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    Eight Eleven Catering - The main course (full description in my review)

    Eight Eleven Catering

    (1 review)

    Before I start my review I pray whomever reads it, it touches you like the food touched my stomach…read more Eight-Eleven is a one stop shop! Lamar and his team came with decor, table settings, plates, utensils, lighting for pictures and an aura that's contagious. The food presentation alone deserves its own review! Trying to be present amongst the presences of others, while getting content was tricky within this situation. It was a "surprise" birthday dinner for one of sister's, so hopefully my photos and videos are given a glimpse of an experience I wish upon everyone's future. Bon appétit? I did so let's get into the courses. Course #1 (Appetizers): 1.) Eight-Eleven Signature House Salad -Everything about the house salad tanged refreshed especially with the signature mixed dressing. 2.) Hot Cheesy Shrimp Spinach Dip with Toasted Bread Points. -The Bread Points within itself was ran through the table about 5x times. It added the crunch substitution for chips. It was toasted never burnt! The Spinach Dip gave gourmet with crispness around the circler perimeter. 3.) Cajun Crab Stuffed Eggs -Do you see the selection of crab meat on top of the eggs? Absolutely no corners were cut and money well spent! *Reference my picture* Main Course: 1.) Rosemary Dijon Seared Lamb-Chops -You're either an expert at lamb-chop making or you're not! These were pan seared not pan fried lamb chops. Which was a smart decision on the chef's part as I was consuming other palates from that course. 2.) Southern Fried Lobster Tail -I'm a saucy gal! If the lobster tail had a tangy sauce such aioli, or some sort on the side, it would have made a world of a difference for me. 3.) Shrimp, Sausage and Crawfish Jambalaya -Jambalaya is normally spicy but not at Eight-Eleven! The variety of meats within the jambalaya was a precise replacement for the piquant taste. 4.) Roasted Broccolini -My least favorite as I don't care for asparagus so the texture reminded me of it. Regardless of how I felt others spoke highly of how it was succulent. Dessert Course: 1.) Pecan White Chocolate Blondie with Vanilla Bean Ice Cream topped Hennessy Maple Butter Sauce. -The dessert that sealed The deal! Lamar could have packed that into a pint container and shipped it to Memphis. You could savor every burst of flavor described. It truly was magic in a cup! It might be the first month of February but my new year resolution for the year of 2024 and beyond, personal chef experiences ONLY!

    From the owner: We are a Chef owned and operated premier catering company offering our services in Birmingham…read moreAlabama and the surrounding areas. With both casual and sophisticated food options we are able to cater an expansive array of affairs. From extravagant weddings to intimate dinners, our head chef Lamar Lockett work closely with you to ensure your vision is brought to life.

    Chef Hassan - personalchefs - Updated May 2026

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