Chef Caitlin Suarez

Private Chef In Seattle

I started cooking in restaurants in Seattle, WA in 2007. I take pride in making my customers feel special and fulfilled. My strength in hospitality comes from three things, passion, team and the ability to adapt in a fast paced environment. Personal preferences and the needs of my customers are where I thrive. I believe- if you want it, we can make it happen.

I am a graduate of the Culinary Institute of America. Since completing my degree, I have lived in the Napa Valley. I have worked for BottleRock, Pestoni Family winery, Treasury Wine Estates and more. I started my own small catering company, Coga Enterprises which handles both catering, event operation and consulting.

For me, cooking is...

Therapeutic, extension of myself and a way to show great care to the people around you.

I learned to cook at...

I am a Culinary Institute of America alumni. But I learned from my family the true cooking.

A cooking secret...

Attention to details and treat cooking like a ballet. One motion after the other.

My menus

TOP OF THE WORLD

STARTER

Choose 1 dish

AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion

OYSTER- On the half shell, wasabi tobiko, lime cucumber mignonette and micro herb

FIRST COURSE

Choose 1 dish

BIBB LETTUCE SALAD- Fine herb vinaigrette, avocado and cara cara orange

CHICORY BELGIUM ENDIVE SALAD- Blue cheese, caramelized walnut crisp with lite mustard vinaigrette

INSALATA DE VENDURE CRUDE- Paper thin shaved farmer vegetables, Meyer lemon champagne vinaigrette

LOTUS SOUP- Kurabota pork spare ribs and winter melon

SALT BAKED CELERIAC SOUP- Truffle and hazelnut [AVAILABLE VEGAN]

CLAMS- White dashi, ginger and lemongrass [VEGETARIAN OPTION AVAILABLE]

PASTA ALLA NERANO- Foglie di carciofo (artichoke pasta) fried zucchini, buffalo butter and toasted pepper

GNOCCHI PAPAKASH- Handmade Gnocchi, blistered seasonal peppers, lite creme sauce

UDON CACIO DE PEPE- Handmade sichuan pepper noodles, buffalo butter and Parmesan

MAIN COURSE

Choose 1 dish

KURABOTA PORK BOURGUIGNON- petite carrot, caramelized pearl onions

CHICKEN ROULADE- Heirloom pasture raised, chemoula, preserved lemon, olives and saffron cauliflower rice pilaf

MOLE BRAISED BEEF CHUCK- verde polenta, blistered greens

LOBSTER THERMIDOR -frisée salad

SHORT RIB- Braised with wild blueberry and port reduction, served over mashed potato parsnip purée

BOUILLABAISSE- Seasonal seafood, saffron fennel laced broth [AVAILABLE AS A PASTA]

TIMPANO : “Family style” Royal pasta encased dome filled with ragu, garganelli pasta, cheeses, meatballs, sausage and more. Sliced and served on top a gentle tomato sauce [AVAILABLE VEGETARIAN]

SCALLOP AND PORK BELLY- Wasabi pea puree, blistered snow peas, watercress

CURRIED RACK OF LAMB- spice roasted, marigold and fried onions served over risotto milanese (CONTAINS NUTS!)

FILET MIGNON- Wild mushrooms and black garlic glacé

DESSERT

Choose 1 dish

BANANA CLAFOUTIS- Chantilly creme [AVAILABLE GF]

BASQUE BURNT CHEESECAKE- Seasonal fruit garnish

BISCOFF TIRAMISU- Vanilla, coffee and amaretto liquor [AVAILABLE VEGAN]

BUTTERSCOTCH BUDINO- Smokey grey salt and rum caramel [AVAILABLE GF]

CHEESE AND CHOCOLATES BOARD- Accompaniments change

CHEFS CHOICE: custom dessert made with your favorite flavors

FRUIT PAVLOVA- Vanilla Diplomat creme, fruit and crunch [SEASONAL]

GRASS FED PANNA COTTA- Dragonfruit and sesame lace cookie

LEMON PISTACHIO OLIVE OIL CAKE- Lite glaze [AVAILABLE VEGAN]

SORBETTO

VEGAN DELICIOUSNESS

STARTER

Choose 3 dishes

SWEET POTATO MEDALLIONS- Smashed avocado, oven roasted tomatoes and micro

CROSTINI- Lemon whipped white beans, grilled stone fruits and basil

WILD MUSHROOM PATE- Reduction and rose cracker

AUBERGINE SKEWER- Tahini, pomegranate and mint

GARDEN SPRING ROLL- Local seasonal vegetables, vermicelli noodles and Soy lime dressing

AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion

MUSHROOM BOA- Pickled vegetables, homemade hoisin, grilled soy marinated wild local mushrooms and on a pillow bun

FIRST COURSE

Choose 1 dish

MISO ROASTED KOMBUCHA- edible flowers and local greens

TOMATO TARTARE- Hericot verts, greens and chive oil

POTATO ROSES- Brussel sprouts, and black garlic tahini sauce

SALT BAKED CELERIAC SOUP- Truffle and hazelnut [AVAILABLE VEGAN]

MAIN COURSE

Choose 1 dish

SAMOSA PATTIES- Marinated with toasted spices, White Korma sauce and chayote cucumber slaw

CORN RIBS- Aleppo chili “butter”, pepita pistou and lime zest “creme” and coriander

RISOTTO- [Seasonal] Available vegan

ENCHILADAS- Pulled chicken and farmer vegetables, ensalada and queso fresco [Sauces TBD, VEGAN, VEGETARIAN AVAILABLE]

CABBAGE ROLLS- Rice, aromatics and cinnamon all braised in a rich tomato sauce

KOMBUCHA SQUASH- Coconut lemongrass broth, rice noodles, vegetables, cilantro and lime

GOULASH- Dumplings and red cabbage [AVAILABLE VEGAN, VEGETARIAN]

DESSERT

Choose 1 dish

BISCOFF TIRAMISU- Vanilla, coffee and amaretto liquor [AVAILABLE VEGAN]

ORANGE TART- Corn, Coconut and vanilla bean [AVAILABLE VEGAN]

ALMOND CUSTARD PIE- Fresh raspberries [AVAILABLE VEGAN]

BRUNCH EXTRAVAGANCE

STARTER

All inclusive

FRESH BREWED SINGLE ORIGIN COFFEE, ARTISANAL TEAS- Assorted milk selections, sugar and local honey

CHAMPAGNE TOAST- Possible mimosa bar, seasonal juices and garnishes

ASSORTED PASTRIES- Whipped Butter and handmade seasonal jam (Selection varies)

FRUIT CUPS- Fun unique fruits and your standard kid favorite’s strawberries etc

FIRST COURSE

Choose 2 dishes

CHEESE BOARD with local seasonal accompaniments

CHARCUTERIE BOARD with local seasonal accompaniments

OYSTER- On the half shell, wasabi tobiko, lime cucumber mignonette and micro herb

SHRIMP COCKTAIL- Large roasted prawns served with burnt lemon and fresh green goddess to dip [original cocktail sauce available]

“IN AND OUT” STYLE SLIDER-Lettuce wrapped, animal style sauce and all the fixings

HAMBURGER SLIDER- Wagyu beef, dry jack cheese, wild mushrooms, and black garlic aioli

IMPOSSIBLE HAMBURGER SLIDER- 24hr onions, house-made ketchup and pickle

TUNA SLIDER- Grilled fresh tuna patty, kohlrabi slaw and black garlic aioli

SHRIMP ROLL- “ mini lobster rolls” celery, lemon aioli in a butter toasted bun

SUSHI ROLL- Catch of the day meets our farmers best vegetables [SEASONAL]

CAVIAR- waffle, golden fish caviar, chive creme

MAIN COURSE

Choose 2 dishes

BISCUITS IN GRAVY- Chicken apple sausage gravy, tellicherry peppercorns and thyme [VEGETARIAN AVAILABLE]

BLUE CORN MIGAS- Pasture raised eggs, salsa verde, oaxaca cheese, queso fresco, and avocado pico de gallo on the side

AVOCADO PASTA- Handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb

CONDIGLIONE-Ligurian tuna salad, potatoes, fresh white anchovies, capers, peppers, green beans and olive oil based dressing

CRAB MELON SALAD- Seasonal crab, mache tossed in a citrus vinaigrette

AUBERGINE PARMESAN- Breaded eggplant, basil béchamel, fresh tomato sauce and buffalo mozzarella

PORK RAGU- Carrots cooked with aromatics and tomatoes, tossed with homemade strozzapreti pasta

LAYERED LOBSTER SALAD- Marinated avocado, “Bacon” crisps and micro

PUREST OMELETTE- Pasture raised eggs, grass fed butter and sea salt

GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil

DESSERT

Choose 1 dish

OLIVE OIL CAKE- Candied Fruit [AVAILABLE IN CHOCOLATE TOO]

WHITE PEACH MOCHI WAFFLES- “ Truly magical” and vanilla chantilly creme

CINNAMON PANNA COTTA PARFAIT- Grass fed milk, banana chip almond granola

HOT BEIGNETS- Powdered Sugar and blackberry blossom honey

TEA ROOM PASTRIES- Petite

CHEFS CHOICE

NEW ORLEANS FLAIR/FRENCH

STARTER

All inclusive

AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion

FIRST COURSE

Choose 1 dish

GREEN TOMATOES- Cornmeal breaded and fried served with farmer salsa

WHITE ASPARAGUS [when in season]- Quail egg salad, radicchio, and Parmigiana reggiano

BIBB LETTUCE SALAD- Fine herb vinaigrette

CHICORY BELGIUM ENDIVE SALAD- Blue cheese, caramelized walnut crisp with lite mustard vinaigrette

BISQUE- Shellfish Stock with calvados, creme, and “catch of the day” garnish [Vegetarian available]

SMOKED BLUE CRABS- Stuffed heads packed with meat, lightly breaded and served with salad

PARSNIP SOUP- Blackened warm spiced cauliflower and pomegranate

MAIN COURSE

Choose 1 dish

HUNTERS CASSOULET- Bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs

GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil

STUFFED QUAIL ESTOUFFEE- Stuffed with homemade sausage and okra rice

KURABOTA PORK MILANESE- Fried and served with tomato herb salad [AVAILABLE GLUTEN FREE]

BISTECCA ALLA FIORENTINA- Rosemary and black garlic, grilled with sea salt and olive oil. Served with roasted vegetables and potatoes

SCAMPI CHAMPAGNE RISOTTO- Langoustine, seafood fumet, parmesan frico crisp and essence of “sea”

SAUSAGES AND LENTILS- Bacon beluga lentils and fried kale

CAJUN KING CRAB PASTA- Basil creme sauce

RABBIT- Black pepper dumpling, mirepoix and thyme

DESSERT

Choose 1 dish

BANANA CLAFOUTIS- Chantilly creme

SAFFRON BEIGNETS- English

TRIO OF FRUIT: Mini desserts inspired by seasonal fruit

HOMEMADE GELATO- Baked garnish

CHEESE AND CHOCOLATES BOARD- Accompaniments change

LEMON AND POACHED PEAR TIRAMISU- Limoncello, mascarpone

BASQUE BURNT CHEESECAKE- Seasonal fruit garnish

CHEFS CHOICE

KID FRIENDLY

STARTER

All inclusive

CHEESE BOARD with local seasonal accompaniments

CHARCUTERIE BOARD with local seasonal accompaniments

FIRST COURSE

Choose 1 dish

SHRIMP COCKTAIL- Large roasted prawns served with burnt lemon and fresh green goddess to dip [original cocktail sauce available]

POTATO WEDGES-roasted, lemon oregano and nigella seeds

CRUDITES - Dips [SEASONAL]

PROSCIUTTO AND MILK CHEESE- Olives and flatbread

FRUIT CUPS- Fun unique fruits and your standard kid favorite’s strawberries etc

FRITO MISTO- Fried squid , fried smelts with lemon and Calabrian chili

BUTTERNUT SQUASH HAND PIES- Oaxaca cheese, cassia bark, caramelized onions and adobe

MAIN COURSE

Choose 1 dish

CHICKEN PICCATA- Flattened chicken thighs cooked in a lemon oregano sauce served over parsnip mashed potato’s

TRUE BOLOGNA STYLE RAGU- Kurobata pork, pancetta and 100% grass-fed beef, handmade pasta, parmesan reggiano [Fancy way available: rosemary and blueberry compote]

ENCHILADAS- Pulled chicken and farmer vegetables, ensalada and queso fresco [Sauces TBD, VEGETARIAN AVAILABLE]

SALMON TERIYAKI- House-made orange sauce, pickled baby cucumbers, and rice

TORTILLA SOUP- Hominy, chicken, garnishes on the side and tons of cheese

OODLE OF NOODLES- True and classic style… salt, noodle, cheese

“IN AND OUT” STYLE SLIDER-Lettuce wrapped, animal style sauce and all the fixings

HAMBURGER SLIDER- Wagyu beef, dry jack cheese, wild mushrooms, and black garlic aioli

IMPOSSIBLE HAMBURGER SLIDER- 24hr onions, house-made ketchup and pickle

DESSERT

Choose 1 dish

OLIVE OIL CAKE- Candied Fruit [AVAILABLE IN CHOCOLATE TOO]

HOT BEIGNETS- Powdered Sugar and blackberry blossom honey

POT DE CREME- Tahitian vanilla, lemon curd, fresh fruit and tuile

HOMEMADE GELATO- Baked garnish (SUNDAE AVAILABLE)

MOCHI WAFFLES- “ Truly magical,” vanilla chantilly creme and additional toppings available

CHEFS CHOICE

FRENCH KISS

STARTER

All inclusive

AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion

FIRST COURSE

Choose 1 dish

WHITE ASPARAGUS [when in season]- Quail egg salad, radicchio, and Parmigiana reggiano

CRAB MELON SALAD- Seasonal crab, mache tossed in a citrus vinaigrette

BIBB LETTUCE SALAD- Fine herb vinaigrette

CREME OF LEEK AND POTATO SOUP- “Vichyssoise”

BISQUE- Shellfish Stock with calvados, creme, and “catch of the day” garnish [Vegetarian available]

OYSTER- On the half shell, wasabi tobiko, lime cucumber mignonette and micro herb

SHRIMP COCKTAIL- Large roasted prawns served with burnt lemon and fresh green goddess to dip [original cocktail sauce available]

FOIE GRAS PARFAIT- Seasonal homemade compote and brioche sage croutons

GARLIC OIL- Spaghetti, sliced garlic, fresh chili, parsley and extra virgin olive oil [Anchovy optional]

MAIN COURSE

Choose 1 dish

HUNTERS CASSOULET- Bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs

POULET FORET AUX TRUFFE- Heirloom chicken braised with vegetables and truffle all in incased in puff pastry and baked till golden and bubbly

KING CRAB ESTOUFEE - Okra rice (spicy or not spicy)TBD

RABBIT- Black pepper dumpling, mirepoix and thyme

VEGETABLE PAVE- Layered shaved vegetables cooked till tender served with saffron sauce

PUREST OMELETTE- Pasture raised eggs, grass fed butter and sea salt

SHORT RIB- Braised with wild blueberry and port reduction, served over mashed potato parsnip purée

SUNCHOKE AND SCALLOP- Celeriac root puree and fried lotus root

KURABOTA PORK BOURGUIGNON- petite carrot, caramelized pearl onions

DESSERT

Choose 1 dish

CHEESE AND CHOCOLATES BOARD- Accompaniments change

HOT BEIGNETS- Honey, orange, and cinnamon sugar

POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile

HAZELNUT BREAD PUDDING- Candied Hazelnuts, fresh pomegranate and anglaise

PROFITEROLES- Flavors TBD

ROASTED STONE FRUITS- Vanilla bean creme anglaise and toasted sponge cake [AVAILABLE GLUTEN FREE]

CHEFS CHOICE

MEDITERRANEAN

STARTER

All inclusive

AMUSE BOUCHE- (Chef’s choice)a little bite to stimulate your palate and help with digestion

FIRST COURSE

Choose 2 dishes

INSALATA DE VENDURE CRUDE- Paper thin shaved farmer vegetables, Meyer lemon champagne vinaigrette

GREEK SALAD- Petite diced seasonal vegetable marinated in vinegar and extra virgin olive oil

CHICKEN KOFTA- Dill, oregano, yogurt and garlic marinated. Grilled and served in lettuce cup with pickled onions, mint

PROSCIUTTO AND MILK CHEESE- Olives and flatbread

ORZO- Greek pea stew, seasonal vegetables all cooked in a tomato broth

LEMON COUSCOUS SALAD- Arugula, cucumbers and ricotta salata

OCTOPUS “bruschetta style”- cooked in red wine and aromatics till tender, served tossed with and bacon

ROASTED CITRUS- Cheese, pumpkin seed and crisp greens

WILD MUSHROOM GRATIN- Thyme béchamel, smoked salt crostini’s and chicory salad with champagne vinaigrette

GIOUVARLAKIA SOUP- Chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil

MAIN COURSE

Choose 1 dish

SEAFOOD ASSYRTIKO GIOUVETSI- “A staple in Santorini” Different Seafoods cooked with shell broth, orzo, paprika, garlic, and tomato

CURRIED RACK OF LAMB- spice roasted, marigold and fried onions served over risotto milanese (CONTAINS NUTS!)

CHICKEN PICCATA- Flattened chicken thighs cooked in a lemon oregano sauce served over parsnip mashed potato’s

FISH STEW- Fumet, white fish, mussels, fennel and served with potato bread

GRILLED VEGETABLE “GYRO”- Lavash bread, cucumber tzatziki, tahini, red onion and lettuce

BEEF TOMAHAWK- Grilled with whole heads of garlic and wild mushrooms, grilled bread

GREEK BAKED POTATO- whipped with scallion lemon yogurt, topped with fresh tomato salad, fried onions and cheese

MIZITHRA SPAGHETTI- Brown butter and parsley

DESSERT

Choose 1 dish

SORBET

CHEFS CHOICE

OLIVE OIL CAKE- Candied Fruit [AVAILABLE IN CHOCOLATE TOO]

FRUIT PAVLOVA- Vanilla Diplomat creme, fruit and crunch [SEASONAL]

SAFFRON BEIGNETS- English

GREEK CUSTARD PIE- Buttery phyllo, cinnamon and finished with rose water and pistachios

BAKLAVA TARTLETTS- Pistachio and orange blossom

POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile

ASIAN INFLUENCED

STARTER

Choose 3 dishes

ROASTED GAME HEN- Vietnamese caramel sauce, peanuts (CONTAINS FISH SAUCE)

MOCHI - Tellagio cheese, tomato jam and basil powder

LEMON TOFU- Battered fried, lite Meyer lemon sauce and sesame seeds

SHRIMP AND SHISHITOS- lemon aioli, perilla and garlic chip

SHAKING BEEF SKEWERS- Burnt scallion

SMELTS- Served with yuzu aioli

CAVIAR- waffle, golden fish caviar, chive creme

BLISTERED EDAMAME- Ginger and sesame

LOBSTER AND CHORIZO WONTON- Chili crisp oil and scallions

FIRST COURSE

Choose 2 dishes

LOTUS SOUP- Kurabota pork spare ribs and winter melon

WONTON SOUP- Seasonal wonton, homemade consommé broth and scallions [Available vegetarian]

UDON CACIO DE PEPE- Handmade Sichuan Pepper Noodles, Buffalo Butter and Parmesan

DUCK SALAD- Five spice roasted, chayote, peanuts and duck crackling with orange vinaigrette

MELON CUCUMBER SALAD- Feta and pickled onions

IMPERIAL ROLL- Yellow curry marinated tofu, rice noodle, jicama, carrot and fried till crispy

TEMPURA- Local vegetables from PNW Farmers served with aioli and dashi

MAIN COURSE

Choose 2 dishes

MUSSELS- Thai coconut broth and kaffir lime, Served with herb frites (ITS INSANE GOOD)

CHILI LEMONGRASS CRAB- Dungeness roasted whole with sake, spices and soy. Wokked with sauce and finished with coriander

CARAMELIZED DUCK WINGS- chili and peanuts served with rice cooked with broth made from the bones

DUNGENESS CRAB CHOW FUN- Fresh wide rice noodle, white shoyu sauce, vegetable

GARLIC BUDDHA DELIGHT- Mixed fresh local vegetables, garlic crisps

LOBSTER PHAD THAI- Preserved radish, golden chive, peanut and fried shallot (PLEASE INFORM US OF NUT ALLERGIES)!!!

HIRSHON EMPEROR HERBAL CHICKEN- Braised with gingers, spices and white beech mushroom, white shoyu,

BLACK PEPPER CHICKEN AND SUGAR SNAPS- Chicken thigh, aromatics, fermented black beans and black soy

GAI YANG CHICKEN- Coriander, white pepper and fish sauce marinated and then grilled till lightly charred

“SCARED” MALA BEEF- Sweet peppers, Sichuan peppercorns, celery and sesame seeds

FISH COLLAR- Marinated and grilled, coriander and shredded carrot salad [ POSSIBLE SHELLFISH, NUT ALLERGY]

DESSERT

Choose 1 dish

BASQUE BURNT CHEESECAKE- Fresh fruit, cinnamon and lemon zest

PROFITEROLES- Flavors TBD

CHEFS CHOICE

WHITE PEACH MOCHI WAFFLES- “ Truly magical” and vanilla chantilly creme

BANANA CLAFOUTIS, whipped cream and sesame seed cookie

TRIO OF FRUIT: Mini desserts inspired by seasonal fruit

POT DE CREME- Tahitian vanilla, matcha green tea lemon curd, fresh fruit and tuile

TRUE LAVA CAKE- Single origin chocolate and espresso creme anglaise

Show me more

Chef Caitlin's reviews

4.83

•

52 services

Chef Caitlin Suarez was absolutely amazing in both the menu options and working through choices with me through to the day of the event and her ability to provide our guests with amazing canapes and service. She worked with me through some last minute issues that always seem to pop up and was the epitome of grace and calm during the event. Thank you, thank you, thank you!

Every aspect of this service was delightful. The depth of flavor was exceptional, and the authenticity sublime. From the canapes and the lotus soup to the gai yang chicken and mala beef, each dish contained nostalgic flavors of old family recipes delivered with the expertise of a top class chef. I would highly recommend this chef for anyone who appreciates food.

Honestly she’s the best chef ever So sweet, cleaned up after herself Fast, efficient. And the food was AMAZING!!! Highly reccomend

Caitlin was so awesome! We loved her company, food, and care. Thank you for making my hubbys birthday more special!

We had an amazing night, featuring a 4 course dinner. Our chef was incredibly nice, professional, and provided an excellent meal. She messaged back very quickly and tailored the menu to anything I wanted. Overall would 1000% do it again, and recommend this chef.

Caitlin prepared an anniversary dinner for us at our home, the experience was wonderful. From speaking with her to selecting the menu, to her effortlessly finding her way around the kitchen, to everything she set up, she is an excellent communicator, so thoughtful and generally great to work with. The food was a combination of things I’d requested and things she made up and they were all excellent. It was a surprise for my husband and we both loved the experience. Thank you Caitlin!

WOW! Chef Caitlin truely knocked it out of the park. We had an all day event for my company hosting food and beverage experts from out of state and they we also blown away with the Caitlin and her work. She made 13+ dishes all from a small yacht kitchen - wow! She also accomodated some dietary restrictions with ease and pace out of food perfectly to match the activities of the day. Thank you Caitlin!!!

This was our first time using Take a Chef, or any private chef service, and Chef Caitlin really set the bar high! She was easy to communicate with leading up to the event, and was so wonderful to coordinate with and plan the perfect meal. She was very accommodating and provided everything we needed in advance to make the day of event run seamlessly. Chef Caitlin was extremely attentive during the service, was happy to answer all of our questions, and was so helpful for the kids that we had at dinner, making sure they were equally taken care of. Her knowledge of food and wine went such a long way in preparing the perfect meal for us. This was a great option for our family since going out to eat with kids is hard, so instead we were able to have a lovely, high end meal in the comfort of our home. She left our kitchen better than she found it and was so helpful. We hope to work with her again in the future! 5 stars for Chef Caitlin

WOW! This was my first time with this service and Caitlyn helped me with every step! Loved every moment and am so thankful for this great experience! Thank you Caitlyn!

Amazing and should be an annual event

Wow, just wow! Caitlin Suarez is amazing all around. Thank you so so much for the wonderful 5 course meal. This made my BF’s birthday so special. I can’t wait to book again!

I am SO happy with take a chef! I have been looking for something like this for years and Caitlin was an absolute dream

Chef Caitlin was incredible! She served us an absolutely delicious and unique dinner that we couldn't believe we had at home. The food was so flavorful, delicious, and interesting, and the food presentation was also really beautiful. Caitlin was also a lovely person, the perfect balance of telling us about the dishes and chatting when we asked her about dishes, etc., and giving us space and privacy to enjoy our evening. She also left our kitchen cleaner than it was when she started! We will absolutely hire Caitlin again and I've already recommended her to friends!