dec 4, 2015

John provided a quarterly lunch for my staff for about two years. At the time we had around 120 people working in our Portland office. John brought warming trays, and all the service tools we needed. Each month he provided a unique and very delicious lunch. Staff was always excited to know that John was catering and knew that there would be plenty of food. He stayed within our budget and worked with me to develop the menu. John was always there on time, and with a big smile on his face. Bonnie

Dr. A.

Dec 21, 2014

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Hired on Thumbtack

Chef John was incredibly helpful, wonderful to work with, and I could not be more pleased! It was my first time hiring someone to cater anything, and he made our Hanukkah office party a success with delicious brisket, latkes, applesauce, and donuts. Best of all, Chef John cared more about the event being a success than he did about the price, and he worked with me to take my limited budget into consideration. THANK YOU, Chef John!

Wedding and Event Catering

Mf D.

Feb 28, 2015

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Hired on Thumbtack

Was willing and able to make changes that satisfied us .

Event Catering (Drop-off)

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is like everything else, market driven. My costs change with every purchase. I have seen prices triple in the last few years. The date of the event can influence the price as well.
What education and/or training do you have that relates to your work?
I eat at a lot of really nice on the edge restaurants.
How did you get started doing this type of work?
I moved to Sedona, Arizona in the mid 1970s. I worked in a Restaurant called the Bell Rock Inn. In September I decided to enter their Chef Aprenticship program rather then attend NAU.

The Blue Coyote Personal Chef Services

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