Private Chef Matt Boffa

Serves Phillipsburg, NJ

35244

Hired 41 times

2 employees

7 years in business

Not yet available

5.0

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

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Credentials

Background Check

Matthew Boffa
Completed on 3/19/2024

Introduction

Few Private Chefs in this market are able to deliver the quality, creativity, and passion you expect when searching for someone to cook for your date night or dinner party. I focus tirelessly on each detail of your special evening so that you trust I care as much as you do about making your event memorable. I offer a premium service, meaning: my food is chef-driven—exciting and unique—and I aim to stand out among other market players. You will find me communicative, flexible, and dedicated to curating lively and lovely eating experiences for you and your guests. Just give me a phone call!

Q&A

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

For events with less than 4 guests, I have a flat fee of $500 for my work which does not include the cost of groceries. For events exceeding 3 guests, I charge by the person. That number will start at a minimum of $175/person, but this is variable based on the level of service you are seeking. This ranges from adding/removing courses to holding cocktail hours and alcohol pairings and carrying certain staff. In either case, a deposit is required to secure your date. This is usually in the amount of the estimated cost of groceries.

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

I handle all my inquiries by placing a timely phone call to each prospective client. We discuss the nature of the event and those involved, and that process evolves into menu consultation and creation. There is a small fee associated with this leg of the process which is deductible from the final bill should the client decide to solicit the services. I have the ability to prepare both on-site and off, and I arrive with all the equipment needed to render whichever type of service is desirable.

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

I’ve been employed in the industry for 6 years with experience in pastry as well. I’ve risen through the ranks in kitchens from California and top-30 restaurants in New Jersey, landing my first Executive Chef position before age 28.

How did you get started doing this type of work?

My first job was in high school, at a reputable banquet restaurant called Perona Farms. I got the job because I won a cooking competition after school, and after that I really just fell in love with everything about food.

What types of customers have you worked with?

I typically work with private, residential clients. The events range from date nights to catered parties.

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

I am always fond of each opportunity I have to curate an experience for my clients and express myself through my work. I am always striving to improve upon my last job and remain dedicated to a high level of execution and organization.

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

Talk to this person about food. It seems obvious, sure. But knowing where their passion comes from and how they strive to create passion-fueled projects will educate you on the quality of the service you will be enlisting. Ask them questions about their food memories, and family, and their favorite flavors. Know the person as a human to know the person as a chef.

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

Are you willing to pay a premium price for a premium service?