FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Catering Services: Usually I work within the clients budget. Otherwise my catering service varies on head count, event time-frame and amount of food client is looking for.
- What education and/or training do you have that relates to your work?
Graduate of Matthew Kenny Culinary Academy Graduate of the Institute for Integrative Nutrition Trained in, on-premise and off-premise catering at Seattle's finest Vegetarian Restaurant Cafe Flora Instructor at Plantlab culinary academy
- How did you get started doing this type of work?
I have a deep love for food and the power of community and love what can unfold around a meal. My love for food stems from my childhood with my great grandparents and grandparents, of whom were immigrants of Italy. They grew and cooked everything they ate- sharing with family, friends and their community. My grandfather who was a professional cook and caterer himself, taught me about food and the kitchen. I have been in the restaurant industry for 23 years and catering for 15 years. In my late 20's I opened a catering and private chef company in Kailua Kona Hawaii called Catering Cabaret, which focused on local, organic ingredients. There I catered for Private estates, Boutique Retails shops, and Art and Music events. I believed that fresh, sustainable ingredients should provoke a shift in how you view eating and hope to leave my clients inspired by food and transformed by the experience. This belief is at the forefront of how I design my menus and work with my clients. As a client, you and I co-create completely personalized menus for your special event.