Chaia Cucina Catering and Consulting
Chaia Cucina Catering and Consulting

Chaia Cucina Catering and Consulting

contact for price

Desired cooking skills

Responds within a day

Introduction: I ran fine dining restaurants for 9 years and worked in them for 14. 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.
Overview

Hired 17 times

Serves Salt Lake City, UT

12 years in business

Featured Projects

23 photos

  • 50th birthday celebration - Salt Lake City 2019

    Wedding and Event Catering

  • I hired Adam to provide a sushi making lesson for

Reviews

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

Exceptional 5.0

12 reviews

5
100%
4
0%
3
0%
2
0%
1
0%

Read reviews that mention:


pro avatar
Jason L.
Feb 6, 2021
·

Hired on Thumbtack

Hired on Thumbtack

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!

Details: 11+ people • American • Indian • Southeast Asian • Basic cooking skills • Roasting and braising • Grilling • Baking - desserts and pastries • No dietary restrictions • Adult (over 18) • Intermediate • My home, venue, etc.

Private Cooking Lessons
pro avatar
Sara D.
Feb 23, 2019
·

Hired on Thumbtack

Hired on Thumbtack

We hired Adam to provide a combination cooking class and plated dinner. He was instrumental in helping me choose a creative and unique menu that also allowed us to learn cooking techniques we could apply to everyday cooking. He was passionate and informative during the instructive portion of the evening and respectful and efficient while we enjoyed the food. I would highly recommend Adam, and look forward to having him back for a sushi class with friends.

Details: Brunch / dinner party • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • Cold beverages (non-alcoholic) • American - casual • Asian • Italian • Meal prepared onsite • Only once • The personal chef travels to me

Personal Chef
pro avatar
Kimberly M.
Mar 5, 2018
·

Hired on Thumbtack

Hired on Thumbtack

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!

Details: Lunch • Entrees • Side dishes • American - casual • Italian • Southern • Traditional • 11 - 20 guests • Meal prepared onsite • Regular meal • $61 - $70 per person • The personal chef travels to me

Personal Chef
pro avatar
Nancy W.
Dec 26, 2017
·

Hired on Thumbtack

Hired on Thumbtack

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

Details: Holiday party • Cocktail hour / hors d'oeuvres • Appetizers • Desserts • Party host • Casual • Traditional • American - casual • Buffet / self serve • Only drop off is necessary • Home • Yes - full kitchen (oven, stove, refrigerator, sink, and utensils) • 41 - 50 guests • $$$ (premium) • Serving/warming trays, dishes, and utensils

Wedding and Event Catering
pro avatar
Macki S.
Dec 30, 2019
·

Hired on Thumbtack

Hired on Thumbtack

Adam did a great job creating a festive Christmas Eve/Hanukkah dinner for our family in Deer Valley. He is personable and easy to work with. His staff is kind and efficient. Great experience.

Details: Special occasion (birthday, anniversary, etc.) • 21 - 35 guests • Dinner • Premium (high end ingredients) • American - formal • Meal prepared onsite • A few times per week • My home, venue, etc.

Personal Chef

FAQs

  • 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.

Not what you’re looking for?

No problem: we have pros for every job.