Chef Mary Bagriy

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Customers rated this pro highly for responsiveness, professionalism, and value.

Read reviews that mention:

• event・5

• party・2

• menu・2

• guests・1

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Alyssa J.

Jan 13, 2017

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Hired on Thumbtack

Hired on Thumbtack

This went really great! Mary was great and very professional, it was fun working with her. She did everything from scratch, my request was very last minute so it was nice that she was able to achevive the goal.

Event Catering (Drop-off)

Julia B.

Jun 15, 2020

From ordering online to receiving the goodies in the mail, it was a seamless process! It was very simple and the owner is so sweet, she kept us updated on when the cookies would ship and arrive! Once they arrived my pups went crazy and even my cat peeked her head in a few times to try and get a taste. They love the treats and i will definitely be ordering again, overall a very pleasant experience :)

Chef Mary Bagriy's reply

Thank you for ordering for your pets! Our chef made pet treats are so tasty! We’re happy you loved them!

Ana K.

Jun 15, 2020

Mary is incredible to work with she has catered for me on several occasions my engagement party as well as my bridal shower, thanksgiving and Christmas. She is so detailed, organized and attentive. I can’t wait to have her back for incoming events! Her craftsmanship and service is out of this world. She is truly talented in what she does her food in to die for! She is an incredible chef!

Chef Mary Bagriy's reply

Thank you so much Ana! It was truly a pleasure to work for you and your family! Congrats on the wedding ❤️

Allison T.

Jun 3, 2020

This was a very fun experience! Mary did a virtual cooking class for me and my girlfriends. We made a round of apps and a cheesecake. She truly sweet and wonderful and her recipes are amazing

Chef Mary Bagriy's reply

Thank you so much Ally!!! It was lovely to meet you

Kristen C.

Jan 26, 2019

Mary was a joy to work with. She was responsive to our needs for my daughter’s baby shower. She worked with our budget to provide us with an exceptional experience. She allowed us to enjoy the day without worry. The food choices were perfect for our event. It tasted great and the presentation was outstanding. Mary made our day delightful. (I was so busy having a good time I failed to get pictures of the fabulous food!) I highly recommend her for your next event.

FAQs

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

  Private Chef Rates Party for up to 15* 125 an hour Plus groceries apps/ buffet Party 20-30* 150 an hour plus groceries Apps/ buffet Party up to 10* 200 an hour plus groceries Sit down/ 2-4 course Party 10-20* 250 an hour, plus groceries 100 an hour server 60 an hour dish washer Optional bartender 250 an hour, plus alcohol, unless provided *5hr min Day Rate (4 days max) 2-8 people 800$ informal 1500$ formal Breakfast/dinner Breakfast/ lunch Lunch/ dinner 1500$ informal 2500$ formal Breakfast/ lunch/ dinner SAMPLE MENU BELOW (I’m happy to customize a menu your specific requests) Menu will always be different based on season/ availability. Please contact for specific prices Hors d'oeuvres Goat cheese and herb stuffed dates Pork rillettes on toast with onion marmalade and pickled mustard seed Crudite and roasted garlic aioli Cheese platter (3 cheese, 3 charcuterie, 3 pickle, 3 garnish, 2 cracker) Hash brown and creme fraiche (with caviar) Salads Grilled romaine with goddess dressing and pine nuts Roasted beets, goat cheese, pecans Cucumber, tomatoes, red onion, Greek yoghurt German potato salad with bacon, and mustard Entrees Roasted pork loin with pepper jelly Seared soy sauce and maple flat iron steak Baked Yogurt chicken thighs Whole roasted cauliflower with garlic cream Ratatouille Seared NY strip Baked salmon with honey and aioli Sides Asparagus with almonds and lemon Herbed cous cous Pasta salad Corn salsa Wild rice Mixed greens Pickled vegetables

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

  Discussing the event needs with the client, breaking down my costs and what I can offer for their budget ETC., setting up an event plan and executing.

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

  Culinary degree from Cordon Bleu College of Culinary Arts New York City experience Daniel Boulud DBGB French American Lead Line Cook April 2011- June 2013 Danji/ Hanjan Korean Sous Chef June 2013- August 2014 Roof Mediterranean Maitre D April 2014- October 2014 Pintxo Spanish Sous Chef October 2015-July 2017