Chef For Hyre

Chef For Hyre

5.0(1 review)
Offers online services
Offers online services


I create a fun cooking experience, homemade pizza, Spanish tapa classes, holiday fare, American regional cuisines, French and other European cooking. BYO drinks and have fun while learning from a certified Executive Chef.

In my field, it is all about doing everything the right way with little shortcuts as possible. The most enjoyable experience is to put a smile on someone's face and to create a culinary wow factor


Hired 1 time
Serves Germantown , MD
Offers online services


Student age(s)

Child (under 13), Teenager (13 – 18), Adult (over 18)

Interested cuisines

American, Japanese, Chinese / Asian, Indian, BBQ, Italian, French, Mediterranean, Mexican / Latin, Healthy, Vegetarian / vegan

Desired cooking skills

Basic cooking skills, Knife skills, Soups and sauces, Roasting and braising, Grilling

Food allergies / dietary restrictions


Number of people

1 person, 2 people, 3 – 5 people, 6 – 10 people, 11+ people

Recipe difficulty

Beginner, Intermediate, Advanced

Photos and videos

  • Reviews

    0 reviews


    Christine Y.

    Super knowledgeable, easy learning environment, world class skills.
    ... Show more
    October 25, 2018

    Frequently asked questions

    I make it easy for the student to shadow me throughout the class.

    I'm formally trained both in Europe and in the US, worked with some of the finest chefs in the business. Over 30 years of culinary excellence.

    I do not have a stanrdized system, and thus is because every class is different and the cost associated to each class can differ. Generally, I like to keep it at around $ 100 per person, but this would also include all ingredients as well.

    When I had my restaurant, I used to teach at a cooking school called Renaldos of Potomac in a recreational setting. Also, as an Executive Chef, one of the main responsibilities is the teaching of young upcoming cooks.

    I worked both with adults any ages and children as well.

    6 course wine dinners which I did every quarter. Those dinners were exclusively done by invite only and were kept to a maximum of 12 guests.

    Is the chef able to keep the glass size small? I think the ideal size is around 4 people. This way, the chef has plenty of time to spend with the student. 

    Services offered

    Cake Decorating
    Knife Skills
    Pasta Making