Catering & Private Chef Services

Q. Why does your work stand out from others who do what you do?

A. We are chef owned and our chef is involved with every aspect of the catering business and private chef services. We strive for fun and creative new dishes for our clients that are personalized to their tastes not cookie cutter. We work with our clients budgets closely and truly use local farmed fresh produce, meats, poultry and cook everything from scratch. Our clients have full access to our chef/owner at all times to insure positive and great service on every level.

Q. What do you like most about your job?

A. As chef and owner of a catering company I like the different clients that I get to know over a course of time. Becoming intimate with their likes, dislikes of the cuisine and being in new and different atmospheres on a regular basis… Finally plating the menu we had worked on and paired wines with is the best. Plating the meal to me validates the relationship not only between me and the client but the client and the cuisine. But, the best is the looks on the client’s faces when the plates are brought out and silence over comes a room, then they take their first bites and you hear “oh my god, wow” and then quiet again!

Q. What questions do customers most commonly ask you? What's your answer?

A. The biggest question I get is where did you go to cooking school? My answer is always the same, that I was raised by wolves, I joke! No, seriously I am a self-taught cook. I started in restaurant/kitchens at 15years old and worked my way to sous chef at 19 years old (bio on web-site) and have been reading and studying under other talented haute cuisine driven chefs for years. I do go back to school every January to study cuisine and the fine art of the culinary business during the slow season.

Q. How did you decide to get in your line of work?

A. This line of work shouldn't be chosen it chooses you. It a real passion for all things food. It takes a great drive to want to cook and design menus and talk with clients on a daily basis and I love it!

Q. Describe your most recent project, what it involved, how much it cost, and how long it took.

A. One of our most recent "big catering" jobs was in a wine cave at Frazier winery Napa for Annie's Home Grown organic foods co. It was a 3 course plated event with a Champagne pyramid and passed hor d'oeuvres.

The party was a hit and was months in the making cooking planning site reviews wine tastings phone calls menu design etc. etc. The actual labor took 5 days of preparation with the one day on-site! A lot of work, time and money go into our “catered” events they are not just thrown together by any means they are productions (from scratch each time) and that’s why catering can be pricey but we work closely with our clients budgets to get them a high end event for a fair price.

Q. If you were advising someone who wanted to get into your profession, what would you suggest?

A. I hope you have a great passion for food, wine and people.
And have a lot of energy, Good luck!