Results for:
Chef / Peninsula / Part Time
Jonathan #E843 - Part-time Chef available In Marin, San Francisco and on the Peninsula.
Experience: Jonathan has over three years of experience working as a Chef in private homes. One of his positions involved preparing meals for a large family and the family’s occasional guests. In this position, Jonathan worked with special diets and used only organic ingredients. Jonathan’s restaurant experience includes restaurants in both New York and San Francisco, including a position as Chef De Cuisine at PlumpJack in San Francisco.
Education: Jonathan has a Grand Diploma in Culinary Arts from the French Culinary Institute in New York.
Impression: Jonathan enjoys working in private homes and has a pitch-in approach to his work. His former employer told Town & Country, “Jonathan is very mellow and easygoing. He was always on time, definitely reliable, and was willing to stick around until the kitchen was cleaned and the floor was mopped. His main strength, though, was that his food was just really good.”
Special Interests and Skills: Jonathan specializes both in French cuisine and home cooking.
Availability: Jonathan is available for Part-time positions in Marin, San Francisco and on the Peninsula.
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 or full-time chef position in San Francisco or on the Peninsula.
Lara #E047 - Private Chef available in the East Bay, San Francisco, and on the 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.
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 part-time or full-time positios in the East Bay, San Francisco, Marin, or on the Northern Peninsula.
Mike #C601 - Private 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 - Part-Time Chef in San Francisco, Marin, the Wine Country and Monterey.
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 his current job.
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.
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 in San Francisco and on the Peninsula.
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
