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Great Food! Very professional and friendly. Easy to work with. I have recieved a lot of feed back from the employees that the food was great.
We recently enjoyed an exquisite in-home dinner prepared by Chef Colin Shea. Chef Shea arrived promptly and began preparing a meal for six. Our couples group chose a meal based on menu choices Chef Shea had given us in advance. From the fresh tomato basil bisque to the creme brûlée everything was amazing. Each course was beautifully presented and delicious. We had plenty of time between courses to savor each bite. Chef Shea spent a moment prior to each course sharing his culinary techniques. We all agreed that having personal chef Colin Shea cook a meal for us at home was an enjoyable way to spend a winter evening with friends. We highly recommend Chef Shea. Great food, great wine, great dinner with friends!
We have been enjoying the personal chef services of Josef weekly for over several months now. Each week has been a great experience. We are able to enjoy dishes that are creative, delicious and generoulsy portioned. Josef's chef skills are top notch and his friendly personality togehter make a great combination. We definitely recommmend the services of Dinner by Josef!
Mike cooked a beautiful and delicious meal for our bachelorette party. He was prompt, brought all his own equipment and ingredients, and cleaned everything immaculately. Mike was a fun addition to our celebration and was courteous yet charismatic. The meal was to die for, and Mike prepared a large menu while accommodating dietary restrictions. I feel confident that every guest at the party would hire Mike again. Of all the events that day, the chef was the best! Thanks, Mike!!
Highly recommend!!! The food was incredible, the chef charming and so talented, the wait staff attentive to all needs! A huge thank you to Mark Vecchittoo and his crew. Presentation and service is 5 star.
This was the first time we ever had a personal chef and we can not wait to have him again! We had a lot of food restrictions and everyone loved each course. He catered to our needs and all 7 were thrilled with the experience. The only thing I regret is I never got up from my throne in the dining room to see how he prepared every dish for each of us with amazing presentation. He even gave us a quick cooking class to prepare for our brunch the following day! Highly recommend!
Nina is a very fine server. She arrived on time, was cordial to both my clients and to me. She anticipated things without me having to ask and she followed through. Both my clients and I are very pleased the way the dinner went. Thank you, Chef Colin Shea.
Adam prepared an amazing, custom menu for us! He was diligent about researching ingredients to accommodate my wife's food allergies and delivered a fantastic dinner. He was personable, professional and on time a true Chef! Food was amazing! Timing of each plate was perfect, while we sat back and enjoyed great conversation during our courses. Food presentations were fit for TV and everything was made fresh. I'd find it hard to ask for more. Highly Recommend!
Sean has been absolutely amazing! I reached out to Sean to help my parents learn how to cook healthier and tastier so they can utilize nutrition to beat cancer. Sean quickly went to work understanding my parents' needs, food preferences and requirements and came through with shining colors! Along with helping Mom become better in the kitchen with the nutritional diet changes, Sean prepared meals and recipes according to our palate and dietary requirements. Sean is truly committed and passionate in his work and he made the diet changes tastier and easier to adopt. Thank you, Sean!
Jasmen is an outstanding chef....my family loves her cooking. She is very responsive to any changes and always has great suggestions for a menu. We are very happy to have found her.
What an unbelievable experience Chef William provided. Not only was it more affordable than my wife going out to dinner but he prepared a 5 course meal with an incredible flowerless chocolate cake for dessert. My wife and I don't get a lot of time together with small children. But this night, we got to lay on the couch together watching a movie while Chef Willaim prepared our dinner and it was a wonderful date. The food was absolutely delicious and the best part is he cleaned our kitchen better than we do. I can't recommend him enough to anyone that wants to either host a large fun party where he is teaching you how to cook or a private romantic dinner like we did. Forever grateful T&S.
I provide personal chef services. My specialties include home-cooked favorites, such as spaghetti carbonara, spinach meatball minestrone, butternut squash risotto and savory beef stew, just to name a few.
The following are my qualifications: * Professional, award-winning chef * Sver 30 years of experience * ServSafe certified (2012) * CORI certified * custom meals/menus prepared in-home, daily or weekly * specializing in senior care diets I am currently a chef (5 years) at Epoch Brewster, here in Cape Cod. I prepare meals for all regular and special diets, all special events and fundraisers. I have excellent client rapport and references. Whether you need personal menus prepared at home for a special event/celebration or custom-prepared meals for your older loved ones at home, I will personally craft and prepare them to your liking. Please contact me via e-mail, so we may set up subsequent appointments anytime after 3 p.m. Kindly contact the following for further references. * Epoch Senior Living Brewster * Maureen Gardner, Executive Administrator * Mary Ann Taylor, Food Service Director * Rebekah Bergstrom, Dining Services Manager * Tina Woods Business, Office Manager Please see below for details on experiences and qualifications. 2003 to 2009: Sons of Italy Cotuit Lodge; Cotuit, Massachusetts; I was the executive chef who had total responsibility for the leadership and successful operation of the kitchen and banquet food service activities, including staffing, scheduling, menu creation, ordering, production, sanitation and financial accountability for the largest banquet facility on Cape Cod (350 seating). Activities included the Cape Cod Pop Warner Banquet, weddings, birthdays, anniversaries, and political and nonpolitical fundraisers. Accomplishments are as follows: * Ensured client food-service satisfaction with efficient cost-effective management, exceeding stated expectations. * Recognized at The Edwards Twins Summer Show for 2007 for exceptional food-service performance. Reference: John Scaramouzza, General Manager 2001 to 2003: John's Capeside Diner; Rt. 6A, Sagamore, MA As owner and chef, I was responsible for total accountability including: P&L, menu creation, client food-service satisfaction, staffing, ordering, scheduling, production and sanitation. I catered large on-site holiday and business functions for such clients as the Cape Cod Chamber of Commerce and the Marconi Club. As an accomplishment, I was featured on the front cover of the Cape Cod Magazine, May 2003 issue. 1999 to 2001 Beverly Corporation, MA As director of food service, I directed the operation of food and nutrition services for the Cape Cod Nursing Home, Buzzards Bay, MA. I ensured client and customer services/satisfaction with efficient cost-effective management exceeding company expectations. I was responsible for all food-service-related activities including patient dietary and nonpatient service, quality improvement, sanitation, infection control and nursing related activities. I hired and trained staff; reorganized kitchen staff and waitstaff for increased efficiency. I also realigned the entire operation to meet acceptable Health Department standards. Accomplishments are as follows: * Decreased food cost from $4.50 ppd to $3.67 ppd (per patient day). * Collaborated with a dietitian to restructure healthier client meals. 1992 to 1999 Gone Tomatoes, The Golden Swan Asa Bearse House; Cape Cod, MA As executive chef, I was responsible for menu creation, client/customer food-service satisfaction, staffing, ordering, scheduling, production and sanitation for all the above fine dining and continental cuisine companies, which were included in my career progression and had annual food sales in excess of $1.75 MIL. Accomplishments are as follows: * Recipient of the 1997 Best Italian Restaurant Upper Cape Cod * Presented the 1996 American Culinary Federation Medal of Honor * Recipient of the 1993/1996 Outstanding Chefs of North America Awards, Carnegie Hall, NY, NY * Recipient of 4 of 6 1993 Awards at the Cape Cod Seaport Festival Competition * Recipient of 1993 Best Chefs of Cape Cod Benefit Awards, Ocean Edge, Brewster, MA * Invited Guest Chef with Chef Julia Child at the 1993 Seafood Festival Competition, Hyannis, MA 1989 to 1992 Boodles of Boston, Back Bay Hilton Hotel; Boston, MA I was the restaurant chef who supervised the hotel's entire three-kitchen operation, with a staff of 35. I was responsible for menu creation, client food-service satisfaction, staffing, ordering, scheduling, production and sanitation. An accomplishment would be being recognized as the winner of Boston's Best Seafood and Boston's Best Steak, Zagat Survey. My educational credentials are as follows: * Thayer Academy, Braintree, Massachusetts * University of Massachusetts, Amherst, Massachusetts * ServSafe Certification/Sanitation, State of Massachusetts; 1999, 2006 and 2012
I will do private dinners for family meals or dinner parties up to 20 people. I will also do any meal: breakfast, lunch, or dinner.
I used tp work as a personal chef when I lived in Maryland. I prepared meals for people's freezers, as well as catered small events. I love scratch cooking of any kind, and have no problem meeting any dietary restrictions. I love cooking and would love to cook for you.
I provide services for wedding cakes, private catering, in-home parties, and a private chef for that weekend party in the Hamptons. I will travel up to 50 miles west!
herbs leave their fragrence on the hands thaat nurture them
A diverse and accomplished culinary experience ranging from private, independent start-up projects to supervising and directing high-volume restaurant operations attained over a ten year period of thriving and working as a professional chef in New York City.
I am a Johnson & Wales University Culinary Nutrition student with five years of culinary experience. As a young and ambitious chef, it is my goal to bring nutritionally sound meals to prospective clients.
My cooking is farm fresh , current and creative