Tim O'Mara/Red Light Culinary Studio

Serves Winchester, VA

35244

Hired 6 times

2 employees

8 years in business

$25/person

5.0

This pro accepts payments via Cash, Check, Credit card, and Square cash app.

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Credentials

Background Check

Tim O'mara
Completed on 1/14/2022

Introduction

I have spent over 30 years in hospitality, managing a variety of restaurants, clubs and banquet facilities. After many years of corporate operations, I find myself simplifying life and offering the skills I’ve aquired to help busy families provide healthy meals, assist elderly in need of meals preparation, entertain small groups in a home setting, or providing cooking instruction to individuals and small groups as a means of self-enrichment or entertainment. I am familiar with a variety of common dietary restrictions and am happy to conduct research for any requirements outside the usual scope. As a chef, I feel a sense of connectedness through food. It’s one of the few things in which all of humanity shares. It speaks to geography, culture and tradition and breeds unity among people. To be invited to a man’s dinner table is among the highest honor one can receive from another. To prepare the meal is an honor much greater. Eat Well- Chef Tim O’

Q&A

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

I price each customer individually based on frequency, need, expectation, travel required and client budget.

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

I like to meet with the customer in person, at some point, to understand the environment and expectation. I appreciate understanding individual likes and dislikes as well as any dietary restrictions or allergies. I also think that a personal “fit” is important as I prefer to genuinely like and respect my clients.

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

Vincennes University/Culinary Arts/1987-1989 30+ years of field work. -Walt Disney World -SYSCO Foodservicea of VA -Applebee’s Neighborhood Grill -Stonewall Golf Club -Shenandoah Valley Golf Club -Heritage Hunt Golf & CC Certifications: ServSafe Professioal Food Handlers ServSafe Responsible Service ABC CPR AED

How did you get started doing this type of work?

I started working in restaurants part time as a teenager and developed an enjoyment of cooking and serving guests. As a younger man, I enjoyed the frantic pace and adrenaline. As a chef matures he finds more value in finesse and rhythm than speed and chaos.

What types of customers have you worked with?

In my professional career I have worked with an entire spectrum of customers performing events ranging from simple BBQ style golf events to mid scale and upscale wedding receptions to $500 per plate black tie fundraisers.