FAQs
- What is your typical process for working with a new customer?
Discuss their vision, what their layout will be, whether they would like stationary hors d'oeuvres, passed hors d'oeuvres, self serve buffet, plated meals or anything in between. How many guests they are expecting. What their budget is.
- What education and/or training do you have that relates to your work?
My Partner Jackie and I both graduated with high honors from the International Culinary School at the Art Institute of Las Vegas.
- What types of customers have you worked with?
Dior, Nappoli Group, H&M, Aston Martin, Nordstrom, Rolls Royce, Dolce & Gabbana, TeNo, State Bar of Nevada, Masserati, Towbin