Chef Rebecca Clarke

$75/person

starting price

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It’s free, with no obligation to book

Introduction

Allow me to introduce myself. My name is Rebecca Clarke and I am a professional chef. A native of the Willamette Valley, I was born and raised in Corvallis, Oregon. Always hungry for adventure, I spent fifteen years traveling the world working as a chef aboard mega yachts and as a personal chef in private estates around the country. Returning home to Oregon in 2015, I transitioned back to life on land in wine country where I eventually became an executive chef at a vineyard. With eighteen years experience as a private chef and over twenty years in the hospitality industry, I have a wide range of skills that can be of service to you. Being able to create experiences with food and wine is what I am passionate about. I work with local farmers in the valley to create a seasonal menu custom to your preferences. Whatever the occasion, a casual dinner at home with friends to an 8-course tasting menu with wine pairings at your vacation rental in wine country – I look forward to working with you. Please serious inquiries only. Feel free to reach out to me for availability at chefrebeccaclarke at gmail.com.

Overview

Hired 41 times

Serves Amity, OR

Background checked

1 employee

22 years in business

Business hours

SunClosedMonClosed

Payment methods

This pro accepts payments via Apple Pay, Cash, Check, and Venmo.

Social media

Instagram

Top Pro status

Top Pros are among the highest-rated, most popular professionals on Thumbtack.

2021

Featured Projects

65 photos

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Reviews

Customers rated this pro highly for professionalism, work quality, and responsiveness.

Exceptional 5.0

33 reviews

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Read reviews that mention:

Nisha D.

Dec 16, 2023

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Hired on Thumbtack

We hired Rebecca for our office Holiday Party. Her team did an amazing job from start to finish. The food was incredible and accommodated for dietary restrictions. Highly recommended!

Details: Holiday meal (Mother's day, Valentine's day, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • Mediterranean / Middle Eastern • Italian • American - formal • Southern • Mexican / Latin American • Asian • French • Gluten free or celiac • Dairy intolerant • Meal prepared onsite • Only once • My home, venue, etc.

Chef Rebecca Clarke's reply

Thank you Nisha! I really appreciate the review and I look forward to working with you again.

Personal Chef

Erin F.

May 29, 2021

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Hired on Thumbtack

Rebecca goes above and beyond to create a wonderful dining experience that show cases her talent. From the beginning she was responsive and scheduled a call to understand our preferences for a private dinner reception for our intimate wedding. She provided us with multiple menu options that aligned with what we’d requested. The day of the event she was so welcoming and friendly while simultaneously preparing and cooking a wonderful 6 course meal. Our wedding party loved the dinner and so did we. She even left the kitchen spotless. I would highly recommend her to friends and family.

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Premium (high end ingredients) • Dessert • Asian • Dairy intolerant • Meal prepared onsite • Only once • At the pro’s location • My home, venue, etc.

Personal Chef

Sandra g.

May 29, 2021

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Hired on Thumbtack

Rebecca created a wonderful menu for our work dinner party. She prepared everything at my home from appetizers to dessert. It was a spectacular event and having Rebecca and her assistant making sure everything was delivered and cleaned up seemingly effortlessly, made it feel like we were patrons in her own restaurant..... but in the comfort of our home. Her food was excellent... I can’t say enough about the quality of her cooking. Every dish was a center of conversation, until the next dish arrived. If her culinary skills were all that mattered she would get 5 stars across the board. But her personality and comfortable conversation put my impression of her over the top. I loved our dinner guests, but I found myself sneaking into the kitchen to hear some of her stories.... truly a wonderful person and sparkly personality. I am now thinking up another party idea just so I can try some of her other menu ideas.

Details: Brunch / dinner party • 11 - 20 guests • Dinner • Cocktail hour / hors d'oeuvres • Standard (basic ingredients) • Mediterranean / Middle Eastern • American - formal • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Adele L.

Apr 17, 2021

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Hired on Thumbtack

Chef Rebecca did an amazing job for our birthday celebration. Everything tasted fantastic! She worked to give us the menu we wanted, accommodated dietary needs, and was prompt, professional and responsive. And FUN! Just do it... hire her for your event. You won't be disappointed.

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Dessert • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • French • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Stephanie D.

Feb 9, 2021

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Hired on Thumbtack

Rebecca prepared an amazing dinner to honor the 8 caregivers who cared for my mom over the past several years, who recently passed. I requested a very special dinner for such an occasion and she delivered. The food was delicious (including hors d’oeuvres) and she was delightful to work with prior to and during the event. She also incorporated three dietary-specific meals for those with allergies and/or diet restrictions. I look forward to hiring her in the future!

Details: Brunch / dinner party • 6 - 10 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • Premium (high end ingredients) • Dessert • American - formal • Dairy intolerant • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

Rebecca Clarke

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
There is a $1000 event minimum for private chef/catering services. Travel fee applies to dinners over 40 miles.
What is your typical process for working with a new customer?
First, I will set up an initial consultation via phone or email with the client to discuss their event and vision. Next, I will create a menu based on their preferences, budget, dietary restrictions and type of service.
What education and/or training do you have that relates to your work?
Graduate of Le Cordon Bleu in Sydney, Australia in 2005.