Results for:
Chef / Peninsula / Part Time
Winston #E495 - Part time Chef available in the San Francisco Bay Area
Experience: Winston has over 12 years of experience as a Private Chef. He has worked for several catering companies in the Bay Area and has also owned his own gourmet catering business.
Impression: Winston is professional, calm and kind. In regards to his cooking style, one of his references said, "We were stunned by his ability to create new taste combinations, presented with vibrancy, elegance and originality."
Special Interests and Skills: Winston specializes in health conscious, organic, vegetarian and vegan cooking. He is fluent in French and Spanish and spent two months in Bordeaux studying viticulture and wine making.
Availability: Winston is available for Part-time positions in the San Francisco Bay Area on Tuesdays and Thursdays.
Brad #E247 - Full or Part-time Chef Available
Experience: Brad is an experienced, self-taught Chef who is accustomed to working in a challenging, high-end environment. He has been a private Chef beginning in 2004 for a client with homes in cities across the U.S. and in Spain. Prior to that, from 1999 to 2000 he worked as a Chef de Cuisine and a Chef de Partie, and was the Sous Chef at Charlie Trotter's restaurant, Trotter's-to-go.
Impression: Brad is calm and low-key.
Special Interests and Skills: Brad can cook all types of cuisine, including raw, Vegan, spa, California cuisine, comfort food, etc.!
Availability: Brad is flexible. His ideal position would be Full-time, but also would accept a great Part-time position. He is available for positions on the Peninsula, in San Francisco, in the East Bay or Marin.
Dana #D834 - Part-time Chef in San Francisco / Peninsula
Experience: Dana has been working as a Personal Chef for the same family for the past six years. Prior to her work in private homes, Dana worked in restaurants, did catering, and recruited Private Chefs.
Education: Dana earned a certificate from the Professional Program at Tante Marie’s Cooking School.
Impression: Dana comes across as charming, polished, and professional.
Special Interests and Skills: For her current employers, Dana concentrates on preparing low-fat, healthy meals. She also occasionally travels with the family to their two vacation homes.
Availability: Dana is seeking a Part-time Chef position in San Francisco or on the Peninsula.
Lara #E047 - Chef - East Bay, San Francisco, Upper Peninsula
Experience: Shortly after earning her certificate from Tante Marie’s cooking school, Lara began working at Bay Wolf restaurant as a line cook and pastry chef. Lara was steadily promoted at the restaurant, reaching the position of executive chef four years later. After spending another four years at Bay Wolf, Lara moved on to teach for a semester at her alma mater, Tante Marie’s. She then returned to Bay Wolf for a short period on a consultant basis, training new chefs and writing recipes for The Bay Wolf Cookbook. After spending close to a decade in restaurants, Lara made the transition to cooking in private homes, and she has been working as a personal chef ever since. She has held long-term positions with four different families, one of whom she has been with for the past eight years.
Education: Lara earned a Bachelor of Arts in English, summa cum laude, from St. Mary’s College of California. She was also awarded a certificate from Tante Marie’s Cooking School in San Francisco. Additionally, Lara has taken coursework in studio art at California State University, East Bay.
Impression: Lara’s employers shared the following feedback with us: “Lara is a pleasure to have in our home and her food is excellent. She knows how to prepare all different types of cuisine and is very inventive with her cooking.” “Lara has very good energy and is enthusiastic about her work. She is warm and easygoing.” “Lara is a lovely person and a very, very talented cook--wonderfully organized and proficient in any aspect of the kitchen.”
Special Interests and Skills: Concurrent with her longest-term private chef position, Lara spent two years as Chef and Kitchen Manager at the Edgewood Center for Children & Families in San Francisco. Lara has experience accommodating a range of dietary restrictions.
Availability: Lara is seeking work in the East Bay, San Francisco, and the Upper Peninsula. She is open to both part-time and full-time positions.
Jen #D747 - Full-time or Part-time Private Chef in San Francisco, the East Bay and the Mid Peninsula
Experience: Jen has over four years experience working with private families. Jen also has experience working at the Dining Room at the Ritz Carlton in Boston.
Education: Jen has a Bachelor of Arts degree in English and American Literature from Princeton University and she attended the Cambridge School of Culinary Arts in the Professional Chef’s program, both cum laude.
Impression: Jen is poised, polished and kind.
Special Interests and Skills: Jen has experience with Celiac diets as well as Kosher kitchens. She is also skilled in teaching children how to cook.
Availability: Jen is available Full-time or Part-time in San Francisco, the East Bay and up to the Mid Peninsula area.
Stacey #D683 - Part-time Chef in San Francisco, Marin, on the Peninsula, or in the East Bay
Experience: Stacey has been a Private Chef for the same family for several years and also has her own Catering business.
Education: Stacey has a BA in Anthropology from UC Berkeley and has a Certificate in Nutrition from Bauman College.
Impression: Stacey has a confident, friendly demeanor and is very knowledgeable about food and nutrition. She is currently working on a book about this subject. She enjoys working for private families and using her knowledge and creativity to prepare healthy, satisfying meals.
Special Interests and Skills: Stacey has an interest in sustainable, organic food and is experienced in lactose-free diets.
Availability: Stacey is available for Part-time positions in San Francisco, Marin, the Peninsula and the East Bay.
Leslie #C855 - Private Chef
Experience: Leslie has been preparing delicious food for more than a decade-- in exclusive resorts, fine restaurants, and elegant private homes. She has drawn on many influences to create her own unique culinary style.
Education: Leslie was trained at Le Cordon Bleu, in both France and England, and the Florida Culinary Institute.
Impression: Leslie is a friendly, hardworking, seasoned chef.
Special Interests and Skills: Leslie has experience creating gluten-free menus and is able to accommodate other dietary restrictions.
Availability: Leslie is looking for a chef position in the East Bay, San Francisco, Marin, or the Northern Peninsula. She is open to part- and full-time positions.
Mike #C601 - Personal Chef
Experience: Mike has been cooking professionally for over 20 years in private homes as well as fine restaurants such as Farallon, Spago, and Stars. He has been trained in French, Italian and American cooking and is comfortable preparing everything from vegetarian fare to comfort food.
Impression: Mike is easy going, confident, and adaptable.
Special Interests and Skills: Mike has experience with wine pairing and formal table setting and is comfortable wearing chef whites.
Availability: Mike is considering part-time and full-time chef positions anywhere in the Bay Area and is open to working on a temporary or full-time basis.
Jack #C340 - Chef
Experience: Jack has been working as a chef in private homes for the past nine years; he worked for one client for over five years and the other for more than three. He develops menus, manages kitchen and service staff, travels with clients, and caters events for up to 500 guests. Jack also does on-call cooking for a local winery, assists with instruction at his alma mater, and serves as an assistant and consultant to an executive chef, as time permits.
Education: Jack attended the Napa Valley Cooking School and has earned professional certificates in culinary and pastry arts.
Impression: Jack is easygoing, flexible and genuine.
Special Interests and Skills: Jack has volunteered at such events as the
Worlds of Flavor Conference and the Mustard Festival. He also won first prize in a recipe competition in 2005.
Availability: Jack currently works part-time and is looking for another part-time position to complement this job.
Jake #C338 - Chef in SF or on the Peninsula
Experience: Jake has worked as an executive chef at two fine Bay Area restaurants, acted as a consultant for the likes of Matushisa and Rubicon, managed a fine sake store, and, most recently, worked as chef in a high end private home where he cooked daily meals and catered special events for seven years. With such a well-rounded background, there is nothing he can’t handle!
Education: Jake earned his bachelor’s degree in biology and did postgraduate work in that field before changing direction and completing the professional chef’s training program at the California Culinary Academy.
Impression: Jake is an exacting chef with a diverse repertoire.
Special Interests and Skills: Jake has worked in restaurants featuring French, Mediterranean and Asian cuisine.
Availability: Jake is seeking a part-time chef position in SF or on the Peninsula and is open to both long-term and short-term options.
Adam #A881 - Part-time Chef (Open on Location)
Experience: Adam has 11 years of experience as a professional Chef in a private homes and restaurants, including Chez Panisse.
Education: In 1997, Adam graduated with certification from a 2-year "Cuisine and Management" program at the Ecole des Arts Culinaires et de l’Hôtellerie in Lyon, France.
Impression: Adam is a professional, stable and sweet candidate and a devoted father.
Special Interests and Skills: Adam worked at The Wine House in San Francisco, where he consulted and sold French, Italian and California wines at one of the Bay Area’s most prestigious retail and wholesale wine shops.
Availability: Adam is available from 9am to 5pm, Monday-Thursday. He will work in San Francisco, Marin, the East Bay, or on the Northern Peninsula.
Justine #A858 - Chef on the Peninsula and in the South Bay
Experience: Justine has over four years of experience working on private yachts and in private homes. She also has a background in Restaurant and Catering Management.
Education: Justine has a culinary degree from the Culinary Institute of America and is a certified wine sommelier.
Impression: Justine loves to cook and enjoys nurturing through food. After many years of working on yachts, she is looking forward to settling in the South Bay.
Special Interests and Skills: Justine's experience working for multiple clients and their guests has left her with a knowledge of a wide range of cuisine. She has extensive experience with food restrictions and allergies. Justine loves to bake. She won the gold medal in a gingerbread house competition and competes yearly.
Availability: Justine is available on a full or part-time basis on the Peninsula and in the South Bay.
Greg #A199 - On-Call and Permanent Part-Time and Full-Time Chef in San Francisco and the Peninsula
Experience: Greg has worked as a Private Chef for 9 years, including a 6-year position with one family. He has also worked as at the Ritz Carlton in Half Moon Bay for 5 years.
Education: Greg is a self-taught Chef and has taken general education courses at the College of San Mateo.
Impression: Greg has a personable and easy-going nature. He is passionate about food and has an artistic cooking style. One of Greg's references said "Greg is creative and passionate and he loves food. He can handle various types of cuisine and is not stuck to any one cooking style."
Special Interests and Skills: Greg prefers organic, local ingredients. In fact, he has close working relationships with several local farmers and they deliver fresh produce to his door!
Availability: On-Call for events and Full-Time or Part-Time permanent positions
Byron #A190 - Full-Time or Part-Time Chef in the Bay Area
Experience: Byron has five years of experience as a private Chef for one client, in addition to experience as the Executive Sous Chef for the owners and guests at a privately owned winery and eight years of experience at the Ritz Carlton in San Francisco.
Education: Byron graduated from the California Culinary Academy in San Francisco and has a Bachelor's of Science degree from the University of Tennessee.
Impression: Byron is pleasant, friendly and enjoys being creative with food. A former Supervisor of Byron's told Town & Country: " Byron has the desire to please people and that is very important in this industry. Byron is very sensitive to the customers' needs and is good at anticipating those needs. He has great attention to detail and if he has to do something differently to make just one person happy, he will take that on by himself."
Special Interests and Skills: Byron has a wide range of culinary skills and is accustomed to accommodating last-minute special dietary requests including low fat, low carbohydrate, low salt, macrobiotic, vegan and vegetarian.
Availability: Full-time or Part-time Chef
