Chef Tom Pace

Serves Soma, CA

35244

Hired 174 times

2 employees

8 years in business

$65/person

5.0

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

Next Service

Hours

Sun 8:00 am - 10:00 pm

Mon 8:00 am - 10:00 pm

Tues 8:00 am - 10:00 pm

Wed 8:00 am - 10:00 pm

Thurs 8:00 am - 10:00 pm

Fri 8:00 am - 10:00 pm

Sat 8:00 am - 10:00 pm

Credentials

Background Check

Thomas Pace
Completed on 7/6/2021

Introduction

Planning a wedding or special event but feeling overwhelmed by the expense? Let Chef Tom turn your dream gathering into a delicious reality. From intimate Wine Country escapes to VRBOs, Airbnbs, and breathtaking winery venues, I specialize in creating unforgettable culinary experiences for small weddings, bachelorette parties, birthdays, and more. Picture this: after a day of wine tasting, you unwind in the hot tub while I craft a 5-star meal that wows your guests. Or, imagine mingling with friends and family as the aroma of gourmet dishes fills the air, building excitement for the exceptional dining experience to come. With a versatile menu that spans the globe, I cater to every taste and occasion. From classic American and Wine Country cuisine to French, Thai, Italian, Mexican, Indian, Middle Eastern, and vegetarian fare, I’ll customize a menu that perfectly suits your style. For something truly unique, I even offer an exciting Brazilian menu! Whether you’re dreaming of a casual backyard BBQ, a full-service wedding feast, or an elegant plated dinner, Chef Tom Pace is your go-to choice for a stress-free, memorable event. Let me handle the details so you can savor every moment with your guests Contact me today to discuss your vision, customize your menu, and secure your date. Don’t wait—let’s start planning an event your guests will talk about for years to come!

Q&A

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

My prices are quoted per guest and will contain no surprises. I have a full time server/partner who is included in the quote and there are no travel fees or surcharges. Sliding scale service charges of 15-20% (commonly called gratuities) will be assessed.

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

******************************************. Discuss client preferences and special needs. Draft a Catering Services Agreement (CSA) to ensure mutual committment. Conduct a site visit if needed.

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

While I did complete culinary training in Napa, Ca, I consider most of skills to have been developed in my own kitchen over the years, beginning in my teens. In my business career I honed skills in marketing, client relations, communications and professionalism which translate well to a credible, reliable catering business.

How did you get started doing this type of work?

Working as the hot bar chef at the Good Earth in Marin County. There, I specialized in organic vegetarian cuisine. Over the past 15 years I have catered hundreds of events for Park Avenue Catering and my own business, most of them weddings, AirBnB escapes and Lake Tahoe retreats.

What types of customers have you worked with?

I have worked with corporate clients in San Francisco, small private parties hosting rustic dinner events in Wine-country, out-of-towners renting Airbnbs, a family retirement party, countless weddings and a Firemen's Holiday Christmas ball. I can take on any challenge, including venues with no kitchens, power or even fresh water.

Describe a recent project you are fond of. How long did it take?

On Saturday (6/30/18) I catered an anniversary celebration for 28 guests. The couple of honor had been married for 60 years and their grand-daughter hosted the event in her home. It was a beautiful summer evening and featured 6 passed appetizers, a 3-course plated meal and a special gluten-free cake specially made for the party. The guests were ecstatic. Also, we served 100 guests at a wedding this past September (2023) in San Rafael which included wine and beer stations, a bourbon bar, lots of passed appetizers and a buffet of grilled beef and chicken with all the appropriate sides.

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

Look for a caterer small enough to ensure that the chef in charge will be with you every step of the way - from the intial quote, to the preparation of food, up until the last plate is cleared - to ensure that your event meets your expectations. Catering isn't just about food. It depends to a great extent on the trust developed between client and chef and the direct line of communication that makes sure nothing "slips through the cracks". Many medium and large caterers may create the impression that you are dealing with the owner/chef, but at the event you often get a substitute, unfamiiar with your needs. Make sure to pay attention to reviews. I have a perfect 5 stars from 105 clients, many within the past few months. If a caterer doesn't have recent reviews and has complaints about follow-through or substitute chefs ...beware.

What questions should customers think through before talking to professionals about their project?

Think about a desired menu, ethnicity of food and other specifics. Sometimes requests for quotes can be really ambiguous or overly broad. In your quote request try to be specific and realistic about budget, type of cuisine, guest count, additional needs and use the comment section to further illustrate your expectations. That way you will more likely receive bids that target your true needs and better respond to your questions. Also, be realistic about guest count. Don't put 11-20 guests in your request if you know the number is more likely to be 8.