12th Street Eats

12th Street Eats

5.0 (14)
2 employees
2 years in business

About this pro

At 12th Street Eats, our satisfaction is driven by our clients! If you're happy, then we've achieved our goal. I'm Baldy, the founder and chef of 12th Street Eats. I'm a career cook with a formal culinary training background. However, with the pandemic affecting the restaurant and hospitality industry so dramatically I felt the timing was right to introduce myself to the world. So armed with the knowledge I have of the food industry, my passion for cooking, and love of serving others naturally it only made sense. I'm bringing close to 15 years of restaurant experience, passion, and pride to my new phase of life to help me realize my dream. As I stated earlier, I am culinary school certified, have multiple years of experience, and also serve safe manager certified meaning I'm very knowledgeable about food service and safety. I mainly operate through Facebook at 12th Street Eats.... website coming soon. I'm new to the actual catering business but not to food! Thanks for reading and I look forward to making your next event a memorable one

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Jacksonville, FL 32209
Email verified
Phone verified

14 Reviews


  • Red Roo

    Food was absolutely amazing, I’ve never had better wings in my life. His onion rings are to die for.

  • Danielle G

    The best food, great prices, owner is very friendly and professional.

  • Sarah F

    Amazing food

  • Dannie G

    Highly Professional, Great Quality food, Great Pricing, 5 stars

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

After the introduction, I like to speak with my potential client via phone or in person to get as much details as possible and to make sure we both have an understanding to achieve maximum satisfaction for event. After gathering a timeline for event then a deposit is required to secure services and that date and time. 

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

Culinary school graduate

Nearly 15 years hands on experience in commercial kitchens