Ania's Table

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Introduction

I am Culinary Institute of America graduate, formerly executive chef at a Napa Valley winery. I provide custom designed seasonal menus based on highest quality locally sourced and imported ingredients. Mostly all of the ingredients I work with are from organic or sustainable purveyors. The staff I work with are top industry professionals. I am also a certified sommelier (level two with Court of Master Sommeliers) for any wine pairings or wine sourcing services that you may need for your special event. In season, I direct import fresh truffles from Europe and Tasmania (white Alba in the fall, French Perigords in the winter and Tasmanian Perigords in the summer). When fresh truffles are available they are offered as an addition to select dishes, or an all truffle menu can be created for your special event. In addition to personal chef and catering services I offer cooking classes, wine education classes and food and wine pairing classes. I most enjoy creating memorable experiences for my guests.

Overview

Hired 29 times

Background checked

5 employees

14 years in business

Business hours

Sun9:00 am - 11:59 pmMon9:00 am - 11:59 pm

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Top Pro status

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2017

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Reviews

Customers rated this pro highly for responsiveness, punctuality, and professionalism.

Great 4.8

29 reviews

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86%

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Amanda C.

Jul 17, 2016

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Hired on Thumbtack

Personal Chef

Jens H.

Dec 23, 2017

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Hired on Thumbtack

Details: Dinner • Appetizers • Entrees • Side dishes • Desserts • Italian • French • Modern / inventive • 6 - 10 guests • Meal prepared onsite • Holiday meal (Mother's day, Valentine's day, etc.) • $81 - $100 per person • I travel to the personal chef • The personal chef travels to me

Personal Chef

Cyndy T.

Aug 30, 2015

We hired Ania when we were visiting the Napa Valley in 2012. We rented a home for the week and asked Ania to cook dinner in our kitchen. We coordinated what day, discussed menu items and that was it...easy peasy! We arranged access to our house, went wine tasting and came home to find Ania in the kitchen! She had gone to the market, started the appetizers for our arrival and finished the main course while we relaxed on the patio. Every bite was divine! Ania is very personable and easy going. We never felt like she was in the way, and always made sure our every need was met. Can't go wrong with this special lady! We keep in touch and will see her again on our next trip to Napa.

Bryan F.

Aug 25, 2015

Top notch all the way. We value great ingredients and well thought out preparation. Ania is the best in Napa at both. From fresh Truffles (out of the ground in Italy only 3 days ago) to the best lamb and beef in California it was a joy. Not to mention the fact she is a Sommelier as well - the wine matches were perfect and from vineyards we did not know.

Morgan C.

Sep 3, 2015

I hired Ania on couple of occasions in the past. From work of art hors d'oeuvres for a winery event to seven course elegant plated dinner for ten at a private residence, Ania's table delivers five star quality cuisine and service. I will certainly use her again!

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Background Check

Ania Aniola

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
What I usually do is ask my client about the budget for the event and then come up with menu options and style of service that will fit within the budget. If the budget doesn't fit in the minimum for a chef to be onsite then I offer a drop off service.
What is your typical process for working with a new customer?
Ideally, the new customer knows exactly what they want. As that is not always the case, I first refer new customers to my website so that they can learn about my current and past work. I also encourage new customers to give me as much information about their likes/dislikes in terms of food and service so that I can learn about their preferences.
What education and/or training do you have that relates to your work?
I have a degree in Culinary Arts from Culinary Institute of America I am a Certified Sommelier (level 2) with Court of Master Sommeliers. I have a ten years of combined experience of working as a private chef, executive winery chef, and caterer.