Personal Chefs in a Box

Chesapeake, VA

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About this pro

How does your service stand out?

We take pride in knowing that each client's event is customized to their specific requirements and never exceed a budget. We never simply replicate another persons menu. All chefs have culinary arts degrees as well as hold multiple culinary and national certifications.

What do you enjoy about the work you do?

The ability to create unique dining experiences for my clients.


Chesapeake, VA 23324

Background check


Years in business


Number of employees


Times hired on Thumbtack



7 Reviews
  • Jacob S. Mar 10, 2017
    Event Catering (Drop-off)
    Verified Review
    Highly Recommended
    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.
  • Matthew S. Mar 5, 2017
    Personal Chef
    Verified Review
    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.
  • Percilla Z. Dec 18, 2014
    Personal Chef
    Verified Review
    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'
  • Lea W. Sep 22, 2014
    Troy & Team, It’s not quite one month later and we are still talking about the amazing presentation Personal Chefs in Box prepared for our reception. You were able to accommodate a lovely buffet in a private home that truly exceeded what I envisioned! Everyone working the evening maintained the perfect balance of professionalism with a personal touch and was more than willing to assist with all the minute details, even with last minute particulars I forgot to discuss ahead of time. The hot and cold courses were all delicious and left our guests raving. Judging from the amount of people who told me they went back for seconds and thirds, the seafood rolls and crab cake station were huge hits!! My personal favorite was the pork tenderloin and mango salad. Fantastic!! All told, we continue to receive compliments about how outstanding the food was and how enjoyable it was not only to taste a little of everything, but also to speak to you and listen to you describe the menu and preparation notes. Thank you for being a part of our special evening. Lea & Tom Weiss (August 14, 2014)
  • Craig B. Sep 21, 2014
    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.
  • John M. 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!
  • Jeni M. Sep 20, 2014
    Amazing broccoli and mushroom soup


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)
How did you get started doing this type of work?
Culinary has been in my family for generations. From my grandfather who was a Chef in Puerto Rico, to my Father who became a Large Scale Baker, on to my brother, sister, and their children who are either Chefs, Line Cooks or work in the restaurant industry. I truly love all things culinary and absolutly live to be challenged and get excited with the opportunity to provide unique dining experiences for my clients that I know they will remember for years.
What types of customers have you worked with?
The most common services we do are cooking demonstrations and private cooking classes. We have done everything from bachelorette parties to bunko and are under contract to provide monthly professional cooking classes at local community clubhouses.
Describe a recent project you are fond of. How long did it take?
Each quarter I do some philanthropic work and I have been blessed with the opportunity to offer my services to the HERS Shelter for abused women. Providing those ladies and their children with a life skill and ability to prepare meals for under $10 made me proud. I truly believe that it is a Chef's social responsibility to educate and empower the needed as much as it is to actually cook for money.
What advice would you give a customer looking to hire a provider in your area of work?
Ask for all professional certifications, culinary experience, ServSafe certification expiration date, and our favorite - do they make all of their food from scratch or do they purchase ready-to-eat pre-cooked food and just heat and serve. Another sometimes overlooked questions is, what experience do the staff have. Does the company have insurance. What are the levels and does it cover the customer.
What questions should customers think through before talking to professionals about their project?
Cooking is not a job for us but rather our true passion. We take extreme pride in providing services that exceeds every expectation and build lasting memories.