Chef Kate

Serves Lewisville, TX

35244

Hired 16 times

1 employee

17 years in business

Not yet available

5.0

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

Next Service

Hours

Sun 5:00 am - 11:59 pm

Mon Closed

Tues Closed

Wed Closed

Thurs Closed

Fri 12:00 pm - 11:59 pm

Sat 5:00 am - 11:59 pm

Credentials

Background Check

Kathleen Manna
Completed on 5/4/2025

Introduction

Howdy, Y’all! I’m chef Kate! I work full-time as a private estate chef but, on the weekends, YOU can have the personal chef luxury also! Whether you are seeking an exceptional dinner for your special occasion, weekly meal prep, or wanting cooking lessons to hone your skills, I can deliver! -Tired of eating out all the time? How do personally-curated weekly meals by your private chef sound? -I specialize in creating “junk food” with healthy twists! (Like gluten free chicken fried steak or dairy free butternut squash lasagna!) -I also specialize in food allergy requests. Kids not eating your dinners? Special ladies-only dinner party? Small Family reunion? My experience encompasses having cooked for socialites, professional athletes, elite business owners at their private estates, or families at their vacation homes. Every client has taught me one main thing, regardless of social or economic status: we all just want to eat really good food and share it with those we love most. I’ve been blessed to have received invaluable training at, arguably, the top culinary school in New York. This not only ensures proper food handling, but that I take careful consideration of my clients' needs, while implementing the skills I have learned in my career. I truly love to cook for others, and I believe that loving what you do is crucial! I’m here to help!! Please contact me for more info. I can’t wait to hear from you.

Q&A

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

Finding the right price first begins with knowing details about the client's needs and preferences. If one requires more attention to their food (ie: gluten-free, food allergy, diabetic, etc.), then it naturally will require more hours devoted to their food preparation. The size of the party and frequency of meal service are also factors. Please contact me for details!

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

I listen to their requests very carefully. I find their needs and then my job is the fill their needs. Each client is different, and is a case by case. I can accommodate nearly any request once it is clearly discussed. I ask lots of questions about food preferences, etc and then create a menu and plan just for them.

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

I am food safety certified. I can also be found studying cook books, cooking websites, or researching particular cuisines. I am always trying to learn new cooking techniques or dietary requirements. Currently, I'm really into cooking gluten free, keto, paleo, and anti inflammatory foods.

How did you get started doing this type of work?

I turned my passion into my career, which is a dream. I began as a prep cook in 2005 and worked my way through the restaurants, both front and back of house. I furthered and solidified my passion by attending the CIA in NY and from there began a personal chef business in Florida and Texas.

What types of customers have you worked with?

My clientele base is varied from multi-millionaires as I worked as a chef at their estates to professional athletes for whom I have cooked, along with their families. I also cook for clients who are traveling to Florida for a vacation home and want to be cooked for in their rental home, rather than dine out every day. I also cook for one time special occasions, and weekly meal services for locals.

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

I have recently developed a children's menu for an aspiring restaurant at a mall. It took months and hundreds of hours of planning and research and development. It has been an awesome experience!

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

Find someone who is a good match for you, both in personality and cooking expectations.

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

It takes such careful planning, research, and creativity to be a great chef. It is a very detail-oriented profession, that is often overlooked as being simple. I love when a customer truly appreciates the culinary profession and is mindful of the skill involved. When we chat, we can discuss exactly how you'd like your meals served, including frequency, ingredient quality, and food specifications. Details make all the difference and allows me to serve you the best!