Chef David Taylor

Serves Tampa, FL

35244

Hired 102 times

2 employees

7 years in business

$95/person

5.0

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

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Credentials

Background Check

David Taylor
Completed on 9/20/2023

Introduction

I'm a private chef and culinary consultant serving Central Florida, specializing in gourmet on-site meals and full-service catering for any occasion. With over 20 years of industry experience, I bring a deep passion for culinary arts and a flair for creating memorable dining experiences. My expertise spans a variety of offerings—from tapas and banquet-style catering to plated dinners, all enhanced by a refined knowledge of Tequila, Rum, and Wine pairing. Throughout my career, I've worked as a culinary arts instructor and private caterer, always blending technical skill with cultural appreciation. While my roots lie in Mexican and Mediterranean gastronomy, my culinary journey has taken me across all continents, allowing me to explore and respect diverse cuisines and their rich histories. As a bilingual chef and culinary storyteller, I enjoy sharing these global influences through live cooking shows, whether in homes, offices, or corporate settings. I'm proud to hold: Bachelor’s Degree in Culinary Arts Certification in Oenology ServSafe® Food Protection Manager ServSafe® Alcohol Responsibly Certificate Florida DBPR food safety provider Certificate of Insurance (COI) for third-party general liability Let me turn your expectations into an unforgettable culinary experience.

Q&A

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

To make an accurate estimate and pricing I will always prefer to have as many details as possible as to menu selection, type of service, equipment's, venue, you and your guest preferences, etc. Sometime a small telephone conversation helps to better understand your expectation. Theres no hidden fee, we do have a minimum

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

We would communicate as many times necessary to achieve your goal. I will send several menu options based on your type of service request to make your personalized estimate. To complete booking a 50% deposit will be required, the remaining 50% will be at least 24hrs before the event.

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

I have 20+ years working in the hospitality industry as a Executive Chef and food & beverage manager. For many years I've been involved directly with F&B logistics of all type of events.

How did you get started doing this type of work?

We have a small restaurant in Kissimmee, FL and our frequent customers started to ask for catering off premises specially after Covid. Suddenly we have created a whole new line of catering from different cuisine and transported them to events celebrated here in all Central Florida