Chef TaReef Khayri Muhammad

Chef TaReef Khayri Muhammad

5.0(2 reviews)

About

I am a professional private chef. Ive had the pleasure of attending Le Cordon Bleu College of Culinary Arts and have been I the industry for 19 yrs. My biggest critic and biggest fan is my son. The only thing I love more than being a Chef is being a Dad.

Teaching and entertaining are also apart of the services I provide. I enjoy answering questions and explaining techniques to my clients. It's a party in your kitchen.

I am very interactive if I need to be and can make on the fly reasonable requests. Paying attention to detail and making every effort to provide a 5 star service everytime is the very basics of my standards. I've worked in over several restaurants and was able to gain even more knowledge and skills from other great chefs in the industry.


Highlights

Hired 1 time
2 employees
4 years in business
Serves Virginia Beach , VA

Payment methods

Credit Card, Cash, Check, Venmo, Square, Google Pay, Samsung Pay, Stripe, Zelle

Social media


Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos


  • Reviews

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    MR

    monique R.

    Chef TKM is THEE BEST! He is very detailed oriented and thoughtful. I wanted to host a dinner party and we discussed everything from the menu to the venue and even the presentation. Let’s not forget the vibes! EVERYTHING he prepared for us was AMAZING! From the quality of the food, to how it was presented, the food was absolutely delicious. He even prepared a menu for me to give to my guest as they arrive. Customer service was very professional from our initial meeting and his communication skills were exceptional throughout the entire process. Looking forward to working with him again.
    ... Show more
    October 15, 2023

    TD

    tierra D.

    The presentation was phenemonal and food tasted even better. I would def. Recommend for special events.
    ... Show more
    October 15, 2023

    Frequently asked questions

    I would begin by understanding the likes, dislikes, allergies, and tolerances.

    We will also speak about the available space .

    Together we would discuss a time line, budget and I would then prepare the menu, based on the budget, for the client to review.

    Whether its for a party or family the process would then move towards putting our plan into action

    I've received my Associates in Culinary Arts from Le Cordon Bleu College of Culinary Arts in Orlando, FL in 2011. I've held many positions in the kitchens throughout my time in restaurants.


    Services offered

    Catering
    Personal Chef