Tyler Ritari Personal Chef

Serves Brockton, MA

35244

Hired 23 times

1 employee

5 years in business

$85/person

4.8

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

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon Closed

Tues Closed

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

Tyler Ritari
Completed on 3/3/2020

Introduction

My name is Tyler Ritari and I am a professional chef with 9+ years in the restaurant and food industry. My passion is to provide an excellent fine dining experience that fits your desired cuisine, palete, budget, dietary restrictions, and/or dietary requirements, all within the confines of your home. I will work with you to create the best meal possible for you and your guest(s).

Q&A

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

My pricing is based on a per person price and is highly dependent upon the type of meal being served. For example, a 5 course classical French menu will be more expensive per person than a 3 course nouveau American "casual" dining experience. I am willing to work with a customer on pricing, all while maintaining a high level of service.

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

I will begin by explaining the menu in detail to make sure the customer understands what they will be receiving. After finalizing the menu, I will explain what area or items I will need (e.g. kitchen space, plates, cutlery, etc.) and what I will bring myself (knives, cutting boards, pots, pans, etc.) Finally, I make sure the new customer has an understanding of what services I will be providing.

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

I graduated from Johnson & Wales University in 2018 where I received both an Associate's degree in culinary arts and a Bachelor's degree in Culinary Nutrition with concentrations in food science and dietetics.

How did you get started doing this type of work?

I graduated from Johnson & Wales University where I was classically trained in culinary arts. I've continued to work within the food and restaurant industry for the past 8 years

What types of customers have you worked with?

I have worked with customers looking for a dinner for 2 as well as parties up to 10 guests.

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

I recently did a Valentine's Day 3-course dinner for a newly engaged couple. I prepped the menu for hours prior to arrival, arrived an hour before dinner, and completed service and cleanwd within an hour and half.

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

provide as much information upfront as possible. Knowing the number of guests, cuisine type, or dietary restrictions helps in creating a tailored menu.

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

Do you already know the number or guests, desired cuisine, or dietary restrictions?