Chef Mary Bagriy

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Introduction

My service stands out because I am are very professional and detail oriented. What I enjoy most about the work I do is being able to please clients on a daily basis with my creativity and dedication. I love being able to cater each event and dinner specifically to each client. I am flexible, organized and I love creating amazing experiences.

Overview

Hired 2 times

Background checked

1 employee

9 years in business

Business hours

This pro hasn't listed their business hours.

Payment methods

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

Social media

Facebook, Instagram

Projects and media

99 photos

Projects and media

99 photos

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Event type

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Reviews

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

Exceptional 5.0

10 reviews

5

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Blair L. L.

Feb 1, 2016

I am not usually one to write reviews but after working on an event with Mary and having her cater. I had to. Let me just start off by saying that her experience speaks for it's self. I definitely got more than I payed for! There was such a sense of professionalism. Form our first email and consultation I could tell that Mary had experience. It made me feel at ease knowing that. The menu and food was one less thing I had to worry about! Not only that but on the day of my event she came early, prepared, I didn't just hire a chef I hired entertainment. She's great with people. Multiple guests chatted with her while we were preping. Let's get to the important part. The food. It's exceptional!! Absolutely incredible. Her culinary experience does not disappoint. Everything she prepared was amazing. I already have her booked for multiple futures event just because I don't think anyone can out due the level of service that Mary offered both food wise and professionally.

Monica V.

Jul 8, 2021

It was really just a fantastic time thank you!!!

Julia B.

Feb 1, 2016

I hosted a small gathering at my house with about 30 people. Mary was great and very organized! She prepped and cooked in my kitchen and served 5 party snacks, a vegetarian and meat main dish and two sides. She also baked 2 dozen Cupcakes and organized them beautifully on a tower. I would absolutely hire her again for my next party!

Tiffany S.

Jan 23, 2019

Ella L.

Jan 24, 2019

Mary is unbelievable. I met with multiple event/catering companies and they all offered the same “package” aka mediocre food and customer service. Mary went above and Beyond to make all my requests a reality. First off she’s an incredible chef! Her food is to die for. She creates and crafts works of art. She is incredibly responsible. I can’t wait for my next event with Mary. Incredible, I can’t say thank you enough.

Credentials

Background Check

Mary Bagriy

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

Chef Mary Bagriy

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