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    Chef Rebekah

    5.0 (1 review)
    Open 12:30 pm - 7:30 PM
    Updated 3 months ago

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    3 days

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    1 year ago

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    The Belly Chef

    The Belly Chef

    (3 reviews)

    Northside

    STAY AWAY FROM THIS CATERER! I hired Laura to cater a corporate event for our evening grand…read moreopening. She was responsive in the beginning and helped plan out the menu for the event. We requested there be bartenders and bar service the night of the event and the proposal she sent us included this. The day of the event she was supposed to be at our showroom to set up at 2:30pm for the event to start at 4pm. After calling and texting her with no answer , She finally called 30 min prior to the event and said she was on her way but had to make a stop. She showed up at 4pm as guests were arriving and had brought no help with her. I asked where the bartenders were and she said there was no bartenders. She set up the food, with the help of my guests and then told someone she was going to take out the trash and then never returned. I went to call her and saw a text from her stating she would not be staying to cater the event and would not be providing bartending services. We hired her to make food for 50 people and she showed up with barely enough to feed 20. She was missing several items off the menu we had agreed on and when I asked for a refund she refused. She hasn't refunded anything for all the missing food and bartending services. She was so unprofessional and disgusting to us and never even apologized or gave a reason why she didn't provide all the services we paid her for. The food was TERRIBLE!!! I was so embarrassed and ashamed we paid her so much for that terrible food and lack of services.

    This young lady made for me "Crispy pan seared duck breast with a raspberry honey glaze and garlic…read moreroasted potatoes browned in rendered duck fat." I've only had such perfect duck at high-end restaurants on the west coast and in NYC. The meal was exquisite and I will most definitely reach out to her in the future! Thank you!

    Chef of the World

    Chef of the World

    (3 reviews)

    Mandarin

    My husband and I recently hired Chef Walter Busconi as our personal part-time Chef. He has been…read moreoutstanding in every regard. He is an excellent chef, with all the credentials, including expertise in nutrition. Chef Walter has an extensive collection of tried and true recipes and has self-published several cookbooks. He is creative and knowledgeable when it comes to food prep, pleasant to be around, eager to please and focused on the job at hand. We like him a lot. His meals have great eye appeal, contain healthy ingredients and have been delicious. Best of all, Chef Walter suggests a meal plan, does the shopping, prepares three meals that are easy for me to reheat and get on the table with minimal fuss, and leaves my kitchen spotless. I highly recommend Chef Walter Busconi. Kathleen Cort

    For Valentine's Day this year, I decided to mix things up a bit and hire a private chef to cook…read moredinner for me and my wife. After some back-and-forth with several prospects, I decided to go with Chef Walter Busconi Lage or "Chef of the World" as he bills himself. He created a few different menus based on our preferred cuisines and we worked together to mix and match some of the elements of each to come to a three-course meal I knew we'd both enjoy. Arriving promptly at 4pm for a 6pm service, he was very friendly and accommodating. Chef Walter brought all of the necessary equipment to perform his craft, and right around 6pm we sat down to our first course of a goat cheese souffle. Impossibly light and rich at the same time, it was a fantastic starter. It came with some mixed greens on the side that were dressed with a flavorful vinaigrette. Our entree was surf and turf: bison ribeye with lobster, served with potatoes dauphinoise and asparagus in an orange zest hollandaise. The bison was cooked to perfection, with a delicious compound butter that helped with the natural leanness of bison. The potatoes were rich and yielding, and the asparagus was tender but still with a nice snap and the creamy hollandaise made it a joy to eat. The one miss on this course was the lobster, which was overly soft and didn't add much to the plate. For dessert we were served a cognac creme brulee with whipped topping. This was the best creme brulee I've ever eaten; the hint of cognac really set off the other flavors and it was not overly sweet. While not inexpensive, Chef Walter is a man who knows his craft. He was friendly, hospitable, punctual, and I wouldn't hesitate for a second to work with him again in the future.

    Chef Rebekah - personalchefs - Updated June 2026

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