Executive Chef Trang Tran

Serves Oakland, CA

35244

Hired 38 times

1 employee

Not yet available

$120/person

5.0

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

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

Trang Tran
Completed on 7/31/2024

Introduction

Hey there! My name is Trang Tran, and I am an industry VET Executive Chef w/Michelin Star, James Beard, and Forbes 5 Star Experience Ready to cater to your needs. I may be brand spanking new to thumbtack, but I'm no newbie to the industry! With 30 years in the business in LA, Vegas Strip, Scottsdale, Minneapolis, NY, San Diego, San Francisco, and Sacramento, Low & High brow, I do it all!🔪I love all foods and can cook almost all cuisines. I look forward to exceeding your expectations and creating amazing food memories for you and your loved ones! Let's party! ***Please read all business facts. My minimum is $120 per person, basic foods only. Thank you!

Q&A

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

Be ready to hire. Be professional and responsive to correspondence. My per person minimum is $120. All rentals and labor charges are paid for by the Client. Total food & beverage minimum is $1,000.00 per event. Additional charges for delivery fees if they apply. Be committed to hire and the date you've chosen. Be respectful of my time and I'll be respectful of yours.

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

I love getting to know my clients with some initial consultations to better understand their needs. I take it upon myself to help them develop their desires into executable plans with my twist. I write a customized menu for all clients. There are no cookie cutter menus like all the chefs here on Thumbtack as I've been told by all my clients. Yours will be a customized experience to exceed your expectations and allow your guests of honor be the star of the showand food and service but excellent supporting actors of your gathering. !

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

AA in Culinary Arts, 30 yrs in industry at high level. I've worked at an executive chef for Wolfgang Puck, Andrew Zimmern, Bradley Ogden, Michael Mina, Suzanne Goin, Ludo Lefevre, and on properties such as Fairmont Grand Del Mar, Fairmont Scottsdale Princess, Caesars Palace, The Wynn, The Venetian, The Cosmopolitan, Waldorf Astoria Phoenix, and many other brands as a consultant.

How did you get started doing this type of work?

Cooking & feeding people is a lifelong passion. I am in the business of customer service, creating memorable experiences, and exceeding expectations.

What types of customers have you worked with?

I have worked with all types of customers in my 30 yrs in the business. I have spent the majority of my career in the destination luxury market. I am accustomed to wealthy, affluent, educated, and well traveled diners.

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

Opening The Jacquelyn in Midtown Sacramento. It is a luxury high end social club. I created a multi concept food program for both the public and private club members. I catered private parties and events

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

Demand high quality product & skill level, passion, and professional experience. Lock in the date as soon as possible as I get inquiries daily and availability does not last very long. Don't wait until the last minute to book. Great events take time to plan and to create and execute a vision.

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

Be prepared to know the following. Budget. Final outcome. Style of food & service. I recently had a potential client lie to me about their budget. Don't lie. Again, be respectful and don't waste out time. it's valuable.