Chef Irie Spice, Inc. Personal And Private Chef Catering

About

Hi. I'm chef Irie, your personal and private chef. Myself and staff will create for you a Food on Fiyah experience as you dine with friends and family. As a Johnson and Wales University grad and 20yrs in business , I bring skills which will allow me to make your plates delicious. So invite us to come and prepare a wonderful culinary experience I. Your kitchen or event.

Highlights

5 employees

24 years in business

Serves Hallandale Beach , FL

Payment methods

Credit Card, Cash, Check, Square, Zelle

Social media

Specialties

Dietary restrictions

Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Kosher, Halal, Other dietary restrictions

Meal preparation location

Meal prepared onsite, Meal delivered

Meal preparation frequency

Only once, Monthly, A few times per month, Weekly, A few times per week, Daily

Budget per person

$30 – $40 (basic), $40 – $50, $50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure

Cuisine types

American - casual, American - formal, Italian, Southern, Mexican / Latin American, Mediterranean / Middle Eastern, Asian, French, Barbecue, Indian

Which meal

Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert

Extras

Dessert, Cold beverages (non-alcoholic), Cold beverages (alcoholic), Hot beverages (coffee, tea, etc.)

Level of service

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

Event type

Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal

Number of guests

2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests

Photos and videos

Reviews

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0 reviews

Deanna

He is professional yet fun and funny. Extremely talented and I love the mix of flavors and textures of his creations

May 03, 2019

W H.

Chef Irie is the complete professional - timely, responsive, prepared - but most importantly his food is fabulous. Delicious, creative with a Caribbean twist - just love whatever he does

May 02, 2019

Frequently asked questions

What is your typical process for working with a new customer?

Most customers usually contact us through email, social media or by phone calls. Our process is to contact each prospective client by phone once a telephone number is provided so as to get as much info about the event being planned. The conversations are also to get a feel for the client and put them at ease, to let them know they are in capable hands.

What education and/or training do you have that relates to your work?

Graduate of University of Florida

Graduate of Johnson & and Wales University in Miami

Do you have a standard pricing system for your services? If so, please share the details here.

To offer the best dining experience, all of our menus are customized to the needs of our clients so the pricing for each sent proposal is different for all our clients.

How did you get started in this business?

I started offering personal chef services in the early 2000's with meal services after working in restaurants at the time. Our services have now expanded to include personal and private chef services for our clients, from one day service to multiple day short term contracts. we also cater for private party events.

What types of customers have you worked with?

Over the years we have worked awith many differnt types of clients from : Athletes, entertainers, corporate entities, private home parties, small and large birthday/anniversary/holiday parties. We have also provided our services for weddings, engagement parties, etc.

Describe a recent event you are fond of.

New Year's Eve dinner 2022 for a regular client. I enjoyed this event because we always get to be really creative with the menu and my clients now feel like family. We are not just the food and service providers, but we were also a part of the festivities. I was also the 2x Best of Show winner for the recently held SOBEWFF, South Beach Wine and Food Festival. Cheers

What advice would you give a customer looking to hire a pro in your area of expertise?

Best advice I can give is to understand that prices fluctuate over periods of time. The more information you are able to give at the time of consultation the easier it will be to put together a working proposal to expedite the process. Almost all events will include the chef and staff which will be reflected in the price quoted.

What questions should customers think through before talking to pros about their needs?

1. Fair and reasonable idea of Budget 2. General idea of desired menu 3. The type of service desired - buffet, sit down, family style, Etc.. 4. What type of equipment is available for onsite or offsite service.

Services offered

Catering

Personal Chef