Chef Eleni was a delight... she did a lovely meal and was just a delight to have in my home.
Punctuality: on time
Dress & Appearance: perfect
Courtesy: very personable and easy to chat with
Plate Presentation: awesome
Taste: delicious
Overall Experience: was a wonderful experience on Sunday
informative and fun, can't wait to do it again
- Traditional Personal Chef Services
- Private Chef Service
- Dinner Parties
- Weddings
- Conferences & Banquets
- Barbeques & Outdoor Events
- Cooking Classes-recreational
- Cooking Classes- educational
- Tradeshow Demonstrations
- Consulting
- Menu Planning
- Recipe Development
- Product Demonstrations
- Private Chef Exchange
Which career would you rather have?
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or 
As a Chef with The Chef Alliance, you are paid more money while working less hours than Chefs who work in restaurants and hotels. On average, our Chefs make a minimum of $35.00 to $300.00 per hour for events, working only a few hours in the evening or day.
Our Chefs do not have to push out 1000 meals a day. As a Personal Chef with the Chef Alliance, you work with an single client to create a dinner that expresses your passion for cooking. The advantages of being a personal chef with the Chef Alliance, includes:
- More Money
- Manageable Hours
- No Stress
- Job Satisfaction
- No Boss
- Save Money
Interested? Register and upload your resume, and we will be in touch with details!
Dear Chef Alliance and Chef Nick,
We are writing to let you know that our event last night with Chef Nick was fabulous. He was most creative, interesting and the results absolutely delicious. He used all kind of ingredients and combinations, some that we had set out for the event and some that he added from within our kitchen, to create a superb main course of quails stuffed with chestnuts and parsnip, finished in red wine and Calvados and doused with a jus from the quail bones, with figs. The side dishes were balsamic beets and steamed buttered potatoes, perfectly simple to accompany the complex quail dish. The presentation was also very creative and beautiful, and along with the shiitake mushroom and taro root soup with ginger and cognac finish, was a true hit. His organization and cleanliness were also something to admire, and we had a beautiful dinner for four in a couple of hours.
Thank you, Nick, and thanks Chef Alliance for the occasion.