Chef Charlie Funk

Serves Highland Park, IL

35244

Hired 20 times

1 employee

3 years in business

Not yet available

4.7

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

Next Service

Hours

Sun 11:00 am - 11:59 pm

Mon 11:00 am - 11:59 pm

Tues 11:00 am - 11:59 pm

Wed 11:00 am - 11:59 pm

Thurs 11:00 am - 11:59 pm

Fri 11:00 am - 11:59 pm

Sat 11:00 am - 11:59 pm

Credentials

Background Check

Charles Funk
Completed on 7/14/2023

Introduction

My name is Charlie Funk. I have been a hospitality professional for the last 17 years! I have taken my experience from Michelin to Relaix and Chateau rated restaurants and brought them right to your dinner table. I work clean and I am punctual. I source premium ingredients and work as closely as I can with local farms and purveyors. I love making people happy and creating an experience you'll never forget.

Q&A

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

My pricing is competitive with most restaurants. It is important to me that the guest feels like their experience had good value.

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

Customers send their requests however is most convenient. I'll draft a proposal appropriate to the budget and submit it to the customer for review. Then, the customer and I work together to get every detail just right and settle on a price for the event.

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

I have a culinary degree from The Illinois Institute of Art Chicago. I have worked in many award winning establishments in the United States.

How did you get started doing this type of work?

After many years in fine dining I realized that working directly with local growers and artists and bringing that into people's homes is far more satisfying.

What types of customers have you worked with?

I've hosted many different types of events from family dinners, date nights, celebration dinners, and cocktail parties.

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

I hosted a going away party for ten people. I went to the farmers market the morning of the event. I based my menu around the best produce and other ingredients I could find. The party was very lively.