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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
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American - casual,
American - formal,
Mexican / Latin American,
Mediterranean / Middle Eastern,
Read reviews that mention:
- Joe B.
My family and I had a terrific Asian themed anniversary dinner with Brian as our personal chef for the evening. Everything was fresh and delicious, from the pot stickers, to the scallops, beef filet and sea bass and creme brûlée. The Chinese broccoli was great as well! My teenage boys are picky eaters and they ate everything that was put in front of them. Also enjoyed learning several techniques with the tools we have in our own kitchen. My wife raved how nice and clean he left the kitchen. Highly recommend, Brian. We’re planning to use him again in the near future.Jan 1, 2021Verified
- Stephanie P.
We wanted to do something a little different for our one year anniversary and this experience was so much better than we could of imagined. Mr. Dietz drove 75 miles to come give us the date night from heaven! We didn’t really know what we wanted so we left it up to the chef and I’m so overjoyed that we did. The only thing I’m sad about is getting full and not being able to eat more because the food was exceptional and the chef is so great with conversation. He’s a joy to talk to and hearing about his travels was so amazing! 10/10 will be doing this again.Feb 9, 2021Verified
- Rachel D.
I hired Chef Brian for my parent’s 30th wedding anniversary and am blown away with how much they enjoyed their time with him. He was great to talk with prior to their meal, and he very understanding and flexible with the craziness Texas has experienced recently. I am very glad to have hired Brian for this special occasion! Below is the review from my parents. “My wife and I just had one of the best meals of our lives. The quality of the ingredients was outstanding and the end result was nothing short of amazing. Brian was very engaging and an absolute pleasure. We all talked during the preparation of the meal like we were old friends. When all was done, he left our kitchen as clean as he found it. If you’re ever inclined to hire a private chef for an event, Chef Brian Dietz comes highly recommended.”Feb 25, 2021Verified
- Clinton B.
Chef Dietz was responsive from the time I inquired about his service. We collaborated on a menu that my wife loved and he printed out an event menu for our Anniversary. Chef added a bit of flare with banana foster flambé! I highly recommend Chef Dietz for any upcoming event or gathering you may have.Feb 20, 2021Verified
- Elaine V.
Chef Brian prepared a wonderful NYE dinner for 9 of us. He was responsive from our initial call and help plan and fully execute an delicious 5 course meal. He made a beautiful cheese board, a delicious gruyere hors d’oeurvre, and a stunning flambé dessert. All of our guests were impressed with the quality of the raw ingredients as well as the delicious finished product. Our kitchen was spotless when he left. Highly recommend! Thanks Chef Brian!Jan 9, 2021Verified
- What should the customer know about your pricing (e.g., discounts, fees)?$115 per person from 1-8 people. $105 per person up to 16 people. Price includes premium ingredients, three course printed menu of choice, shopping and delivery of all groceries, preparation of meals onsite, serving of meals, and thorough clean up.
- What is your typical process for working with a new customer?Discussing the budget, occasion and goals of the event. Finding the food expectations such as special diets, health restrictions, allergies, and likes and dislikes. I also like to discuss facilities and service-ware possibilities. Are there any small children or pets near the working space.
- What education and/or training do you have that relates to your work?Culinary degree from the California Culinary Academy in San Francisco. I have been working as a professional executive chef in the fine dining restaurant industry for over twenty years. I have earned two James Beard awards and have run some of the finest seafood and steakhouse kitchens in Dallas including Cafe Pacific, the Oceanaire, Pappas Brothers Steakhouse, and the past nine years at Eddie V's Prime Seafood and Steak.