Rogue Chefs

Serves South Lake Tahoe, CA

35244

Hired 81 times

6 employees

2 years in business

$75/person

4.9

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

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Credentials

Background Check

Christopher Cowell
Completed on 4/25/2023

Introduction

I have been a chef for over 30 years and have always focused on quality ingredients with specific techniques to exploit flavors as well as textures. I was classically trained at New England Culinary Institute with a foundation of French cuisine and techniques. After visiting over 20 countries and living in 2, has developed my abilities to prepare food from around the world. I look forward to creating an amazing experience for you and your guests.

Q&A

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

Pricing is per person and varies depending on menu choices. I only use organic or non gmo ingredients to ensure quality. Family style/buffet vs Plated also impacts the pricing. There are no added travel fees unless it is over 50 miles.

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

The best way to create the best menu selection is done by a phone consultation. However, the clients preferred communication will be used. There is no pressure to finalize the menu or guest count until 3 days prior to event. A 50% deposit is required to secure the date. Pricing will be adjusted depending on the clients final decision.

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

I am a graduate of the New England Culinary Institute and have over 30 years of experience. I have been the executive chef of country clubs, a casino and several stand alone establishments. I am classically trained in French cuisine, very passionate on the Pacific Rim region and can execute many mainstream cuisines.

How did you get started doing this type of work?

I was inspired by my mother but I ultimately chose cooking so I could snowboard more. Snowboarding during the day and cooking at night. I eventually became professional at both.

What types of customers have you worked with?

I have worked with all walks of life.

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

There are too many projects to choose from. I thoroughly enjoy one on one interactions as well as giving cooking tip/advice.

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

Understand the skilled labor doesn't come cheap and cheap labor doesn't come skilled.

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

Budget, amount of guests, amount of courses and type of cuisine are the main points of discussion.