FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We do not, we like the guest to tell us the style of food budget range and then we tailor the contract accordingly. We do not believe in having preset packages because there are always items within that package you may not want.
- What is your typical process for working with a new customer?
We like to meet up for coffee or drinks and go over what there expectations are of us and what style of food they would like to see. We then go into menu planning and develop several menu options for the client.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu graduate, voted 2nd best chef in southern region United States and Caribbean and worked in fine dining the majority of my culinary career