Tastery connects you with talented personal chefs to help create casual and fine dining experiences in the comfort of your own home. With our unique network of culinary talent, our curated and seasonal menus and exceptional customer service, Tastery makes everyday eating and entertaining effortless!
Deliciousness on demand. With only 24 hours notice, we will have one of our chefs in your kitchen to create a delicious dining experience.
Exceptional customer service. Our Tastery staff will facilitate all the coordinating and prep for your event - including all menu planning, communications with your chef and any additional planning necessary.
One click reservations. Sign up on the Tastery site or mobile app for priority reservations, special promotions and early access to specialty menus and guest chefs.
Secure payments. All payments are handled online via credit card on our secure server. Full payment is only charged following your event.
An East Coast native, Shaari fell in love with cooking when she moved to California more than a decade ago. She has worked under read more some of LA’s most acclaimed chefs on both the savory and sweet sides of the kitchen, and also trained for a year in pastry and chocolate in Switzerland. Shaari has a breadth of knowledge in a variety of cuisines, with a focus on California/Mediterranean-inspired dishes. She believes above all that food should feed your soul as well as nourish your body.
Chef Chrysta Wilson is private chef, pastry chef, cookbook author, and cooking class instructor that is elated to be a partner with read more Tastery. She grew up in the South where made-from-scratch meals and desserts were commonplace in a food-focused family who regularly grew their own food. Chrysta's culinary style is Southern-inspired New American cuisine, however, she is well versed in many cuisines. Chrysta has not only worked as a freelance chef and consultant to some of the top restaurants and catering companies in Southern California, she has also owned her own highly-rated Bakery. Her passion for good food and perfectly paired flavors led to the development of her award-winning cookbook.
Tracy’s passion for food began at a young age growing up in Northern California with her grandfather’s 64 year old grocery business.read more She has been cooking since age 11 and most recently owned a natural food cafe in Westwood. Prior to that Tracy spent 4 years as a Marketing Manager for Whole Foods Market. Her philosophy for food is to keep it simple and natural and let the ingredients speak for themselves and her specialty is Spanish, Latin and Italian Cuisine.
Camille Cothron has had a passion for food since a young age, cultivated by watching her grandmother and mother create read more Southern meals in her hometown of Louisville, Kentucky. Now an avid cook herself, Camille enjoys preparing meals that are often Southern-inspired but with a lighter, healthier approach influenced by her years living in Southern California. Camille and her brother, an organic farmer, often collaborate on cooking techniques & food knowledge and believe that food should always promote good health, as well as being flavorful and artistic.
Anna's food sensibilities come from a life of living and traveling around the world. For the past 10 years, she has produced travel read more shows around south east Asia, Europe and the United States. Wherever she goes, she gathers authentic cooking tips from locals, and blends them in with her own style. Her creations are also spiced up with a visual aesthetic that comes from her work as a food stylist for the film and tv industry. Anna is always experimenting with new possibilities in different combination to provide foods that are full of delicious surprises.
Emma’s father is a restaurant owner and chef and her mother and grandmother are both cooks so she grew up around food. Because she’s read more Brazilian and Italian, food is in her blood -- it’s not just a passion but it’s part of her, her family and her culture. She’s been cooking professionally for about 15 years, and she’s also a culinary instructor. Having lived in three different countries, she has a knowledge of global cuisine that allows her to always bring a fusion/twist to her dishes. Emma is also an executive chef for a company that caters large shows at the Hollywood Bowl, San Diego Sports Arena, Garden Arena (MGM) and the Mandalay Bay event center in Las Vegas.
Tahoma has been in and around food service most of his life. He holds a reverence for the beauty of foods in their natural state. He read more considers himself a life long learner and relishes his chance to grow and collaborate with Fresh Dish. Tahoma has worked in Seattle, NYC, and LA, in restaurants, catering and private homes.
Francesca is from Italy, Sardinia, a little paradise island for people who love fine food. Her passion for food began when she was read more a little girl and spent her free time in the kitchen with her "nonna" and her mother. Francesca has worked in restaurants and gelateria's in Italy and Los Angeles and as a private chef in Atlanta for private clients.
I'm a fearless foodie with endless curiosity for world cuisines. I have traveled extensively, particularly in Asia, and along the read more way, collected dishes, flavors and ideas that influenced my palate as well as my style of cooking. I lived in Tokyo for over five years and fell in love with Japanese homestyle cooking. Although Asian and healthy cooking are my specialty, a French foodie swears i must have lived in the South of France in a past life, because many of my rustic European dishes remind her exactly of her mother's and grandmother's cooking when she was growing up.
Chef Ethan Taylor began his culinary career early at the age of sixteen, working in prep kitchens and catering events in the greater read more Milwaukee area. In search of becoming the best chef, he began attending culinary school at Kendal College in Chicago, IL. While in school Ethan began apprenticing under some of the worlds most esteemed chefs and gained expertise in Classical French cooking. He became well versed in a variety of cuisines from Asian to Contemporary Comfort foods; an influence afforded by the cultural diversity in Chicago’s food scene along with the many chefs he worked under. Five years ago, the opportunity arose to start his own company as personal chef. With his own company Great EET’s established in 2007, he has had the opportunity to cook for some of the most esteemed and celebrated politicians, artists and actors in exotic locations around the world.