4 years in business
(Eastern Time Zone)
8:00 a.m. to 12:00 midnight
Credit card, Cash, Square
I've worked alongside Chef Christopher twice. Both were for large volume weekend events (300+ people) where we rotated kitchen management. The nature of this sort of service is, stressful for mere mortals. Chris runs a tight ship. One that is centered around superb service. They've got a repertoire of innumerable custom recipes that are a hit wherever they are serving. Volunteers and staff alongside Chris in the kitchen become familial friends. The demeanor is kept calm and disciplined. Hire Chris for service needs. Highly recommend.Dec 15, 2018
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- What should the customer know about your pricing (e.g., discounts, fees)?We will work with your budget the best we can. We do require a deposit of 25% of the quoted price for the event to secure the date.
- What is your typical process for working with a new customer?We offer a free consultation and will to a 'walk through' of your event sight to discuss the flow of the event. Tastings are available for additional price.
- What education and/or training do you have that relates to your work?I have my associates degree in Culinary Arts from Le Cordon Bleu Chicago and studied Macrobiotics at the Kushi Institute of Macrobiotic Learning in Beckett, MA.