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Chaia Cucina Catering and Consulting
Chaia Cucina Catering and Consulting

Chaia Cucina Catering and Consulting

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Introduction: I ran fine dining restaurants for 9 years and worked in them for 15. Much of how I approach my food and business now is done with a restaurant chef's sensibilities. Included in that process is that fact that I source much of the product I use from local purveyors. This runs the gamut from meats and produce to grains and specialty product. Literally every menu for every event is different; no set menu selections or lists of items to choose from. I build flavors, textures, and styles based on every client's tastes, needs and desires for their specific event. The cooking first and foremost, but the interaction with clients as well. When you run restaurants, you are often tied to the stove and have limited time and opportunities to interact with your guests. With my business now, I can provide the same level of craftsmanship and love when it comes to the dishes but I can also really engage with my clients and their guests, talk about the food and why I love cooking, and really enhance their enthusiasm for what they are tasting.

Hired 15 times

3 similar jobs done near you

11 years in business

Featured Projects

13 photos

  • 50th birthday celebration - Salt Lake City 2019

    Wedding and Event Catering

Event type

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

Exceptional 5.0

12 reviews


Read reviews that mention:

Jason L.

Private Cooking Lessons

Adam is an outstanding chef! He prepared a fantastic four course meal for 20 people (family). He spent time instructing us on his choice of ingredients and flavors and textures that was amazing. Each course was an excellent lesson on flavorful, quality foods. He listened to exactly what I wanted for my wife's birthday dinner and delivered it perfectly. He is easy to communicate and is detail oriented. You will enjoy a lovely meal by him and would highly recommend him to create a delicious cuisine. I would definitely welcome him for a return meal!
Feb 7, 2021
Kimberly M.

Personal Chef

I hired Adam to provide a sushi making lesson for a corporate team building event. He was fantastic! He had everything necessary for our sushi class and was able to accommodate our team's allergy issues and food preferences. Food was top quality and delicious. Adam has a fun personality, his instructions were easy to follow and thorough. The team loved everything about this activity. I've already recommended him to another team (hope they decide to use him). I highly recommend!
Mar 5, 2018
Nancy W.

Wedding and Event Catering

My caterers came to my house early to cook the yummy food. They were so helpful at setting up and helping me to get the presentation tables ready. When my guest arrived, they were so professional. My guests called the event "Classy." The food was divine and beautifully presented. The caterers cleaned up and slipped out quietly so that I could enjoy time with my guests. My kitchen was left spotless!! Thank you, Chaia Cucina Catering! Nancy Willams
Dec 26, 2017
Falecia W.

Wedding and Event Catering

Adam was great to work with. Food quality, creativeness in the menu. I highly recommend him for any social event you need catered.
Jan 3, 2018
Susan C.

Wedding and Event Catering

We had a last minute very elegant and unique dinner that came about that we needed a caterer for. Adam from Chaia Cucina was the first to respond. Out of fear no one else would respond we excepted his services and thank goodness we did. Adam is a genius with food and ways to prepare it. This event had to be something that the attendees had never experienced before and Adam delivered in spades. The food he served was unique and truly things we had never had before. His passion for food is evident in the way he talks about it and presents it. Everything was delicious and amazing. Coming upon Adam on Thumbtack was a blessing and we will absolutely use him again.
May 23, 2017


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

    There are basically 3 types of pricing for my services based on what we're doing; i.e. canapé - style appetizers, buffet, plated meal, or some combination of the three. They are as follows..... 1) canapés $2 per individual piece regardless of the style 2) buffet $10 per person per dish for each protein, $5 for each starch or veggie "side"/accoutrement, $6-$7 for each dessert 3) plated/coursed meal or tasting menu $17-$18 per course per head - other charges are all broken out individually and itemized on the invoice including my time the night of the event and the inclusion of any other service staff (servers, bartenders, cooks) - I happily do pairing of wines, cocktails and non-alcoholic beverages and charge no margin on these items....I simply pass on the straight cost I pay directly to my clients. Similarly, I charge no margin on any rentals or specialty items required to produce/execute the event. The straight cost just gets passed on to my clients and I front that cost and deal with all of the ordering so all of the charges end up on one single invoice. - gratuity, while always appreciated, is never presumed nor included as a "charge". It is always left completely to the discretion of my clients. - the only alteration to the pricing schedule described above would be if a client requested a very high end or exotic product - in that instance, pricing would increase accordingly and be discussed with the client prior to the event

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

    The process can always start with email communication, but ultimately, because my menus are customized to each of my clients' tastes and needs, the best method for building an event is a phone call. Usually one good call is all it takes to establish the real nuts and bolts of any particular event. After that, there may be a few quick phone chats or emails to hone finer details, but the first call (usually about 45 minutes or so...) is the most important one.

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

    First and foremost, I have an AOS Professional Chef's degree from the California Culinary Academy in San Francisco. I graduated from that program with Honors in October 1998. Equally as important in terms of both "training" and "education", is the time I've spent traveling, particularly abroad. Having lived in Italy in 3 different short stints, and having traveled to about 30 other countries over the course of the last 25 years, I've had the phenomenal opportunity to supplement my hands-on cooking knowledge, training, and tutelage under other chefs, with real-world experience eating and understanding the food relationships prevalent in other cultures. All of these things inform how I cook, and more generally, how I think about and respect food/food culture.

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