Personal Chefs in a Box
About this pro
8 years in business
3 hires on Thumbtack
Both the food and service were fantastic. Chef Camacho was incredibly accommodating in all aspects of our event and made the best BBQ I've had in a long time. If you're looking for that one catering company you know will make your event exceptional... Look no further, you've found it.Mar 11, 2017Verified
Chef Troy was an absolute pleasure to work with! The overall experience was incredible and his food was exceptional! I would recommend Chef Troy to anyone that wanted a unique dining experience.Mar 5, 2017Verified
Chef Troy did an awesome job. I was very pleased with his & chef Mike's ability to NOT be the typical private chefs. They wowed our guests with not just their food, but also their personalities!!! Awesome job you two!!! Can't wait until the next event. The Zenos'Dec 19, 2014Verified
Troy is a man of character, conviction and compassion. Oh, and he a damn good chef!!! I would not hesitate one second to have Troy as a permanent fixture in my kitchen.Sep 21, 2014
As a self-proclaimed foodie my-self traveling and eating across the globe I must say Chef Camacho is a very friendly, passionate, and amazing Chef!!! Don't stop teaching or sharing your inspiration with the world Chef!Sep 21, 2014
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- What should the customer know about your pricing (e.g., discounts, fees)?The price is based on a couple of factors. Labor, food cost and other special requirements. The labor ranges based on the number of chefs required and time. The hourly rate is generally $20 to $60 per hour depending on the complexity, skill level of chef and specific requirements of the event. The food cost is at cost with 1/2 to 1 hours added for shopping by the chef. The other special requirements can be anything from picking up a bottle of wine to picking out a gift.
- What is your typical process for working with a new customer?Setting up an in person interview to discuss everything from dietary requirements, likes and dislikes, expectations and particulars of the specific event.
- What education and/or training do you have that relates to your work?Not only am I a college culinary instructor but I continue to earn culinary and professional certifications. Most recently I earned the ManageFirst Professional® (MFP) credential and here are a list of my current education and professional credentials: National Restaurant Association Certifications Include: Registered ServSafe Proctor & Certified ServSafe Instructor - Food Protection Manager - Nutrition - Alcohol (Primary) and Alcohol (Advanced) - Inventory and Purchasing - Human Resource Management and Supervision - Hospitality and Restaurant Management - Controlling Foodservice Costs - Management & Supervision - AllerTrain Certification for Managing Food Allergens & Gluten in Commercial Setting. Culinary Awards include: Distinguished Performance in Baking & Distinguished Performance in Pastry Arts. Posses the following degrees: Associates of Applied Science in Business Administration - Associates of Applied Science in Culinary Science (Summa Cum Laude) - Bachelors of Science in Business Administration and Master of Business Administration (2015)