Chef Shine

Serves San Bruno, CA

35244

Hired 21 times

2 employees

1 year in business

$80/person

5.0

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

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 7:00 pm - 11:59 pm

Tues 7:00 pm - 11:59 pm

Wed 7:00 pm - 11:59 pm

Thurs 12:00 am - 11:59 pm

Fri 7:00 pm - 11:59 pm

Sat 12:00 am - 11:59 pm

Credentials

Background Check

Shao-Han OUYANG
Completed on 5/1/2024

Introduction

With over a decade of experience as a restaurant chef, I'm excited to bring my culinary expertise and delicious dishes straight to your kitchen! Born and raised in Taiwan, my love for food and creativity led to pursue a career in the Culinary Arts, where I received rigorous training in classic French cuisine. Throughout my career, I have dedicated myself to mastering a diverse array of culinary styles and am proficient in the vibrant flavors of Modern American, Asian, Italian, and French cuisine. Fresh, seasonal, and wholesome dishes are what I love to both cook and indulge in at home. Contact me for: Customized dinner party Meal prep service Cooking classes * Wine pairing services provided upon request

Q&A

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

Wine pairings: based on how many courses in the meal. I can curate a wine list for you to shop or I can provide the wines myself. * Rest assured, the selections will be thoughtfully chosen with input from a certified sommelier, who brings expertise from working in Michelin-starred restaurants. Tasting notes and descriptions will accompany each wine to enhance your dining experience. Meal prep: No travel fee if you opt to pick up your meals.

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

After earning my Culinary Arts degree from the Culinary Institute of America in New York in 2013, I've embarked on a global culinary journey, working in various locations including Taiwan, Australia, and multiple cities across the United States. These experiences have not only honed my skills but have shaped me into the versatile and adaptable chef I am today.

How did you get started doing this type of work?

Over the past six and a half years, I've served as the Chef de Cuisine in a bustling, high volumed, and refined Steakhouse in San Francisco downtown. In this fast-paced environment, I honed my skills, navigated intense demands, and upheld a standard of culinary excellence. Now, I've made the decision to transition away from the restaurant kitchen, seeking fresh challenges that allow me to engage more directly with the customers I serve. I'm eager to explore new avenues where I can continue to share my passion for food and creativity in a manner that fosters closer connections and meaningful interactions.

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

Signing up to become a personal chef is my most recent project. It took moths of contemplation before I took the leap. Setting everything up took about a month of dedicated effort, but now that everything is in place, I know without a doubt that this is the path I want to pursue.