FAQs
- How did you get started doing this type of work?
Tony and Mike were raised Sicilian. From the earliest age they were crushing tomatoes and rolling homemade pasta. Their Na Na instilled the pure love and respect of food as well as celebrating a gathering of friends and family. The guests that frequent the restaurant feel that same vibe after a visit or two. This is who they are and you will know it the day you meet them or eat their food.
- What types of customers have you worked with?
We have been involved in so many different custom events. The most common events have been private dinners prepared in clients homes and served by our white glove staff. We have two to three private, multi- course fine dining dinners per week. We have acquired numerous celebrity clients whom we feed at least once per week. From former Presidents to Hollywood actors we feed them all. They continually request our service and we hope to feed you next.
- Describe a recent project you are fond of. How long did it take?
Tony and Mike grew up working in a small deli as teenagers in Cleveland. The man that started their education was very hard to please. For many years they spent countless hours peeling potatoes, washing dishes and anything else that was needed. Once they entered adulthood the brothers went to work in m,ajor hotels and clubs. Almost immediately they were complemented on the drive to work hard. They both learned this from the deli owner and it showed. One day that owner showed up at Freds. After 20 plus years he was now standing in their restaurant. Mike and Tony then began preparing the meal of his life. They served 7 courses representing the journey they have taken from start to finish. Out of anyone we have fed it is believed that they were most nervous to feed that man.