Results for:
Chef / South Bay / Part Time
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 for a Town & Country client part-time and is looking for another part-time position to complement this job.
Brad #A904 - Full or Part-time Chef (Open on Location)
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 since 2004 for a client with homes in cities across the U.S. and in Spain. Prior to that, 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, from 1999 to 2000.
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. He prefers full-time, but would accept a great part-time position, as well. He will work on the Peninsula, in San Francisco, in the East or South Bays, in Marin or in the Wine Country.
Brad #A874 - Temp Chef (Open on Location)
Experience: Brad is a stellar Chef who has over 7 years of experience in private homes and restaurants. He has been a Private Chef, an Executive Chef, a Sous Chef and a Pastry Chef.
Education: He is a California Culinary Academy-trained chef.
Special Interests and Skills: One of Brad's clients shared this feedback: "I just wanted to let you know we had a GREAT dinner last night. Brad was amazing! Everything was delicious and the dessert was DIVINE. One guest wasn't fond of lamb but lapped up every bite of the lamb shanks. Another guest wasn't fond of Brussels sprouts but came back for seconds of the roasted sprouts that Brad made. Thanks again for recommending Brad; we all gave him 5 stars!"
Availability: Brad is available for temporary positions on Friday and Saturday. He will work in San Francisco, the East Bay, on the Peninsula, and in the South Bay.
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
