Spice & Ivy
Spice & Ivy

Spice & Ivy

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Introduction: I'm a very diverse culinarian, I constantly change and throw ideas to make the dish I create better for the customer first, and then for my own ambition. This to me is what drives me to make every bite of my food better than the last.. The adrenaline, the ideas you come up with at the last minute. You are a Chef, and are constantly testing the boundaries of your skill set. I want to be a better at my skill then the previous day. I also like to interact with my clients, I love being asked questions, they don't intimidate me..they make me stay on my toes, and make me constantly knowledgable about food, and the techniques I've learned throughout the years.
Overview

Hired 1 time

Background checked

1 employee

7 years in business

Payment methods

Apple Pay, Cash, Credit card, PayPal, Square cash app, Venmo, Zelle

Social media

Instagram

Featured Projects

22 photos

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Reviews
5.0

2 reviews

5
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4
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Troy S.

Personal Chef

Wow, what an experience with Chef Austin Harrell! I was pleased to know that there is webite available that allows you to place a request for a personal Chef on such a short notice (literally within a 24 hour period)! Austin was very professional, entertaining, as well as very knowledgeable about different recipes! Most importantly, Austin was very accomadating in regards to cooking for my wife who is currently pregnant at the moment. I have reccomended Austin to all my friends! What's great is that I now have my very own personal Chef for special events, Thanks Thumbtack!
Jun 29, 2015
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Verified
Kelvin And Chanta W.

Austin cooked a fabulous meal for my husband and I at our home. We celebrated our 1st year of marriage and Austin made the evening spectacular.
Feb 9, 2016
Credentials
Background Check

Austin Harrell

FAQs

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

    I'm negoatiable. However I price on time that I'm on site, plus fee for groceries that I will prurchase out of pocket as well as traveling to destination. I do not charge base on milage, I will not travel out of Middle Tennessee unless accomodation with fee can be re-arranged.

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

    I have a culinary degree and a international education in French & Italian cuisine. I read..alot. I constantly immerse myself in recipes, books, newsletters, and so on. Food is changing all the time. You have to stay up to date in your craft.

  • How did you get started doing this type of work?

    It was something that I was apparantly good at, my family made me the designated "Potato Salad Tester" when growing up as a child. I loved being in the kitchen with my family, it was serene..and naturally the rest is history

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