Chef Susanna Joy
Chef Susanna Joy

Chef Susanna Joy

$35/person
Starting price


Scheduling
Budget per person

Responds within a day


Thumbtack Guarantee

If you hire this pro, you’re covered by a money-back guarantee. Learn more

If you hire this pro, you’re covered by a money-back guarantee. Learn more

Introduction
I am founder and previous owner/executive chef of Agate Restaurant on beautiful Bainbridge Island, WA. I sold my restaurant to my Chef de Cuisine and I recently moved to Portland to be closer to family. I graduated with honors from Le Cordon Bleu Culinary Institute. I experience great joy through connecting with others through cooking beautifully delicious cuisine.
Overview

Hired 16 times

Serves Portland, OR

Background checked

1 employee

1 year in business

Business hours

Sun10:00 am - 11:59 pmMon10:00 am - 11:59 pm

Payment methods

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

Social media

Instagram

Projects and media

8 photos

Projects and media

8 photos

Specialties
Cuisine types

, , , , , , ,

Reviews

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

Exceptional 5.0

9 reviews

5
100%
4
0%
3
0%
2
0%
1
0%

Read reviews that mention:


pro avatar
Linda d.
Jan 11, 2025
·

Hired on Thumbtack

Hired on Thumbtack

Chef Susanna provided an exceptional dining experience, and we would gladly hire her again in the future. Her responsiveness made the planning process seamless and stress-free. She worked quickly and efficiently while preparing the dishes on-site, and every course was delicious. Additionally, she thoughtfully packed any leftovers, which provided a delightful treat the following day. I highly recommend her services.

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Dessert • I'm flexible • Dessert • Cold beverages (non-alcoholic) • American - casual • American - formal • Italian • Mediterranean / Middle Eastern • Southern • French • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
pro avatar
Kirk P.
Oct 8, 2024
·

Hired on Thumbtack

Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 3 - 5 guests • Dinner • I'm flexible • Mediterranean / Middle Eastern • Meal prepared onsite • Only once • My home, venue, etc.

Chef Susanna Joy's reply
Personal Chef
pro avatar
Emily K.
Sep 16, 2024
·

Hired on Thumbtack

Hired on Thumbtack

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Dessert • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • Cold beverages (alcoholic) • Dessert • American - formal • Italian • French • Southern • Meal prepared onsite • Only once • My home, venue, etc.

Chef Susanna Joy's reply
Personal Chef
pro avatar
Chris W.
Sep 7, 2024
·

Hired on Thumbtack

Hired on Thumbtack

Great experience with Chef Susanna Joy. Easy to work with, very responsive, she took care of everything. The meal was excellent, she thought of everything. Have no doubt that word will spread. Hope to work with her again.

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

Personal Chef
pro avatar
Lance S.
Jan 24, 2025
·

Hired on Thumbtack

Hired on Thumbtack

Chef Susanna was fantastic! Her food is amazing and she was very personable and professional for at a great rate!

Details: Special occasion (birthday, anniversary, etc.) • 2 guests • Dinner • Dessert • Cocktail hour / hors d'oeuvres • I'm flexible • Cold beverages (non-alcoholic) • French • Asian • American - formal • I'm flexible • Only once • At the pro’s location • My home, venue, etc.

Personal Chef
Credentials
Background Check

Susanna Turner

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    Once my clients decide on their menu, I offer a price breakdown of groceries and my hourly rate. I take the total food cost, add my hourly rate, and give my clients a bid for their event. Once I've settled on the total cost, I ask for a deposit of 50% to finalize the booking date and for groceries. Deposits will be refunded for cancellations, if they are requested no later than 48 hours prior to your booking date/time.

  • What is your typical process for working with a new customer?

    I like to have a phone interview with potential clients, to establish a menu and talk about dietary restrictions etc. Once we've decided on the menu, I offer a price breakdown (food cost + my hourly rate), and request a 50% deposit (this deposit is refundable up to no later than 48 hours prior to the client's booking date/time), to finalize the booking and for groceries. I will arrive at the venue an hour before the booking time for set up and prep, and then the magic begins. My clients get spoiled with beautiful food and don't have to lift a finger. I leave my workspace very clean and tidy like I was never there.

  • What education and/or training do you have that relates to your work?

    I grew up in and around family restaurants and after cooking as an amateur for 20 years +, I decided to go to culinary school. I Graduated from Le Cordon Blue Culinary School in 2013. I then went on to work and train in the culinary industry for 2 years. I became owner of my first restaurant, Agate Pass Cafe, in 2015. I established, owned, operated, and was Executive Chef of Agate Restaurant on Bainbridge Island, in Washington state, until I sold to a fellow Chef in December of 2022.