Great Lakes Hospitality Solutions

FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?

  At GLHS our pricing structure reflect industry standards and are transparent. We welcome the opportunity to discuss any and all of our policies prior to engaging our services.

• What is your typical process for working with a new customer?

  1. Review of request is done to decide if job is one that we can execute to our standards and met our clients expectations. 2. Reach out to prospective client with introduction and request a meeting by phone or in person to discuss event. 3. If an agreement is reached we like to do a site inspection to make sure any issues or concerns can be resolved prior to the event. 4. Per our contract the initial deposit is placed. 5. Final count is given. 6. Final payment is made. 7. GLHS preforms event execution. 8. GLHS does follow up with client to discuss event .

• What education and/or training do you have that relates to your work?

  Although I didn't attend a formal culinary institution , I have and still work to stay current in the field of culinary arts and hospitality services. I worked as a line cook and was promoted to Sous Chef and Executive Chef of area Holiday Inns. From there I went to Thistledown Race Track where I was Sous Chef and later Executive Chef. I later took the position of Executive Chef of the Cleveland Convention Center, and was on the team that opened the Great Lakes Science Center. I've worked as a traveling chef for companies such as Aramark and Americrown Nascars food division and have participated in opening Paul Brown stadium, The International Auto Show in Detroit, The Breeders Cup, Preakness and was interim Executive Chef for Capital University . I just moved back to the Cleveland area a little over two years ago. Prior to that I moved to the Miami Florida area where I was the Production Chef and then Executive of Gulfstream Park where I was responsible for events such as the Florida Derby and Superbowl Media event. I also was the Executive Chef for Calder Casino, and also was a Banquet Chef at Fisher Island.