Chef Justin White

Serves Marietta, GA

35244

Hired 48 times

5 employees

14 years in business

$75/person

4.9

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

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Credentials

Background Check

Justin White
Completed on 8/29/2020

Introduction

Hello, hello! I’m Chef Justin, and it’s lovely to (almost) meet you! After years of honing my craft in fine-dining kitchens and collecting numerous accolades (including two Michelin stars from my time in France), I’m excited to bring all I’ve learned into your home and make your evening truly unforgettable, a culinary journey through the parts of our world that first inspired me to pick up an apron. Additionally, I have years of experience as a private chef for many UHNW families, celebrites, and executives, and after losing nearly two hundred and fifty pounds through radically delicious dietary and lifestyle changes, I would love the opportunity to create weekly, seasonally-curated menus just for you. If interested, please reach out to me either here or through Facebook or Instagram, both of which can be found below! Ciao for now! “People who love to eat are always the best people.” - Julia Child

Q&A

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

I prefer to work at a higher price point (two hundred dollars per person and up), so that I can provide the very best ingredients from local purveyors and create an unforgettable meal.

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

I enjoy providing several options during my initial consultation with a new customer, centering on the dishes and ingredients that they love most. I also look forward to personalizing each event to make it truly special for my customers.

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

I attended college at the Culinary Institute of America, and have worked at numerous fine-dining establishments. I was also the chef of Thomas Keller's Bouchon Bistro when it received it's Michelin star.

How did you get started doing this type of work?

I began cooking with my grandmother at a very young age, and after starting out at my first job (a seafood restaurant in Charleston, South Carolina) as a dishwasher, I knew that this career was for me.

What types of customers have you worked with?

I am relatively new to Thumbtack, but most of my customers have been parties celebrating a birthday or other special occasion. I have also instructed numerous cooking classes during my career, for both adults and children.

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

I recently taught a cooking class for the birthday of a young girl, whose dream it is to become a chef, and the event left her even more motivated to pursue a career in the restaurant industry.

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

You should certainly know what it is you want, but you should also be open to allowing hired professionals to apply their own specialized skills and techniques to your event.

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

In my opinion, the only decided bit of information should be price, or cost per head. I am happy to work out all other details. However, if my potential client wants something specific, I am more than happy to accommodate their requests.