Chef Introduction
Chef Introduction
Chef Introduction
Carlos
4.25 ● 4 reviews
Your request to
Carlos
4.25 ● 4 reviews
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Top-rated chefs 4.98 out of 5
100,000+ guests are not wrong
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Free cancellation
Full refund up to 6 days before your party
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Carlos A.
4.25 (4 Reviews)
Carlos A.
4.25 (4 Reviews)
Experienced chef | Good craftsmanship & good ingredients
Prices from 499 kr. per envelope and a min. order value of 400 kr.
Live in Søborg
About the chef
Member since 2023
My name is Carlos, I'm 31 years old, and I can be described as a chef with my hands in the right place, especially when it comes to crafts.
My background is in French cuisine, where from a young age I have had a great understanding of how important it is to treat your ingredients with respect to get the most out of them.
My philosophy in gastronomy is characterized by creativity and a minimalist mindset, complemented by an eye for detail that results in a unique gastronomic experience.
I look forward to hearing from you and fulfilling your wishes so that together we can create a dinner you and your guests will remember.
That's what customers say about it Carlos
The descriptive words have been chosen by customers who have booked Carlos and then written a review
Response rate: 100%
Response rate indicates the percentage of requests received that the chef responds to.
Response time: Within a few hours
Response time is the average number of hours it takes to receive a response from the chef.
Contact the chef
CV
Bistro Boheme, Chef trainee
Bistro Boheme, Chef
Aamanns, Souschef
Meyers, Kitchen chef
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Practical
- The chef arrives at the agreed address 1-hour prior to the dinner time, unless otherwise agreed.
- We first withdraw the money 14 days prior to the dinner.
- Upon cancellation, your refund will be determined based on our cancellation policy.
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Reviews from customers
Food
4.0
Value
4.25
Communication
4.75
Expectation
4.0
The chef's menus
-
Top-rated chefs 4.98 out of 5
100,000+ guests are not wrong
-
Free cancellation
Full refund up to 6 days before your party
Write to the chef
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