Chef Stef

Serves Scarsdale, NY

35244

Hired 211 times

6 employees

12 years in business

$125/person

4.9

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

Next Service

Hours

Sun 8:00 am - 4:00 pm

Mon Closed

Tues Closed

Wed Closed

Thurs Closed

Fri 6:00 pm - 8:00 pm

Sat 8:00 am - 8:00 pm

Credentials

Background Check

Stefan Fraundorfer
Completed on 4/29/2021

Introduction

Chef Stef is a Hudson Valley based chef and caterer serving the tri-state area, and Hudson Valley Magazine's Best Private Chef/Caterer 2023 and 2024. The chef comes to your home (or rental), prepares your menu, serves each course to you and then cleans up before departing (including taking our garbage with us). We can provide our own plates, cutlery and napkins (10 colors to choose from) if need be. We also bring our own pots/pans and tools needed to prepare the meals. The menus I prepare for all of my services are created from scratch. I work with the client/host to create a menu for their event or meal that highlights their culinary preferences, and accommodates any restrictions there may be. We do this through the use of online questionnaires that you will be asked to fill out. Chef Stef is booked on a first confirmed basis. We have additional staff that will provide the same quality of food and service you would receive from Chef Stef himself, so we are able to book multiple dinners in one night thus saving you the trouble of worrying about availability. We have begun offering two different pricing tiers for private dinners to accommodate different budgets; basic and premium. The difference between the two is you will receive more choices with the premium over the basic with some more luxurious offerings. Please see below for the per person pricing by course amount: Couples Dinner 3 Course: $150 basic / $220 premium 4 Course: $175 basic / $235 premium 5 Course: $200 basic / $250 premium Tableside Chef Demo +$50 3 - 5 People 3 Courses: $90 basic / $160 premium 4 Courses: $95 basic / $175 premium 5 Courses: $100 basic / $180 premium Tableside Chef Demo +$200 6 or More People 2 Courses: $70 basic / $100 premium 3 Courses: $80 basic / $125 premium 4 Courses: $85 basic / $135 premium 5 Courses: $90 basic / $140 premium Tableside Chef Demo +$200 We also offer beer or wine pairing by the course if you are interested. Our pricing includes the cost of goods, travel and sales tax. Additional costs only incurred for special requests and specialty food items. We outline all additional costs in our proposals. In addition, we also offer full service and drop off catering services. Feel free to look me up on Instagram @chefstefny to see pictures of my food and services.

Q&A

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

My pricing is very up front, and is based on what you want. I will explain what is included in any price I propose from the beginning. I do not have hidden fees, or surprise you with additional fees at the end.

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

I begin with a few questions that relate to their need, and use those answers to give them the options I can provide that relate to what they want. For larger events I prefer to do a phone call or online video chat, so we can go over the details in depth without having to exchange a long, drawn out chat chain. Big events, such as weddings, are where I will get more in-depth with since there are so many moving parts, and I want to make sure the culinary part of your evening intertwines with the entire event.

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

I received my Bachelor's Degree in Culinary Arts Management in three years from the Culinary Institute of America, Hyde Park, NY. The majority of my culinary tenure has been in country clubs (15 years) where I was used to having to multi-task daily to ensure different events with different plans executed properly.

How did you get started doing this type of work?

I was your typical kid that hung out in the kitchen with his mom and O'ma growing up. When I was 15 I had the opportunity to begin working at a breakfast and lunch restaurant on the Jersey Shore. I worked my way up from dishwasher/busboy to cook and head waiter before going to the Culinary Institute of America. I have always worked hard at what I did, and further pushed myself while being educated and working.

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

Be honest and specific. Do not settle for something you do not want. Chances are if someone cannot do what you want that there is someone else that can.