Chef Ryan Abitz

Serves Tigard, OR

35244

Hired 95 times

1 employee

14 years in business

$45/person

5.0

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

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues 12:00 am - 11:59 pm

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

Ryan Abitz
Completed on 8/7/2020

Introduction

*Serious inquiries only. Please note that Thumbtack typically charges professionals between $40-$100 each time they receive an inquiry. I can also be reached at livegreenspdx at g mail dot com.* I offer weekly meals made in your home and kept in your fridge for ease and sanitation. I’m a trained certified chef with over 25 years of professional cooking experience in a variety of settings. I have catered for celebrities, 300+ person events, weddings, and have been a private chef all over the world for many years. I also owned and operated Urban Roots PDX, a weekly allergen-friendly meal delivery service, for 4 years here in Portland. My focus is still on creating 100% customized menus for my clients individual needs and helping those with food allergies stay on a healthy eating track. I am now transitioning back to personal chefing for folks in the city I love and adore to provide some nutritious meals. Please call to discuss your specific needs. Thanks! Food is medicine!! Health=Wealth!! **Please note that a travel fee may be assessed over 30 miles from Vancouver, WA.

Q&A

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

For weekly personal chef services, pricing ranges from $250-$325/wk + the cost of groceries. Depends on the level of food restrictions and how many different types of meals are requested. Service fee includes, menu planning, shopping, cooking, packaging, cleaning/sanitizing.

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

Client contacts me, we set up a phone call to discuss your individual needs, schedule a time to stop by your house to take inventory, hash out details, confirm pricing and choose a start date and time to cook.

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

I have a culinary arts degree from Fox Valley Tech in Wisconsin, where I am originally from.

How did you get started doing this type of work?

I have been in the kitchen since 14 washing dishes and moved onto the hot line as soon as I turned 16. Cooking was all I knew so I went to school to get certified and then moved on to opening up three restaurants from ground up. I then realized I didn't want to cook in restaurants anymore so I branched out in 2009, moved to Austin, TX and started my personal chef business. Been on this path ever since.

What types of customers have you worked with?

Celebrities, government officials, high income earners who don't have time to cook, DINKS (dual income no kids), in general people who value their health and their time.

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

Last summer I was providing my Texas BBQ to offices around Portland, OR for up to 200 people on a regular basis. Love my BBQ!

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

I would look for someone who listens to your specific needs. Someone who has expertise around those needs. Someone with experience. Someone willing to listen to your input as the weeks go on. There is almost always a learning curve for the client and the chef. I take notes on every client to learn more and more about their style flavors.

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

How much time can you save by hiring a personal chef? What else can you be doing with that time? Do I know how or want to cook healthy meals every night? Can I spend more quality time with my family? Do I have a health goal I want to achieve? How many meals per week and portions of each do I want prepared?