Karla Oliveira Caterer and Private Chef

Serves Campbell, CA

35244

Hired 102 times

5 employees

26 years in business

$30/person

5.0

This pro accepts payments via Apple Pay, Cash, PayPal, Venmo, and Zelle.

Next Service

Hours

Sun 8:00 am - 7:00 pm
Mon 8:00 am - 7:00 pm
Tues 8:00 am - 7:00 pm
Wed 8:00 am - 7:00 pm
Thurs 8:00 am - 7:00 pm
Fri 8:00 am - 7:00 pm
Sat 8:00 am - 7:00 pm

Credentials

Background Check

Karla Oliveira 
Completed on 8/10/2023 

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Introduction

Iโ€™m Karla Oliveira and am have been a private Chef and Caterer for over 30 years. Catering is my passion and I strive to make your next event something you will remember. Offering different types of kitchen service you can find us to be a perfect Match for your home needs. Catering is our forte and passion, following by your Personal private Chef daily fresh meals or our weekly, biweekly or monthly Fridge Fairy a service to help your life with your groceries, we will come clean your fridge, clean all produce and cook whatever you would like for the week. Iโ€™m a Graduate of California Culinary academy as well as from the Cuisine Chef and Cordon Bleu in Paris. I have traveled around the world learning techniques and new recipes. I have worked for many great companies in the country and have been successful business owner for many years in my home town of Santa Cruz. With a passion for a healthy life style, as a private Chef I help my clients cooking healthy food with a great taste while motivating clients with a better life. Fitness is very important to a human health and I like to provide my clientes with organic products and a wholesome of good vegetables and fruits that luckily we have around the beautiful California. I look toward to serve and provide excellent service to your next event. Namaste ๐Ÿ™๐Ÿผ Be able to provide good service and know that my clients enjoy my food is very gratified.

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Q&A

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

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I will price by item they will choose if itโ€™s s simple drop off dish as well by person based on the menu choice.

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

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Is very important to know likes ,dislikes, allergies or healthy problems at first from my clients. From there I can have better idea what kind of menu i can design. I enjoy provide good service from beginning to end . My job is very neat and organized, I have lots of experience on be in diferentes homes and venues, I manage to have a organization for the staff to have successful fun event and a happy team work.

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

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I graduated from California culinary academy as cuisine chef and thru Cordon Bleu in Paris, I have done many classes and seminars around France, Brasil and here in the USA . I speak four languages, love running , I do heartfulness meditation and practice yoga in the regular base. I believe that my extra activities help the taste of my food to be a great energy for the body and soul.

How did you get started doing this type of work?

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1993 I did a Brazilian Carnaval in Salinas . Since than I started to do events and loving it!

What types of customers have you worked with?

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I am lucky to say I always had great customers, local celebrities, church groups, lots of brides, I have many years in this business, so I have the honor to say lots of different and wonderful clients. I work with all group of clients.

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

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I do lots of special projects as senior Chef for the university itโ€™s very gratifying to do the college nights, special food with a fun theme and last week we did 70s food... TV dinners , we were able to find food trays like the 70s and the food was healthy version of traditional TV dinners. We had from Mac and Cheese... we had a nice bechamel sauce in yellow ๐Ÿ˜Š and Vegan version, chicken and waffle, mash potatoes with sausage gravy and roasted corn, hamburger helper with organic ground beef and eggless noodle, ice cream dessert with fun toppings, chocolate mousse and fondue. Special events are one of my favorite project.

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

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To hire me... Iโ€™m really good ๐Ÿ˜‰

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

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They just need to say what their ideas for the event and I make it happen as their expectations or beyond as the preference.

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