Private Chef T

Serves Schertz, TX

35244

Hired 1 time

1 employee

23 years in business

$45/person

5.0

This pro accepts payments via Cash and Credit card.

Next Service

Credentials

Background Check

Tena Lyons-Wagner
Completed on 9/25/2023

Introduction

I am a professional Private Chef with twenty-two years of experience in preparing diverse cuisine, I can accommodate special diet,and any other you may have, and I love cooking for the love of food. Crafting exquisite dinners,brunch and lunches. Dinner for two-twenty five people as your personal chef. I can accommodate from 2-35 people. Unfortunately I do not cater. Taste the Magic

Q&A

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

I am there for you and together we will design a menu for you and yours. Unfortunately I do not do catering. I will handle 2-35 people. I do not deliver.

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

Make sure I have all the data to start the menu.

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

Culinary degree from St. Philips, San Antonia. I trained under Chuck Hernandez as renowned Chef as my mentor.

How did you get started doing this type of work?

I was working on my degree of hospitality when I found out I hade to take 101 cooking class. I had a talent that came out of nowhere. 22 years later and I love my culinary skills.

What types of customers have you worked with?

I have worked with collage student, mom & dad, gay community, elite, and all the rest of you beautiful people. So everyone is welcome

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

I have some really good ones just not pictures to go with the tales.

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

Know your amount that you would like spend. There are a lot of good chefs out there that will not have a great internet presents but boy can we cook. So my advice is follow your nose and eyes to find your culinary adventures

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

How many people is a good start. What’s for dinner, when is the date of you dinner or event