Mark L. Burns Personal Chef

$20/person

Starting price

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Head count

Responds in about 3 hours

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About

I am originally from Brooklyn, NY with a passion for Southern, Italian, traditional American and Caribbean cuisines. I am also fond of creating vegan and vegetarian dishes. After developing my love for cooking since age 7, I decided to attend The Escoffier School for the Culinary Arts to further my knowledge of the food industry. Once I graduated with an Associate’s degree in the Culinary Arts, I knew that I wanted to share my knowledge, passion and recipes with others. I hope that I can create a delicious meal for you and your loved ones soon!

Overview

Hired 13 times

Serves Petersburg, VA

Background checked

1 employee

2 years in business

Business hours

Sun12:00 am - 11:59 pmMonClosed

Payment methods

This pro accepts payments via Apple Pay, Check, Credit card, PayPal, Square cash app, Venmo, and Zelle.

Social media

Facebook, Instagram

Services offered

Event type

Additional food/drink

Dessert

Cold beverages (non-alcoholic)

Cuisine types

American - casual

American - formal

Italian

Southern

Projects and media

Reviews

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

Exceptional 5.0

10 reviews

5

100%

4

0%

3

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2

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1

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Read reviews that mention:

Xenia D.

Apr 5, 2026

•

Hired on Thumbtack

Chef Mark Burns was amazing! He was on time, very professional, he was very pleasant and interacted with us while we waited for the food to be cooked. We had a vegetarian meal and it was delicious, blew my guests away with how flavorful everything was. I enjoyed the way Chef Burns checked in with me while he cooked to make sure the food was cooked to my preference, we loved everything. After everything was done the kitchen was left spotless. It was so great! Thank you so much again for making a memorable experience.

Details: Regular meal • 3 - 5 guests • Dinner • Dessert • Premium (high end ingredients) • Dessert • American - casual • Italian • Southern • Dairy intolerant • Meal prepared onsite • Only once • At the pro’s location • My home, venue, etc.

Personal Chef

Crystal H.

May 14, 2026

•

Hired on Thumbtack

Mark's company is veteran-owned, and my event is veteran-focused. He is polite, knowledgeable, honest, and punctual. His prices are reasonable. His food is creative, impressive, and tastes amazing. He has incredible ideas to help with your event. Update: Unfortunately, I'm updating my review to fair as things didn't work out between us. His food was amazing at the May 2nd event; however, there was a shortage of food, despite prepaid funds, and guests let me know. I tried to reach out to him several times to resolve this issue professionally, but received no response. A learning experience to keep in mind if you have more than 20 guests.

Details: Special occasion (birthday, anniversary, etc.) • 36 - 50 guests • Cocktail hour / hors d'oeuvres • Dessert • Standard (basic ingredients) • Dessert • Southern • Vegetarian or vegan • Gluten free or celiac • Nut allergies • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Rachel H.

Jun 15, 2025

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Hired on Thumbtack

Details: Regular meal • 1 guest • Lunch • Dinner • I'm flexible • American - casual • Italian • Dairy intolerant • I'm flexible • Weekly • At the pro’s location • My home, venue, etc.

Mark L. Burns Personal Chef's reply

Personal Chef

Joe W.

May 18, 2025

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Hired on Thumbtack

Details: Brunch / dinner party • 11 - 20 guests • Dinner • Standard (basic ingredients) • Dessert • Barbecue • Southern • Meal prepared onsite • Only once • My home, venue, etc.

Mark L. Burns Personal Chef's reply

Personal Chef

Taliyah C.

Feb 14, 2026

•

Hired on Thumbtack

The food was amazing and delicious definitely finished my night off with an amazing dinner

Details: Holiday meal (Mother's day, Valentine's day, etc.) • 2 guests • Dinner • Dessert • Premium (high end ingredients) • American - casual • American - formal • Italian • Southern • Barbecue • Indian • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

Mark Burns

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
My initial pricing starts with the cost per guest and what kind of menu (basic or high end). After the consultation, I would have to factor in the cost of groceries and equipment needed (warming trays, utensils, napkins, etc.). Other fees include delivery (0.50 per mile).
What is your typical process for working with a new customer?
There will be a consultation so that we can discuss the menu for the event, expectations, concerns (allergies, dietary restrictions, etc.), pricing and all matters related to the event and my services.
What education and/or training do you have that relates to your work?
I have an associate’s degree in culinary arts from The Escoffier School of Culinary Arts and over 20 years experience with cooking for groups of people.

Mark L. Burns Personal Chef

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