Chef Tom Pace
Personal Chef In Santa Rosa
Get to know me better
I provide 5 star catering in the client home or vacation rental. I always provide my partner/server to create an optimal experience. Varied cuisines.
I am a veteran of three Bay Area caterers and in 2018 branched out on my own. My primary source of business has been through Thumbtack where I have done over 250 events from 6 - 120 guests. From this, I have generated over 100 user reviews, all but one 5 stars. These are verifiable. I can cook any number of cuisines from Italian, French, American classic, Wine Country, Pacific Northwest, Cajun, Mexican, Middle Eastern, Asian, etc.. My partner, Cristina, accompanies me on all dinner experiences to provide 5 star service.

More about me
For me, cooking is...
an expression of love - towards the ingredients and the guests. As Ina Garten has said, "Cooking is the ultimate expression of love".
I learned to cook at...
Self taught and three stints with reputable Bay Area Caterers
A cooking secret...
Treat the ingredients with respect, use no more than is required, leave the client satisfied.
My menus
Grilled crostini with garlic, tomato, basil and Burrata
Portobello mushrooms stuffed with sausage, corn bread and sage
Seared duck breast with cherry glaze
Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)
Baked Brie en croute with honey, apricots and slivered almonds
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan
Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or fresh pear with butter lettuce, blue cheese and onion with dijon dressing
Soup of fresh English pea plus mint
Pasta and pizza for the kids at 6pm
Grilled Ribeye sliced and served with Chimichurri, potatoes Daphinoise and vegetables
Salmon with Sumac and orange, pilaf and asparagus
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Ginger pear tart on puff pastry with vanilla gelato
Wine poached figs with creme fraiche
Berry crisp with vanilla gelato
View full menu
Mezze Platter (Hummus, baba ganouj, pita bread, Muhammara dip, marinated feta and olives)
Fresh baked Spanikopita
Dolmathes (stuffed grape leaves)
Lamb kefta with Morocccan tomato sauce and feta
Greek Salad
Chicken Schwarma with saffron scented pilaf and grilled vegetables with Tahini sauce
Lamb or beef kabobs with preserved lemon, pilaf and grilled vegetables
"Impossible" Moroccan meatballs with spicy tomato sauce, Pearled cous cous and vegetables
Mousaka as a main course or as a side along with your lamb kebabs
Baklava with coconut ice cream
Meskouta, or Moroccan lemon cake with lavender ice cream
Ghoriba, Middle Eastern almond cookies with tea
View full menu
Grilled Crostini rubbed with garlic with fresh tomato, burrata cheese and basil
Or Stuffed portobello mushroom
Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)
Baked Brie en croute with honey, apricots and slivered almonds
Italian Tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with anchovies, etc)
Onion and blue cheese tart with fig/honey drizzle
Field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or English pea and fresh mint soup (cold)
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan
Grilled Ribeye sliced and served with Chimichurri, roasted rosemary potatoes and vegetables
Salmon with Sumac and orange, pilaf and asparagus
Seared duck breasts sliced and served with thyme-infused tart cherry glaze, wild rice polenta and vegetable
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Or ginger pear tart on puff pastry with vanilla gelato
Berry crisp with vanilla gelato
View full menu
Bacon wrapped scallops
Potato Latkes with Salmon Roe, Sour Cream, and Chives
Wild mushrooms with caramelized onion on crostinis and creme fraiche
Ahi spoons with wasabi aioli
On grilled salmon with olive/caper relish, mushroom risotto and vegetable
Pork tenderloin with five-spice powder, grilled peaches, goat cheese, pistachios and goats milk caramel
Foil-wrapped salmon with pesto, potatoes au-gratin and seared brussel sprouts
Frenched rack of lamb with fresh mint sauce, rosemary new potatoes and vegetable
Ginger pear tart on puff pastry with vanilla gelato
Peach-Berry Cobbler
Carrot cake with cream cheese frosting
Warm apple crisp with vanilla gelato
Peach tarts with light rosemary honey drizzle with creme fraiche
View full menu
Mezze Platter (Hummus, baba ganouj, pita bread, Muhammara dip, marinated feta and olives)
Fresh baked Spanikopita
Lamb kefta with Morocccan tomato sauce and feta
Dolmathes (stuffed grape leaves)
Fresh tomato salad with Persian cucumbers, red onion and herb vinaigrette
Crushed Kale with quinoa, feta and lemon vinaigrette
Lebanese Tabbouleh Salad
Chicken Schwarma with Pearled cous cous and grilled vegetables with Tahini sauce
Marinated lamb kabobs with tzatziki, saffron rice and vegetable
"Impossible" Moroccan meatballs with spicy tomato sauce. (vegan) with saffron rice and vegetable
Baklava with coconut ice cream
Coconut flan
Ghoriba, Middle Eastern almond cookies with tea
Meskouta, or Moroccan lemon cake with lavender ice cream
View full menu
Grilled crostini with heirloom tomato and basil and burrata
Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)
Onion and blue cheese tart with fig/honey drizzle
Baked Brie en croute with honey, apricots and slivered almonds
Beef ribeye sliced and served with mushroom demi-glace, roasted Rosemary potatoes and mixed grilled vegetables
Or seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Duck breast sliced and served with tart cherry sauce and mini wild rice pancake
Wine-poached pear with whipped cream and berries
Berry crisp with vanilla gelato
Wine poached figs with creme fraiche
View full menu
A variety of Argentinian Empanadas (some vegetarian)
Homemade Guacamole with fresh fried tortilla chips
Hot Queso dip
Shrimp croquettes
Mexican Caesar salad with lime, cotija cheese and tortilla strips
Mexican meatball soup
Or Grilled Mahi Mahi with pineapple salsa
Chicken cheese enchilada verdes with black beans and Spanish rice
Grilled lime steak asada with grilled peppers and rice
Chile Relleno casserole
Brazilian flan with Caramel
Fried bananas with toasted coconut ice cream
Argentina Chocotorta
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Italian Tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with capers and anchovies, etc)
Arranchini with marinara dip
Ahi or Hamachi Crudo in spoons
Antipasto Bites with fresh tortellini
Tomato bruschetta on fresh baked Crostini
Chicken Picatta or Marsala with polenta or risotto with vegetable
Beef ribeye served Tuscan style with roasted Rosemary potatoes and mixed grilled vegetables
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Salmon picatta with fettuchini alfredo
Vanilla panna cotta with fresh fruit in season
Tiramisu
Granita with Amaretti cookies
Authentic Italian Rice Pudding with berries
View full menu
Grilled crostini with garlic, tomato, basil and Burrata
Portobello mushrooms stuffed with sausage, corn bread and sage
Seared duck breast with cherry glaze
Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)
Baked Brie en croute with honey, apricots and slivered almonds
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan
Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or fresh pear with butter lettuce, blue cheese and onion with dijon dressing
Soup of fresh English pea plus mint
Pasta and pizza for the kids at 6pm
Grilled Ribeye sliced and served with Chimichurri, potatoes Daphinoise and vegetables
Salmon with Sumac and orange, pilaf and asparagus
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Ginger pear tart on puff pastry with vanilla gelato
Wine poached figs with creme fraiche
Berry crisp with vanilla gelato
View full menu
Mezze Platter (Hummus, baba ganouj, pita bread, Muhammara dip, marinated feta and olives)
Fresh baked Spanikopita
Dolmathes (stuffed grape leaves)
Lamb kefta with Morocccan tomato sauce and feta
Greek Salad
Chicken Schwarma with saffron scented pilaf and grilled vegetables with Tahini sauce
Lamb or beef kabobs with preserved lemon, pilaf and grilled vegetables
"Impossible" Moroccan meatballs with spicy tomato sauce, Pearled cous cous and vegetables
Mousaka as a main course or as a side along with your lamb kebabs
Baklava with coconut ice cream
Meskouta, or Moroccan lemon cake with lavender ice cream
Ghoriba, Middle Eastern almond cookies with tea
View full menu
Grilled Crostini rubbed with garlic with fresh tomato, burrata cheese and basil
Or Stuffed portobello mushroom
Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)
Baked Brie en croute with honey, apricots and slivered almonds
Italian Tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with anchovies, etc)
Onion and blue cheese tart with fig/honey drizzle
Field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or English pea and fresh mint soup (cold)
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan
Grilled Ribeye sliced and served with Chimichurri, roasted rosemary potatoes and vegetables
Salmon with Sumac and orange, pilaf and asparagus
Seared duck breasts sliced and served with thyme-infused tart cherry glaze, wild rice polenta and vegetable
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Or ginger pear tart on puff pastry with vanilla gelato
Berry crisp with vanilla gelato
View full menu
Bacon wrapped scallops
Potato Latkes with Salmon Roe, Sour Cream, and Chives
Wild mushrooms with caramelized onion on crostinis and creme fraiche
Ahi spoons with wasabi aioli
On grilled salmon with olive/caper relish, mushroom risotto and vegetable
Pork tenderloin with five-spice powder, grilled peaches, goat cheese, pistachios and goats milk caramel
Foil-wrapped salmon with pesto, potatoes au-gratin and seared brussel sprouts
Frenched rack of lamb with fresh mint sauce, rosemary new potatoes and vegetable
Ginger pear tart on puff pastry with vanilla gelato
Peach-Berry Cobbler
Carrot cake with cream cheese frosting
Warm apple crisp with vanilla gelato
Peach tarts with light rosemary honey drizzle with creme fraiche
View full menu
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