FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We cover all price ranges. From a small intimate parties to the largest corporate or wedding events. We aim to meet your catering needs, including pricing.
- What is your typical process for working with a new customer?
When working with a new customer, we first take the time to truly listen to the CUSTOMERS vision. We want to create YOUR menu. Once all details are collected, Chef Sean then goes to work creating a perfect menu.
- What education and/or training do you have that relates to your work?
Owner and Executive Chef Sean Clark, originally from California and Arizona, knew he had a passion for food at a young age. He graduated from the Arizona Culinary Institute in 2005 focusing on, Culinary Arts, Pastries and Show Pieces, Wines and Spirits, Diet and Nutrition, Meat Fabrication and Charcuterie After graduation while in Phoenix, Chef Sean gained valuable experience working in a variety of culinary environments. Ranging from fine dining steakhouses to traditional french, high end hotels to the freshest seafood. He has held every position in his career from sous chef to executive chef. Chef Sean is now located in Centennial, CO with his wife and co-owner, Sarah, their 3 year old daughter, Hayden and 9 month old son, Corbin. He has continued to gain experience in hand made Italian cuisine and american fine dining. After seeing a need for a more personalized, high end catering company, he established Clark's Custom Catering in 2016. He then hand selected several local, up and coming chef's to help cater to all our customers needs. Chef Sean is committed to providing only the highest quality, custom catering experience for your event.