Chef Tim

Chef Tim

5.0 (3)
10 employees
40 years in business

About this pro

Our ability to adapt and create menus based on our clients wants and needs, and to do so with a flair and professionalism, artistry and consistency, is a unique combination for creative success.

Since early childhood, I have been in love with the kitchen. Always a warm, central point, I am most comfortable when cooking.

Read more about this pro


Credentials

West Palm Beach, FL 33411
Email verified
Phone verified

3 Reviews

5.0

  • Britt Sanford

    We were very lucky to have Chef Tim! His professionalism is outstanding; he replied when he said he would, answered our calls on time, and made it a point to understand my graduation party event, our tastes, my allergy, and even the tastes of our guests. I wanted a refined and elegant menu that didn't include anything having to do with pizza, pasta, salad, or bbq. He produced a menu that was also printable (great for framing and putting on the table for your guests to admire) that was delectable yet not too filling; (med-rare lamb lollipops, boursin-stuffed prosciutto wrapped dates) but also not stuffy- we also recommend the beer-cheese fondue! My favorite is the curry-chicken spoons. He arrived at our event in appropriate Chef attire with helpful written instructions and felt like a talented member of the family. Our only regret is we wish we had hired one of his staff to further execute, plate and pass the delcious-ness! It's hard to do it all. If this is available- DO TAKE ADVANTAGE OF IT. Additionally, the VALUE of hiring Chef Tim is very good- there was an abundance of extras and in all the parties I have had, (there have been many) I was surprised to see that my guests never ceased to be enjoying the food. Well done Chef Tim, you are sure to have repeat business from the Sanford-Basiaga household.

  • Mellisa M

    Let me begin by stating that "five stars" isn't high enough a rating to post for Chef Tim and company. From first introduction to the last bite, his team and professionalism completely astounded both myself and party guests. His first meeting to discuss both menu options and floor plan layouts was refreshing and further emphasized his sincere commitment to bring the best to all of his bookings. Every step of the process was stress-free from course choices to clean up times. My guests raved over his quality of fresh ingredients which were aesthetically beautiful in the way they were dressed on the plates. Our sushi presentation was incomparable as was the sushi chef's personal creations. His staff was both insightful and knowledgeable of the ingredients being served, which was of great importance as many of my guests had severe food allergies and strict dietary needs. Our bartender was sophisticated and quite the experienced mixologist which ultimately won over several of my family members (which I may add can be even more finicky than our guests). The best part, when the party had ended there was only a spotless kitchen and a fridge full of perfectly store leftovers. His staff even took out the garbage and recyclables. TIM should stand for Tantalizingly Impressive Menus. I will definitely use Chef Tim again for my future parties and many of my guests have already asked for his information.

  • Kyra Fernec

    Chef Tim did a wonderful job preparing delicious meals for my company over Thanksgiving week. He was quick to respond to my emails, accommodated dietary restrictions and made sure that there was plenty to eat. The Palm Beach creamed spinach is a must try and the filet mignon was tender, perfectly seasoned and prepared. Don’t even get me started on the chocolate torte or soufflés! Suffice it to say, all of his dishes were tasty and thoroughly enjoyed by all. I highly recommend Chef Tim!!!



FAQs


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

After initial contact, I like to offer a tasting at my kitchen, to set a casual table and get to know the specific needs of each clients event.


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

I graduated from Johnson & Wales Culinary Institute, and prior to that, worked in a rsetaurant during my teens, and have since been a private chef in the finer homes of Palm Beach.


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

I charge $500 per day plus groceries.


How did you get started in this business?

I've always loved to cook.


Describe a recent event you are fond of.

Melissa M.

for $2k-5k

Let me begin by stating that "five stars" isn't high enough a rating to post for Chef Tim and company. From first introduction to the last bite, his team and professionalism completely astounded both myself and party guests. His first meeting to discuss both menu options and floor plan layouts was refreshing and further emphasized his sincere commitment to bring the best to all of his bookings. Every step of the process was stress-free from course choices to clean up times. My guests raved over his quality of fresh ingredients which were aesthetically beautiful in the way they were dressed on the plates. Our sushi presentation was incomparable as was the sushi chef's personal creations. His staff was both insightful and knowledgeable of the ingredients being served, which was of great importance as many of my guests had severe food allergies and strict dietary needs. Our bartender was sophisticated and quite the experienced mixologist which ultimately won over several of my family members (which I may add can be even more finicky than our guests). The best part, when the party had ended there was only a spotless kitchen and a fridge full of perfectly store leftovers. His staff even took out the garbage and recyclables. TIM should stand for Tantalizingly Impressive Menus. I will definitely use Chef Tim again for my future parties and many of my guests have already asked for his information.


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

Budgeting - considering all the aspects of an event - alcohol? plates & glases needed? tasbles & linens? buffet or plated meal?