Chef Mary Bagriy
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Customers rated this pro highly for responsiveness, professionalism, and value.
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Hired on Thumbtack
Hired on Thumbtack
- 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