3 Chefs and a Chicken

Reviews

• MV

  Magdalena Hernandez Vaquero

  4 days ago
  5.0
  I had a wonderful experience at 3 Chefs and a Chicken. The food was fresh, delicious, and full of flavor. The restaurant was clean, and the service was excellent. A special thanks to Manager Michel, who was incredibly friendly, professional, and made sure everything was perfect. He truly cares about the customers and creates a welcoming atmosphere. I will definitely be coming back and highly recommend this restaurant to everyone!
• OO

  Oscar

  Jun 30, 2026
  1.0
  Two days ago, Three Chefs lost a customer they had kept for more than 12 years. There are countless restaurants serving great food. What separates one from another is how they treat people when something goes wrong. Two days ago, Three Chefs showed me exactly where they stand. After more than 12 years of being a loyal customer, I was publicly yelled at by a manager named **Mitchell** over what was nothing more than a communication mistake involving an app order. We weren't trying to get free food. We weren't arguing about paying. We were paying customers from the start. Yet we were treated as though we were attempting to steal from the restaurant. The most disappointing part wasn't the mistake—it was the complete absence of professionalism. There was no attempt to ask questions, understand what happened, or resolve the situation. The response was immediate hostility, raised voices, blame, and an attitude that made it clear the customer wasn't worth listening to. If this is how a manager treats someone who has supported the restaurant for over a decade, I can't imagine how a first-time customer would be treated. Loyalty clearly meant nothing in that moment. Twelve years of business earned me less respect than a complete stranger should expect walking through the front door. The food can be outstanding, but no meal is worth being humiliated over. A restaurant is more than its menu—it is the people representing it. When management creates an environment where customers leave feeling angry instead of appreciated, it doesn't matter how good the food is. This experience permanently changed my opinion of Three Chefs. Not because of the food, not because of the prices, and not because of an honest mistake—but because of the way **Mitchell** chose to treat paying customers. To the owner: if you value your reputation, take this seriously. People don't just remember what they ate—they remember how they were treated. After 12 years of recommending this restaurant to others, I can no longer do so with a clear conscience.
• OS

  Obsessed Amazon Seller

  Jun 29, 2026
  1.0
  I’ve been a customer of Three Chefs for over 12 years. In all that time, I’ve spent hundreds, if not thousands, of dollars supporting this restaurant. Never once did I think that one employee would erase more than a decade of loyalty in a matter of minutes. The problem isn’t that a duplicate order was made. Restaurants make mistakes every single day. The true test of a business is how management handles those mistakes. Michelle failed that test completely. Instead of listening, he immediately became confrontational. Instead of asking questions, he made accusations. Instead of treating two paying customers with respect, he raised his voice, spoke down to us, and acted as if we were trying to cheat the restaurant out of a meal. We never asked for free food. We placed our order through the app, paid for it, and what happened afterward was clearly a communication breakdown. Yet Michelle’s first instinct wasn’t to solve the problem—it was to intimidate the customer. What concerns me most is that this wasn’t simply someone having a bad day. This is a manager. Managers set the standard for every employee in the building. When the person responsible for leading the staff treats customers with aggression, dismissiveness, and disrespect, that culture spreads throughout the business. A manager who cannot stay calm during a simple misunderstanding has no business being the face of customer service. Customers should never feel like they’re being interrogated or yelled at because of a mistake they didn’t intentionally cause. Here’s the part the owner should think about: businesses don’t usually lose customers because of the food. They lose them because of how people are treated. Today, Three Chefs didn’t just lose the profit from one meal. It lost a customer of more than 12 years. It lost every future order I would have placed. It lost every friend and family member I would have recommended. That’s the real cost of putting someone in a management position who lacks the professionalism, patience, and emotional control required to deal with the public. I genuinely hope the owner reads this because Michelle is damaging the reputation that this restaurant has spent years building. A great restaurant can survive an occasional kitchen mistake. It cannot survive management that makes loyal customers feel unwelcome. After 12 years of loyalty, I walked out feeling disrespected, blamed, and completely unappreciated. That’s not a restaurant problem—that’s a leadership problem.
• OC

  Oscar Cuesta

  Jun 28, 2026
  1.0
  After being a loyal customer of Three Chefs for the past 12–13 years, I never imagined I’d be writing a review like this. Unfortunately, because of one manager, Mitchelle, I won’t be coming back. I’ve always believed that one employee shouldn’t define an entire restaurant, but when that employee is a manager, they represent the business. The way Michelle treated us was completely unacceptable. My brother and I placed an order through the app and a communication breakdown resulted in a duplicate order being prepared. Instead of calmly asking what happened or trying to understand the situation, Michelle immediately became aggressive, raised his voice, and spoke to us as if we were trying to scam the restaurant. We were paying customers. We never asked for free food. We simply found ourselves in a misunderstanding that could have been resolved with a two-minute conversation. Instead, Michelle chose confrontation over professionalism. Every attempt I made to explain what happened was met with more blame, more hostility, and no willingness to listen. No customer deserves to be yelled at, embarrassed, or treated like a criminal over an honest mistake. The biggest problem isn’t the duplicate order. Mistakes happen in every restaurant. The real issue is having a manager whose first instinct is aggression instead of customer service. A good manager protects the restaurant’s reputation by resolving problems respectfully. Michelle did the opposite. His behavior cost this restaurant a customer who had supported it for well over a decade. Business owners spend thousands of dollars trying to attract new customers. It only takes one manager with poor people skills to drive loyal customers away. After 12–13 years of supporting Three Chefs, that’s exactly what happened. I sincerely hope the owner reads this because this isn’t about one meal—it’s about leadership. If this is how long-time, paying customers are treated over a simple misunderstanding, then something needs to change. I never thought I’d stop coming here, but after the way Michelle treated us, I have no intention of returning until management addresses this kind of behavior.
• OC

  Oscar Cuesta

  Jun 28, 2026
  1.0
  I rarely leave negative reviews, but after what happened today, I feel other customers deserve to know. My brother and I placed an order through the app before arriving at Three Chefs in Westchester. When we got there, we informed the employee taking orders that we already had an app order. Whether he misunderstood us or there was a communication breakdown, another identical order ended up being prepared. That mistake was not intentional, and it certainly wasn’t an attempt to get free food—we were paying customers from the beginning. When we reached the register, the manager, Michelle, immediately began raising his voice and scolding us as if we had done something dishonest. Instead of asking what happened or trying to understand the situation, he repeatedly blamed us and told us, “Don’t ever do this again,” treating us like criminals rather than customers. What bothered me wasn’t the duplicate order—it was the complete lack of professionalism and basic respect. Mistakes happen in every restaurant. A competent manager de-escalates the situation, listens to the customer, and resolves the issue. Michelle did the exact opposite. Every time I tried to explain what had happened, he interrupted me, refused to listen, and kept insisting it was entirely our fault. Customer service isn’t just about serving food; it’s about how you treat people when something goes wrong. We weren’t asking for free food, a refund, or special treatment. We simply expected to be treated with the same respect any paying customer deserves. The food may be good, but one manager can completely ruin the experience. If this is how customers are treated over a simple misunderstanding, I seriously question whether management values the people who keep their business running. I hope the owner sees this review because this isn’t about a duplicate order—it’s about the unacceptable way customers are treated. No one should be spoken to or embarrassed like that over what was clearly a communication issue.

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