FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No two customers are alike. Our prices are always submitted after an initial talk with the customer. We like getting to know what they are looking for, if they have any allergies or dietary restrictions prior to creating a custom menu just for them.
- What is your typical process for working with a new customer?
Once a customer is interested in working with us, we follow a basic process for assessing their needs: We usually have a brief 5-10 minute phone call to determine in greater detail what they have in mind for the event and any particulars not listed on the quote. Then within 24-48 hrs they receive a formal proposal from us with the menu, and other particulars for their event. After accepting the proposal and placing the deposit, we define venue location, time, and a designated contact person to communicate with throughout the event.
- What education and/or training do you have that relates to your work?
Chef Maury has over 10 years of experience as a professional chef. Having graduated from Le Cordon Bleu in 2008, he has honed his skills in Fine Dining kitchens as well as crafting popup restaurant events throughout Florida in various markets.