YES-CHEF

About

I like the personal touch that I can share with customers, regarding the foods they like to eat, whether its an old classic recipe, something new or different etc And we come up with something mind blowing!!

I have been very fortunate to travel globally and live in other countries as a Chef, these travels along with working with some of the best Chefs in the world, I beleive is what has made me the Chef today, its the experience, love and passion one has for food...anybody can cook, but to look at a plate and see art, along with taste, you know that chef has put his heart into it...and my food tells that story.


Highlights

8 employees
8 years in business
Serves Cincinnati , OH

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, A few times per day

Budget per person

$75 – $100

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

1 guest, 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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    ML

    Matt L.

    Creative fresh Ideas, Excellent presentation & the food tastes amazing! Very easy to follow instructions on preparation & cooking made simple. Love his passion with food. Amazing!
    ... Show more
    February 20, 2021

    JE

    Jude E.

    The service was fantastic with YES-CHEF, a first class meal served with a passion for food, presentation was on point and high quality ingredients were used and it really shows, Thankyou YES-CHEF for making our evening perfect.
    ... Show more
    February 17, 2021

    T

    Tracey

    I loved everything about it , fantastic food and great chef 👩‍🍳
    ... Show more
    February 16, 2021

    SR

    Sharon r.

    His professionalism and attention to detail in the food he prepares, plus its delicious.
    ... Show more
    February 16, 2021

    MP

    monja p.

    he is one of the best chefs ever met. Great passion and love in his dishes. Excellent!!!
    ... Show more
    February 15, 2021

    Frequently asked questions

    I like to meet and go over what they are looking for, generally try and get a feel for them, if we click thats a good sign if we dont I just simply suggest they may be better off with another Chef.

    I am not desperate for work, therefore I can choose my clients to my satisfaction, trust is very important for us to work together

    4 year apprenticeship with the Hilton Hotels

    Associate Degree in hospitality managment

    Cordon Bleu Training Tokyo Japan

    15 years experience of world travel, living and cooking local cuisines

    Every client is different obviously , however if your after the normal standard of the mill Chef, and your budget is tight, then I suggest maybe you should consider other options. I price my recipes by the market prices, time and labor etc .. just like any other tradesperson you may hire.I apologise if I offend anyone but seriously no need to enquire if your not prepared to at least start at $55 dollars per head and up. This only includes the food, other additional prices would include, transportation, set up, equipment needed, labor, again depending on kitchen arrangements this could also include food warmers, ovens etc, and then there are the wait staff and break down afterwards!!!

    I grew up on a huge Sheep & Cattle property in the outback of Australia, my mother was a Chef, and my father a farmer. To stay in town after school, I would use the excuse that I would help my mother in the kitchen, it was either that or work really hard under my father....by the time I was 15 years of age, I was the head line cook, under my mother's supervision. It was then, I realized I had a love for food and my culinary journey began. To date it has taken me all over the world, Ive lived and worked with many diverse cultures , even where the languarge  has been difficult, the language we shared with food was a key conversing skill & trait that I have learned and experienced first hand. "Good food, does bring people together"

    I have in my career , from traveling, working abroad, whether its 5 star Hotels or Resorts , Restaurants, to family and friends, i have learned you will always get that one person/ critic where they will always analyse their findings and opinions, luckily for me I have been pretty fortunate to have like minded people , but there is and always will be a difficult customer, if that particular customer is in charge of the event, I will go out of my way to converse with them on details and epectations ....Afterall it is the attention they seek, so I go out of my way to impress them!!

    The best events, is when your called out afterwards and you receive a standing ovation, the personal rush is undescribable , nothing in a Chefs world cannot compare to the satisfaction of a "job well done"  

    I have always believed esp if the Caterer or Chef has photographs of their work, then choose by  the quality and presentation of their food, followed up by a tasting or sample, some Chefs may include the tasting/ sample... I on the other hand charge for it, bcuz for me its typically another day in my culinary world, my time isnt free!!

    Ive been in the business  to know, that just like anything else in life if you choose to cut corners & pricing your not going to have your expectations forfilled. 

    So I would ask customers to really have a good think about what they are looking for in food, if your after high quality, your not going to get it at $20-25 dollars per head


    Services offered

    Catering
    Personal Chef