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Browse these diet chefs with great ratings from Thumbtack customers in Pottstown.
Chef Tony prepared a beautiful dinner for two in our home. The food was unique, flavorful and simply outstanding! We discovered a lot about how certain wines exsentuate certain foods. Chef Tony is knowledgeable, personable and he definitely delivered! The entire evening was amazing! Thank you Chef Tony for everything!
Drop off caterer. Contacted Chef Anton with less than 1 week until event and he delivered a fabulous meal. My wife and I were able to enjoy our company without the typical worries of preparing and serving the meal. Chef Anton is confident in his abilities and we were extremely pleased with every part of the process. Great service and great food
From the moment Allison and Chris started working with us, we knew it was going to be an amazing event. She immediately felt like family and came into our home with happiness and delicious foods. I would recommend to anyone who was thinking about doing this kind of event in their home. Her appetizers, main course and dessert were stunning in appearance and exquisite in taste. The arancini was a HUGE hit and the steak was perfectly cooked. She was constantly keeping my mom out of the kitchen which was a HUGE help. 10/10 and thank you for a great night! Best, Marty and Mary
Chef Jim provided a lovely evening for our guests at our Christmas cocktail party. His crew seemed to work seamlessly in an unfamiliar kitchen. They couldn’t have been more professional and helpful to us and our guests. Our guests loved the food, esp the tenderloin, turkey bruschetta, sushi, bacon wrapped scallops and bacon maple chestnuts! I had asked for some of our menu to be Gluten free due to my own preferences, and that was disregarded in the desserts which was disappointing. He also skipped an appetizer we agreed upon in our menu, and when asked he said he didn’t think we needed it with all our other food. Next time I’d stress the impotence of GF items and ask him to label the Veg/GF items to make it more clear for myself being Gluten sensitive and for the handful of other guests who had diet restrictions. Overall his crew was wonderful, neat and clean, and they all seemed to work well with our bartender.
She was very professional and she was very good we just decided that we no longer needed service from a chef at this time.
Chef Jay was such a blessing! My friends were blown away by his creativity. Brunch was simply delicious. Chef Jay has a unique way of creating very bold flavors that leave you wanting more. My menu was well thought out and far from boring. The brunch was interactive at times and my friends are still talking about their incredible FEAST! Chef Jay was very personable and at no moment did I feel like there was a guest in my kitchen.
John cooked for my 6th wedding anniversary. He Took his time to sit down with me to come up with a menu that me and my husband would enjoy. We started off simple with a salad where chef John used his homemade vinaigrette, the main course was a little more complex as he did lamb/ lobster surf and turf and very delicious and we even ended with dessert that was to die for! John cooked everything in our own kitchen which was amazing. Him and his team stayed throughout the whole meal and cleaned up everything I think our kitchen was cleaner than when they got there haha It was a great pleasure to have John and his team cook for us!
Matt has been cooking for us for several months now as a personal chef delivering meals to our house weekly. We look forward to his delicious, professionally prepared cooking for a delicious sit down family dinner at home saving us from the preparation time or cleanup afterward. Each meal is customized to our tastes with Matt making suggestions and we give our input about what we want to have that week. We highly recommend his services.
I hired John to prepare a surprise Father's Day dinner for my husband. He prepared us a four course meal that was fabulous! John communicated with me the entire month before the event and accommodated us in regards to menu choices/likes. He arrived on time, the courses came out immediately after one another and cleaned up when he was done. Nice guy, wonderful food. We look forward to using him again!
Donna has been preparing weekly meals for our family as a private chef for the last year and a half. A tireless and consummate professional, she has proved to be extremely imaginative in her menu design, and flexible in accommodating individual preferences. Her meals possess a certain elegant class and are delicious. We recommend her whole-heartedly!
Working with Chef T Moses is a pure joy! Her personality is as fun and enjoyable as her food. I have used her services for many occasions, she is a hit with my guest and is in high demand at my events!
Brunch was simply amazing!! Can't wait until next time
I offer cooking lessons at your home. I will teach you how to cook soups, main entrees and desserts of your choice. I can cook Italian, French and Asian.
I enjoy preparing and serving others through my love of good, clean, and simple foods. I am the head Chef for Penn's Landing Caterers and now would like to explore my very own business by making others happy with my passion for wonderful food.
I am a certified pastry chef specializing in gourmet custom desserts. I also have a catering company, Janet's Catering. I can cook any cuisine from around the world. My products are delicious and beautiful.
I am extremely good at explaining the most complex cooking principles, techniques and tasks in a way that novice and experienced cooks can easily understand. I make sure to have fun while also learning at the same time. I do not only demonstrate and lecture. I believe fully in interaction and individual participation. I provide not only recipes but also techniques and sourcing information for hard-to-find but key ingredients!
I am an extremely affordable and highly skilled personal chef, available in Philadelphia and in surrounding areas, for all occasions. I can cook at your home, bring you fully prepared meals with simple instructions, or cater small parties. I am very flexible and very affordable. I am looking to get a name for myself, and let my reputation speak for itself before I want to become profitable. I am a self-taught at-home cook or personal chef. I've always been able to cook since I was a child, but over the past 8 or so years, my skill level has really jumped leaps and bounds. Long story short, I was about 23 or 24 when I was fairly broke. I am now 31. I had to work with what was in my pantry and refrigerator every night on a very tight budget. Combined that with books and the food network, I was able to create some really tasty and unique dishes. Over the years, I've come a long way in my career, outside of cooking, to be able to afford better and fresher products, and my skill level and technique have exceeded my expectations beyond belief. Over the past four or five years, I really started to notice that people I would cook for weren't just saying "Oh, this is good. Can I have the recipe?" It was more along the lines of "Wow, I would order this any day of the week in a restaurant." Or "This is amazing. You really should think about opening up a restaurant or get a TV cooking show." It was then when I realized this skill might be a little bit more than just an above-average at-home cook type of ability. I did some work in a professional kitchen, while I was in Colorado at a three-star restaurant. This was more of getting a feel of the day-to-day life of running a kitchen. The executive chef really took me under his wings, and showed me a lot of little things that I probably never would've even thought about. From there, I started doing personal chef work and small party catering for friends and family. I did this all free of charge, because I loved it so much. My brother, who can be a skeptic, or some might say a realist, of my crazy ideas, even told me this is something I should really go for. That brings us to the present. I got married and moved to Philly in a three-week period from early March to the beginning of April, so I had taken some time off, before and after that period, to get organized. Since then, I cooked for a mothers' day party at our tiny loft apartment in Old City, for 15 people, and it was a huge hit. I literally did everything when it came to food prep, cooking, and so on. My wife and I recently put together a fundraiser event for our dog's knee surgery. Society hill's newest restaurant let us take over the place for a day to help raise funds for our pup and local animal shelters. I took over the kitchen, and cooked for about 60 or so people, and probably put out 300 plus hors d'oeuvres, more or less by myself. We actually had a full-page article in the Philadelphia Daily News about it. We're going to be on Mary Talks Money, comcast channel 245, and NBC 10 is going to do a piece on it, too. So that's more or less my story. I hate to use a cliche term, but I do a lot of fusion. Italian and Asian, mixed with some modern American, is probably the best way to describe my cooking. For example, I called one of the hors d'oeuvres I cooked at the fundraiser as an Asian inspired eggplant Rollatini. It was thin eggplant slices marinated in sesame oil, and then grilled. Placed in a wonton wrapper, and topped with a garlic basil ricotta mixture, and rolled. After it has been pan seared for a crispy outside, I topped it with a sweet and spicy oyster sauce, and soy sauce reduction. That is probably a good example of me in a nutshell when it comes to my style. I am also excellent with normal Italian and Asian cuisine, and my modern American cuisine has really come along way. Usually, there is an Italian or Asian twist on my modern American dishes. With all that being said, I can do simple, traditional or more everyday cooking very easily. I love the farmers' market, fresh herbs, and cooking healthy. My website is coming soon, and referrals are available upon request. Feel free to contact me for any questions or concerns.
I create a custom menu that invites you to eat as well as enjoy. I only use the finest and freshest ingredients and try to support local purveyors. My culinary background has been focused on individuals, not the masses allowing me to harmonize with my clients.
I ensure customers receive outstanding service by providing a friendly environment including greeting and acknowledging customers, maintaining solid product knowledge and all other aspects of customer service.
I prepare meals for up to four people according to their preferences. I have a very creative flair while focusing on healthy eating.
I am a personal Chef with 35 years of experience. I teach cooking classes, cater all affairs and using the best quality organic foods locally grown. I really just love cooking. My passion for food and the art of cooking is simplicity.