Hip-Hop G Grill

New

About

Private Chef for hire. I do the best work. I charge hourly rates. I tend to be affordable and competitive. I have a background in casual dining home cooking and international cuisines. My roots are southern Texas cooking. I've been featured in a few magazines but I stay low-key. I'm your guy if you need somebody on the grill. I'm versatile. I'm a generalist. I pride myself in my art and I enjoy creating memorable experiences. Look me up. - Chef ShaDiGiDy at Hip-Hop G Grill

Highlights

Hired 2 times

4 employees

4 years in business

Serves Las Vegas , NV

Payment methods

Credit Card, Cash, Check, Venmo, Square, Apple Pay, Zelle

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, Barn

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, Indian

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

No reviews (yet)

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Frequently asked questions

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

We talk about your unique situation, create a menu, come up with a services plan, and I handle the business.

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

On the oldest brother of 12 siblings cooking was my chore. After getting out of the Navy I went to college at the art institute of Dallas. I cook down to earth sensible food. I have worked in fast food casual dining and fine dining restaurants namely Denny's, BJ's restaurant & , the Olive garden, Lone Star Burger bar, movie House and eatery, and current I work as a premium suites Chef at The Las Vegas Ballpark.

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

I have hourly rates determined by the complexity of the job typically I charge $25 an hour for my preparation work and $100 an hour for my on-site cooking show. Then you also must provide me a food and supply budget as well as traveling lodging expenses if they apply. I do discount my rates on a case-by-case basis typically for my fellow veterans of the armed services first responders and healthcare professionals.

How did you get started in this business?

In April of 2020 I was working as Lead Cook for Movie House and Eatery in Flower Mound, Texas. I had just been interviewed for promotion for sous chef when the coronavirus caused everybody to shut down. I realize I could take my talents to the streets seeing the need for people who want to eat without businesses that they can sit in. How much better is it to enjoy restaurant quality atmosphere in the privacy of your own space?! My first job was to cook for 25 people and it was a hit and I have not stopped rolling ever since.

What types of customers have you worked with?

Humans, dogs, cats, Klingons, Vulcans, wookies, people with disabilities, people aged from 1 to 92, rappers, cappers, celebrities and actors, sinners and pastors, and pretty much anybody else with an appetite and a budget to feed it.

Describe a recent event you are fond of.

I just cooked wagyu tomahawk steaks to celebrate my younger brother graduating from UC Davis with a degree and biological sciences pursuing a career in veterinary medicine. I got to drive all the way from Las Vegas to Sacramento with a car full of food on ice in order to perform a cookout for him his professors and his colleagues. Im so proud of him!

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

Just hire me and I will explain to you why I'm the best fit. If you don't like my explanation, I wish you success and good luck in finding somebody that matches what you're looking for

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

Do you have an event set in stone that you are 100% sure is going to need a private chef or caterer because we do not like window shoppers. If you contact me it does cost me money in order to entertain your questions and I would like a fair chance of earning your business. So make sure you have a budget and everybody involved in your event is on board with the idea of having a private chef before you reach out to anybody like that.

Services offered

Bartending

Catering

Personal Chef

Event Help And Wait Staff