Chef Pete Coleman - Lowcostlivin

Serves Tustin, CA

35244

Hired 350 times

35 employees

27 years in business

$90/person

4.9

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

Next Service

Hours

Sun Closed

Mon Closed

Tues Closed

Wed 5:00 pm - 11:59 pm

Thurs 5:00 pm - 11:59 pm

Fri 5:00 pm - 11:59 pm

Sat 5:00 pm - 11:59 pm

Credentials

Background Check

Peter Coleman
Completed on 6/15/2021

Introduction

I offer excellent menus with base prices starting at $45 for catering and $100 for personal chef services. I still have a few free dates and I would love to cook for you! I am a one chef company so you will always get personal attention with me. This will not be a cookie-cutter event. "Country French”, “Tapas Nueva” and "Farm to Table Italian" are my Specialties. My Roots are Southern, so Cajun, Creole and Deep South BBQ are Personal Favorites. I also do an Amazing Wine Country BBQ Wedding that I call CALI BBQ, it is my most Affordable and Popular Option. Whether it's Personal Cheffing, A Corporate Cocktail Party or a Country Wedding, I can create amazingly delicious , nicely presented food for you. Let's discuss it! I have over 150 5Star⭐️⭐️⭐️⭐️⭐️ Reviews In the Past 28 months alone. I'm a classically trained Chef, I came up in Local Michelin Star Properties. Thumbtack Generated Events are Absolutely my Focus Now. I offer Thumbtack Clients: •Custom Menu for Every Client. •Inclusive Pricing upon Request. •Excellent, Polite, Well Trained Staff •Sustainable Local Ingredients...Organic, Free Range and Humanely Raised. Whenever possible I would personally chef your event. I don't double book. My Calendar Fills Up Fast-I Hope You are On It! Thank You for the Opportunity. Chef Pete

Q&A

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

No Hidden Fees Ever

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

Let me know what you want and I deliver. I try to keep it simple.

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

I keep up with culinary and health related issues by reading for an hour or so each evening. Also by networking with chefs I admire.

How did you get started doing this type of work?

I've never done anything else from the time I was a teenager.

What types of customers have you worked with?

Parties of every size for all occasions from classy dinners for two, to weddings and multi-day family reunions. Private Parties are my favorite.

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

A dinner party for twelve, five courses.... The client is one of the investors in a famous local restaurant group. He said it was better than anything they serve at his restaurants.

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

Ask to see the invoices/receipts showing where the ingredients come from.

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

I work long and hard to assure you get the best possible product... You always get more than you paid for with an honest professional chef.