|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
Simply Posh Cuisine
About this pro
The food was wonderful. I would recommend her a thousand times. I must have her back to cook for us again. She's awesome...Jul 23, 2017Verified
Hannah continues to wow us with her creativity. She most recently prepared an amazing 5 course meal for us for our special occasion. Each course was paired with an appropriate wine which really enhanced the flavor of both the food and wine. Every course transitioned smoothly to the next, bursting with flavor. I highly recommend her mussels with white wine sauce or her crab cakes. On this night, she prepared an excellent filet mignon with red wine reduction sauce. Perfect medium rare. We finished the night with her decadent flourless chocolate cake. What a night, what a talent!Sep 1, 2015
Dinner is always fantastic when Hannah cooks. You can tell she really loves what she does and it shows through her work!Sep 1, 2015
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I typically charge $30 per hour + the cost of groceries. If there are more then 6 people attending a dinner then I will charge $30 per person + Cost of groceries. (Dinner for a family of 4 takes about 4.5 hours with the purchasing of groceries)
- What education and/or training do you have that relates to your work?I attended Le Cordon Bleu in Seattle, WA. I am safe serve certified in handling food. My training consisted of cooking techniques- braising, grilling, sauteeing, etc., basic baking and pastry skills, plating technique, and functioning of kitchen equipment.
- How did you get started doing this type of work?I began in the restaurant field in Seattle, WA and moved my way down to Texas for a private chef job opportunity. From there I worked part time in restaurants as I expanded my personal chef business and began finding more clients. Now I work full time as a private chef.