Signature dish:
Crispy BranzinoMy name is Paul Heiler. I am in Brooklyn. I been cooking for 14 years.
My personal style of cooking is Modern American Cuisine. consist of modern techniques and innovating traditional regional foods.
In 2014, I got my first event. Since then, I always strive for excellence in every dinner I execute.
I have great reviews, and I am very flexible with menu development. I have a wide array of cooking styles also I have a few years of pastry experience and a high level.
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We did not have a good experience with Chef Paul.
From the very beginning (after booking through TAH), Chef Paul was texting asking for money up front. We sent him $900 (out of the total $1600) because he wanted to order the ingredients and specific risotto plates for our meal. He then asked for more money 3x before we saw him for our event. In total, Chef Paul received over $1000 before he even walked in our door, and that was AFTER I declined sending additional funds in advance.
Day of: Chef Paul arrived 3 hours late. He was supposed to arrive at 4-430 to begin prep and did not walk in the door until after 7PM. We didn't eat as a group until after 930 and last course was served close to 10:45PM.
Chef Paul rushed throughout the entire cooking process (because he was so late).
The food itself was delicious, but the portions were tiny. Our appetizer and risotto were served in mini shot-glass size plastic cups (no risotto plates as originally promised). Our entree was supposed to be a Lobster Tail and Filet Mignon. We were served a slice of Beef Tenderloin and a piece of Lobster as small as a shrimp.
In terms of clean-up, I'd give that a 5/10. Pots and pans were left dirty, the bottoms burnt. The stovetop was not clean either.
I gave Chef Paul feedback before he left, and he made sure to say "A tip is still greatly appreciated".
We did tip him because that is the right thing to do. But our experience was underwhelming.
We paid almost $2000 as a group of sub 30 year-olds to be delivered an OK meal.
We could have gone to a steakhouse in NYC and paid a similar price tag with stellar service + food.
Not to mention, our entire group was still hungry after the meal and needed to order additional food to curb our appetite.
To conclude, the food taste was a 5/5 but we are leaving this critical review based on our experience with Chef Paul: constantly asking for more money, arriving extremely late, small portion sizes, and poor clean-up job. It was not worth a $2000 price tag.