About this pro
Eating ethically sourced ingredients is usually thought to be expensive and restrictive - we believe it doesn't have to be that way. Our team uses our founder's high-end restaurant past, knowledge of French, Spanish, Italian and Modern American cuisine, as well as client preferences and nutritional considerations to create stellar dining experiences. Making people happy. Many of the best days of our lives can be associated with food, and we love to be a part of that. The first dish I made my wife was a brussels sprout salad - she still talks about it - and I not-so-secretly suspect it may be why she married me.
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- What should the customer know about your pricing (e.g., discounts, fees)?Contingent upon ingredients and additional services (servers, flowers, linens, wine, etc.).
- What is your typical process for working with a new customer?We love to have a phone conversation with the client about what event you're celebrating, any dietary restrictions, preferred cuisine, and other complementary services needed (dishware, flowers, wine, etc.).
- What education and/or training do you have that relates to your work?Studied Culinary Arts at Le Cordon Bleu and worked at premiere restaurants in Chicago and Madison, WI for 7 years. I also hold ServSafe (sanitary) certification in Illinois and Wisconsin, as well as CPR certification from The American Red Cross.