Chef Myra
Chef Myra

Chef Myra

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Introduction: I've been involved in the food and beverage industry for over 20 years, providing excellent hospitality and catering to my clients' needs. For the last eight years, I've worked as a professional chef catering events ranging from 12 to 450 people. I graduated in 2011, receiving the prestigious degree of Associate of Applied Science, A.A.S., in Le Cordon Bleu Culinary Arts from Le Cordon Bleu College of Culinary Arts Dallas and a Diplome in Le Cordon Bleu Culinary Arts from Le Cordon Bleu International. Cooking is my passion and it's what I take pride in to ensure my client is totally satisfied. I love using my hands and training to create food for a most memorable dining experience. Having the freedom to be creative with food is very exciting to me and I love the reaction I get from my clients.

Hired 5 times

Serves Dallas, TX

Background checked

1 employee

3 years in business

Payment methods

Cash, Venmo, Zelle

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects

44 photos


Customers rated this pro highly for work quality, professionalism, and responsiveness.

Exceptional 5.0

11 reviews


Read reviews that mention:

Fany O.

Private Cooking Lessons

Excellent chef, taught the kid’s how to handle knives, safe practice methods while cooking, informed them of different cooking methods. The kids looooved her, she’s for sure coming back for more cooking lessons with the kid’s. Will 110% recommend her.
Jul 11, 2021
Momin Z.

Wedding and Event Catering

Chef Myra was amazing. She cooked a delicious meal for my family for my wife's Birthday. She was professional, punctual and delivered everything as promised. If you are looking for an amazing chef, then hire Myra for your next event. You will not be disappointed.
Jul 22, 2020
Tom R.

Chef Myra and team are 5 stars. We had 15 people for 3 days at our lake house. On short notice she prepared menus, shopped, prepped, cooked and presented a gourmet experience. She is excellent.
Jul 8, 2021
Diana T.

Personal Chef

Chef Myra is an extraordinary example of culinary perfectionism- creating meals, that are high in nutrition, while delighting the most discriminating “foodie” palettes- to “fun”, healthy, yummy meals my 10 year old can hardly wait to eat. She is professional, comprehensive, communicative, knowledgeable and yet not “stuffy” & arrogant like some chefs of her caliber. Anyone who is lucky enough to work with her will be delighted with her culinary skills.
Mar 2, 2018
Jose H.

It was a great pleasure working with chef Myra. She is an awesome teacher but an even better friend. She makes the best fried chicken I've ever had. Her passion for cooking shows in her delicious and beautiful dishes that she creates.
Jul 21, 2017
Background Check

Myra Humphrey


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

    Case-by-case pricing because every project is different.

  • What is your typical process for working with a new customer?

    First, we have a brief introductory phone call to discuss the type of service required. Second, we have a face-to-face meeting to discuss everything having to do with the event: menu options, set-up, amount of work required, cost and presentation. Third, I customize the menu and send to the client via email to see if anything needs to be modified. Last, I stay in touch up until the time of the event.

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

    I have an Associates of Applied Science for Culinary Arts from Le Cordon Bleu of Dallas in 2011. My additional certifications include Human Resources Management and Supervision, ServeSafe Alcohol and Food and Controlling Foodservice Costs. I have also completed courses in Food and Beverage and Banquet Operations, Principles of Travel and Tourism, Effective Marketing Strategy, Nutritional Ecology and Cooking, Advanced Concepts in Nutrition and Food Product Knowledge.

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