Chef Timothy Brice

Serves Arcadia, CA

35244

Hired 78 times

1 employee

6 years in business

Not yet available

4.7

This pro accepts payments via Cash, Credit card, and Zelle.

Next Service

Hours

Sun Closed

Mon Closed

Tues Closed

Wed 12:00 am - 11:59 pm

Thurs 12:00 am - 11:59 pm

Fri 12:00 am - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Timothy Brice
Completed on 6/16/2021

Introduction

Chef Timothy Brice | Real Food, Real People, Really Good Dinners Hi, I’m Chef Timothy Brice — a Southern California private chef with a serious love for good food and a slightly less serious attitude about everything else. I create thoughtful, seasonal menus for private events, dinner parties, and small gatherings — always tailored to your tastes and your guests. You’ll also find me behind my Gathered series of seasonal dinners, my private dinner series; Table20 LA, our semi‑secret pop‑up dinners; and Kaliforno Kitchen, where I write about cooking, culture, and why tomatoes deserve better. Whether you’re planning a big celebration, an intimate dinner at home, or just want to impress some friends without breaking a sweat, I’d love to help. Let’s make your table unforgettable (and delicious).

Q&A

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

Generally, pricing takes into account the number of guests, the amount of food required, all supplies and serve ware (should any be required), and any additional staff needed for the event.

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

Since I provide a full range of private chef services, from individual in-home parties to daily meals, taking the time to talk with the customer to fully understand their specific wants, needs, and dietary preferences and restrictions is vital. Then a custom menu is presented that both meet those needs and, hopefully, offers something new as well.

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

I have spent over 25 years in professional kitchens throughout the San Francisco Bay area and cut my teeth the old fashioned way. My start was as a dishwasher working at a small restaurant. From there I was a prep cook, line cook, Sous Chef, Executive Sous Chef, and finally Executive Chef. I have experience in multiple food styles and cuisines.

How did you get started doing this type of work?

After many years of being a chef in restaurants and large-format catering, I began to cook private parties on the side. Over time, my business has grown to become a full-time Private Chef.

What types of customers have you worked with?

As a Private Chef, I have worked with a wide array of customers. While it began as romantic dinners for two and family dinners for four to eight, I have also cooked for bachelorette parties, weddings, business events, in-home cooking classes, semi-permanent private placement, family and friend reunions, and much more.

What advice would you give a customer looking to hire a provider in your area of work?

In hiring a chef or caterer for your special event, I would advise looking a little beyond the food. How flexible are they on the menu? Are they cooking for your needs or their ego? Make sure you are clear on their cancelation policy and how does that apply to your deposit, if any? Lastly, ask yourself if this is someone you want around during your special event. Are they generally easy going and focused on you and your guests? Do they seem easy to work with? That's the big one I think.