

Chef B Creations
Responds in about 4 hours
Hired 27 times
Serves Nashville, TN
Background checked
6 employees
8 years in business
Cash, Credit card, PayPal, Venmo
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
153 photos
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Customers rated this pro highly for work quality, professionalism, and value.
31 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Dinner party • Cocktail hour or hors d'oeuvres • Dinner • Coffee or tea • Non-alcoholic drinks • Dessert • American - casual • Asian • Small bites • Yes, full service • Home • Yes, full kitchen • Fewer than 20 guests • Serving and warming equipment • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Birthday or anniversary party • Cocktail hour or hors d'oeuvres • American - casual • Italian • Small bites • Yes, full service • Banquet hall or ballroom • Yes, partial kitchen (fridge and sink only) • 30 - 39 guests • Disposable plates, utensils, and cups • Paper napkins • Premium (high end ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Wedding • Breakfast or brunch • Coffee or tea • American - casual • American - Southern • Food stations • Yes, full service • Home • Yes, full kitchen • Fewer than 20 guests • Disposable plates, utensils, and cups • Paper napkins • Standard (basic ingredients)
Bianca Conley
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Meals for the week, bi weekly or monthly have standard pricing. There are no refunds for private dinners three days before the event. Catering can vary depending on the menu and/or needs of the client.
- What is your typical process for working with a new customer?
I like to consult with the client to find out what exactly they are looking for. This gives me a chance to have more details so that I can make a menu that will stand out.
- What education and/or training do you have that relates to your work?
I was in the U.S. Navy and there is where I learned to cook food from different cultures. I was also and executive chef for 4 years at Entertainment Cruises in Washington, D.C.