Hire Professional Chefs in Mineral Springs, North Carolina

My name Matt and I own a Charcuterie & Catering company based in Waxhaw, North Carolina. I'm a graduate of The prestigious Culinary Institute of America in Hyde Park, NY. My passion to become a chef has provided many great opportunities and experiences - Marriott, The Hotel InterContinental NYC as well as manage several executive dining facilities for some of the top financial...Read more

I can assist you with meal prep, family dinners and intimate or large parties. I enjoy cooking for others and have done it my entire life.

I am able to shop and cook for you providing weekly or nightly meals. Lunches, dinners or Breakfast. I can drop off daily, or weekly.

Scratch baking: cookies , pies,cakes,bread, wedding cakes, supervise set mural goals, inventory, order& receiving.

Chef Michael Coppola Please allow me to introduce myself. I am Chef Michael Coppola and newly relocated to Waxhaw, North Carolina from Colonia, New Jersey. Prior to relocating, I was the Executive Chef for chef•ologie Culinary Creations, a company owned by me and my wife Sharon. As the Executive Chef for chef•ologie, I had the opportunity to create and prepare for my cl...Read more

Hello i have 4 kids of my own so i know how it is trying to spice things up for the kids pallet also i enjoy cooking all types of food i have over 9 years experience and i enjoy what i do u can contact me directly at 70497773...

February 27, 2018 To whom it May Concern; I am extremely interested in pursuing the position of Executive Chef. I am a Certified Executive Chef, Certified Culinary Educator and Nutritionist that has a active hands on working approach. I have owned and operated an upscale high-volume catering company, gourmet restaurant (Nominee for the James Beard award while I was Execut...Read more

Seeking a private chef for a romantic night in for two, a dinner party, or personal cooking lessons? I am a professionally trained chef in a variety of cooking styles (American, Italian, French, Japanese, and more). Mediocrity is not something I am fond of, so I stay away from it in my work. My passion is food and executing the best possible dish each time. All my menus are...Read more